The Two Faces of <i>Lactobacillus kunkeei</i>: Wine Spoilage Agent and Bee Probiotic

Abstract

<h3>Summary</h3> <h3>Importance:</h3> <i>Lactobacillus kunkeei,</i> also known as the “ferocious lactobacilli”, causes fermentation arrest during wine production¹. <i>L. kunkeei</i> co-evolved with honeybees and is an important probiotic for bee and hive health². In the bee ecosystem, <i>L. kunkeei</i> 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. <h3>Key Observations:</h3> The probiotic role of <i>L. kunkeei</i> Unique aspects of <i>L. kunkeei</i> metabolism enabling rapid growth in grape juice Proposed mechanisms of inhibition of yeast fermentation by <i>L. kunkeei</i> The environmental incentive for [<i>GAR</i>⁺] prion induction by yeast in the presence of <i>L kunkeei</i> and fermentation arrest <h3>Impact and Significance:</h3> The essential role of <i>L. kunkeei</i> in prevention of bee colony collapse disorder limits the options available to winemakers for control of this pervasive spoilage agent. <i>L. kunkeei</i> 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 <i>L. kunkeei</i>. Clues from the mechanism of arrest of fermentation may help explain the role of <i>L. kunkeei</i> in bee health.