Antimicrobial Activity of Chitosan from Different Sources Against Non-<i>Saccharomyces</i> Wine Yeasts as a Tool for Producing Low-Sulphite Wine
Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from <i>Aspergillus niger</i> is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigate...
Saved in:
| Main Authors: | , , , , , , |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
MDPI AG
2024-10-01
|
| Series: | Beverages |
| Subjects: | |
| Online Access: | https://www.mdpi.com/2306-5710/10/4/105 |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| Summary: | Chitosan is used as an antimicrobial agent in different agri-food applications; in winemaking, the use of chitosan from <i>Aspergillus niger</i> is authorized, but other sources of chitin, and consequently of chitosan, are available, such as crustaceans and insects. This work investigates the antimicrobial efficiency of chitosan from crustaceans and insects (<i>Hermetia illucens</i>) against non-<i>Saccharomyces</i> yeasts in wine. For this aim, the first step was to evaluate the effect of crustacean chitosan, tested both alone and in combination with low sulphur dioxide (SO<sub>2</sub>) concentrations, on the cell viability of 20 non-<i>Saccharomyces</i> strains in the first step of fermentations inoculated with each strain. Furthermore, the strain resistance to crustacean- and insect-based chitosan was evaluated in agarized media, together with the addition of different antimicrobial concentrations. Finally, the efficiency of different antimicrobial treatments was evaluated during laboratory-scale fermentations inoculated with a selected <i>S. cerevisiae</i> strain. The tested strains exhibited medium/high resistance to the chitosan; in some cases, the behaviour varied in the function of species/strain, and only four strains exhibited different resistance levels, depending on the chitosan source. The addition of chitosan alone during fermentation inoculated with <i>S. cerevisiae</i> showed lower antimicrobial activity than SO<sub>2</sub>, but the combined use with SO<sub>2</sub> showed a better effect than chitosan alone. The evaluation of the suitability of chitosan obtained from a sustainable source, such as insects, will allow us to give new information on the future applications of this natural compound for the production of wine with low sulphite content. |
|---|---|
| ISSN: | 2306-5710 |