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Microorganisms
Volume 13
Issue 10
10.3390/microorganisms13102391
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This is an early access version, the complete PDF, HTML, and XML versions will be available soon.
Article

Evaluation of Specific Torulaspora Delbrueckii Fractions to Stimulate Malolactic Fermentation in Limiting Conditions

by
Aitor Balmaseda
1,*,
Paloma Toraño
1,
Benjamin Leroux
2,
José María Heras
2,
Sibylle Krieger-Weber
2,
Nicolas Rozès
3,
Magali Deleris-Bou
2 and
Cristina Reguant
1
1
Grup de Biotecnologia Enològica, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
2
Lallemand SAS, 19 Rue des Briquetiers, 31700 Blagnac, France
3
Grup de Biotecnologia Microbiana dels Aliments, Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili, C/Marcel·lí Domingo s/n, 43007 Tarragona, Spain
*
Author to whom correspondence should be addressed.
Microorganisms 2025, 13(10), 2391; https://doi.org/10.3390/microorganisms13102391
Submission received: 5 September 2025 / Revised: 13 October 2025 / Accepted: 15 October 2025 / Published: 17 October 2025
(This article belongs to the Special Issue Wine Fermentation Microorganisms)
Versions Notes

Abstract

Malolactic fermentation (MLF) is a bioprocess driven by lactic acid bacteria (LAB), which is desired in red and highly acidic white wines. Among all LAB, Oenococcus oeni is the main species in wine, followed by Lactiplantibacillus plantarum. The harsh conditions found in wine—not only due to the low nutrient concentration but also the presence of antimicrobial compounds such as ethanol, high acidity, SO2, and polyphenols—can compromise MLF performance. In recent years, the use of certain non-Saccharomyces yeasts, such as Torulaspora delbrueckii or Metschnikowia pulcherrima, as starter cultures for alcoholic fermentation, has emerged as a promising strategy to improve MLF. In this study, we evaluated the effect of four different fractions from a T. delbrueckii strain on MLF performance. First, the positive impact of this strain as a starter culture on O. oeni growth was confirmed; then, yeast-derived compounds were tested in different wines. Two fractions showed the most promising results in reducing MLF duration: the inactivated yeast fraction and the autolysate fraction. Those enhanced bacterial viability and promoted mannoprotein consumption. These findings highlight the potential of T. delbrueckii-derived compounds as enological tools to support MLF under restrictive wine conditions.
Keywords: malolactic fermentation; lactic acid bacteria; Oenococcus oeni; non-Saccharomyces; Torulaspora delbrueckii; yeast fractions; mannoproteins malolactic fermentation; lactic acid bacteria; Oenococcus oeni; non-Saccharomyces; Torulaspora delbrueckii; yeast fractions; mannoproteins

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MDPI and ACS Style

Balmaseda, A.; Toraño, P.; Leroux, B.; Heras, J.M.; Krieger-Weber, S.; Rozès, N.; Deleris-Bou, M.; Reguant, C. Evaluation of Specific Torulaspora Delbrueckii Fractions to Stimulate Malolactic Fermentation in Limiting Conditions. Microorganisms 2025, 13, 2391. https://doi.org/10.3390/microorganisms13102391

AMA Style

Balmaseda A, Toraño P, Leroux B, Heras JM, Krieger-Weber S, Rozès N, Deleris-Bou M, Reguant C. Evaluation of Specific Torulaspora Delbrueckii Fractions to Stimulate Malolactic Fermentation in Limiting Conditions. Microorganisms. 2025; 13(10):2391. https://doi.org/10.3390/microorganisms13102391

Chicago/Turabian Style

Balmaseda, Aitor, Paloma Toraño, Benjamin Leroux, José María Heras, Sibylle Krieger-Weber, Nicolas Rozès, Magali Deleris-Bou, and Cristina Reguant. 2025. "Evaluation of Specific Torulaspora Delbrueckii Fractions to Stimulate Malolactic Fermentation in Limiting Conditions" Microorganisms 13, no. 10: 2391. https://doi.org/10.3390/microorganisms13102391

APA Style

Balmaseda, A., Toraño, P., Leroux, B., Heras, J. M., Krieger-Weber, S., Rozès, N., Deleris-Bou, M., & Reguant, C. (2025). Evaluation of Specific Torulaspora Delbrueckii Fractions to Stimulate Malolactic Fermentation in Limiting Conditions. Microorganisms, 13(10), 2391. https://doi.org/10.3390/microorganisms13102391

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