Occurrence and significance of Bacillus thuringiensis on wine grapes

International Journal of Food Microbiology
Sungsook BaeGillian M Heard

Abstract

Wine grapes harvested at different stages during cultivation from several vineyards in New South Wales, Australia, harboured Bacillus thuringiensis at viable populations of 10(2)-10(6) cfu/g. Commercial preparations of B. thuringiensis had been sprayed onto the grapes as a biological insecticide. B. thuringiensis (10(1)-10(3) cfu/ml) was isolated from grape juice and fermenting grape juice in a commercial winery. Although B. thuringiensis remained viable when inoculated at 10(3)-10(4) cfu/ml into grape juice and wine (pH 3.0-6.0), it did not grow. Using in vitro agar culture assays, B. thuringiensis inhibited several grape-associated yeasts and bacteria as well as various species of fungi associated with grape spoilage and ochratoxin A production. B. thuringiensis did not inhibit Saccharomyces cerevisiae in agar culture or during alcoholic fermentation of grape juice. B. thuringiensis inhibited the malolactic bacterium, Oenococcus oeni, in agar culture but not during mixed cultures in a liquid medium.

References

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Citations

Aug 10, 2010·Critical Reviews in Food Science and Nutrition·Romina PedreschiBart Nicolaï
Mar 24, 2006·Journal of Applied Microbiology·S BaeG M Heard
Jul 27, 2005·FEMS Microbiology Letters·Hanne RosenquistAndrea Wilcks
May 13, 2020·Toxins·Letizia MondaniPaola Battilani
May 18, 2021·Computational and Structural Biotechnology Journal·Jia WangMitchel J Doktycz

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