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Microbial interactions in alcoholic beverages.

Rafael Torres-Guardado1, Braulio Esteve-Zarzoso1, Cristina Reguant1

  • 1Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d´Enologia, Universitat Rovira i Virgili, Tarragona, Catalonia, Spain.

International Microbiology : the Official Journal of the Spanish Society for Microbiology
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Microbial interactions in alcoholic beverage fermentation, including yeasts and bacteria, significantly impact flavor and quality. Understanding these complex relationships is key to optimizing beverage production.

Keywords:
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Area of Science:

  • Microbiology
  • Food Science
  • Fermentation Technology

Background:

  • Alcoholic fermentation is crucial for beverages like wine, cider, beer, and spirits.
  • Microbial communities, primarily yeasts (Saccharomyces cerevisiae and non-Saccharomyces) and lactic acid bacteria, drive these fermentations.
  • Spontaneous fermentations involve complex, naturally occurring microbial interactions.

Purpose of the Study:

  • To review the diverse interactions between microorganisms in alcoholic beverage fermentation.
  • To classify these interactions using an ecological framework (amensalism, antagonism, commensalism, synergism).
  • To examine the impact of these interactions on the organoleptic qualities of final products.

Main Methods:

  • Literature review of microbial interactions in alcoholic fermentation.
  • Ecological classification of interactions: negative (amensalism, antagonism) and positive (commensalism, synergism).
  • Focus on interactions involving Saccharomyces cerevisiae, non-Saccharomyces yeasts, and lactic acid bacteria.

Main Results:

  • Key interactions occur between S. cerevisiae and non-Saccharomyces yeasts, and between yeasts and lactic acid bacteria.
  • Interactions are mediated by fermentation metabolites (e.g., ethanol), secondary metabolites (e.g., toxins), and nutrient competition or byproducts.
  • Both positive and negative effects on the organoleptic properties of wine, cider, beer, and spirits were identified.

Conclusions:

  • Microbial interactions are fundamental to the complexity and quality of fermented alcoholic beverages.
  • Understanding these ecological dynamics, particularly in spontaneous fermentations, is vital for controlling and enhancing beverage characteristics.
  • Further research into these interactions can lead to improved fermentation strategies and product development.