AUTHOR=Fernández-Pérez Rocío , Sáenz Yolanda , Rojo-Bezares Beatriz , Zarazaga Myriam , Rodríguez Juan M. , Torres Carmen , Tenorio Carmen , Ruiz-Larrea Fernanda TITLE=Production and Antimicrobial Activity of Nisin Under Enological Conditions JOURNAL=Frontiers in Microbiology VOLUME=9 YEAR=2018 URL=https://www.frontiersin.org/journals/microbiology/articles/10.3389/fmicb.2018.01918 DOI=10.3389/fmicb.2018.01918 ISSN=1664-302X ABSTRACT=
Lactic acid bacteria (LAB) are responsible for the malolactic fermentation of wines, and, therefore, controlling the growth of these bacteria is a key factor for elaborating premium wines. Sulfur dioxide has been traditionally used as an efficient antimicrobial and antioxidant agent, however, nowadays consumers’ demand tends toward a reduction of sulfur dioxide levels in wine and other fermented foods. A previous study of our research group had demonstrated the effectiveness of the bacteriocin nisin to inhibit the growth of enological LAB, and its activity had been tested in culture broths. The aim of this study was to investigate the possibility of controlling the growth of bacteria in wine by the use of nisin in combination with sulfur dioxide, and to study nisin production by the natural producer