Inhibition of the wine spoilage yeast Dekkera bruxellensis by bovine lactoferrin-derived peptides

International Journal of Food Microbiology
María EnriquePaloma Manzanares

Abstract

The antimicrobial action of lactoferrin (LF)-derived peptides against Dekkera bruxellensis strains isolated from spoiled wines has been examined. The study included a fifteen-residue peptide (LfcinB(17-31)) derived from bovine lactoferricin B and a bovine LF pepsin hydrolysate (LFH). In vitro assays showed the inhibitory properties of LfcinB(17-31) on D. bruxellensis growth with IC(50) and MIC values in the micromolar range. Strains tested showed different sensitivity to the peptide. LfcinB(17-31) showed fungicidal properties towards all strains tested in laboratory growth medium. However, the extent of fungicidal activity was strain-dependent in must and wine, confirming the different antimicrobial action of peptides depending on both the food matrix and the target micro-organism. The binding of LfcinB(17-31) to D. bruxellensis cells was visualized by fluorescence microscopy and correlated with the fungicidal activity in the different matrixes. LfcinB(17-31) and LFH showed growth inhibitory properties in wine suggesting their potential use for spoilage control.

References

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Citations

May 4, 2010·Applied Microbiology and Biotechnology·Johanna BlomqvistVolkmar Passoth
Dec 2, 2011·Annual Review of Food Science and Technology·S MillsR P Ross
Feb 20, 2018·Biometals : an International Journal on the Role of Metal Ions in Biology, Biochemistry, and Medicine·Ya HaoJianhua Wang
May 25, 2010·Journal of Food Science·M EnriqueP Manzanares
Dec 20, 2011·Applied and Environmental Microbiology·Wendy FrancoRoger F McFeeters
Sep 12, 2012·International Journal of Endocrinology·Rajesh KhadgawatNandita Gupta
Nov 5, 2016·Yeast·Cristian Varela, Anthony R Borneman
Mar 1, 2019·Comprehensive Reviews in Food Science and Food Safety·Maria Tiziana LisantiLuigi Moio

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