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Effect of a fungal chitosan preparation on Brettanomyces bruxellensis, a wine contaminant
Author(s) -
Taillandier P.,
JoannisCassan C.,
Jentzer J.B.,
Gautier S.,
Sieczkowski N.,
Granes D.,
Brandam C.
Publication year - 2015
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1111/jam.12682
Subject(s) - winemaking , wine , chitosan , food science , yeast , zeta potential , chemistry , biology , biochemistry , nanotechnology , materials science , nanoparticle
Aim To investigate the action mechanisms of a specific fungal origin chitosan preparation on Brettanomyces bruxellensis . Methods and Results Different approaches in a wine‐model synthetic medium were carried out: optical and electronic microscopy, flow cytometry, ATP flow measurements and zeta potential characterization. The inactivation effect was confirmed. Moreover, fungal origin chitosan induced both physical and biological effects on B. bruxellensis cells. Physical effect led to aggregation of cells with chitosan likely due to charge interactions. At the same time, a biological effect induced a leakage of ATP and thus a viability loss of B. bruxellensis cells. Conclusions The antimicrobial action mode of chitosan against B. bruxellensis is not a simple mechanism but the result of several mechanisms acting together. Significance and Impact of the Study Brettanomyces bruxellensis , a yeast responsible for the production of undesirable aromatic compounds (volatile phenols), is a permanent threat to wine quality. Today, different means are implemented to fight against B. bruxellensis , but are not always sufficient. The chitosan of fungal origin is introduced as a new tool to control B. bruxellensis in winemaking and has poorly been studied before for this application.