Summary

Importance:

Lactobacillus kunkeei, also known as the “ferocious lactobacilli”, causes fermentation arrest during wine production¹. L. kunkeei co-evolved with honeybees and is an important probiotic for bee and hive health². In the bee ecosystem, L. kunkeei is one of a suite of lactic acid bacteria that protect the bee and hive from pathogens as well as aid in preservation of sugar-rich hive resources. The protection of sugar-rich resources probably uses similar mechanisms to those inhibiting yeast during grape juice fermentation.

Key Observations:

The probiotic role of L. kunkeei Unique aspects of L. kunkeei metabolism enabling rapid growth in grape juice Proposed mechanisms of inhibition of yeast fermentation by L. kunkeei The environmental incentive for [GAR⁺] prion induction by yeast in the presence of L kunkeei and fermentation arrest

Impact and Significance:

The essential role of L. kunkeei in prevention of bee colony collapse disorder limits the options available to winemakers for control of this pervasive spoilage agent. L. kunkeei can be controlled by sulfur dioxide (SO₂) addition³. However, although this organism is sensitive to SO₂, our data suggest that other microbes present in juice at the same time may reduce the effective concentration of SO₂, thereby enabling growth of L. kunkeei. Clues from the mechanism of arrest of fermentation may help explain the role of L. kunkeei in bee health.

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