1
|
Bunbury-Blanchette AL, Fan L, Kernaghan G. Yeast communities of a North American hybrid wine grape differ between organic and conventional vineyards. J Appl Microbiol 2024; 135:lxae092. [PMID: 38621715 DOI: 10.1093/jambio/lxae092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/20/2024] [Accepted: 04/13/2024] [Indexed: 04/17/2024]
Abstract
AIMS To compare the species diversity and composition of indigenous yeast communities of hybrid grapes from conventionally and organically cultivated vineyards of an emerging cool-climate wine producing region. METHODS AND RESULTS Illumina MiSeq sequences from L'Acadie blanc grape musts were processed and filtered to characterize indigenous yeast communities in organic and conventional vineyards of the Annapolis Valley wine region in Nova Scotia, Canada. While cultivation practice was not associated with yeast diversity or species richness, there was a strong effect on yeast community composition, with conventional vineyards characterized by higher proportions of Sporidiobolales and Filobasidium magnum, and organic vineyards supporting Filobasidium species other than F. magnum and higher proportions of Symmetrospora. There was also variation in yeast community composition among individual vineyards, and from year to year. CONCLUSIONS This is the first comprehensive assessment of yeasts associated with hybrid grapes grown using different cultivation practices in a North American cool climate wine region. Communities were dominated by basidiomycete yeasts and species composition of these yeasts differed significantly between vineyards employing organic and conventional cultivation practices. The role of basidiomycete yeasts in winemaking is not well understood, but some species may influence wine characteristics.
Collapse
Affiliation(s)
- Adele L Bunbury-Blanchette
- Saint Mary's University, Faculty of Graduate Studies and Research, 923 Robie St, Atrium Building, Suite 210, Halifax, Nova Scotia B3H 1G3, Canada
| | - Lihua Fan
- Agriculture and Agri-Food Canada, Kentville Research and Development Centre, 32 Main St, Kentville, Nova Scotia B4N 1J5, Canada
| | - Gavin Kernaghan
- Mount Saint Vincent University, Department of Biology, 166 Bedford Highway, Halifax, Nova Scotia, B3M 1J9, Canada
| |
Collapse
|
2
|
Puyo M, Scalabrino L, Romanet R, Simonin S, Klein G, Alexandre H, Tourdot-Maréchal R. Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain Metschnikowia pulcherrima on the Growth of Hanseniaspora Genus in Oenology. Foods 2024; 13:724. [PMID: 38472837 DOI: 10.3390/foods13050724] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2024] [Revised: 02/14/2024] [Accepted: 02/22/2024] [Indexed: 03/14/2024] Open
Abstract
As a biological alternative to the antimicrobial action of SO2, bioprotection has been proposed to winemakers as a means to limit or prevent grape musts microbial alteration. Competition for nitrogenous nutrients and for oxygen are often cited as potential explanations for the effectiveness of bioprotection. This study analyses the effect of a bioprotective M. pulcherrima strain on the growth of one H. valbyensis strain and one H. uvarum strain. Bioprotection efficiency was observed only against H. valbyensis inoculated at the two lowest concentrations. These results indicate a potential species-dependent efficiency of the bioprotective strain and a strong impact of the initial ratio between bioprotective and apiculate yeasts. The analysis of the consumption of nitrogen compounds revealed that leucine, isoleucine, lysine and tryptophan were consumed preferentially by all three strains. The weaker assimilation percentages of these amino acids observed in H. valbyensis at 24 h growth suggest competition with M. pulcherrima that could negatively affects the growth of the apiculate yeast in co-cultures. The slowest rate of O2 consumption of H. valbyensis strain, in comparison with M. pulcherrima, was probably not involved in the bioprotective effect. Non-targeted metabolomic analyses of M. pulcherrima and H. valbyensis co-culture indicate that the interaction between both strains particularly impact lysin and tryptophan metabolisms.
Collapse
Affiliation(s)
- Maëlys Puyo
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Léa Scalabrino
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Rémy Romanet
- DIVVA (Développement Innovation Vigne Vin Aliments) Platform, UMR Procédés Alimentaires et Microbiologiques, IUVV, 2 Rue 11 Claude Ladrey, 21000 Dijon, France
| | - Scott Simonin
- Changins, Viticulture and Enology, HES-SO University of Applied Sciences and Arts Western Switzerland, Route de Duillier 50, 1260 Nyon, Switzerland
| | - Géraldine Klein
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Hervé Alexandre
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| | - Raphaëlle Tourdot-Maréchal
- Université Bourgogne Franche-Comté, Institut Agro, Université Bourgogne, INRAE, UMR PAM 1517, 21000 Dijon, France
| |
Collapse
|
3
|
Impact of Non-Saccharomyces Yeast Fermentation in Madeira Wine Chemical Composition. Processes (Basel) 2023. [DOI: 10.3390/pr11020482] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/08/2023] Open
Abstract
Madeira wine is produced via spontaneous alcoholic fermentation arrested by ethanol addition. The increasing demand of the wine market has led to the need to standardize the winemaking process. This study focuses on identifying the microbiota of indigenous yeasts present during Madeira wine fermentation and then evaluates the impact of selected indigenous non-Saccharomyces as pure starter culture (Hanseniaspora uvarum, Starmerella bacillaris, Pichia terricola, Pichia fermentans, and Pichia kluyveri) in the chemical and phenolic characterization of Madeira wine production. Results showed that the polyphenol content of the wines was influenced by yeast species, with higher levels found in wines produced by Pichia spp. (ranging from 356.85 to 367.68 mg GAE/L in total polyphenols and 50.52 to 51.50 mg/L in total individual polyphenols through HPLC methods). Antioxidant potential was higher in wines produced with Hanseniaspora uvarum (133.60 mg Trolox/L) and Starmerella bacillaris (137.61 mg Trolox/L). Additionally, Starmerella bacillaris stands out due to its sugar consumption during fermentation (the totality of fructose and 43% of glucose) and 15.80 g/L of total organic acids compared to 9.23 g/L (on average) for the other yeasts. This knowledge can be advantageous to standardizing the winemaking process and increasing the bioactive compounds, resulting in the production of high-quality wines.
Collapse
|
4
|
Bunbury-Blanchette AL, Fan L, English MM, Kernaghan G. Yeast communities before and after spontaneous fermentation of wine grapes: a case study from Nova Scotia. Can J Microbiol 2023; 69:32-43. [PMID: 36288607 DOI: 10.1139/cjm-2022-0179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Wine fermentations are generally completed by the domestic yeast Saccharomyces cerevisiae, but many indigenous vineyard yeasts also influence wine flavour and aroma. Despite the flourishing wine industry in Nova Scotia, there has yet to be any systematic evaluation of these yeasts in Atlantic Canada. The yeast communities of pressed L'Acadie blanc grapes sampled from an organic vineyard in the Annapolis Valley in 2018 and 2019 were characterized before and after spontaneous fermentation by both Illumina and PacBio sequencing, to address and compare potential platform biases. Chemical and sensory evaluations were also conducted. Basidiomycete yeasts, including Vishniacozyma carnescens, Filobasidium globisporum, and Curvibasidium cygneicollum, dominated pre-fermentation diversity. Species of Saccharomyces made up ∼0.04% of sequences prior to fermentation, but 85%-100% after fermentation, with some replicates dominated by S. cerevisiae and some by S. uvarum. PacBio sequencing detected high proportions of Hanseniaspora uvarum, while Illumina sequencing did not. A better understanding of Nova Scotia vineyard yeast communities will allow local wine makers to make better use of non-traditional yeasts and spontaneous fermentations to produce high-quality wines unique to the region.
Collapse
Affiliation(s)
- Adele L Bunbury-Blanchette
- Faculty of Graduate Studies and Research, Saint Mary's University, 923 Robie St, Atrium Building, Suite 210, Halifax, NS, Canada
| | - Lihua Fan
- Kentville Research and Development Centre, Agriculture and Agri-Food Canada, 32 Main St, Kentville, NS, Canada
| | - Marcia M English
- Department of Human Nutrition, St. Francis-Xavier University, 2320 Notre Dame Ave, J. Bruce Brown Hall 208, Antigonish, NS, Canada
| | - Gavin Kernaghan
- Department of Biology, Mount Saint Vincent University, 166 Bedford Highway, Halifax, NS, Canada
| |
Collapse
|
5
|
Li Q, Bao Z, Tang K, Feng H, Tu W, Li L, Han Y, Cao M, Zhao C. First two mitochondrial genomes for the order Filobasidiales reveal novel gene rearrangements and intron dynamics of Tremellomycetes. IMA Fungus 2022; 13:7. [PMID: 35501936 PMCID: PMC9059411 DOI: 10.1186/s43008-022-00094-2] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/24/2021] [Accepted: 04/22/2022] [Indexed: 02/03/2023] Open
Abstract
In the present study, two mitogenomes from the Filobasidium genus were assembled and compared with other Tremellomycetes mitogenomes. The mitogenomes of F. wieringae and F. globisporum both comprised circular DNA molecules, with sizes of 27,861 bp and 71,783 bp, respectively. Comparative mitogenomic analysis revealed that the genetic contents, tRNAs, and codon usages of the two Filobasidium species differed greatly. The sizes of the two Filobasidium mitogenomes varied greatly with the introns being the main factor contributing to mitogenome expansion in F. globisporum. Positive selection was observed in several protein-coding genes (PCGs) in the Agaricomycotina, Pucciniomycotina, and Ustilaginomycotina species, including cob, cox2, nad2, and rps3 genes. Frequent intron loss/gain events were detected to have occurred during the evolution of the Tremellomycetes mitogenomes, and the mitogenomes of 17 species from Agaricomycotina, Pucciniomycotina, and Ustilaginomycotina have undergone large-scale gene rearrangements. Phylogenetic analyses based on Bayesian inference and the maximum likelihood methods using a combined mitochondrial gene set generated identical and well-supported phylogenetic trees, wherein Filobasidium species had close relationships with Trichosporonales species. This study, which is the first report on mitogenomes from the order Filobasidiales, provides a basis for understanding the genomics, evolution, and taxonomy of this important fungal group.
Collapse
Affiliation(s)
- Qiang Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Zhijie Bao
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Ke Tang
- School of Public Health, Chengdu Medical College, Chengdu, Sichuan, China
| | - Huiyu Feng
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Wenying Tu
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Lijiao Li
- Key Laboratory of Coarse Cereal Processing, Ministry of Agriculture and Rural Affairs, School of Food and Biological Engineering, Chengdu University, Chengdu, Sichuan, China
| | - Yunlei Han
- Department of Pathogenic Biology, Chengdu Medical College, Chengdu, Sichuan, China
| | - Mei Cao
- Core Laboratory, Sichuan Provincial People's Hospital, University of Electronic Science and Technology of China, Chengdu, Sichuan, China. .,Chinese Academy of Sciences Sichuan Translational Medicine Research Hospital, Chengdu, Sichuan, China.
| | - Changsong Zhao
- School of Public Health, Chengdu Medical College, Chengdu, Sichuan, China.
| |
Collapse
|
6
|
Cureau N, Threlfall R, Marasini D, Lavefve L, Carbonero F. Year, Location, and Variety Impact on Grape-Associated Mycobiota of Arkansas-Grown Wine Grapes for Wine Production. MICROBIAL ECOLOGY 2021; 82:845-858. [PMID: 33665722 DOI: 10.1007/s00248-021-01705-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 01/26/2021] [Indexed: 06/12/2023]
Abstract
Wine grape berries (Vitis spp.) harbor a wide variety of yeasts and filamentous fungi that impact grapevine health and the winemaking process. Identification of these fungi could be important for controlling and improving wine production. The use of high-throughput sequencing (HTS) strategies has enabled identification and quantification of bacterial and fungal species in vineyards. The aims of this study were to identify mycobiota from Cabernet Sauvignon and Zinfandel (V. vinifera), Carlos and Noble muscadines (V. rotundifolia), Cynthiana (V. aestivalis), and Vignoles hybrid (cross of different Vitis spp.) grapes, and investigate the effect of grape variety, location, and year on grape fungal communities. Grape berries were collected in 2016 and 2017 from four vineyards located in Arkansas. The HTS of the Internal Transcribed Spacer 1 region was used to identify grape indigenous epiphytic and endophytic fungal communities. The predominant genera identified on the Arkansas wine grapes were Uwebraunia, Zymoseptoria, Papiliotrema, Meyerozyma, Filobasidium, and Curvibasidium. Overall, the data suggested that grape fungal community distribution and relative abundance were influenced by grape variety, year, and location, but each was influenced to a different extent. Not only were grape mycobiota influenced by year, variety, and location but also it appeared that communities from the previous year impacted microbial communities the following year. For example, an increase of the mycoparasite Ampelomyces quisqualis was noticed in 2017 on grapes that carried the causal agent of powdery mildew, Erysiphe necator, in 2016, thus, amplifying the importance of vineyard microbiota knowledge for disease management and winemaking.
Collapse
Affiliation(s)
- Natacha Cureau
- Food Science Department, University of Arkansas, Fayetteville, AR, USA
| | - Renee Threlfall
- Food Science Department, University of Arkansas, Fayetteville, AR, USA
| | - Daya Marasini
- Food Science Department, University of Arkansas, Fayetteville, AR, USA
| | - Laura Lavefve
- Food Science Department, University of Arkansas, Fayetteville, AR, USA
| | - Franck Carbonero
- Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, Spokane, WA, USA.
- School of Food Science, Washington State University, Pullman, WA, USA.
| |
Collapse
|
7
|
Olivieri L, Saville RJ, Gange AC, Xu X. Apple endophyte community in relation to location, scion and rootstock genotypes and susceptibility to European canker. FEMS Microbiol Ecol 2021; 97:fiab131. [PMID: 34601593 PMCID: PMC8497447 DOI: 10.1093/femsec/fiab131] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/29/2021] [Accepted: 09/24/2021] [Indexed: 12/30/2022] Open
Abstract
European apple canker, caused by Neonectria ditissima, is a severe disease of apple. Achieving effective control is difficult with the currently available pesticides. Specific apple endophytes associated with cultivars may partially contribute to the cultivar response to the pathogen and thus could be used for disease management. We sought to determine whether the overall endophyte community differed among cultivars differing in their susceptibility to N. ditissima and to identify specific microbial groups associated with the susceptibility. Using Illumina MiSeq meta-barcoding, we profiled apple tree endophytes in 16 scion-rootstock combinations at two locations and quantified the relative contribution of scion, rootstock and location to the observed variability in the endophyte communities. Endophyte diversity was primarily affected by the orchard location (accounting for 29.4% and 85.9% of the total variation in the PC1 for bacteria and fungi, respectively), followed by the scion genotype (24.3% and 19.5% of PC2), whereas rootstock effects were small (<3% of PC1 and PC2). There were significant differences in the endophyte community between canker-resistant and -susceptible cultivars. Several bacterial and fungal endophyte groups had different relative abundance between susceptible and resistant cultivars. These endophyte groups included putative pathogen antagonists as well as plant pathogens. Their possible ecological roles in the N. ditissima pathosystem are discussed.
Collapse
Affiliation(s)
- Leone Olivieri
- NIAB EMR, New Road, East Malling, Kent ME19 6BJ, UK
- Department of Biological Sciences, Royal Holloway, University of London, Egham, Surrey TW20 0EX, UK
| | - Robert J Saville
- NIAB EMR, New Road, East Malling, Kent ME19 6BJ, UK
- Agriculture & Horticulture Development Board, Stoneleigh Park, Kenilworth, Warwickshire CV8 2TL, UK
| | - Alan C Gange
- Department of Biological Sciences, Royal Holloway, University of London, Egham, Surrey TW20 0EX, UK
| | - Xiangming Xu
- NIAB EMR, New Road, East Malling, Kent ME19 6BJ, UK
| |
Collapse
|
8
|
Drumonde-Neves J, Fernandes T, Lima T, Pais C, Franco-Duarte R. Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking. FEMS Yeast Res 2021; 21:6159487. [PMID: 33751099 DOI: 10.1093/femsyr/foab017] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Accepted: 03/03/2021] [Indexed: 12/14/2022] Open
Abstract
Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.
Collapse
Affiliation(s)
- João Drumonde-Neves
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057, Braga, Portugal.,IITAA - Institute of Agricultural and Environmental Research and Technology, University of Azores, 9700-042 Angra do Heroísmo, Portugal
| | - Ticiana Fernandes
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057, Braga, Portugal
| | - Teresa Lima
- IITAA - Institute of Agricultural and Environmental Research and Technology, University of Azores, 9700-042 Angra do Heroísmo, Portugal
| | - Célia Pais
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057, Braga, Portugal.,Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057, Braga, Portugal
| | - Ricardo Franco-Duarte
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057, Braga, Portugal.,Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057, Braga, Portugal
| |
Collapse
|
9
|
The Important Contribution of Non- Saccharomyces Yeasts to the Aroma Complexity of Wine: A Review. Foods 2020; 10:foods10010013. [PMID: 33374550 PMCID: PMC7822458 DOI: 10.3390/foods10010013] [Citation(s) in RCA: 50] [Impact Index Per Article: 12.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/25/2020] [Revised: 12/21/2020] [Accepted: 12/21/2020] [Indexed: 12/26/2022] Open
Abstract
Non-Saccharomyces yeast plays an important role in the initial stages of a wild ferment, as they are found in higher abundance in the vineyard than Saccharomyces cerevisiae. As such, there has been a focus in recent years to isolate these yeast species and characterize their effect on wine fermentation and subsequent aroma. This effect on wine aroma is often species and strain dependent, as the enzymatic profile of each yeast will determine which aroma compounds are formed as secondary metabolites. Semi-fermentative yeast, such as Hanseniaspora spp., Candida spp. and Metschnikowia pulcherrima, are commonly in high abundance in fresh grape must and have diverse enzymatic profiles, however they show a weak tolerance to ethanol, limiting their impact to the initial stages of fermentation. Fully fermentative non-Saccharomyces yeast, characterized by high ethanol tolerance, are often found at low abundance in fresh grape must, similar to Saccharomyces cerevisiae. Their ability to influence the aroma profile of wine remains high, however, due to their presence into the final stages of fermentation. Some fermentative yeasts also have unique oenological properties, such as Lanchancea thermotolerans and Schizosaccharomyces pombe, highlighting the potential of these yeast as inoculants for specific wine styles.
Collapse
|
10
|
Zabukovec P, Čadež N, Čuš F. Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation. Food Technol Biotechnol 2020; 58:337-347. [PMID: 33281489 PMCID: PMC7709452 DOI: 10.17113/ftb.58.03.20.6677] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/12/2022] Open
Abstract
Research background In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during the process. Experimental approach During spontaneous alcoholic fermentations the yeast population of non-Saccharomyces and Saccharomyces yeasts was sampled. We used eleven microsatellite markers to determine the genetic diversity of S. cerevisiae strains. In addition, different ratios of the indigenous strains of S. cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris were tested for their possible use in alcoholic fermentation with inoculated yeasts by monitoring its course and measuring the concentration of aroma compounds in wine. Results and conclusions Sequencing of the internal transcribed spacer (ITS) regions of ribosomal DNA showed that of 64 isolates, 46 strains represent S. cerevisiae and 18 strains belong to non-Saccharomyces yeasts. The identified non-Saccharomyces yeast species were H. uvarum, Pichia kudriavzevii, Saturnispora diversa and S. bacillaris. The dendrogram grouped S. cerevisiae strains into 14 groups. The number of S. cervisiae strains isolated from the musts was 10 (Posavje), 11 (Podravje) and 25 (Primorska vine-growing region). On the other hand, the alcoholic fermentation with inoculated yeasts, in which the native S. cerevisiae strain predominated over H. uvarum and S. bacillaris, gave the most promising result due to the highest alcoholvolume fraction, the lowest acetic acid concentration and significantly higher concentrations of volatile thiols 3-mercaptohexyl acetate (3MHA) and 3-mercaptohexan-1-ol (3MH), 2-methylpropanol, 2-methylbutanol, 3-methylbutanol and 2-phenylethanol) in the produced wine. Novelty and scientific contribution We confirmed the potential use of indigenous S. cerevisiae and non-Saccharomyces yeasts in alcoholic fermentation with inoculated yeasts, which allows the positive properties of the yeast strains to be expressed and good quality wines to be produced. Thus, the results are encouraging for winemakers to create different wine styles associated with a particular terroir using indigenous yeasts.
Collapse
Affiliation(s)
- Polona Zabukovec
- Agricultural Institute of Slovenia, Department of Fruit Growing, Viticulture and Oenology, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
| | - Neža Čadež
- Department of Food Science and Technology, Chair of Biotechnology, Microbiology and Food Safety, Biotechnical Faculty, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia
| | - Franc Čuš
- Agricultural Institute of Slovenia, Department of Fruit Growing, Viticulture and Oenology, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
| |
Collapse
|
11
|
Mozūraitis R, Aleknavičius D, Vepštaitė-Monstavičė I, Stanevičienė R, Emami SN, Apšegaitė V, Radžiutė S, Blažytė-Čereškienė L, Servienė E, Būda V. Hippophae rhamnoides berry related Pichia kudriavzevii yeast volatiles modify behaviour of Rhagoletis batava flies. J Adv Res 2019; 21:71-77. [PMID: 32071775 PMCID: PMC7015468 DOI: 10.1016/j.jare.2019.08.001] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2019] [Revised: 07/15/2019] [Accepted: 08/03/2019] [Indexed: 02/07/2023] Open
Abstract
Pichia kudriavzevii yeasts were isolated from ripe Hippophae rhamnoides berries. Thirty-five yeast volatiles were identified from the headspace of P. kudriavzevii. Esters and alcohols contributed by 32% and 66% to the total blend amount. Ten of those volatiles elicited antenna responses of Rhagoletis batava flies. Mixture of synthetic olfactory active compounds attracted R. batava males and females.
Olfactory cues have a large impact on insect behaviour and fitness consequently showing potential in pest management. Yeast released volatiles are used by insects as olfactory cues for finding feeding and oviposition sites. The yeast strain SB-16-15 was isolated from spontaneous fermentation of Hippophae rhamnoides berries and identified as Pichia kudriavzevii. Thirty-nine volatiles were sampled from the headspace of P. kudriavzevii yeasts by solid phase micro extraction and identified by gas chromatography and mass spectrometry techniques. Ten of those volatiles elicited antennal responses of Rhagoletis batava flies, one of the most serious pest of H. rhamnoides berries. In the two-choice experiments, R. batava flies preferred the mixture composed of nine synthetic compounds analogous to electroanntenographic active volatiles released by the yeasts compare to the solvent control. Female flies were significantly attracted to the mixture at the concentration 0.1 µL mL−1 and showed no preference to the mixture at the concentration 1 µL mL−1 versus control while males reacted positively to the synthetic blend at the concentration 1 µL mL−1. Herein, for the first time, behaviour modifying effect of H. rhamnoides berry related yeast volatiles was shown suggesting these semiochemicals have potential in use for monitoring R. batava flies.
Collapse
Affiliation(s)
- Raimondas Mozūraitis
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Dominykas Aleknavičius
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Iglė Vepštaitė-Monstavičė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Ramunė Stanevičienė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Seyedeh Noushin Emami
- Department of Molecular Biosciences, Wenner-Gren Institute, Stockholm University, Svante Arrhenius väg 20C, SE 106 91 Stockholm, Sweden
| | - Violeta Apšegaitė
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Sandra Radžiutė
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Laima Blažytė-Čereškienė
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Elena Servienė
- Laboratory of Genetics, Institute of Botany, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| | - Vincas Būda
- Laboratory of Chemical and Behavioural Ecology, Institute of Ecology, Nature Research Centre, Akademijos 2, LT-08412 Vilnius, Lithuania
| |
Collapse
|
12
|
Lorenzini M, Zapparoli G. Yeast-like fungi and yeasts in withered grape carposphere: Characterization of Aureobasidium pullulans population and species diversity. Int J Food Microbiol 2019; 289:223-230. [DOI: 10.1016/j.ijfoodmicro.2018.10.023] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/25/2018] [Revised: 10/09/2018] [Accepted: 10/25/2018] [Indexed: 12/31/2022]
|
13
|
Abstract
Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described.
Collapse
|
14
|
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.
Collapse
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
| |
Collapse
|
15
|
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.
Collapse
Affiliation(s)
- Matthias Sipiczki
- Department of Genetics and Applied Microbiology, University of Debrecen Debrecen, Hungary
| |
Collapse
|