PT  - JOURNAL ARTICLE
AU  - Bisson, Linda F.
AU  - Walker, Gordon
AU  - Ramakrishnan, Vidhya
AU  - Luo, Yan
AU  - Fan, Qingwen
AU  - Wiemer, Emily
AU  - Luong, Peter
AU  - Ogawa, Minami
AU  - Joseph, Lucy
TI  - The Two Faces of <em>Lactobacillus kunkeei</em>: Wine Spoilage Agent and Bee Probiotic
AID  - 10.5344/catalyst.2016.16002
DP  - 2017 Feb 15
TA  - Catalyst: Discovery into Practice
PG  - 1--11
VI  - 1
IP  - 1
4099  - http://www.asevcatalyst.org/content/1/1/1.short
4100  - http://www.asevcatalyst.org/content/1/1/1.full
SO  - Am. J. Enol. Vitic.2017 Feb 15; 1
AB  - 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. kunkeeiUnique aspects of L. kunkeei metabolism enabling rapid growth in grape juiceProposed mechanisms of inhibition of yeast fermentation by L. kunkeeiThe environmental incentive for [GAR+] prion induction by yeast in the presence of L kunkeei and fermentation arrestImpact 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.