Journal
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
Volume 127, Issue 3, Pages 229-234Publisher
ELSEVIER
DOI: 10.1016/j.ijfoodmicro.2008.07.011
Keywords
Dekkera bruxellensis; Wine spoilage; Antimicrobial peptide; Lactoferrin-derived peptides; Binding activity
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Funding
- Instituto Nacional de Investigacion y Tecnologia Agraria y Alimentaria and Consolider Ingenio 2010 [VIN03-007-C2-1]
- Fun-C-Food [CSD2007-00063]
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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 LfcinB17-31 on D. bruxellensis growth with IC50 and MIC values in the micromolar range. Strains tested showed different sensitivity to the peptide. LfcinB17-31 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 LfcinB17-31 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. (C) 2008 Elsevier B.V. All rights reserved.
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