Lipopeptides from Bacillus subtilis have potential application in the winemaking process: inhibiting fungal and ochratoxin A contamination and enhancing esters and acids biosynthesis

摘要

Background and AimsAspergillus carbonarius is considered the major cause of ochratoxin A (OTA) contamination in grape products, especially wine. The lipopeptides produced by Bacillus subtilis have been found to inhibit A. carbonarius contamination and OTA production in grapes. In order to assess the potential application of these lipopeptides during the winemaking process, they were tested alone or in combination with SO2 to evaluate their effect on fungal growth and OTA contamination.