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Liu Y, Rousseaux S, Tourdot-Maréchal R, Sadoudi M, Gougeon R, Schmitt-Kopplin P, Alexandre H. Wine microbiome: A dynamic world of microbial interactions. Crit Rev Food Sci Nutr 2017; 57:856-873. [PMID: 26066835 DOI: 10.1080/10408398.2014.983591] [Citation(s) in RCA: 123] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.
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Affiliation(s)
- Youzhong Liu
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France.,b Research Unit Analytical BioGeoChemistry , Helmholtz ZentrumMünchen, German Research Center for Environmental Health (GmbH) , Neuherberg , Germany
| | - Sandrine Rousseaux
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Raphaëlle Tourdot-Maréchal
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Mohand Sadoudi
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Régis Gougeon
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Philippe Schmitt-Kopplin
- b Research Unit Analytical BioGeoChemistry , Helmholtz ZentrumMünchen, German Research Center for Environmental Health (GmbH) , Neuherberg , Germany.,c Chair of Analytical Food Chemistry , Technische Universität München , Freising-Weihenstephan , Germany
| | - Hervé Alexandre
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
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Chen K, Yang X, Zheng F, Long CA. Genome sequencing and analysis of Kloeckera apiculata strain 34-9, a biocontrol agent against postharvest pathogens in citrus. Genes Genomics 2016. [DOI: 10.1007/s13258-016-0475-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/14/2023]
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Albertin W, Setati ME, Miot-Sertier C, Mostert TT, Colonna-Ceccaldi B, Coulon J, Girard P, Moine V, Pillet M, Salin F, Bely M, Divol B, Masneuf-Pomarede I. Hanseniaspora uvarum from Winemaking Environments Show Spatial and Temporal Genetic Clustering. Front Microbiol 2016; 6:1569. [PMID: 26834719 PMCID: PMC4718985 DOI: 10.3389/fmicb.2015.01569] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2015] [Accepted: 12/27/2015] [Indexed: 11/16/2022] Open
Abstract
Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before the onset of alcoholic fermentation (AF) which is usually performed by Saccharomyces species. The aim of this study was to characterize the genetic and phenotypic variability within the H. uvarum species. One hundred and fifteen strains isolated from winemaking environments in different geographical origins were analyzed using 11 microsatellite markers and a subset of 47 strains were analyzed by AFLP. H. uvarum isolates clustered mainly on the basis of their geographical localization as revealed by microsatellites. In addition, a strong clustering based on year of isolation was evidenced, indicating that the genetic diversity of H. uvarum isolates was related to both spatial and temporal variations. Conversely, clustering analysis based on AFLP data provided a different picture with groups showing no particular characteristics, but provided higher strain discrimination. This result indicated that AFLP approaches are inadequate to establish the genetic relationship between individuals, but allowed good strain discrimination. At the phenotypic level, several extracellular enzymatic activities of enological relevance (pectinase, chitinase, protease, β-glucosidase) were measured but showed low diversity. The impact of environmental factors of enological interest (temperature, anaerobia, and copper addition) on growth was also assessed and showed poor variation. Altogether, this work provided both new analytical tool (microsatellites) and new insights into the genetic and phenotypic diversity of H. uvarum, a yeast species that has previously been identified as a potential candidate for co-inoculation in grape must, but whose intraspecific variability had never been fully assessed.
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Affiliation(s)
- Warren Albertin
- Unité de recherche Œnologie, Institut de la Science de la Vigne et du Vin, University BordeauxVillenave d'Ornon, France; ENSCBP, Bordeaux INPPessac, France
| | - Mathabatha E Setati
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University Matieland, South Africa
| | - Cécile Miot-Sertier
- Unité de recherche Œnologie, Institut de la Science de la Vigne et du Vin, University BordeauxVillenave d'Ornon, France; Institut National de la Recherche Agronomique, Institut de la Science de la Vigne et du Vin, USC 1366 Institut National de la Recherche AgronomiqueVillenave d'Ornon, France
| | - Talitha T Mostert
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University Matieland, South Africa
| | | | | | | | | | - Myriam Pillet
- Institut National de la Recherche Agronomique, UMR Biodiversité Gènes et Ecosystèmes, PlateForme Génomique Cestas, France
| | - Franck Salin
- Institut National de la Recherche Agronomique, UMR Biodiversité Gènes et Ecosystèmes, PlateForme Génomique Cestas, France
| | - Marina Bely
- Unité de recherche Œnologie, Institut de la Science de la Vigne et du Vin, University Bordeaux Villenave d'Ornon, France
| | - Benoit Divol
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University Matieland, South Africa
| | - Isabelle Masneuf-Pomarede
- Unité de recherche Œnologie, Institut de la Science de la Vigne et du Vin, University BordeauxVillenave d'Ornon, France; Bordeaux Sciences AgroGradignan, France
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Pu L, Jingfan F, Kai C, Chao-an L, Yunjiang C. Phenylethanol promotes adhesion and biofilm formation of the antagonistic yeastKloeckera apiculatafor the control of blue mold on citrus. FEMS Yeast Res 2014; 14:536-46. [DOI: 10.1111/1567-1364.12139] [Citation(s) in RCA: 45] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2013] [Revised: 01/17/2014] [Accepted: 01/17/2014] [Indexed: 11/29/2022] Open
Affiliation(s)
- Liu Pu
- National Center of Citrus Breeding; Key Laboratory of Horticultural Plant Biology of Ministry of Education; Huazhong Agricultural University; Wuhan China
- Key Laboratory of Pomology; Anhui Agricultural University; Hefei China
| | - Fang Jingfan
- National Center of Citrus Breeding; Key Laboratory of Horticultural Plant Biology of Ministry of Education; Huazhong Agricultural University; Wuhan China
| | - Chen Kai
- National Center of Citrus Breeding; Key Laboratory of Horticultural Plant Biology of Ministry of Education; Huazhong Agricultural University; Wuhan China
| | - Long Chao-an
- National Center of Citrus Breeding; Key Laboratory of Horticultural Plant Biology of Ministry of Education; Huazhong Agricultural University; Wuhan China
| | - Cheng Yunjiang
- National Center of Citrus Breeding; Key Laboratory of Horticultural Plant Biology of Ministry of Education; Huazhong Agricultural University; Wuhan China
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Ciani M, Comitini F, Mannazzu I, Domizio P. Controlled mixed culture fermentation: a new perspective on the use of non-Saccharomyces yeasts in winemaking. FEMS Yeast Res 2009; 10:123-33. [PMID: 19807789 DOI: 10.1111/j.1567-1364.2009.00579.x] [Citation(s) in RCA: 345] [Impact Index Per Article: 23.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022] Open
Abstract
Mixed fermentations using controlled inoculation of Saccharomyces cerevisiae starter cultures and non-Saccharomyces yeasts represent a feasible way towards improving the complexity and enhancing the particular and specific characteristics of wines. The profusion of selected starter cultures has allowed the more widespread use of inoculated fermentations, with consequent improvements to the control of the fermentation process, and the use of new biotechnological processes in winemaking. Over the last few years, as a consequence of the re-evaluation of the role of non-Saccharomyces yeasts in winemaking, there have been several studies that have evaluated the use of controlled mixed fermentations using Saccharomyces and different non-Saccharomyces yeast species from the wine environment. The combined use of different species often results in unpredictable compounds and/or different levels of fermentation products being produced, which can affect both the chemical and the aromatic composition of wines. Moreover, possible synergistic interactions between different yeasts might provide a tool for the implementation of new fermentation technologies. Thus, knowledge of the Saccharomyces and non-Saccharomyces wine yeast interactions during wine fermentation needs to be improved. To reach this goal, further investigations into the genetic and physiological background of such non-Saccharomyces wine yeasts are needed, so as to apply '-omics' approaches to mixed culture fermentations.
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Affiliation(s)
- Maurizio Ciani
- Dipartimento S.A.I.F.E.T, Sez. di Microbiologia Alimentare, Industriale e Ambientale, Università Politecnica delle Marche, Ancona, Italy.
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Current awareness on yeast. Yeast 2009. [DOI: 10.1002/yea.1567] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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