The Two Faces of Lactobacillus kunkeei : Wine Spoilage Agent and Bee Probiotic

Abstract

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 likely uses similar mechanisms to those inhibiting yeast during grape juice fermentation.Key Observations: 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.