Technical Report
 

The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Organisms in Oregon Wines [1993-1994]

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https://ir.library.oregonstate.edu/concern/technical_reports/0r967489q

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  • Nisin, bacteriocin produced by Lactococcus lactis, Nisin may have the potential to replace (or reduce) sulfiting agents traditionally added to wines to prevent the growth of spoilage lactic acid bacteria. This may be valuable since sulfites are believed to cause toxic responses in sensitive individuals. As a result, the U.S. Food and Drug Administration withdrew the GRAS (generally recognized as safe) status of sulfiting agents in 1986 and required their declaration on labels when concentration present exceeded 10 ppm. Bacteriocins are polypeptides produced by bacteria that are lethal toward certain other bacteria. Many of the lactic acid bacteria used in food and beverage fermentations produce bacteriocins which may be useful in controlling pathogenic and spoilage microorganisms. Nisin, has been shown to be effective in preventing the growth of spoilage bacteria in wine as well as preventing malo-lactic fermentation (MLF) when not wanted.
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  • Daeschel, M. A., Bower, C., & Watson, B. (1994). The Use of Nisin and Nisin Resistant Strains of Leuconostoc oenos to Control Malolactic Fermentation and to Prevent the Growth of Spoilage Organisms in Oregon Wines 1993-1994. Oregon Wine Advisory Board Research Progress Report.
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