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Effectiveness of chitosan against wine-related microorganisms

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Abstract

The antimicrobial action of chitosan against wine related microorganisms, including Lactobacillus plantarum, Saccharomyces cerevisiae, Oeonococcus oeni, Lactobacillus hilgardii, Brettanomyces bruxellensis, Hanseniaspora uvarum and Zygosaccharomyces bailii was examined in laboratory media. In order to assess the potential applicability of chitosan as a microbial control agent for wine, the effect of chitosan, applied individually and/or in combination with sulphur dioxide (SO2), on the growth of microorganisms involved in various stages of winemaking and on the fermentative performance of S. cerevisiae was investigated. Of the seven wine-related microorganisms studied, S. cerevisiae exhibited the strongest resistance to antimicrobial action of chitosan in laboratory media with a minimum inhibitory concentration (MIC) greater than 2 g/L. L. hilgardii, O. oeni and B. bruxellensis were the most susceptible to chitosan since they were completely inactivated by chitosan at 0.2 g/L. The MIC of chitosan for L. plantarum, H. uvarum and Z. bailii was 2, 0.4 and 0.4 g/L, respectively. In wine experiments, it was found that chitosan had a retarding effect on alcoholic fermentation without significantly altering the viability and the fermentative performance of S. cerevisiae. With regard to non-Saccharomyces yeasts (H. uvarum and Z. bailii) involved in winemaking, the early deaths of these yeasts in mixed cultures with S. cerevisiae were not probably due to the antimicrobial action of chitosan but rather due to ethanol produced by the yeasts. The complex interactions between chitosan and wine ingredients as well as microbial interactions during wine fermentation considerably affect the efficacy of chitosan. It was concluded that chitosan was worthy of further investigation as an alternative or complementary preservative to SO2 in wine industry.

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Acknowledgments

This study was supported by the Ankara University Scientific Research Projects Office, Turkey (Grant #10B4343007).

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Authors and Affiliations

  1. Department of Food Engineering, Faculty of Engineering, Ankara University, Ankara, Turkey

    Simel Bağder Elmacı, Aslı İşci & Filiz Özçelik

  2. Department of Food Engineering, Faculty of Agriculture, Uludağ University, Bursa, Turkey

    Gökşen Gülgör

  3. Department of Food Engineering, Faculty of Natural Sciences and Engineering, Gaziosmanpaşa University, Tokat, Turkey

    Mehmet Tokatlı

  4. Department of Food Engineering, Faculty of Agriculture, Çukurova University, Adana, Turkey

    Hüseyin Erten

Authors
  1. Simel Bağder Elmacı
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  2. Gökşen Gülgör
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  3. Mehmet Tokatlı
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  4. Hüseyin Erten
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  5. Aslı İşci
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  6. Filiz Özçelik
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Corresponding author

Correspondence to Simel Bağder Elmacı.

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S. Bağder Elmacı and G. Gülgör have contributed equally to this work.

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Bağder Elmacı, S., Gülgör, G., Tokatlı, M. et al. Effectiveness of chitosan against wine-related microorganisms. Antonie van Leeuwenhoek 107, 675–686 (2015). https://doi.org/10.1007/s10482-014-0362-6

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  • DOI: https://doi.org/10.1007/s10482-014-0362-6

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