SEQUENTIAL GROWTH OF Hanseniaspora uvarum and Lactobacillus hilgardii ISOLATED FROM WINE. PROTEOLYTIC ACTIVITY.

MARTA ELENA FARIAS; OSCAR ANTONIO SOSA; MARIA CRISTINA MANCA DE NADRA

ARGENTINA

Congreso; Jornadas de la Asociación de Biología de Tucumán - 2001; 2002

Non-Saccharomyces species of yeast can survive during vinification and to contribute in the analytic composition of the wine. The malolactic fermentation conducted by lactic acid bacteria, depend of the yeast growth that provides amino acids, peptides and vitamins for bacteria growth. In this work, we determined the influence of Hanseniaspora uvarum growth on the proteolytic activity of L. hilgardii sequentially inoculated. The supernatants from different incubation times of H. uvarum were inoculated with L. hilgardii and incubated at 30ºC. Proteolytic activity was determined by Doi method using grape juice as substrate. It was detected from 3h of H. uvarum growth, being maximal at 12 h (9.9 mM). An increased of amino acids was detected until 8 h growth and then began its consumption. In the supernatants from the early yeast growth phase (A), L. hilgardii showed proteolytic activity from 24 h (0.5mM), being lower than that obtained from stationary yeast growth phase (0.9 mM) (B). In supernatants A, L. hilgardii showed higher proteins consumption rate (0.01 g/l h) than that obtained from supernatants B (0.04 g/l h). We can conclude that the modifications of the nitrogenous compounds by the yeast growth affect the L. hilgardii proteolytic system expression.