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Mian G, Belfiore N, Musetti R, Tomasi D, Cantone P, Lovat L, Lupinelli S, Iacumin L, Celotti E, Golinelli F. Effect of a triacontanol-rich biostimulant on the ripening dynamic and wine must technological parameters in Vitis vinifera cv. 'Ribolla Gialla'. PLANT PHYSIOLOGY AND BIOCHEMISTRY : PPB 2022; 188:60-69. [PMID: 35987022 DOI: 10.1016/j.plaphy.2022.07.032] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/08/2022] [Revised: 06/25/2022] [Accepted: 07/22/2022] [Indexed: 06/15/2023]
Abstract
Biostimulants are organic compounds which can influence the biochemical activity of the whole plant. Lately, great attention has been focused on the possibility of using these stimulants in the viticulture sector. Due to this, the aim of this work was to investigate the foliar application of a biostimulant made by Fabaceae tissue, rich in amino acids and peptides along with the high presence of natural triacontanol (C30H62O) (>6 mg kg-1), previously reported in many crops as chemicals able to stimulate different yield components, the technological composition of musts still having an effect on some of the microbial population of different fruits/crops. Hence, this research was conducted during the growing seasons 2020 and 2021 in a commercial vineyard of the 'Ribolla Gialla' grapevine (Vitis vinifera, L.), in the Friuli Venezia Giulia Region (North-Eastern Italy), in order to understand the effect on this woody perennial crop not yet investigated. After a two-year-study, a physiological response occurred, as ripening and veraision were brought forward in the treated plants as well as the harvest time, having higher enological parameters (sugars, total titrable acidity and citric acid content) than the non-treated at every stage. Thus, grapes in the treated plants reached a full technological maturity earlier than the non-treated, in both study years. There was a positive effect on must microbial ecology important for winemaking, hence, the biostimulant have promoted the growth of the microbial community on berry skin translating into what found in the must.
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Affiliation(s)
- Giovanni Mian
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, Via Delle Scienze 206, Udine (UD), 33100, Italy; Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
| | - Nicola Belfiore
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
| | - Rita Musetti
- Department of Land, Environment, Agriculture and Forestry (TESAF), University of Padova, Viale Dell' Università, 16 Legnaro, PD, Italy.
| | - Diego Tomasi
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
| | - Pierpaolo Cantone
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
| | - Lorenzo Lovat
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
| | | | - Lucilla Iacumin
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, Via Delle Scienze 206, Udine (UD), 33100, Italy.
| | - Emilio Celotti
- Department of Agricultural, Food, Environmental and Animal Science, University of Udine, Via Delle Scienze 206, Udine (UD), 33100, Italy.
| | - Fabrizio Golinelli
- Council for Agricultural Research and Economics-Research Centre for Viticulture and Oenology, Viale 26 Aprile, 31015 Conegliano, Italy.
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Zhu X, Torija MJ, Mas A, Beltran G, Navarro Y. Effect of a Multistarter Yeast Inoculum on Ethanol Reduction and Population Dynamics in Wine Fermentation. Foods 2021; 10:foods10030623. [PMID: 33804257 PMCID: PMC7998366 DOI: 10.3390/foods10030623] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/05/2021] [Revised: 03/01/2021] [Accepted: 03/12/2021] [Indexed: 12/12/2022] Open
Abstract
Microbiological strategies are currently being considered as methods for reducing the ethanol content of wine. Fermentations started with a multistarter of three non-Saccharomyces yeasts (Metschnikowia pulcherrima (Mp), Torulaspora delbrueckii (Td) and Zygosaccharomyces bailii (Zb)) at different inoculum concentrations. S. cerevisiae (Sc) was inoculated into fermentations at 0 h (coinoculation), 48 h or 72 h (sequential fermentations). The microbial populations were analyzed by a culture-dependent approach (Wallerstein Laboratory Nutrient (WLN) culture medium) and a culture-independent method (PMA-qPCR). The results showed that among these three non-Saccharomyces yeasts, Td became the dominant non-Saccharomyces yeast in all fermentations, and Mp was the minority yeast. Sc was able to grow in all fermentations where it was involved, being the dominant yeast at the end of fermentation. We obtained a significant ethanol reduction of 0.48 to 0.77% (v/v) in sequential fermentations, with increased concentrations of lactic and acetic acids. The highest reduction was achieved when the inoculum concentration of non-Saccharomyces yeast was 10 times higher (107 cells/mL) than that of S. cerevisiae. However, this reduction was lower than that obtained when these strains were used as single non-Saccharomyces species in the starter, indicating that interactions between them affected their performance. Therefore, more combinations of yeast species should be tested to achieve greater ethanol reductions.
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Jeong SG, Lee JY, Yoon SR, Moon EW, Ha JH. A quantitative PCR based method using propidium monoazide for specific and sensitive detection of Pectobacterium carotovorum ssp. carotovorum in kimchi cabbage (Brassica rapa L. subsp. pekinensis). Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2019.108327] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/08/2023]
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Morgan SC, McCarthy GC, Watters BS, Tantikachornkiat M, Zigg I, Cliff MA, Durall DM. Effect of sulfite addition and pied de cuve inoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenous Saccharomyces uvarum at a commercial winery. FEMS Yeast Res 2019; 19:foz049. [PMID: 31344230 PMCID: PMC6666381 DOI: 10.1093/femsyr/foz049] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Accepted: 07/19/2019] [Indexed: 02/01/2023] Open
Abstract
The microbial consortium of wine fermentations is highly dependent upon winemaking decisions made at crush, including the decision to inoculate and the decision to add sulfur dioxide (SO2) to the must. To investigate this, Chardonnay grape juice was subjected to two inoculation treatments (uninoculated and pied de cuve inoculation) as well as two SO2 addition concentrations (0 and 40 mg/L). The bacterial communities, fungal communities and Saccharomyces populations were monitored throughout fermentation using culture-dependent and culture-independent techniques. After fermentation, the wines were evaluated by a panel of experts. When no SO2 was added, the wines underwent alcoholic fermentation and malolactic fermentation simultaneously. Tatumella bacteria were present in significant numbers, but only in the fermentations to which no SO2 was added, and were likely responsible for the malolactic fermentation observed in these treatments. All fermentations were dominated by a genetically diverse indigenous population of Saccharomyces uvarum, the highest diversity of S. uvarum strains to be identified to date; 150 unique strains were identified, with differences in strain composition as a result of SO2 addition. This is the first report of indigenous S. uvarum strains dominating and completing fermentations at a commercial winery in North America.
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Affiliation(s)
- Sydney C Morgan
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
| | - Garrett C McCarthy
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
| | - Brittany S Watters
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
| | - Mansak Tantikachornkiat
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
| | - Ieva Zigg
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
| | - Margaret A Cliff
- Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada, V0H 1Z0
| | - Daniel M Durall
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
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Vidic J, Vizzini P, Manzano M, Kavanaugh D, Ramarao N, Zivkovic M, Radonic V, Knezevic N, Giouroudi I, Gadjanski I. Point-of-Need DNA Testing for Detection of Foodborne Pathogenic Bacteria. SENSORS (BASEL, SWITZERLAND) 2019; 19:E1100. [PMID: 30836707 PMCID: PMC6427207 DOI: 10.3390/s19051100] [Citation(s) in RCA: 58] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Subscribe] [Scholar Register] [Received: 01/29/2019] [Revised: 02/27/2019] [Accepted: 02/28/2019] [Indexed: 12/18/2022]
Abstract
Foodborne pathogenic bacteria present a crucial food safety issue. Conventional diagnostic methods are time-consuming and can be only performed on previously produced food. The advancing field of point-of-need diagnostic devices integrating molecular methods, biosensors, microfluidics, and nanomaterials offers new avenues for swift, low-cost detection of pathogens with high sensitivity and specificity. These analyses and screening of food items can be performed during all phases of production. This review presents major developments achieved in recent years in point-of-need diagnostics in land-based sector and sheds light on current challenges in achieving wider acceptance of portable devices in the food industry. Particular emphasis is placed on methods for testing nucleic acids, protocols for portable nucleic acid extraction and amplification, as well as on the means for low-cost detection and read-out signal amplification.
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Affiliation(s)
- Jasmina Vidic
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France.
| | - Priya Vizzini
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France.
- Dipartimento di Scienze AgroAlimentari, Ambientali e Animali, Università di Udine, 33100 Udine, Italy.
| | - Marisa Manzano
- Dipartimento di Scienze AgroAlimentari, Ambientali e Animali, Università di Udine, 33100 Udine, Italy.
| | - Devon Kavanaugh
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France.
| | - Nalini Ramarao
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, 78350 Jouy-en-Josas, France.
| | - Milica Zivkovic
- Institute of Molecular Genetics and Genetic Engineering (IMGGE), University of Belgrade, 11000 Belgrade, Serbia.
| | - Vasa Radonic
- BioSense-Research and Development Institute for Information Technologies in Biosystems, University of Novi Sad, 21000 Novi Sad, Serbia.
| | - Nikola Knezevic
- BioSense-Research and Development Institute for Information Technologies in Biosystems, University of Novi Sad, 21000 Novi Sad, Serbia.
| | - Ioanna Giouroudi
- BioSense-Research and Development Institute for Information Technologies in Biosystems, University of Novi Sad, 21000 Novi Sad, Serbia.
| | - Ivana Gadjanski
- BioSense-Research and Development Institute for Information Technologies in Biosystems, University of Novi Sad, 21000 Novi Sad, Serbia.
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Soares-Santos V, Pardo I, Ferrer S. Cells-qPCR as a direct quantitative PCR method to avoid microbial DNA extractions in grape musts and wines. Int J Food Microbiol 2017; 261:25-34. [PMID: 28889055 DOI: 10.1016/j.ijfoodmicro.2017.08.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 08/29/2017] [Accepted: 08/31/2017] [Indexed: 11/25/2022]
Abstract
A novel quantitative PCR assay called Cells-qPCR has been developed for the rapid detection and quantification of yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) directly from grape must and wine that does not require DNA extraction. The assay was tested on Brettanomyces bruxellensis, Saccharomyces cerevisiae, Lactobacillus plantarum, Oenococcus oeni, Acetobacter aceti and Gluconobacter oxydans in culture media, and in white and red grape musts and wines. Standard curves were constructed from DNA and cells for the six target species in all the matrices. Good efficiencies were obtained for both when comparing DNA and cells standard curves. No reaction inhibition was observed between matrices for each species. Cells quantification was linear over a range of cell concentrations (7, 5 or 4 orders of magnitude) and detected as few as one cell per reaction in all the matrices. The developed Cells-qPCR assay is a robust, reliable, fast and specific method to detect and quantify different yeasts, LAB and AAB species in grape must and wine that avoids DNA extraction and overcomes the presence of inhibitors like polyphenols and ethanol.
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Affiliation(s)
- Verónica Soares-Santos
- ENOLAB, ERI-ISIC BioTecMed/ViSoCa, Universitat de València, Burjassot 46100, Valencia, Spain
| | - Isabel Pardo
- ENOLAB, ERI-ISIC BioTecMed/ViSoCa, Universitat de València, Burjassot 46100, Valencia, Spain
| | - Sergi Ferrer
- ENOLAB, ERI-ISIC BioTecMed/ViSoCa, Universitat de València, Burjassot 46100, Valencia, Spain.
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Development of Reverse Transcription Quantitative Real-Time PCR (RT-qPCR) Assays for Monitoring Saccharomycopsis fibuligera, Rhizopus oryzae, and Monascus purpureus During the Traditional Brewing of Hong Qu Glutinous Rice Wine. FOOD ANAL METHOD 2017. [DOI: 10.1007/s12161-016-0565-8] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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8
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Vizzini P, Iacumin L, Comi G, Manzano M. Development and application of DNA molecular probes. AIMS BIOENGINEERING 2017. [DOI: 10.3934/bioeng.2017.1.113] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
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Tantikachornkiat M, Sakakibara S, Neuner M, Durall DM. The use of propidium monoazide in conjunction with qPCR and Illumina sequencing to identify and quantify live yeasts and bacteria. Int J Food Microbiol 2016; 234:53-59. [DOI: 10.1016/j.ijfoodmicro.2016.06.031] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Revised: 06/22/2016] [Accepted: 06/23/2016] [Indexed: 10/21/2022]
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10
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Development of propidium monoazide combined with real-time quantitative PCR (PMA-qPCR) assays to quantify viable dominant microorganisms responsible for the traditional brewing of Hong Qu glutinous rice wine. Food Control 2016. [DOI: 10.1016/j.foodcont.2016.01.040] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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Longin C, Guilloux-Benatier M, Alexandre H. Design and Performance Testing of a DNA Extraction Assay for Sensitive and Reliable Quantification of Acetic Acid Bacteria Directly in Red Wine Using Real Time PCR. Front Microbiol 2016; 7:831. [PMID: 27313572 PMCID: PMC4887704 DOI: 10.3389/fmicb.2016.00831] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Accepted: 05/17/2016] [Indexed: 11/28/2022] Open
Abstract
Although strategies exist to prevent AAB contamination, the increased interest for wines with low sulfite addition leads to greater AAB spoilage. Hence, there is a real need for a rapid, specific, sensitive, and reliable method for detecting these spoilage bacteria. All these requirements are met by real time Polymerase Chain Reaction (or quantitative PCR; qPCR). Here, we compare existing methods of isolating DNA and their adaptation to a red wine matrix. Two different protocols for isolating DNA and three PCR mix compositions were tested to select the best method. The addition of insoluble polyvinylpolypyrrolidone (PVPP) at 1% (v/v) during DNA extraction using a protocol succeeded in eliminating PCR inhibitors from red wine. We developed a bacterial internal control which was efficient in avoiding false negative results due to decreases in the efficiency of DNA isolation and/or amplification. The specificity, linearity, repeatability, and reproducibility of the method were evaluated. A standard curve was established for the enumeration of AAB inoculated into red wines. The limit of quantification in red wine was 3.7 log AAB/mL and about 2.8 log AAB/mL when the volume of the samples was increased from 1 to 10 mL. Thus, the DNA extraction method developed in this paper allows sensitive and reliable AAB quantification without underestimation thanks to the presence of an internal control. Moreover, monitoring of both the AAB population and the amount of acetic acid in ethanol medium and red wine highlighted that a minimum about 6.0 log cells/mL of AAB is needed to significantly increase the production of acetic acid leading to spoilage.
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Affiliation(s)
- Cédric Longin
- Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, UMR Procédés Alimentaires et Microbiologiques, AgroSup Dijon - Université de Bourgogne Dijon, France
| | - Michèle Guilloux-Benatier
- Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, UMR Procédés Alimentaires et Microbiologiques, AgroSup Dijon - Université de Bourgogne Dijon, France
| | - Hervé Alexandre
- Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, UMR Procédés Alimentaires et Microbiologiques, AgroSup Dijon - Université de Bourgogne Dijon, France
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12
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Stranieri I, Kanunfre KA, Rodrigues JC, Yamamoto L, Nadaf MIV, Palmeira P, Okay TS. Usefulness of a 16S rDNA real-time PCR to monitor neonatal sepsis and to assist in medical decision to discontinue antibiotics. J Matern Fetal Neonatal Med 2015; 29:2141-4. [PMID: 26334172 PMCID: PMC4841028 DOI: 10.3109/14767058.2015.1077223] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/13/2022]
Abstract
OBJECTIVE To monitor the bacterial load in newborns with proven infections on the day of admission, 48 h and 7 days after treatment. METHODS Real-time PCR (qPCR) targeting the 16S rDNA. RESULTS The study recruited 17 newborns and the bacterial load was in general low (<50 CFU/mL). In three of four deaths, the bacterial load values increased, and in 11 of the 13 survivors the values decreased until the third evaluation. CONCLUSION Considering the extreme sensitivity and high negative predictive value of qPCR, this test could help to monitor the treatment of neonatal sepsis and to assist in medical decision to discontinue antibiotics.
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Affiliation(s)
- Inês Stranieri
- a Laboratory of Pathology, Division of Microbiology , Julio Muller University Hospital, Federal University of Mato Grosso , Cuiabá , Brazil
| | - Kelly Aparecida Kanunfre
- b Laboratory of Seroepidemiology and Immunobiology, Institute of Tropical Medicine , University of São Paulo , São Paulo , Brazil .,c Laboratory of Medical Investigation in Immunology (LIM48), Department of Infectious and Parasitic Diseases , School of Medicine, University of São Paulo , São Paulo , Brazil
| | - Jonatas Cristian Rodrigues
- b Laboratory of Seroepidemiology and Immunobiology, Institute of Tropical Medicine , University of São Paulo , São Paulo , Brazil .,c Laboratory of Medical Investigation in Immunology (LIM48), Department of Infectious and Parasitic Diseases , School of Medicine, University of São Paulo , São Paulo , Brazil
| | - Lidia Yamamoto
- b Laboratory of Seroepidemiology and Immunobiology, Institute of Tropical Medicine , University of São Paulo , São Paulo , Brazil
| | | | - Patricia Palmeira
- e Laboratory of Medical Investigation (LIM-36) , Children's Institute, Clinical Hospital, School of Medicine, University of São Paulo , São Paulo , Brazil , and.,f Department of Pediatrics , School of Medicine, University of São Paulo , São Paulo , Brazil
| | - Thelma Suely Okay
- b Laboratory of Seroepidemiology and Immunobiology, Institute of Tropical Medicine , University of São Paulo , São Paulo , Brazil
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Rizzotti L, Levav N, Fracchetti F, Felis GE, Torriani S. Effect of UV-C treatment on the microbial population of white and red wines, as revealed by conventional plating and PMA-qPCR methods. Food Control 2015. [DOI: 10.1016/j.foodcont.2014.07.052] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/04/2023]
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14
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Vendrame M, Manzano M, Comi G, Bertrand J, Iacumin L. Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR. Food Microbiol 2014; 42:196-204. [PMID: 24929737 DOI: 10.1016/j.fm.2014.03.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Revised: 01/29/2014] [Accepted: 03/13/2014] [Indexed: 11/25/2022]
Abstract
Brettanomyces bruxellensis is a current problem in winemaking all over the world, and the question if B. bruxellensis has a positive or negative impact on wine is one of the most controversial discussions in the world. The presence of live B. bruxellensis cells represents the risk of growth and an increase in cell numbers, which is related to the potential production of volatile phenols. In this work, the optimisation of a PMA-quantitative PCR (qPCR) method to enumerate only viable cells was carried out using the standard strain B. bruxellensis DSMZ 70726. The obtained detection limits were 0.83 log CFU/mL in red wine, 0.63 log CFU/mL in white wine and 0.23 log CFU/mL in beer. Moreover, the quantification was also performed by Reverse Transcription quantitative PCR (RT-qPCR), and the results showed a higher detection limit for all of the trials.
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Affiliation(s)
- Marco Vendrame
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - Marisa Manzano
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - Giuseppe Comi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - Julien Bertrand
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - Lucilla Iacumin
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy.
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15
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Elizaquível P, Aznar R, Sánchez G. Recent developments in the use of viability dyes and quantitative PCR in the food microbiology field. J Appl Microbiol 2013; 116:1-13. [DOI: 10.1111/jam.12365] [Citation(s) in RCA: 117] [Impact Index Per Article: 10.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/19/2013] [Revised: 10/08/2013] [Accepted: 10/08/2013] [Indexed: 01/09/2023]
Affiliation(s)
- P. Elizaquível
- Department of Microbiology and Ecology; University of Valencia; Valencia Spain
| | - R. Aznar
- Department of Microbiology and Ecology; University of Valencia; Valencia Spain
- Institute of Agrochemistry and Food Technology (IATA); Spanish Council for Scientific Research (CSIC); Valencia Spain
| | - G. Sánchez
- Institute of Agrochemistry and Food Technology (IATA); Spanish Council for Scientific Research (CSIC); Valencia Spain
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