Interactions among Relevant Non-Saccharomyces, Saccharomyces, and Lactic Acid Bacteria Species of the Wine Microbial Consortium: Towards Advances in Antagonistic Phenomena and Biocontrol Potential

The topic of microbial interactions is notable relevance in oenology, being connected with their impact on biodiversity and wine quality. among different couples microorganisms, particular yeasts lactic acid bacteria representative the must/wine consortium, have been tested this study. This interaction’s screening has implemented by means plate assays, using culture medium, grape juice, agar as substrates. Different antagonistic phenomena detected, belonging to following interaction categories: yeast-yeast, yeast-bacteria, bacteria-yeast, bacteria-bacteria. In general, inhibitory activity observed all three media used substrates, resulting more frequent followed juice and, finally, wine. Specifically, work one first reports demonstrating reciprocal between non-Saccharomyces (NSY) malolactic bacteria. findings shed new light co-inoculation yeast starter bacteria, well biocontrol potential Lactic Acid Bacteria (LAB) strains. Highlighted are relevant for management alcoholic fermentation, development distinctive aroma profiles, control spoilage yeasts, selection tailored mixed cultures. addition, assay method could be a fast, cheap, suitable exclude negative Saccharomyces spp., NSY, during trials from regional spontaneous fermentations aim select