title: Effect of a fungal chitosan preparation on Brettanomyces bruxellensis, a wine contaminant.
abstract: OBJECTIVE
  To investigate the action mechanisms of a specific fungal origin chitosan preparation on Brettanomyces bruxellensis.
  
  
  RESULTS
  Different approaches in a wine-model synthetic medium were carried out: optical and electronic microscopy, flow cytometry, ATP flow measurements and zeta potential characterization. The inactivation effect was confirmed. Moreover, fungal origin chitosan induced both physical and biological effects on B. bruxellensis cells. Physical effect led to aggregation of cells with chitosan likely due to charge interactions. At the same time, a biological effect induced a leakage of ATP and thus a viability loss of B. bruxellensis cells.
  
  
  CONCLUSIONS
  The antimicrobial action mode of chitosan against B. bruxellensis is not a simple mechanism but the result of several mechanisms acting together.
  
  
  CONCLUSIONS
  Brettanomyces bruxellensis, a yeast responsible for the production of undesirable aromatic compounds (volatile phenols), is a permanent threat to wine quality. Today, different means are implemented to fight against B. bruxellensis, but are not always sufficient. The chitosan of fungal origin is introduced as a new tool to control B. bruxellensis in winemaking and has poorly been studied before for this application.
authors.affiliation: INPT, Laboratoire de Génie Chimique, Université de Toulouse, Toulouse, France; CNRS, Laboratoire de Génie Chimique, UMR 5503, Toulouse, France.
authors.forename: P
authors.initials: P
authors.lastname: Taillandier
authors.forename: C
authors.initials: C
authors.lastname: Joannis-Cassan
authors.forename: J-B
authors.initials: JB
authors.lastname: Jentzer
authors.forename: S
authors.initials: S
authors.lastname: Gautier
authors.forename: N
authors.initials: N
authors.lastname: Sieczkowski
authors.forename: D
authors.initials: D
authors.lastname: Granes
authors.forename: C
authors.initials: C
authors.lastname: Brandam
mesh_terms: D000935:Antifungal Agents / Q000737:chemistry / Q000494:pharmacology*; D001234:Aspergillus niger / Q000737:chemistry; D055168:Brettanomyces / Q000187:drug effects* / Q000302:isolation & purification / Q000648:ultrastructure; D048271:Chitosan / Q000737:chemistry / Q000494:pharmacology*; D005516:Food Microbiology; D014920:Wine / Q000382:microbiology
chemical_list: D000935:Antifungal Agents; D048271:Chitosan
keywords: antimicrobial; chitosan; mechanisms of action; wine spoilage; yeast