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Bioethanol production from biodegradable wastes using native yeast isolates from Ethiopian traditional alcoholic beverages. BIOCATALYSIS AND AGRICULTURAL BIOTECHNOLOGY 2022. [DOI: 10.1016/j.bcab.2022.102401] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
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Brysch-Herzberg M, Jia GS, Seidel M, Assali I, Du LL. Insights into the ecology of Schizosaccharomyces species in natural and artificial habitats. Antonie van Leeuwenhoek 2022; 115:661-695. [PMID: 35359202 PMCID: PMC9007792 DOI: 10.1007/s10482-022-01720-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 12/21/2021] [Accepted: 02/14/2022] [Indexed: 11/30/2022]
Abstract
The fission yeast genus Schizosaccharomyces contains important model organisms for biological research. In particular, S. pombe is a widely used model eukaryote. So far little is known about the natural and artificial habitats of species in this genus. Finding out where S. pombe and other fission yeast species occur and how they live in their habitats can promote better understanding of their biology. Here we investigate in which substrates S. pombe, S. octosporus, S. osmophilus and S. japonicus are present. To this end about 2100 samples consisting of soil, tree sap fluxes, fresh fruit, dried fruit, honey, cacao beans, molasses and other substrates were analyzed. Effective isolation methods that allow efficient isolation of the above mentioned species were developed. Based on the frequency of isolating different fission yeast species in various substrates and on extensive literature survey, conclusions are drawn on their ecology. The results suggest that the primary habitat of S. pombe and S. octosporus is honeybee honey. Both species were also frequently detected on certain dried fruit like raisins, mango or pineapple to which they could be brought by the honey bees during ripening or during drying. While S. pombe was regularly isolated from grape mash and from fermented raw cacao beans S. octosporus was never isolated from fresh fruit. The main habitat of S. osmophilus seems to be solitary bee beebread. It was rarely isolated from raisins. S. japonicus was mainly found in forest substrates although it occurs on fruit and in fruit fermentations, too.
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Affiliation(s)
- Michael Brysch-Herzberg
- Laboratory for Wine Microbiology, Department International Business, Heilbronn University, Max-Planck-Str. 39, 74081 Heilbronn, Germany
| | - Guo-Song Jia
- National Institute of Biological Sciences, Beijing, 102206 China
| | - Martin Seidel
- Laboratory for Wine Microbiology, Department International Business, Heilbronn University, Max-Planck-Str. 39, 74081 Heilbronn, Germany
| | - Imen Assali
- Department of Bioengineering, National Engineering School of Sfax, University of Sfax, Soukra, km 4, 3038 Sfax, Tunisia
| | - Li-Lin Du
- National Institute of Biological Sciences, Beijing, 102206 China
- Tsinghua Institute of Multidisciplinary Biomedical Research, Tsinghua University, Beijing, 102206 China
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Zhao Y, Sun Q, Zhu S, Du F, Mao R, Liu L, Tian B, Zhu Y. Biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines from Shangri-La wine region, China. Sci Rep 2021; 11:5150. [PMID: 33664299 PMCID: PMC7933366 DOI: 10.1038/s41598-021-83216-x] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/14/2020] [Accepted: 01/27/2021] [Indexed: 01/06/2023] Open
Abstract
Shangri-La is a wine region that has the highest altitude vineyards in China. This is the first study investigated the biodiversity of non-Saccharomyces yeasts associated with spontaneous fermentation of Cabernet Sauvignon wines produced from two sub-regions (Lancang River and Jinsha River) of Shangri-La. The culturable yeasts were preliminarily classified based on their colonial morphology on the Wallerstein Laboratory nutrient agar plates. Yeast species were identified by the sequencing of the 26S rRNA D1/D2 region and the 5.8S rRNA ITS region. Twenty-five non-Saccharomyces yeast species belonging to sixteen genera were isolated and identified in Shangri-La wine region. Candida, Hanseniaspora, Pichia, and Starmerella were found in both sub-regions, but the Lancang River showed more diverse yeast species than the Jinsha River. Shangri-La not only exhibited high diversity of non-Saccharomyces yeasts, and furthermore, seven species of non-Saccharomyces yeasts were exclusively found in this region, including B. bruxellensis, D. hansenii, M. guilliermondii, S. vini, S. diversa, T. delbrueckii and W. anomalus, which might play an important role in distinctive regional wine characteristics. This study provide a relatively comprehensive analysis of indigenous non-Saccharomyces yeasts associated with Cabernet Sauvignon from Shangri-La, and has significance for exploring 'microbial terroir' of wine regions in China.
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Affiliation(s)
- Yue Zhao
- College of Plant Protection, Yunnan Agricultural University, Kunming, 650201, China
| | - Qingyang Sun
- College of Plant Protection, Yunnan Agricultural University, Kunming, 650201, China
| | - Shusheng Zhu
- College of Plant Protection, Yunnan Agricultural University, Kunming, 650201, China
| | - Fei Du
- College of Plant Protection, Yunnan Agricultural University, Kunming, 650201, China
| | - Ruzhi Mao
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China
| | - Lijing Liu
- College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China.,University Engineering Research Center for Grape and Wine of Yunan Province, Yunnan Agricultural University, Kunming, 650201, China
| | - Bin Tian
- Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, 7647, New Zealand.
| | - Yifan Zhu
- College of Plant Protection, Yunnan Agricultural University, Kunming, 650201, China. .,College of Food Science and Technology, Yunnan Agricultural University, Kunming, 650201, China. .,University Engineering Research Center for Grape and Wine of Yunan Province, Yunnan Agricultural University, Kunming, 650201, China.
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Abdullabekova DA, Magomedova ES, Aliverdieva DA, Kachalkin AV. Yeast Communities of Vineyards in Dagestan: Ecological, Taxonomic, and Genetic Characteristics. BIOL BULL+ 2020. [DOI: 10.1134/s1062359020030024] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
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5
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Sipiczki M. Metschnikowia pulcherrima and Related Pulcherrimin-Producing Yeasts: Fuzzy Species Boundaries and Complex Antimicrobial Antagonism. Microorganisms 2020; 8:E1029. [PMID: 32664630 PMCID: PMC7409158 DOI: 10.3390/microorganisms8071029] [Citation(s) in RCA: 54] [Impact Index Per Article: 13.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/29/2020] [Revised: 07/08/2020] [Accepted: 07/10/2020] [Indexed: 12/30/2022] Open
Abstract
Yeasts affiliated with the Metschnikowia pulcherrima clade (subclade) of the large ascomycetous genus Metschnikowia frequently turn out to produce the characteristic maroon-red pulcherrimin when tested for pigment production and prove to exert antagonistic effects on many types of microorganisms. The determination of the exact taxonomic position of the strains is hampered by the shortage of distinctive morphological and physiological properties of the species of the clade and the lack of rDNA barcode gaps. The rDNA repeats of the type strains of the species are not homogenized and are assumed to evolve by a birth-and-death mechanism combined with reticulation. The taxonomic division is further hampered by the incomplete biological (reproductive) isolation of the species: certain type strains can be hybridized and genome sequencing revealed chimeric genome structures in certain strains that might have evolved from interspecies hybrids (alloploid genome duplication). Various mechanisms have been proposed for the antimicrobial antagonism. One is related to pulcherrimin production. The diffusible precursor of pulcherrimin, the pulcherriminic acid is secreted by the cells into the environment where it forms the insoluble pulcherrimin with the ferric ions. The lack of free iron caused by the immobilization of ferric ions inhibits the growth of many microorganisms. Recent results of research into the complexity of the taxonomic division of the pulcherrimin-producing Metschnikowia yeasts and the mechanism(s) underlying their antimicrobial antagonism are discussed in this review.
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Affiliation(s)
- Matthias Sipiczki
- Department of Genetics and Applied Microbiology, University of Debrecen, 4032 Debrecen, Hungary
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Zhang Q, Li H, Sun X, Huang W, Zhan J. Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in Beijing, China. EFOOD 2020. [DOI: 10.2991/efood.k.200731.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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Li Y, Zhang Y, Liu M, Qin Y, Liu Y. Saccharomyces cerevisiae isolates with extreme hydrogen sulfide production showed different oxidative stress resistances responses during wine fermentation by RNA sequencing analysis. Food Microbiol 2019; 79:147-155. [DOI: 10.1016/j.fm.2018.10.021] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 10/16/2018] [Accepted: 10/31/2018] [Indexed: 10/28/2022]
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8
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Draft Genome Sequence of the Candida zemplinina (syn., Starmerella bacillaris) Type Strain CBS 9494 [corrected]. Microbiol Resour Announc 2018; 7:MRA00872-18. [PMID: 30533866 PMCID: PMC6211350 DOI: 10.1128/mra.00872-18] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/22/2018] [Accepted: 06/26/2018] [Indexed: 11/29/2022] Open
Abstract
Starmerella bacillaris is an ascomycetous yeast ubiquitously present in grapes and fermenting grape musts. In this report, we present the draft genome sequence of the S. bacillaris type strain CBS 9494, isolated from sweet botrytized wines, which will contribute to the study of this genetically heterogeneous wine yeast species. Starmerella bacillaris is an ascomycetous yeast ubiquitously present in grapes and fermenting grape musts. In this report, we present the draft genome sequence of the S. bacillaris type strain CBS 9494, isolated from sweet botrytized wines, which will contribute to the study of this genetically heterogeneous wine yeast species.
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Nolasco-Cancino H, Santiago-Urbina JA, Wacher C, Ruíz-Terán F. Predominant Yeasts During Artisanal Mezcal Fermentation and Their Capacity to Ferment Maguey Juice. Front Microbiol 2018; 9:2900. [PMID: 30574125 PMCID: PMC6291486 DOI: 10.3389/fmicb.2018.02900] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/16/2018] [Accepted: 11/12/2018] [Indexed: 11/13/2022] Open
Abstract
Artisanal mezcal is produced by the natural fermentation of maguey juice, which frequently results in a process that becomes stuck or is sluggish. Using selected indigenous starter inoculums of Saccharomyces and non-Saccharomyces yeasts is considered beneficial in overcoming these problems and thereby preserving the essence of the artisanal process. In this work, three hundred and four yeast isolates were recovered from 17 distilleries and then grouped by the ARDRA analysis, their restriction profiles were clustered in 15 groups. Four of them included 90% of all isolates, and these were identified using the sequence of the D1/D2 domain of the large-subunit rDNA. Pichia kudriavzevii, Pichia manshurica, Saccharomyces cerevisiae, and Kluyveromyces marxianus were detected as predominant species. Both species belonging to the Pichia genus were detected in 88% of the distilleries, followed by S. cerevisiae (70%) and K. marxianus (50%). In order to evaluate the fermentative capacity, one strain of each species was assessed in a pure and mixed culture in two culture media, filtered maguey juice (MJ) and maguey juice including its bagasse (MJB). Findings demonstrated that non-Saccharomyces yeast presented better growth than that of S. cerevisiae. K. marxianus PA16 was more efficient for ethanol production than S. cerevisiae DI14. It produced 32 g/L of ethanol with a yield of 0.47 g/g and efficient of 90%. While, P. kudriavzevii produced more ethyl acetate (280 mg/L) than the others species. All fermentations were characterized by the presence of isobutyl and isoamyl alcohol. The presence of K. marxianus in a mixed culture, improved the ethanol production and volatile compounds increased using co-cultures.
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Affiliation(s)
- Hipócrates Nolasco-Cancino
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Ciudad de México, Mexico.,Facultad de Ciencias Químicas, Universidad Autónoma Benito Juárez de Oaxaca, Oaxaca, Mexico
| | - Jorge A Santiago-Urbina
- División de Dirección de Carrera de Agricultura Sustentable y Protegida, Universidad Tecnológica de los Valles Centrales de Oaxaca, Oaxaca, Mexico
| | - Carmen Wacher
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Ciudad de México, Mexico
| | - Francisco Ruíz-Terán
- Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, Ciudad Universitaria, Ciudad de México, Mexico
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Population and oenological characteristics of non-Saccharomyces yeasts associated with grapes of Northwestern Argentina. Arch Microbiol 2018; 201:235-244. [PMID: 30478727 DOI: 10.1007/s00203-018-1601-4] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/20/2018] [Revised: 11/19/2018] [Accepted: 11/21/2018] [Indexed: 01/30/2023]
Abstract
Yeasts population associated with grapes from Northwest Argentina, a region with a significant vine-growing increase over the past years, was evaluated. Ten species of non-Saccharomyces yeasts were identified from four grape varieties (Malbec, Merlot, Syrah and Torrontes) being Hanseniaspora uvarum the dominant species. Typing of isolates revealed genetic variability within Hanseniaspora genus and also high variability was observed according to their oenological characteristics. Based on the oenological properties, the most adequate strains as starter cultures were H. uvarum HuT7, HuMe15, HuS16, H. vineae HvT-mc1 and Metschnikowia pulcherrima MpT2/MpT3. These selected yeasts exhibited moderate resistance to SO2, reduced values of volatile acidity, null or low production of H2S, high levels of enzymes related to aroma and did not produce killer toxins. Further studies using mixed cultures of these non-Saccharomyces strains and S. cerevisiae are needed to validate the contribution of selected indigenous yeasts on wine organoleptic characteristics.
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Ruiz-Terán F, Martínez-Zepeda PN, Geyer-de la Merced SY, Nolasco-Cancino H, Santiago-Urbina JA. Mezcal: indigenous Saccharomyces cerevisiae strains and their potential as starter cultures. Food Sci Biotechnol 2018; 28:459-467. [PMID: 30956858 DOI: 10.1007/s10068-018-0490-2] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/25/2017] [Revised: 09/03/2018] [Accepted: 10/05/2018] [Indexed: 10/28/2022] Open
Abstract
In this study, 19 indigenous mezcal Saccharomyces cerevisiae strains were screened for their tolerance to grow under different stress conditions and their potential use in fermentation. All strains were able to tolerate pH value of 3, significant levels of glucose (30%), ethanol (12% v/v), and temperature of 37 °C. Eleven of them were able to grow in presence of 15% of ethanol, but only CH7 and PA18 strains grew at 42 °C. Both were selected for evaluation of their fermentative abilities in maguey juice and in a synthetic medium incubated at 30 and 40 °C. Temperature of 40 °C had a positive effect on the ethanol production, increasing the productivity and efficiency in maguey fermentation. Ethyl acetate, isobutanol and isoamyl alcohols production was favored at 30 °C. Both evaluated strains presented a good fermentative capacity and production of volatile compounds, suggesting their potential use as starter cultures in mezcal fermentation.
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Affiliation(s)
- Francisco Ruiz-Terán
- 1Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 Mexico City, Mexico
| | - Paulina N Martínez-Zepeda
- 1Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 Mexico City, Mexico
| | - Sara Y Geyer-de la Merced
- 1Departamento de Alimentos y Biotecnología, Facultad de Química, Universidad Nacional Autónoma de México, 04510 Mexico City, Mexico
| | - Hipócrates Nolasco-Cancino
- 2Facultad de Ciencias Químicas, Universidad Autónoma Benito Juárez de Oaxaca, 68120 Oaxaca de Juárez, Oaxaca Mexico
| | - Jorge A Santiago-Urbina
- Dirección de División de Carrera de Agricultura Sustentable y Protegida, Universidad Tecnológica de los Valles Centrales de Oaxaca, 71270 Zimatlán, Oaxaca Mexico
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12
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Hydrogen sulfide synthesis in native Saccharomyces cerevisiae strains during alcoholic fermentations. Food Microbiol 2018; 70:206-213. [DOI: 10.1016/j.fm.2017.10.006] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/16/2017] [Revised: 10/13/2017] [Accepted: 10/16/2017] [Indexed: 02/04/2023]
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13
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Liu PT, Lu L, Duan CQ, Yan GL. The contribution of indigenous non-Saccharomyces wine yeast to improved aromatic quality of Cabernet Sauvignon wines by spontaneous fermentation. Lebensm Wiss Technol 2016. [DOI: 10.1016/j.lwt.2016.04.031] [Citation(s) in RCA: 49] [Impact Index Per Article: 6.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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14
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Drumonde-Neves J, Franco-Duarte R, Lima T, Schuller D, Pais C. Yeast Biodiversity in Vineyard Environments Is Increased by Human Intervention. PLoS One 2016; 11:e0160579. [PMID: 27500638 PMCID: PMC4976982 DOI: 10.1371/journal.pone.0160579] [Citation(s) in RCA: 32] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2016] [Accepted: 07/21/2016] [Indexed: 11/19/2022] Open
Abstract
One hundred and five grape samples were collected during two consecutive years from 33 locations on seven oceanic islands of the Azores Archipelago. Grape samples were obtained from vineyards that were either abandoned or under regular cultivation involving common viticultural interventions, to evaluate the impact of regular human intervention on grape yeast biota diversity in vineyards. A total of 3150 yeast isolates were obtained and 23 yeast species were identified. The predominant species were Hanseniaspora uvarum, Pichia terricola, Starmerella bacillaris and Issatchenkia hanoiensis. The species Barnettozyma californica, Candida azymoides and Pichia cecembensis were reported in grapes or wine-associated environments for the first time. A higher biodiversity was found in active vineyards where regular human intervention takes place (Shannon index: 1.89 and 1.53 in the first and second years, respectively) when compared to the abandoned ones (Shannon index: 0.76 and 0.31). This finding goes against the assumptions that human intervention can destroy biodiversity and lead to homogeneity in the environment. Biodiversity indices were considerably lower in the year with the heaviest rainfall. This study is the first to report on the grape yeast communities from several abandoned vineyards that have undergone no human intervention.
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Affiliation(s)
- João Drumonde-Neves
- CITAA - Research Center for Agricultural Technology of Azores, University of Azores, Angra do Heroísmo, Portugal
- Center of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Braga, Portugal
| | - Ricardo Franco-Duarte
- Center of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Braga, Portugal
- * E-mail:
| | - Teresa Lima
- CITAA - Research Center for Agricultural Technology of Azores, University of Azores, Angra do Heroísmo, Portugal
| | - Dorit Schuller
- Center of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Braga, Portugal
| | - Célia Pais
- Center of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Braga, Portugal
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Padilla B, García-Fernández D, González B, Izidoro I, Esteve-Zarzoso B, Beltran G, Mas A. Yeast Biodiversity from DOQ Priorat Uninoculated Fermentations. Front Microbiol 2016; 7:930. [PMID: 27379060 PMCID: PMC4908135 DOI: 10.3389/fmicb.2016.00930] [Citation(s) in RCA: 38] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/03/2016] [Accepted: 05/31/2016] [Indexed: 11/29/2022] Open
Abstract
Climate, soil, and grape varieties are the primary characteristics of terroir and lead to the definition of various appellations of origin. However, the microbiota associated with grapes are also affected by these conditions and can leave a footprint in a wine that will be part of the characteristics of terroir. Thus, a description of the yeast microbiota within a vineyard is of interest not only to provide a better understanding of the winemaking process, but also to understand the source of microorganisms that maintain a microbial footprint in wine from the examined vineyard. In this study, two typical grape varieties, Grenache and Carignan, have been sampled from four different vineyards in the DOQ Priorat winegrowing region. Afterward, eight spontaneous alcoholic fermentations containing only grapes from one sampling point and of one variety were conducted at laboratory scale. The fermentation kinetics and yeast population dynamics within each fermentation experiment were evaluated. Yeast identification was performed by RFLP-PCR of the 5.8S-ITS region and by sequencing D1/D2 of the 26S rRNA gene of the isolates. The fermentation kinetics did not indicate clear differences between the two varieties of grapes or among vineyards. Approximately 1,400 isolates were identified, exhibiting high species richness in some fermentations. Of all the isolates studied, approximately 60% belong to the genus Hanseniaspora, 16% to Saccharomyces, and 11% to Candida. Other minor genera, such as Hansenula, Issatchenkia, Kluyveromyces, Saccharomycodes, and Zygosaccharomyces, were also found. The distribution of the identified yeast throughout the fermentation process was studied, and Saccharomyces cerevisiae was found to be present mainly at the end of the fermentation process, while Aureobasidium pullulans was isolated primarily during the first days of fermentation in three of the eight spontaneous fermentations. This work highlights the complexity and diversity of the vineyard ecosystem, which contains yeasts from different species. The description of this yeast diversity will lead to the selection of native microbiota that can be used to produce quality wines with the characteristics of the Priorat.
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Affiliation(s)
- Beatriz Padilla
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - David García-Fernández
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - Beatriz González
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - Iara Izidoro
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - Braulio Esteve-Zarzoso
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - Gemma Beltran
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
| | - Albert Mas
- Departament de Bioquímica i Biotecnologia, Facultat d' Enologia, Universitat Rovira i Virgili Tarragona, Spain
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Sipiczki M. Overwintering of Vineyard Yeasts: Survival of Interacting Yeast Communities in Grapes Mummified on Vines. Front Microbiol 2016; 7:212. [PMID: 26973603 PMCID: PMC4770031 DOI: 10.3389/fmicb.2016.00212] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2016] [Accepted: 02/09/2016] [Indexed: 11/13/2022] Open
Abstract
The conversion of grape must into wine involves the development and succession of yeast populations differing in species composition. The initial population is formed by vineyard strains which are washed into the must from the crushed grapes and then completed with yeasts coming from the cellar environment. As the origin and natural habitat of the vineyard yeasts are not fully understood, this study addresses the possibility, that grape yeasts can be preserved in berries left behind on vines at harvest until the spring of the next year. These berries become mummified during the winter on the vines. To investigate whether yeasts can survive in these overwintering grapes, mummified berries were collected in 16 localities in the Tokaj wine region (Hungary-Slovakia) in early March. The collected berries were rehydrated to recover viable yeasts by plating samples onto agar plates. For the detection of minority species which would not be detected by direct plating, an enrichment step repressing the propagation of alcohol-sensitive yeasts was also included in the process. The morphological, physiological, and molecular analysis identified 13 basidiomycetous and 23 ascomycetous species including fermentative yeasts of wine-making relevance among the 3879 isolates. The presence of viable strains of these species demonstrates that the grapes mummified on the vine can serve as a safe reservoir of yeasts, and may contribute to the maintenance of grape-colonizing yeast populations in the vineyard over years, parallel with other vectors and habitats. All basidiomycetous species were known phylloplane yeasts. Three Hanseniaspora species and pigmented Metschnikowia strains were the most frequent ascomycetes. Other fermentative yeasts of wine-making relevance were detected only in the enrichment cultures. Saccharomyces (S. paradoxus, S. cerevisiae, and S. uvarum) were recovered from 13% of the samples. No Candida zemplinina was found. The isolates with Aureobasidium morphology turned out to belong to Aureobasidium subglaciale, Kabatiella microsticta, or Columnosphaeria fagi. The ascomyceteous isolates grew at high concentrations of sugars with Wickerhamomyces anomalus being the most tolerant species. Complex interactions including antagonism (growth inhibition, contact inhibition, competition for nutrients) and synergism (crossfeeding) among the isolates and with Botrytis cinerea shape the composition of the overwintering communities.
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Affiliation(s)
- Matthias Sipiczki
- Department of Genetics and Applied Microbiology, University of Debrecen Debrecen, Hungary
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Godálová Z, Kraková L, Puškárová A, Bučková M, Kuchta T, Piknová Ľ, Pangallo D. Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené). Int J Food Microbiol 2016; 217:110-6. [DOI: 10.1016/j.ijfoodmicro.2015.10.015] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/20/2015] [Revised: 09/25/2015] [Accepted: 10/14/2015] [Indexed: 11/16/2022]
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Brysch-Herzberg M, Seidel M. Yeast diversity on grapes in two German wine growing regions. Int J Food Microbiol 2015; 214:137-144. [DOI: 10.1016/j.ijfoodmicro.2015.07.034] [Citation(s) in RCA: 36] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/08/2015] [Revised: 07/17/2015] [Accepted: 07/31/2015] [Indexed: 01/19/2023]
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Ubeda-Iranzo J, Díaz-Hellín P, Chacón-Ocaña M, Briones A. Detection of non-Saccharomyces yeast strains in alcoholic fermentations by direct PCR and/or plating methods. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2509-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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20
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Masneuf-Pomarede I, Juquin E, Miot-Sertier C, Renault P, Laizet Y, Salin F, Alexandre H, Capozzi V, Cocolin L, Colonna-Ceccaldi B, Englezos V, Girard P, Gonzalez B, Lucas P, Mas A, Nisiotou A, Sipiczki M, Spano G, Tassou C, Bely M, Albertin W. The yeastStarmerella bacillaris(synonymCandida zemplinina) shows high genetic diversity in winemaking environments. FEMS Yeast Res 2015; 15:fov045. [DOI: 10.1093/femsyr/fov045] [Citation(s) in RCA: 56] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/08/2015] [Indexed: 01/12/2023] Open
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21
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Kachalkin AV, Abdullabekova DA, Magomedova ES, Magomedov GG, Chernov IY. Yeasts of the vineyards in Dagestan and other regions. Microbiology (Reading) 2015. [DOI: 10.1134/s002626171503008x] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/22/2022] Open
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