The use of chitosan as antimicrobial agent in different agri-food application is widely reported; regarding the wine sector, the OIV (International Organization of Vine and Wine) has authorized the use of chitosan derived from the fungus Aspergillus niger, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigated the antimicrobial efficiency of chitosan from two different sources, which were commercial (crustaceans) and insect (Hermetia illucens), against non-Saccharomyces yeasts involved in grape must fermentation, such as Metschnikowia pulcherrima, Candida zemplinina, Hanseniaspora uvarum, H. guilliermondii, H. osmophila, Torulaspora delbrueckii, Zygosaccharomyces bailii, Lachancea thermotolerans, Pichia kluyveri, P. kudriavzevii, P. anomala. Results show that the tested strains exhibited medium/high resistance to the chitosan, but in some cases the behaviour varied in function of species/strain. As regards the different chitosan source, only few strains exhibit different resistance levels depending on the chitosan type used. Treatment with two chitosan types during grape must fermentation inoculated with S. cerevisiae, showed lower antimicrobial activity than the SO2, but the combined use with sulphur dioxide showed better effect than the use of chitosan alone for both of them. The evaluation of suitability of chitosan obtained from a sustainable source, such as insects, will allow to give new information for future application of this natural compound for the production of wine with low sulphite content.

Antimicrobial Activity of Chitosan from Different Sources Against Non-Saccharomyces Wine Yeasts as a Tool for Producing Low-Sulphite Wine

Tedesco F.;Pietrafesa R.;Siesto G.;Scieuzo C.;Falabella P.;Capece A.
2024-01-01

Abstract

The use of chitosan as antimicrobial agent in different agri-food application is widely reported; regarding the wine sector, the OIV (International Organization of Vine and Wine) has authorized the use of chitosan derived from the fungus Aspergillus niger, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigated the antimicrobial efficiency of chitosan from two different sources, which were commercial (crustaceans) and insect (Hermetia illucens), against non-Saccharomyces yeasts involved in grape must fermentation, such as Metschnikowia pulcherrima, Candida zemplinina, Hanseniaspora uvarum, H. guilliermondii, H. osmophila, Torulaspora delbrueckii, Zygosaccharomyces bailii, Lachancea thermotolerans, Pichia kluyveri, P. kudriavzevii, P. anomala. Results show that the tested strains exhibited medium/high resistance to the chitosan, but in some cases the behaviour varied in function of species/strain. As regards the different chitosan source, only few strains exhibit different resistance levels depending on the chitosan type used. Treatment with two chitosan types during grape must fermentation inoculated with S. cerevisiae, showed lower antimicrobial activity than the SO2, but the combined use with sulphur dioxide showed better effect than the use of chitosan alone for both of them. The evaluation of suitability of chitosan obtained from a sustainable source, such as insects, will allow to give new information for future application of this natural compound for the production of wine with low sulphite content.
2024
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11563/195395
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