1
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Yulia E, Martin PN. Development of a rapid method for determination of Ochratoxin A in grape mash and wine. Mycotoxin Res 2024:10.1007/s12550-024-00543-4. [PMID: 39033481 DOI: 10.1007/s12550-024-00543-4] [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: 11/20/2023] [Revised: 04/30/2024] [Accepted: 06/19/2024] [Indexed: 07/23/2024]
Abstract
The occurrence of Ochratoxin A (OTA) in wine is commonly known, but there is only limited information about its occurrence in grape mash and wines of German origin. Climate change has led to higher temperatures in the southern regions of Germany, which may increase the growth of fungi associated with the production of OTA and increase the content of this mycotoxin in grapes. A safe and rapid UHPLC-FLD method was developed and validated to assess the contamination of grape mash and wine with OTA. A total of 71 samples of grape mash and 30 wines from various wine producers in Baden-Württemberg, Germany, were analysed for OTA content. The results showed that no samples contained OTA in concentrations above the limit of detection. Further monitoring of samples from different vintages is needed.
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Affiliation(s)
- Efanova Yulia
- State Research Institute for Viticulture & Pomiculture, Weinsberg, Germany.
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2
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Brischetto C, Rossi V, Fedele G. Knowledge gaps on grape sour rot inferred from a systematic literature review. FRONTIERS IN PLANT SCIENCE 2024; 15:1415379. [PMID: 39022603 PMCID: PMC11251901 DOI: 10.3389/fpls.2024.1415379] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Subscribe] [Scholar Register] [Received: 04/10/2024] [Accepted: 06/17/2024] [Indexed: 07/20/2024]
Abstract
Sour rot (SR) is one of the major diseases affecting grapevine berries, causing severe yield losses and deterioration of wine quality. SR is caused by an etiologic complex of microorganisms, including yeasts, bacteria, and filamentous fungi. This systematic review focuses on the etiology, epidemiology, and control of SR. A total of 74 papers published between 1986 and 2023 were assessed in this review. Description of disease symptoms was quite consistent across the papers, including oxidation of the grape skin, disaggregation of the internal tissues, and detachment of the rotten berries from the pedicel. The affected bunches are characterized by the smell of acetic acid and ethyl acetate that attracts fruit flies (Drosophila spp.). However, several knowledge gaps and/or inconsistencies were identified with respect to SR etiology, epidemiology, and control. Overall, 146 microorganisms were isolated from the affected berries (44.5% yeasts, 34.3% bacteria, and 21.2% filamentous fungi); however, the selected papers could not definitively clarify which species are primarily involved in the etiology of the disease. A general inconsistency was also observed in the methods used to assess the incidence and severity of SR in vineyards, making inter-study comparisons extremely challenging. Inconsistencies were also found in the methods used for pathogenicity assessment in artificial inoculation studies. Furthermore, gaps were detected in terms of SR epidemiology, with a focus on environmental conditions affecting the disease development. The SR management options are limited, and efficacy trials often result in poor, variable, and inconsistent levels of control, which might be attributed to the lack of knowledge on disease epidemiology. These knowledge gaps and inconsistencies were analyzed in this review to inform future research activities.
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Affiliation(s)
| | | | - Giorgia Fedele
- Research Center on Plant Health Modelling (PHeM), Department of Sustainable Crop Production (DI.PRO.VE.S.), Università Cattolica del Sacro Cuore, Piacenza, Italy
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3
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Uppili B, LaFountain LJ, Johanningsmeier SD. A sensory lexicon to characterize the quality of fresh and preserved peppers. J Food Sci 2023; 88:5216-5235. [PMID: 37921565 DOI: 10.1111/1750-3841.16814] [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: 07/07/2023] [Revised: 10/03/2023] [Accepted: 10/09/2023] [Indexed: 11/04/2023]
Abstract
Pepper fruits (Capsicum annuum) are economically important commodities worldwide due to their unique sensory profiles and rich antioxidant properties. With ongoing research efforts in optimizing the production and processing of peppers, there is a need for a standardized tool to evaluate the quality of peppers and pepper products. The objective of this work was to develop a sensory lexicon to characterize fresh and preserved peppers. A panel of 10 volunteers was recruited and trained in quantitative descriptive sensory analysis for a total of 37 h. Commercially available fresh, pickled, and roasted peppers were used to establish definitions, methods of evaluation, and reference materials for each unique attribute; and attribute intensities were scored on a scale ranging from 0 to 15. Commercially available fresh and preserved pepper samples (n = 22) were evaluated by the panel in duplicate to validate the lexicon. Principal component analysis was used to visualize differences among the products, and attribute redundancies were evaluated through analysis of correlations. This lexicon with 46 clearly defined terms that describe fresh, pickled, and roasted pepper products is comprised of 14 aroma, 19 flavor, 9 texture, and 4 chemesthetic attributes. Smoky, burnt, and cooked tomato flavors were typical of roasted red bell peppers, while the floral attribute was characteristic of fresh red bell peppers, and vinegar, pungency, and spicy notes characterized pickled peppers. The lexicon enabled the characterization and differentiation of a wide range of pepper products and lays the framework for quality evaluation and product improvement. PRACTICAL APPLICATION: Breeders and processors are seeking technologies that ensure desirable quality of fresh and processed peppers for an extended shelf life. This sensory lexicon comprised of 14 aroma, 19 flavor, 9 texture, and 4 chemesthetic attributes serves as a basis for evaluating various strategies toward quality improvement, such as novel processing of pepper products.
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Affiliation(s)
- Bhavana Uppili
- Department of Food, Bioprocessing and Nutrition Sciences, North Carolina State University, Raleigh, North Carolina, USA
| | - Lisa J LaFountain
- Southeast Area, Food Science and Market Quality and Handling Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Raleigh, North Carolina, USA
| | - Suzanne D Johanningsmeier
- Southeast Area, Food Science and Market Quality and Handling Research Unit, U.S. Department of Agriculture, Agricultural Research Service, Raleigh, North Carolina, USA
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Felšöciová S, Sabo J, Čmiková N, Kowalczewski PŁ, Kačániová M. Mycobiota in Slovak wine grapes: A case study from the small Carpathians wine region. Open Life Sci 2023; 18:20220676. [PMID: 37711215 PMCID: PMC10499011 DOI: 10.1515/biol-2022-0676] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/02/2023] [Revised: 05/28/2023] [Accepted: 07/18/2023] [Indexed: 09/16/2023] Open
Abstract
The microbiological characteristics of the grapes are made up of a wide variety of microorganisms, including filamentous fungi. Their presence in grapes is traditionally associated with deterioration in quality. The health of the grapes is very important for obtaining quality wine. The objective of this study was to investigate the diversity of mycobiota on the surface and inside of different grapevine varieties at harvest time in the temperate climate of Slovakia and to identify potentially pathogenic isolates of Aspergillus and Penicillium producing selected mycotoxins. During the 2021 grape harvest, grapes were collected from the Small Carpathians wine region. Eleven grape samples were analyzed by the plating method and plating method with surface disinfection. Emphasis was placed on Aspergillus and Penicillium species because of their importance in mycotoxin production. Of the 605 fungal strains detected, 11 genera were identified in the exogenous mycobiota. The most common and abundant genera were Alternaria and Botrytis. In the genus Aspergillus, A. section Nigri is the most abundant, while in the genus Penicillium, P. raistrickii reached the highest frequency and abundance. Of the 379 strains detected and identified from the endogenous mycobiota, the most common genera were again Alternaria and Botrytis and the most abundant genus was Botrytis. Penicillium species were detected in 17% of all fungi found, with P. raistrickii dominating. The A. section Nigri reached only 4% of the relative density of all isolates. Potentially toxigenic Aspergillus and Penicillium species were tested for toxinogenity by thin layer chromatography. The most important mycotoxin-producing species found were A. section Nigri but without ochratoxin A production.
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Affiliation(s)
- Soňa Felšöciová
- Institute of Biotechnology, Faculty of Biotechnology and Food Sciences, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
| | - Jozef Sabo
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
| | - Natália Čmiková
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
| | - Przemysław Łukasz Kowalczewski
- Department of Food Technology of Plant Origin, Poznań University of Life Sciences, 31 Wojska Polskiego St., 60-624Poznań, Poland
| | - Miroslava Kačániová
- Institute of Horticulture, Faculty of Horticulture and Landscape Engineering, Slovak University of Agriculture in Nitra, Tr. A. Hlinku 2, 949 76Nitra, Slovak Republic
- Department of Bioenergetics and Food Analysis, Institute of Food Technology and Nutrition, University of Rzeszow, Zelwerowicza 4, 35-601, Rzeszow, Poland
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Boiu-Sicuia OA, Toma RC, Diguță CF, Matei F, Cornea CP. In Vitro Evaluation of Some Endophytic Bacillus to Potentially Inhibit Grape and Grapevine Fungal Pathogens. PLANTS (BASEL, SWITZERLAND) 2023; 12:2553. [PMID: 37447114 DOI: 10.3390/plants12132553] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 06/06/2023] [Revised: 06/20/2023] [Accepted: 06/26/2023] [Indexed: 07/15/2023]
Abstract
Romania has a long history of grapevine culturing and winemaking. However, like any agricultural sector, viticulture faces devastating biological threats. Fungi responsible for grapevine trunk diseases (GTDs) and grape spoilage lead to considerable yield losses and a decline in grapevine quality. In the actual context, many countries, including Romania, have reoriented their approaches to minimize chemical inputs, which have been proven to be toxic and to have negative impacts on the environment, and to replace them with sustainable biocontrol strategies for the wine-growing sector. Within biocontrol strategies, Bacillus spp. is a well-known plant-protective bacteria with antifungal properties. Within this paper, six endophytic bacteria from various plant sources were studied. The bacterial strains were identified as B. pumilus, B. subtilis, and B. velezensis by sequencing their 16S rDNA region. Regardless of the in vitro test methods (using living bacterial cells, bacterial-cell-free supernatant (CFS), and volatile active compounds (VOCs)), B. velezensis strains revealed strong and broad antifungal activity against grape and grapevine fungal pathogens such as Aspergillus spp., Botrytis cinerea, Penicillium expansum, Diplodia seriata, Eutypa lata, Fusarium spp., Clonostachys rosea, Neofusicoccum parvum, and Stereum hirsutum. The functional antifungal genes encoding for difficidin, fengycin, iturins, macrolactin, and mycosubtilin were molecularly detected, which could support the proven antifungal activity of the endophytic strains. Lytic enzymes involved in fungal growth inhibition, such as chitinase, cellulase, and proteases, were also revealed to be produced by some of these bacterial strains. Various other in vitro tests, such as phosphate and phytate solubilization, phytohormone synthesis, the production of enzymes involved in the polyamine biosynthetic pathway, and pH as well as temperature tolerance tests were carried out to reveal the plant-beneficial potential of these bacterial strains. These results revealed that the B. velezensis strains, especially BAHs1, are the most suitable endophytes for grapevine biologic control, which could lead to the future development of sustainable management strategies.
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Affiliation(s)
- Oana-Alina Boiu-Sicuia
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, Romania
- Research-Development Institute for Plant Protection, 8 Ion Ionescu de la Brad Blvd., District 1, 013813 Bucharest, Romania
| | - Radu Cristian Toma
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, Romania
| | - Camelia Filofteia Diguță
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, Romania
| | - Florentina Matei
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, Romania
| | - Călina Petruța Cornea
- Faculty of Biotechnologies, University of Agronomic Sciences and Veterinary Medicine of Bucharest, 59, Mărăști Blvd., District 1, 011464 Bucharest, Romania
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Ji M, Gong J, Tian Y, Ao C, Li Y, Tan J, Du G. Comparison of microbial communities and volatile profiles of wines made from mulberry and grape. Appl Microbiol Biotechnol 2023:10.1007/s00253-023-12632-y. [PMID: 37382613 DOI: 10.1007/s00253-023-12632-y] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 06/01/2023] [Accepted: 06/07/2023] [Indexed: 06/30/2023]
Abstract
In this study, three kinds of wines separately made from mulberry (MW), grape (GW), or mulberry/grape (MGW) were developed and their enological parameters, sensory scores, volatile components, and microbiota were investigated and compared. Contrary to the order of residual sugar and acidity of the three kinds of wines, the order of alcohol content from high to low is GW, MW, and MGW. A total of 60 volatile components (VCs), including esters (17), alcohols (12), acids (6), aldehydes (7), ketones (3), alkenes (3), amines (3), alkanes (4), pyrazines (2), benzene (1), sulfide (1), and thiazole (1), were identified by gas chromatography-ion mobility spectrometer (GC-IMS). The fingerprint of VCs and principal component analysis revealed that the volatile profiles of MGW and GW were more similar in comparison to that of MW and were significantly correlated with the mass ratio of mulberry to grape. Lactobacillus, Weissella, Pantoea, Leuconostoc, Lactococcus, Paenibacillus, Pediococcus, and Saccharomyces were identified as the main microflora at the genus level shared by the MW, MGW, and GW, suggesting that the heterolactic bacteria may contribute more to the high content of volatile acids in MW and MGW. The heatmap of core microbiota and main VCs of MW, MGW, and GW suggested the complicated and significant correlation between them. The above data implied that the volatile profiles were more closely related to the raw materials of winemaking and markedly affected by the fermentation microorganisms. This study provides references for evaluation and characterization of MGW and MW and improvement of MGW and MW winemaking process. KEY POINTS: • Fruit wine enological parameters, volatile profile, and microbiota were compared. • Sixty volatile compounds were identified by GC-IMS in three types of fruit wines. • Winemaking materials and microbiota affect volatile profiles of the fruit wines.
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Affiliation(s)
- Mingyue Ji
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Jiangang Gong
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Yiling Tian
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Changwei Ao
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Yue Li
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China
| | - Jianxin Tan
- College of Food Science and Technology, Hebei Agricultural University, Baoding, 071001, People's Republic of China.
| | - Guoqiang Du
- College of Horticulture, Hebei Agricultural University, Baoding, 071001, People's Republic of China.
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7
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Liu S, Lou Y, Li Y, Zhao Y, Laaksonen O, Li P, Zhang J, Battino M, Yang B, Gu Q. Aroma characteristics of volatile compounds brought by variations in microbes in winemaking. Food Chem 2023; 420:136075. [PMID: 37037113 DOI: 10.1016/j.foodchem.2023.136075] [Citation(s) in RCA: 5] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/26/2022] [Revised: 03/16/2023] [Accepted: 03/27/2023] [Indexed: 04/07/2023]
Abstract
Wine is a highly complex mixture of components with different chemical natures. These components largely define wine's appearance, aroma, taste, and mouthfeel properties. Among them, aroma is among the most important indicators of wine's sensory characteristics. The essence of winemaking ecosystem is the process of metabolic activities of diverse microbes including yeasts, lactic acid bacteria, and molds, which result in wines with complicated and diversified aromas. A better understanding of how these microbes affect wine's aroma is a crucial step to producing premium quality wine. This study illustrates existing knowledge on the diversity and classification of wine aroma compounds and their microbial origin. Their contributions to wine characteristics are discussed, as well. Furthermore, we review the relationship between these microbes and wine aroma characteristics. This review broadens the discussion of wine aroma compounds to include more modern microbiological concepts, and it provides relevant background and suggests new directions for future research.
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8
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Zhao HX, Zhang TY, Wang H, Hu CY, Tang YL, Xu B. Occurrence of fungal spores in drinking water: A review of pathogenicity, odor, chlorine resistance and control strategies. THE SCIENCE OF THE TOTAL ENVIRONMENT 2022; 853:158626. [PMID: 36087680 DOI: 10.1016/j.scitotenv.2022.158626] [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: 06/03/2022] [Revised: 08/17/2022] [Accepted: 09/05/2022] [Indexed: 06/15/2023]
Abstract
Fungi in drinking water have been long neglected due to the lack of convenient analysis methods, widely accepted regulations and efficient control strategies. However, in the last few decades, fungi in drinking water have been widely recognized as opportunity pathogens that cause serious damage to the health of immune-compromised individuals. In drinking water treatment plants, fungal spores are more resistant to chlorine disinfection than bacteria and viruses, which can regrow in drinking water distribution systems and subsequently pose health threats to water consumers. In addition, fungi in drinking water may represent an ignored source of taste and odor (T&O). This review identified 74 genera of fungi isolated from drinking water and presented their detailed taxonomy, sources and biomass levels in drinking water systems. The typical pathways of exposure of water-borne fungi and the main effects on human health are clarified. The fungi producing T&O compounds and their products are summarized. Data on free chlorine or monochloramine inactivation of fungal spores and other pathogens are compared. At the first time, we suggested four chlorine-resistant mechanisms including aggregation to tolerate chlorine, strong cell walls, cellular responses to oxidative stress and antioxidation of melanin, which are instructive for the future fungi control attempts. Finally, the inactivation performance of fungal spores by various technologies are comprehensively analyzed. The purpose of this study is to provide an overview of fungi distribution and risks in drinking water, provide insight into the chlorine resistance mechanisms of fungal spores and propose approaches for the control of fungi in drinking water.
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Affiliation(s)
- Heng-Xuan Zhao
- State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Yangtze Water Environment, Ministry of Education, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, PR China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, PR China
| | - Tian-Yang Zhang
- State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Yangtze Water Environment, Ministry of Education, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, PR China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, PR China
| | - Hong Wang
- State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Yangtze Water Environment, Ministry of Education, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, PR China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, PR China
| | - Chen-Yan Hu
- College of Environmental and Chemical Engineering, Shanghai University of Electric Power, Shanghai 200090, PR China
| | - Yu-Lin Tang
- State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Yangtze Water Environment, Ministry of Education, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, PR China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, PR China
| | - Bin Xu
- State Key Laboratory of Pollution Control and Resource Reuse, Key Laboratory of Yangtze Water Environment, Ministry of Education, College of Environmental Science and Engineering, Tongji University, Shanghai 200092, PR China; Shanghai Institute of Pollution Control and Ecological Security, Shanghai 200092, PR China.
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9
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Cosseboom SD, Hu M. Off-target selection of resistance to azoxystrobin in Aspergillus species associated with grape late season rots. PESTICIDE BIOCHEMISTRY AND PHYSIOLOGY 2022; 188:105227. [PMID: 36464347 DOI: 10.1016/j.pestbp.2022.105227] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/07/2022] [Revised: 09/02/2022] [Accepted: 09/06/2022] [Indexed: 06/17/2023]
Abstract
Due to recent evidence of Aspergillus uvarum pathogenicity on wine grapes and variable fungicide sensitivity to quinone outside inhibitor (QoI) fungicides, the identity and QoI sensitivity of Aspergillus isolates from the Mid-Atlantic United States was investigated. Phylogenic analysis of 31 isolates revealed 26 as A. uvarum and 5 as A. japonicus, both of which have been previously isolated from grape. The A. uvarum isolates had variable sensitivities to the QoI azoxystrobin, and the genomic region that codes for the target of QoIs, cytochrome b, was sequenced. Translation of the cytochrome b coding sequence revealed that the most resistant isolates (termed cytb3) contained three mutations, S108A, F129L, and A194V, and the moderately sensitive isolates (termed cytb2) contained two mutations S108A and A194V. This is the first report of an amino acid variation in cytochrome b at position 108. Cytb3 isolates were significantly less inhibited than the cytb2 and wild-type isolates (cytbWT) in vitro, and were significantly less inhibited than the cytbWT isolates on detached fruit. Molecular docking analysis revealed similar differences, with azoxystrobin binding most securely in the cytbWT variant of cytochrome b than cytb2 and cytb3. As Aspergillus rot has not been a target disease of fungicide sprays in the U.S., the selection of resistant phenotypes is likely resultant from sprays for other diseases. Resistance is of concern due to the pathogenicity of A. uvarum and A. japonicus on wine grapes, and the ability of these species to be mycotoxigenic or pathogenic for humans.
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Affiliation(s)
- Scott D Cosseboom
- Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD 20742, United States of America
| | - Mengjun Hu
- Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD 20742, United States of America.
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10
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Fungitoxicity profile of Cladosporium cladosporioides C1, as a leveraging tool for postharvest management of grapes. Biologia (Bratisl) 2022. [DOI: 10.1007/s11756-022-01008-8] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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11
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Cosseboom SD, Hu M. Diversity, Pathogenicity, and Fungicide Sensitivity of Fungal Species Associated with Late-Season Rots of Wine Grape in the Mid-Atlantic United States. PLANT DISEASE 2021; 105:3101-3110. [PMID: 33656367 DOI: 10.1094/pdis-01-21-0006-re] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/12/2023]
Abstract
Late-season bunch rots cause major losses in grape production every year in the Mid-Atlantic United States, but the causal agents are not well characterized. In this study, 265 fungal isolates were collected from rotten grapes from 2014 to 2020 and identified to the genus level according to internal transcribed spacer sequences. The most prevalent of the 15 genera were Botrytis, Colletotrichum, Aspergillus, Alternaria, Pestalotiopsis, and Neopestalotiopsis. Of these, isolates within three prevalent, yet understudied, genera were identified to be Aspergillus uvarum, Alternaria alternata, and Neopestalotiopsis rosae. The pathogenicity of these three fungal species was evaluated in two field trials by artificially inoculating wounded and nonwounded grapes (Vitis vinifera) of four cultivars at the phenological stages of bloom, véraison, and preharvest. Upon ripening, fruit were weighed and assessed for severity of multiple diseases. On nonwounded fruit, A. uvarum caused significantly higher disease severity than the control in both seasons. On wounded fruit, each inocula caused significantly higher disease than the respective controls in the first season, but only A. uvarum and Botrytis cinerea caused this in the second season. Also, wounding was found to have a detrimental effect on cluster weight, which was significantly influenced by inoculation timing and cultivar. Lastly, A. uvarum and N. rosae were tested for sensitivity to azoxystrobin, boscalid, and difenoconazole. The A. uvarum isolates were found to be more sensitive to boscalid and difenoconazole in general, with varying sensitivity to azoxystrobin. N. rosae isolates were resistant to boscalid and azoxystrobin but displayed much higher sensitivity to difenoconazole. Evidence from the isolate collection and field trials demonstrates that A. uvarum could be a significant pathogen of wine grapes in the Mid-Atlantic United States. Results from this study will be useful for the identification and management of the understudied Alternaria, Aspergillus, and Neopestalotiopsis fruit rots of wine grapes.
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Affiliation(s)
- Scott D Cosseboom
- Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD 20742
| | - Mengjun Hu
- Department of Plant Science and Landscape Architecture, University of Maryland, College Park, MD 20742
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12
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Li H, James A, Shen X, Wang Y. Roles of microbiota in the formation of botrytized grapes and wines. CYTA - JOURNAL OF FOOD 2021. [DOI: 10.1080/19476337.2021.1958925] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/24/2022]
Affiliation(s)
- Hua Li
- Beijing Advanced Innovation Center For Food Nutrition And Human Health, Beijing Technology & Business University (BTBU), Beijing, P.R. China
| | - Armachius James
- Beijing Advanced Innovation Center For Food Nutrition And Human Health, Beijing Technology & Business University (BTBU), Beijing, P.R. China
| | - Xuemei Shen
- Beijing Advanced Innovation Center For Food Nutrition And Human Health, Beijing Technology & Business University (BTBU), Beijing, P.R. China
| | - Yousheng Wang
- Beijing Advanced Innovation Center For Food Nutrition And Human Health, Beijing Technology & Business University (BTBU), Beijing, P.R. China
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13
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Prendes LP, Merín MG, Zachetti VGL, Pereyra A, Ramirez ML, Morata de Ambrosini VI. Impact of antagonistic yeasts from wine grapes on growth and mycotoxin production by Alternaria alternata. J Appl Microbiol 2021; 131:833-843. [PMID: 33420735 DOI: 10.1111/jam.14996] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/04/2020] [Revised: 11/28/2020] [Accepted: 12/31/2020] [Indexed: 11/29/2022]
Abstract
AIMS Alternaria alternata is a major contaminant of wine grapes, meaning a health risk for wine consumers due to the accumulation of toxic metabolites. To develop a successful biofungicide, the effectiveness of epiphytic wine grape yeasts against A. alternata growth and toxin production was assessed in vitro under temperature and aW conditions that simulate those present in the field. METHODS AND RESULTS The effect of 14 antagonistic yeasts was evaluated on growth and alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TA) production by three A. alternata strains in a synthetic medium with composition similar to grape (SN) at three temperatures (15, 25 and 30°C). All Metschnikowia sp. yeast strains evaluated completely prevented A. alternata growth and mycotoxin production at all temperatures in SN medium. Meanwhile, the growth inhibition exerted by Starmerella bacillaris yeast strains was higher at 30°C, followed by 25 and 15°C, being able to show a stimulating or inhibiting effect. Hanseniaspora uvarum yeast strains showed a growth promoting activity higher at 15°C, followed by 25 and 30°C. Even at conditions where A. alternata growth was stimulated by the S. bacillaris and H. uvarum yeasts, high inhibitions of mycotoxin production (AOH, AME and TA) were observed, indicating a complex interaction between growth and mycotoxin production. CONCLUSION There is a significant influence of temperature on the effectiveness of biocontrol against A. alternata growth and mycotoxin production. Metschnikowia sp. strains are good candidates to compose a biofungicide against A. alternata. SIGNIFICANCE AND IMPACT OF THE STUDY Among the different antagonistic yeasts evaluated, only Metschnikowia sp. strains were equally effective reducing A. alternata growth and mycotoxin at different temperatures underlining the importance of considering environmental factors in the selection of the antagonists.
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Affiliation(s)
- L P Prendes
- Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo, San Rafael, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - M G Merín
- Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo, San Rafael, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
| | - V G L Zachetti
- Instituto de Investigacion en Micología y Micotoxicología CONICET-Universidad Nacional de Río Cuarto, Río Cuarto, Argentina
| | - A Pereyra
- Instituto de Investigacion en Micología y Micotoxicología CONICET-Universidad Nacional de Río Cuarto, Río Cuarto, Argentina
| | - M L Ramirez
- Instituto de Investigacion en Micología y Micotoxicología CONICET-Universidad Nacional de Río Cuarto, Río Cuarto, Argentina
| | - V I Morata de Ambrosini
- Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo, San Rafael, Argentina.,Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina
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14
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Recent Advances in Mycotoxin Analysis and Detection of Mycotoxigenic Fungi in Grapes and Derived Products. SUSTAINABILITY 2021. [DOI: 10.3390/su13052537] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Mycotoxins are secondary metabolites of filamentous fungi that can cause toxic effects in human and animal health. Most of the filamentous fungi that produce these mycotoxins belong to four genera, namely, Aspergillus, Penicillium, Fusarium, and Alternaria. Mycotoxigenic fungi, along with mycotoxins, create a constant and serious economic threat for agriculture in many terms, counting product losses due to crop contamination and food spoilage, as well malnutrition when considering nutritional quality degradation. Given the importance of robust and precise diagnostics of mycotoxins and the related producing fungi in the grape food chain, one of the most important agricultural sectors worldwide, the present review initially delivers a comprehensive presentation of mycotoxin reports on grape and derived products, including a wide range of commodities such as fresh grapes, raisins, wine, juices, and other processed products. Next, based on worldwide regulations’ requirements for mycotoxins, and referring to the relative literature, this work presents methodological approaches for mycotoxin determination, and stresses major methods for the detection of fungal species responsible for mycotoxin production. The principle of function and basic technical background on the available analytical and molecular biology techniques developed—including chromatography, mass spectrometry, immunochemical-based assays, biosensors, and molecular assays—is briefly given, and references for their application to grape and derived product testing are highlighted.
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15
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16
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Control of Penicillium glabrum by Indigenous Antagonistic Yeast from Vineyards. Foods 2020; 9:foods9121864. [PMID: 33327475 PMCID: PMC7764915 DOI: 10.3390/foods9121864] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/01/2020] [Accepted: 12/09/2020] [Indexed: 11/17/2022] Open
Abstract
Biocontrol is one of the most promising alternatives to synthetic fungicides for food preservation. Botrytis cinerea, Alternaria alternata, and Aspergillus section Nigri are the most concerning pathogens for grape development. However, frequently, other species, such as Penicillium glabrum in this study, are predominant in spoiled bunches. In this work, 54 native yeasts from vineyards were screened by direct confrontation in potato dextrose agar plates as antagonists against P. glabrum. Isolates of Pichia terricola, Aureobasidium pullulans, and Zygoascus meyerae were selected for their antagonist activity in vitro, plus isolates of Pichia kudriavzevii, Hormonema viticola, and Hanseniaspora uvarum were used as negative controls. However, in vivo, confrontations in wounded grapes showed disagreement with direct confrontation in vitro. P. terricola, P. kudriavzevii, H. viticola, Z. meyerae, and H. uvarum significantly reduced the incidence of P. glabrum on grapes. Nevertheless, P. terricola, H. viticola, and H. uvarum themselves spoiled the wounded grapes. Inhibitions were associated with different mechanisms such as the production of volatile organic compounds (VOCs), lytic enzymes, biofilm formation, and competition for nutrients. The isolates of P. kudriavzevii L18 (a producer of antifungal VOCs which completely inhibited the incidence of P. glabrum) and Z. meyerae L29 (with pectinase, chitinase and β-glucanase activity and biofilm formation which reduced 70% of the incidence of P. glabrum) are proposed as suitable biocontrol agents against P. glabrum.
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17
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Mondani L, Palumbo R, Tsitsigiannis D, Perdikis D, Mazzoni E, Battilani P. Pest Management and Ochratoxin A Contamination in Grapes: A Review. Toxins (Basel) 2020; 12:E303. [PMID: 32392817 PMCID: PMC7290310 DOI: 10.3390/toxins12050303] [Citation(s) in RCA: 18] [Impact Index Per Article: 4.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/30/2020] [Revised: 04/29/2020] [Accepted: 05/04/2020] [Indexed: 12/26/2022] Open
Abstract
Ochratoxin A (OTA) is the most toxic member of ochratoxins, a group of toxic secondary metabolites produced by fungi. The most relevant species involved in OTA production in grapes is Aspergillus carbonarius. Berry infection by A. carbonarius is enhanced by damage to the skin caused by abiotic and biotic factors. Insect pests play a major role in European vineyards, and Lepidopteran species such as the European grapevine moth Lobesia botrana are undoubtedly crucial. New scenarios are also emerging due to the introduction and spread of allochthonous pests as well as climate change. Such pests may be involved in the dissemination of OTA producing fungi even if confirmation is still lacking and further studies are needed. An OTA predicting model is available, but it should be integrated with models aimed at forecasting L. botrana phenology and demography in order to improve model reliability.
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Affiliation(s)
- Letizia Mondani
- Department of Sustainable Crop Production (DI.PRO.VE.S.), Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy; (L.M.); (R.P.)
| | - Roberta Palumbo
- Department of Sustainable Crop Production (DI.PRO.VE.S.), Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy; (L.M.); (R.P.)
| | - Dimitrios Tsitsigiannis
- School of Plant Sciences, Department of Crop Science, Laboratory of Plant Pathology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Dionysios Perdikis
- School of Plant Sciences, Department of Crop Science, Laboratory of Agricultural Zoology and Entomology, Agricultural University of Athens, Iera Odos 75, 11855 Athens, Greece;
| | - Emanuele Mazzoni
- Department of Sustainable Crop Production (DI.PRO.VE.S.), Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy; (L.M.); (R.P.)
| | - Paola Battilani
- Department of Sustainable Crop Production (DI.PRO.VE.S.), Faculty of Agriculture, Food and Environmental Sciences, Università Cattolica del Sacro Cuore, Via Emilia Parmense 84, 29100 Piacenza, Italy; (L.M.); (R.P.)
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Terpou A, Dimopoulou M, Belka A, Kallithraka S, Nychas GJE, Papanikolaou S. Effect of Myclobutanil Pesticide on the Physiological Behavior of Two Newly Isolated Saccharomyces cerevisiae Strains during Very-High-Gravity Alcoholic Fermentation. Microorganisms 2019; 7:E666. [PMID: 31835377 PMCID: PMC6956295 DOI: 10.3390/microorganisms7120666] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/01/2019] [Revised: 11/28/2019] [Accepted: 12/02/2019] [Indexed: 12/31/2022] Open
Abstract
Yeasts are able to act as biosorbents, as their cell wall includes several components capable of binding organic xenobiotic compounds that can potentially be removed during various fermentation processes. In the present investigation, two novel Saccharomyces cerevisiae strains (LMBF-Y 16 and LMBF-Y-18), previously isolated from grapes, were studied regarding their physiological behavior (dry cell weight-DCW production, substrate uptake, and ethanol and glycerol biosynthesis) during fermentations of grape must, in some cases enriched with commercial glucose and fructose (initial total sugar concentration approximately 150 and 250 g/L, respectively). Myclobutanil (a chiral triazole fungicide broadly used as a protective agent of vine) was also added to the culture media at various concentrations in order to assess the ability of the yeasts to simultaneously perform alcoholic fermentations and detoxify the medium (i.e., to remove the fungicide). In the first set of experiments and for both tested strains, trials were carried out in either 250 mL or 2.0 L agitated shake flasks in either synthetic glucose-based experiments or grape musts. Since the results obtained in the trials where the cultures were placed in 2.0 L flasks with grape musts as substrates were superior in terms of both DCW and ethanol production, these experimental conditions were selected for the subsequent studies. Both strains showed high fermentative efficiency, producing high amounts of DCW (9.5-10.5 g/L) in parallel with high ethanol production, which in some cases achieved values very close to the maximum theoretical ethanol production yield (≈0.49 g of ethanol per g of sugar). When using grape must with initial total sugars at approximately 250 g/L (very high gravity fermentation media, close to winemaking conditions), significantly high ethanol quantities (i.e., ranging between 105 and 123 g/L) were produced. Myclobutanil addition slightly negatively affected sugar conversion into ethanol; however, in all cases, ethanol production was very satisfactory. A non-negligible myclobutanil removal during fermentation, which ranged between 5%-27%, as a result of the adsorptive or degradative capacity of the yeast was also reported. The presence of myclobutanil had no effect on DCW production and resulted in no significant differences in the biosynthesis of glycerol. Therefore, these newly isolated yeast strains could be excellent candidates for simultaneous high ethanol production and parallel pesticide removal in a general biorefinery concept demonstrating many environmental benefits.
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Affiliation(s)
| | | | | | | | | | - Seraphim Papanikolaou
- Department of Food Science and Human Nutrition, Agricultural University of Athens, 75 Iera Odos, 11855 Athens, Greece; (A.T.); (M.D.); (A.B.); (S.K.); (G.-J.E.N.)
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19
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Exogenous bacterial composition changes dominate flavor deterioration of dried carrots during storage. Food Chem Toxicol 2019; 134:110833. [DOI: 10.1016/j.fct.2019.110833] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2019] [Revised: 09/17/2019] [Accepted: 09/20/2019] [Indexed: 11/22/2022]
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20
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Zapparoli G, Lorenzini M, Tosi E, Azzolini M, Slaghenaufi D, Ugliano M, Simonato B. Changes in chemical and sensory properties of Amarone wine produced by Penicillium infected grapes. Food Chem 2018; 263:42-50. [DOI: 10.1016/j.foodchem.2018.04.110] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/14/2017] [Revised: 04/24/2018] [Accepted: 04/24/2018] [Indexed: 10/17/2022]
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21
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Freire L, Guerreiro TM, Caramês ETS, Lopes LS, Orlando EA, Pereira GE, Lima Pallone JA, Catharino RR, Sant'Ana AS. Influence of Maturation Stages in Different Varieties of Wine Grapes ( Vitis vinifera) on the Production of Ochratoxin A and Its Modified Forms by Aspergillus carbonarius and Aspergillus niger. JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 2018; 66:8824-8831. [PMID: 30048130 DOI: 10.1021/acs.jafc.8b02251] [Citation(s) in RCA: 15] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 06/08/2023]
Abstract
Ochratoxin A is the main contaminant mycotoxin of grapes produced mainly by Aspergillus niger and Aspergillus carbonarius. Besides, it is possible that the formation of modified mycotoxin occurs through the plant defense mechanism or also by fungus actions itself. The objective of this study was to evaluate the influence of grape variety and maturation stage on the formation of OTA and modified mycotoxin. The determination of OTA was performed by high-performance liquid chromatography, and a high-resolution mass spectrometry was used for the detection of modified ochratoxin. A positive correlation was observed between the following grapes physicochemical parameters: pH, total soluble solids, total glycosides in glucose, total anthocyanin, and OTA levels produced by A. niger and A. carbonarius. Therefore, the higher the concentrations of these parameters, the greater the production of mycotoxin in grapes. Among the elected targets, we identified the 14-decarboxy-ochratoxin A in Muscat Italia variety at veraison and 15 days after the beginning of veraison stages; and ethylamide-ochratoxin A as a biomarker in the Syrah variety at the ripeness stage.
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Affiliation(s)
- Luísa Freire
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
| | - Tatiane M Guerreiro
- Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences , University of Campinas , Campinas , SP , Brazil
| | - Elem T S Caramês
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
| | - Letícia S Lopes
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
| | - Eduardo A Orlando
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
| | - Giuliano E Pereira
- § Brazilian Agricultural Research Corporation (Semiárido) , Petrolina , PE , Brazil
| | - Juliana A Lima Pallone
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
| | - Rodrigo R Catharino
- Innovare Biomarkers Laboratory, Faculty of Pharmaceutical Sciences , University of Campinas , Campinas , SP , Brazil
| | - Anderson S Sant'Ana
- Department of Food Science, Faculty of Food Engineering , University of Campinas , Campinas , SP , Brazil
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22
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Isolation of lactic acid bacteria from grape fruit: antifungal activities, probiotic properties, and in vitro detoxification of ochratoxin A. ANN MICROBIOL 2018. [DOI: 10.1007/s13213-018-1359-6] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/28/2022] Open
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23
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A GC-MS untargeted metabolomics approach for the classification of chemical differences in grape juices based on fungal pathogen. Food Chem 2018; 270:375-384. [PMID: 30174061 DOI: 10.1016/j.foodchem.2018.07.057] [Citation(s) in RCA: 30] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/31/2017] [Revised: 04/04/2018] [Accepted: 07/09/2018] [Indexed: 11/21/2022]
Abstract
Fungal bunch rot of grapes leads to production of detrimental flavour compounds, some of which are well characterised but others remain unidentified. The current study uses an untargeted metabolomics approach to classify volatile profiles of grape juices based on the presence of different fungal pathogens. Individual grape berries were inoculated with Botrytis cinerea, Penicillium expansum, Aspergillus niger or A. carbonarius. Grape bunches were inoculated and blended with healthy fruit, to provide 10% (w/w) infected juice. Juices from the above sample batches were analysed by GC/MS. PLS-DA of the normalised summed mass ions indicated sample classification according to pathogen. Compounds identified from those mass ion matrices that had high discriminative value for classification included 1,5-dimethylnaphthalene and several unidentified sesquiterpenes that were relatively higher in B. cinerea infected samples. A. niger and A. carbonarius samples were relatively higher in 2-(4-hexyl-2,5-dioxo-2,5-dihydrofuran-3-yl)acetic acid, while P. expansum samples were higher in γ-nonalactone and m-cresol.
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24
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Guzzon R, Franciosi E, Moser S, Carafa I, Larcher R. Application of ozone during grape drying for the production of straw wine. Effects on the microbiota and compositive profile of grapes. J Appl Microbiol 2018; 125:513-527. [DOI: 10.1111/jam.13774] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/11/2018] [Revised: 02/27/2018] [Accepted: 03/19/2018] [Indexed: 11/28/2022]
Affiliation(s)
- R. Guzzon
- Edmund Mach Foundation San Michele all'Adige Trento Italy
| | - E. Franciosi
- Edmund Mach Foundation San Michele all'Adige Trento Italy
| | - S. Moser
- Edmund Mach Foundation San Michele all'Adige Trento Italy
| | - I. Carafa
- Edmund Mach Foundation San Michele all'Adige Trento Italy
| | - R. Larcher
- Edmund Mach Foundation San Michele all'Adige Trento Italy
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25
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Prendes LP, Fontana AR, Merín MG, D´ Amario Fernández A, Bottini R, Ramirez ML, Morata de Ambrosini VI. Natural occurrence and production of tenuazonic acid in wine grapes in Argentina. Food Sci Nutr 2018; 6:523-531. [PMID: 29876102 PMCID: PMC5980183 DOI: 10.1002/fsn3.577] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/28/2017] [Revised: 11/21/2017] [Accepted: 12/01/2017] [Indexed: 01/16/2023] Open
Abstract
A survey was carried out to determine natural occurrence of tenuazonic acid (TA) in healthy and rotten wine grapes samples from different varieties (n = 37) collected during 2016 vintage in the region of DOC San Rafael (Argentina). In addition, inoculation experiments with three Alternaria alternata strains in wine grapes were done to elucidate TA production and its major influencing factors. The 16.2% (6/37) of total wine grape samples showed TA contamination with 4% (1/25) of incidence in healthy samples (77 μg·kg-1) and 42% (5/12) in rotten samples (10-778 μg·kg-1). Malbec, Cabernet Sauvignon, and Syrah varieties showed TA contamination, whereas Bonarda, Ancelota, Torrontés, Semillón, and Chenin did not. During inoculation experiments in wine grapes, two of three strains were able to produce TA among the evaluated conditions and the highest TA production was observed at 15°C and 25°C after 24 days of incubation. Nutritional composition of grapes results appropriate for A. alternata infection and TA production and, together with the adequate field conditions, favors TA natural occurrence in wine grapes.
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Affiliation(s)
- Luciana P. Prendes
- Facultad de Ciencias Aplicadas a la IndustriaUniversidad Nacional de CuyoSan RafaelArgentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Sede CentralBuenos AiresArgentina
| | - Ariel R. Fontana
- Instituto de Biología Agrícola de MendozaConsejo Nacional de Investigaciones Científicas y Técnicas‐Universidad Nacional de CuyoChacras de CoriaArgentina
| | - María G. Merín
- Facultad de Ciencias Aplicadas a la IndustriaUniversidad Nacional de CuyoSan RafaelArgentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Sede CentralBuenos AiresArgentina
| | - Agustina D´ Amario Fernández
- Instituto de Biología Agrícola de MendozaConsejo Nacional de Investigaciones Científicas y Técnicas‐Universidad Nacional de CuyoChacras de CoriaArgentina
| | - Rubén Bottini
- Instituto de Biología Agrícola de MendozaConsejo Nacional de Investigaciones Científicas y Técnicas‐Universidad Nacional de CuyoChacras de CoriaArgentina
| | - María L. Ramirez
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Sede CentralBuenos AiresArgentina
- Departamento de Microbiología e InmunologíaFacultad de Ciencias Exactas Físico‐Químicas y NaturalesUniversidad Nacional de Río CuartoRío CuartoArgentina
| | - Vilma I. Morata de Ambrosini
- Facultad de Ciencias Aplicadas a la IndustriaUniversidad Nacional de CuyoSan RafaelArgentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET)Sede CentralBuenos AiresArgentina
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Kačániová M, Kántor A, Terentjeva M, Felsöciová S, Ivanišová E, Kluz M, Hanus P, Puchalski C, Kádasi Horáková M, Kačániová M. Microscopic fungi isolated from different Slovak grape varieties. POTRAVINARSTVO 2018. [DOI: 10.5219/893] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this study was to isolate and identify microscopic fungi in different grape samples. We collected 13 grapes varienties samples (9 white and 4 red) from local Slovak winemakers in the end of the September 2017. Used 13 grape samples in this study: Alibernet, Irsai Oliver, Dornfelder, Blue Frankish, Feteasca regala, Green Veltliner, Pálava, Mūller Thurgau, Rhinriesling, Cabernet Savignon, Pinot Blanc, Savignon Blanc and Welschriesling. Microscopic fungi in grape samples were detected on Malt extract agar by spread plate method. The number of microscopic fungi ranged from 2.85 log cfu.g-1 in Cabernet Savignon to 4.83 log cfu.g-1 in Feteasca regala. A total of 627 isolates of microscopic fungi were obtained in this study. The most abundant fungi belonged to genera Alternaria and Penicillium (100% frequency). The high frequency was also detected for Aspergillus (76.92%) and Cladosporium (76.92%) but with lesser relative density. Alternaria sp., Aspergillus niger, Aspergillus sp., Botrytis cinerea, Cladosporium sp., Penicillium expansum, Phoma sp., Rhizopus sp. and Trichoderma sp. species were isolated from grape berries.
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Felšöciová S, Mašková Z, Kačániová M. Fungal diversity in the grapes-to-wines chain with emphasis on Penicillium species. POTRAVINARSTVO 2018. [DOI: 10.5219/882] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The aim of this work was the description of surface and endogenous mycobiota colonisation of grapes, fresh grape juice, grape must, and wine primarily focused to the current spectrum of the penicillium species. One sample of white grape variety Palava and one sample of blue grape variety Dornfelder were collected in Small Carpathian wine growing region of Slovakia in the year 2017. Direct plating of grapes on agar plates was used for analysis of surface mycobiota of grapes while surface sterilsed grapes were used for endogenous mycobiota analysis. Mycobiota of juice, must, and wine was analysed by plate dilution method. Overall, we isolated 148 strains belonging to 13 genera of filamentous microscopic fungi and Mycelia sterilia from grape variety Palava, while the most frequent was Alternaria. Alternaria was the most common genus in the surface and endogenous colonisation with an average relative density 50% and 73.6%, respectively. A total of 2 species of Penicillium were detected from the grapes to wine, potentially toxigenic Penicillium expansum and P. chrysogenum. A total of 39 strains belonging to 6 genera and Mycelia sterilia were identified from grape variety Dornfelder. The most abundant genus was also Alternaria (51.3%), followed by Penicillium (12.8%). Alternaria was the most common genus in the surface and endogenous colonisation and fresh grape juice with an average relative density from 20% (grape juice) to 71% (endogenous colonisation of grapes). A total of 3 species of Penicillium were detected from the grapes to wine, where Penicillium expansum were detected most commonly. In the second part of our work some selected isolates were tested to the ability to produce mycotoxins such as patulin, citrinin, and roquefortin C in in vitro condition by thin layer chromatography method. All tested strains of Penicillium species were able to produce at least one mycotoxin.
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Filamentous fungi associated with natural infection of noble rot on withered grapes. Int J Food Microbiol 2018; 272:83-86. [PMID: 29550687 DOI: 10.1016/j.ijfoodmicro.2018.03.004] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/14/2017] [Revised: 03/07/2018] [Accepted: 03/10/2018] [Indexed: 11/24/2022]
Abstract
The effects of noble rot infection of grapes on the characteristics of different types of wine, including Italian passito wine, are well known. Nevertheless, there is still little information on filamentous fungi associated with noble-rotten grapes. In this study, withered Garganega grapes for passito wine production, naturally infected by noble rot, were analyzed and compared to sound grapes. Skin morphology and fungal population on berry surfaces were analyzed. Scanning electron microscopy analysis revealed microcracks, germination conidia and branched hyphae on noble-rotten berries. Penicillium, Aureobasidium and Cladosporium were the most frequent genera present. Analysis of single berries displayed higher heterogeneity of epiphytic fungi in those infected by noble-rot than in sound berries. Penicillium adametzoides, Cladosporium cladospoirioides and Coniochaeta polymorpha were recovered. These, to the best of our knowledge, had never been previously isolated from withered grapes and, for C. polymorpha, from grapevine. This study provided novel data on noble rot mycobiota and suggests that fungi that co-habit with B. cinerea could have an important role on grape and wine quality.
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Isolation, identification and selection of antagonistic yeast against Alternaria alternata infection and tenuazonic acid production in wine grapes from Argentina. Int J Food Microbiol 2018; 266:14-20. [DOI: 10.1016/j.ijfoodmicro.2017.10.033] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2017] [Revised: 10/23/2017] [Accepted: 10/29/2017] [Indexed: 02/06/2023]
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Paterson RRM, Venâncio A, Lima N, Guilloux-Bénatier M, Rousseaux S. Predominant mycotoxins, mycotoxigenic fungi and climate change related to wine. Food Res Int 2017; 103:478-491. [PMID: 29389638 DOI: 10.1016/j.foodres.2017.09.080] [Citation(s) in RCA: 56] [Impact Index Per Article: 8.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2017] [Revised: 09/22/2017] [Accepted: 09/25/2017] [Indexed: 12/31/2022]
Abstract
Wine is a significant contributor to the economies of many countries. However, the commodity can become contaminated with mycotoxins produced by certain fungi. Most information on mycotoxins in wine is from Spain, Italy and France. Grapes can be infected by mycotoxigenic fungi, of which Aspergillus carbonarius producing ochratoxin A (OTA) is of highest concern. Climate is the most important factor in determining contamination once the fungi are established, with high temperatures being a major factor for OTA contamination: OTA in wine is at higher concentrations in warmer southern Europe than northern. Contamination by fumonisins is a particular concern, related to Aspergillus niger producing these compounds and the fungus being isolated frequently from grapes. Aflatoxins can be present in wine, but patulin is seldom detected. Alternaria mycotoxins (e.g. alternariol) have been frequently observed. There are indications that T-2 toxin may be common. Also, the combined effects of mycotoxins in wine require consideration. No other mycotoxins are currently of concern. Accurate fungal identifications and mycotoxin detection from the fungi are important and a consideration of practical methods are required. There is a diversity of wines that can be contaminated (e.g. red, white, sweet, dry and fortified). The occurrence of OTA is higher in red and sweet than white wines. Steps to control mycotoxins in wine involve good agriculture practices. The effect of climate change on vines and mycotoxins in wine needs urgent consideration by well-constructed modelling studies and expert interpretation of existing data. Reliable models of the effect of climate change on vines is a priority: the health of vines affects mycotoxin contamination. A modelling study of OTA in grapes at higher temperatures over 100years is required. Progress has been made in reducing OTA in wine. The other mycotoxins require consideration and the effects of climate change will become crucial.
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Affiliation(s)
- R Russell M Paterson
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710 057 Braga, Portugal.
| | - Armando Venâncio
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710 057 Braga, Portugal
| | - Nelson Lima
- Centre of Biological Engineering, Campus de Gualtar, University of Minho, 4710 057 Braga, Portugal
| | | | - Sandrine Rousseaux
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France
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Leyva Salas M, Mounier J, Valence F, Coton M, Thierry A, Coton E. Antifungal Microbial Agents for Food Biopreservation-A Review. Microorganisms 2017; 5:microorganisms5030037. [PMID: 28698479 PMCID: PMC5620628 DOI: 10.3390/microorganisms5030037] [Citation(s) in RCA: 168] [Impact Index Per Article: 24.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/09/2017] [Revised: 06/21/2017] [Accepted: 06/24/2017] [Indexed: 11/16/2022] Open
Abstract
Food spoilage is a major issue for the food industry, leading to food waste, substantial economic losses for manufacturers and consumers, and a negative impact on brand names. Among causes, fungal contamination can be encountered at various stages of the food chain (e.g., post-harvest, during processing or storage). Fungal development leads to food sensory defects varying from visual deterioration to noticeable odor, flavor, or texture changes but can also have negative health impacts via mycotoxin production by some molds. In order to avoid microbial spoilage and thus extend product shelf life, different treatments—including fungicides and chemical preservatives—are used. In parallel, public authorities encourage the food industry to limit the use of these chemical compounds and develop natural methods for food preservation. This is accompanied by a strong societal demand for ‘clean label’ food products, as consumers are looking for more natural, less severely processed and safer products. In this context, microbial agents corresponding to bioprotective cultures, fermentates, culture-free supernatant or purified molecules, exhibiting antifungal activities represent a growing interest as an alternative to chemical preservation. This review presents the main fungal spoilers encountered in food products, the antifungal microorganisms tested for food bioprotection, and their mechanisms of action. A focus is made in particular on the recent in situ studies and the constraints associated with the use of antifungal microbial agents for food biopreservation.
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Affiliation(s)
- Marcia Leyva Salas
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
- UMR1253 Science et Technologie du Lait et de l'Œuf, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, 35000 Rennes, France.
| | - Jérôme Mounier
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
| | - Florence Valence
- UMR1253 Science et Technologie du Lait et de l'Œuf, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, 35000 Rennes, France.
| | - Monika Coton
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
| | - Anne Thierry
- UMR1253 Science et Technologie du Lait et de l'Œuf, INRA, Agrocampus Ouest, 65 rue de Saint Brieuc, 35000 Rennes, France.
| | - Emmanuel Coton
- Laboratoire Universitaire de Biodiversité et Ecologie Microbienne (LUBEM EA3882), Université de Brest, Technopole Brest-Iroise, 29280 Plouzané, France.
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Felšöciová S, Tančinová D, Rybárik Ľ, Mašková Z. Mycobiota of Slovak wine grapes with emphasis on aspergillus and penicillium species in the south Slovak wine region. POTRAVINARSTVO 2017. [DOI: 10.5219/789] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
The Southern Slovak wine growing region is warmest part of Slovakia and is suitable for cultivating the grapes for production of wines at high quality. From the eight vineyards were collected 8 samples of wine grapes (white 7, blue 1) during harvesting 2011, 2012 and 2013. The aim of this work was to gain more knowledge about mycobiota on grapes originating from Slovakia, to identify Aspergillus and Penicillium species according to their morphopogy and evaluate the presence of secondary metabolites (also including intracellular and extracellular mycotoxins) produced in in vitro conditions by thin layer chromatography method from fresh grape berries. Fifty wine grapes per bunch (approximately 7 - 8 berries per plate) that showed no symptoms were randomly selected on Dichloran Rose Bengal Chloramphenicol agar medium. The plates were then incubated aerobically at 25 ±1 °C for 5 to 7 days in the dark. Of these samples were identified 17 genera. One hundred percent of samples were colonies by the genus Penicillium and 75% by the genus Aspergillus. During the survey, 135 isolates belonging to 9 Penicillium species (P. aurantiogriseum, P. canescens, P. citrinum, P. crustosum, P. decumbens, P. expansum, P. funiculosum, P. chrysogenum and P. purpurogenum) and 26 isolates belonging to 3 Aspergillus species (A. clavatus, A. flavus and A. section Nigri) were isolated and identified from exogenous contamination. The main occurring penicillium species of the samples were P. expansum (37.5% Fr), followed P. citrinum, P. chrysogenum and P. crustosum (25% Fr). The main occurring aspergillus species of the samples were A. section Nigri (62.5%). Eight potentially toxigenic species were tested for their toxigenic ability. It was confirmed the production of various mycotoxins such as aflatoxin B1, citrinin, patulin, cyclopiazonic acid, penitrem A and roquefortin C. Out of 34 strains, 56% produced at least one mycotoxin.
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Morgan HH, du Toit M, Setati ME. The Grapevine and Wine Microbiome: Insights from High-Throughput Amplicon Sequencing. Front Microbiol 2017; 8:820. [PMID: 28553266 PMCID: PMC5425579 DOI: 10.3389/fmicb.2017.00820] [Citation(s) in RCA: 81] [Impact Index Per Article: 11.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/18/2016] [Accepted: 04/21/2017] [Indexed: 12/21/2022] Open
Abstract
From the time when microbial activity in wine fermentation was first demonstrated, the microbial ecology of the vineyard, grape, and wine has been extensively investigated using culture-based methods. However, the last 2 decades have been characterized by an important change in the approaches used for microbial examination, due to the introduction of DNA-based community fingerprinting methods such as DGGE, SSCP, T-RFLP, and ARISA. These approaches allowed for the exploration of microbial community structures without the need to cultivate, and have been extensively applied to decipher the microbial populations associated with the grapevine as well as the microbial dynamics throughout grape berry ripening and wine fermentation. These techniques are well-established for the rapid more sensitive profiling of microbial communities; however, they often do not provide direct taxonomic information and possess limited ability to detect the presence of rare taxa and taxa with low abundance. Consequently, the past 5 years have seen an upsurge in the application of high-throughput sequencing methods for the in-depth assessment of the grapevine and wine microbiome. Although a relatively new approach in wine sciences, these methods reveal a considerably greater diversity than previously reported, and identified several species that had not yet been reported. The aim of the current review is to highlight the contribution of high-throughput next generation sequencing and metagenomics approaches to vineyard microbial ecology especially unraveling the influence of vineyard management practices on microbial diversity.
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Affiliation(s)
- Horatio H Morgan
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch UniversityStellenbosch, South Africa
| | - Maret du Toit
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch UniversityStellenbosch, South Africa
| | - Mathabatha E Setati
- Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch UniversityStellenbosch, South Africa
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Liu Y, Rousseaux S, Tourdot-Maréchal R, Sadoudi M, Gougeon R, Schmitt-Kopplin P, Alexandre H. Wine microbiome: A dynamic world of microbial interactions. Crit Rev Food Sci Nutr 2017; 57:856-873. [PMID: 26066835 DOI: 10.1080/10408398.2014.983591] [Citation(s) in RCA: 123] [Impact Index Per Article: 17.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/01/2023]
Abstract
Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.
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Affiliation(s)
- Youzhong Liu
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France.,b Research Unit Analytical BioGeoChemistry , Helmholtz ZentrumMünchen, German Research Center for Environmental Health (GmbH) , Neuherberg , Germany
| | - Sandrine Rousseaux
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Raphaëlle Tourdot-Maréchal
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Mohand Sadoudi
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Régis Gougeon
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
| | - Philippe Schmitt-Kopplin
- b Research Unit Analytical BioGeoChemistry , Helmholtz ZentrumMünchen, German Research Center for Environmental Health (GmbH) , Neuherberg , Germany.,c Chair of Analytical Food Chemistry , Technische Universität München , Freising-Weihenstephan , Germany
| | - Hervé Alexandre
- a UMR 02102 PAM Université de Bourgogne AgroSup Dijon , Institut Universitaire de la Vigne et du Vin Jules Guyot, Université de Bourgogne , Dijon Cedex , France
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Prendes L, Zachetti V, Pereyra A, Morata de Ambrosini V, Ramirez M. Water activity and temperature effects on growth and mycotoxin production byAlternaria alternatastrains isolated from Malbec wine grapes. J Appl Microbiol 2017; 122:481-492. [DOI: 10.1111/jam.13351] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2016] [Revised: 10/27/2016] [Accepted: 11/11/2016] [Indexed: 02/06/2023]
Affiliation(s)
- L.P. Prendes
- Facultad de Ciencias Aplicadas a la Industria; Universidad Nacional de Cuyo; San Rafael Mendoza Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Sede Central Buenos Aires Argentina
| | - V.G.L. Zachetti
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Sede Central Buenos Aires Argentina
- Departamento de Microbiología e Inmunología; Facultad de Ciencias Exactas Físico-Químicas y Naturales; Universidad Nacional de Río Cuarto; Río Cuarto Córdoba Argentina
| | - A. Pereyra
- Departamento de Microbiología e Inmunología; Facultad de Ciencias Exactas Físico-Químicas y Naturales; Universidad Nacional de Río Cuarto; Río Cuarto Córdoba Argentina
| | - V.I. Morata de Ambrosini
- Facultad de Ciencias Aplicadas a la Industria; Universidad Nacional de Cuyo; San Rafael Mendoza Argentina
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Sede Central Buenos Aires Argentina
| | - M.L. Ramirez
- Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET); Sede Central Buenos Aires Argentina
- Departamento de Microbiología e Inmunología; Facultad de Ciencias Exactas Físico-Químicas y Naturales; Universidad Nacional de Río Cuarto; Río Cuarto Córdoba Argentina
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36
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Influence of physical and chemical characteristics of wine grapes on the incidence of Penicillium and Aspergillus fungi in grapes and ochratoxin A in wines. Int J Food Microbiol 2017; 241:181-190. [DOI: 10.1016/j.ijfoodmicro.2016.10.027] [Citation(s) in RCA: 44] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/21/2016] [Revised: 09/30/2016] [Accepted: 10/20/2016] [Indexed: 11/20/2022]
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Abstract
Among numerous molecular methodologies developed for highly specific identification of filamentous fungi isolates, here we describe restriction digestion analysis of the ITS products as an easy method to identify isolates of filamentous fungi. This technique is a rapid and reliable method appropriate for routine identification of filamentous fungi. This can be used to screen large numbers of isolates from various environments in a short time. The use of different endonucleases allowed generating individual restriction profiles. The individual profiles obtained were combined into composite restriction patterns characteristic of a species. Eleven different genera can be differentiated and among them 41 different species.
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Affiliation(s)
- Sandrine Rousseaux
- Institut Universitaire de la Vigne et du Vin « Jules Guyot », Université de Bourgogne, BP 27877, 2 Rue Claude Ladrey, Dijon Cedex, 21078, France.
| | - Michèle Guilloux-Bénatier
- Institut Universitaire de la Vigne et du Vin « Jules Guyot », Université de Bourgogne, BP 27877, 2 Rue Claude Ladrey, Dijon Cedex, 21078, France
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38
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Lorenzini M, Cappello M, Logrieco A, Zapparoli G. Polymorphism and phylogenetic species delimitation in filamentous fungi from predominant mycobiota in withered grapes. Int J Food Microbiol 2016; 238:56-62. [DOI: 10.1016/j.ijfoodmicro.2016.08.039] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/11/2016] [Revised: 08/09/2016] [Accepted: 08/29/2016] [Indexed: 10/21/2022]
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Kecskeméti E, Berkelmann-Löhnertz B, Reineke A. Are Epiphytic Microbial Communities in the Carposphere of Ripening Grape Clusters (Vitis vinifera L.) Different between Conventional, Organic, and Biodynamic Grapes? PLoS One 2016; 11:e0160852. [PMID: 27500633 PMCID: PMC4976965 DOI: 10.1371/journal.pone.0160852] [Citation(s) in RCA: 50] [Impact Index Per Article: 6.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/04/2016] [Accepted: 07/26/2016] [Indexed: 11/19/2022] Open
Abstract
Using barcoded pyrosequencing fungal and bacterial communities associated with grape berry clusters (Vitis vinifera L.) obtained from conventional, organic and biodynamic vineyard plots were investigated in two subsequent years at different stages during berry ripening. The four most abundant operational taxonomic units (OTUs) based on fungal ITS data were Botrytis cinerea, Cladosporium spp., Aureobasidium pullulans and Alternaria alternata which represented 57% and 47% of the total reads in 2010 and 2011, respectively. Members of the genera Sphingomonas, Gluconobacter, Pseudomonas, Erwinia, and Massilia constituted 67% of the total number of bacterial 16S DNA reads in 2010 samples and 78% in 2011 samples. Viticultural management system had no significant effect on abundance of fungi or bacteria in both years and at all three sampling dates. Exceptions were A. alternata and Pseudomonas spp. which were more abundant in the carposphere of conventional compared to biodynamic berries, as well as Sphingomonas spp. which was significantly less abundant on conventional compared to organic berries at an early ripening stage in 2011. In general, there were no significant differences in fungal and bacterial diversity indices or richness evident between management systems. No distinct fungal or bacterial communities were associated with the different maturation stages or management systems, respectively. An exception was the last stage of berry maturation in 2011, where the Simpson diversity index was significantly higher for fungal communities on biodynamic compared to conventional grapes. Our study highlights the existence of complex and dynamic microbial communities in the grape cluster carposphere including both phytopathogenic and potentially antagonistic microorganisms that can have a significant impact on grape production. Such knowledge is particularly relevant for development, selection and application of effective control measures against economically important pathogens present in the grape carposphere.
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Affiliation(s)
| | | | - Annette Reineke
- Department of Phytomedicine, Geisenheim University, Geisenheim, Germany
- * E-mail:
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Salvetti E, Campanaro S, Campedelli I, Fracchetti F, Gobbi A, Tornielli GB, Torriani S, Felis GE. Whole-Metagenome-Sequencing-Based Community Profiles of Vitis vinifera L. cv. Corvina Berries Withered in Two Post-harvest Conditions. Front Microbiol 2016; 7:937. [PMID: 27445999 PMCID: PMC4917526 DOI: 10.3389/fmicb.2016.00937] [Citation(s) in RCA: 35] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/26/2016] [Accepted: 05/31/2016] [Indexed: 12/20/2022] Open
Abstract
Vitis vinifera L. cv. Corvina grape forms the basis for the production of unique wines, such as Amarone, whose distinctive sensory features are strongly linked to the post-harvest grape withering process. Indeed, this process increases sugar concentration and changes must characteristics. While microorganisms involved in must fermentation have been widely investigated, few data are available on the microbiota of withered grapes. Thus, in this paper, a whole metagenome sequencing (WMS) approach was used to analyse the microbial consortium associated with Corvina berries at the end of the withering process performed in two different conditions ("traditional withering," TW or "accelerated withering," AW), and to unveil whether changes of drying parameters could have an impact on microbial diversity. Samples of healthy undamaged berries were collected and washed, to recover microorganisms from the surface and avoid contamination with grapevine genetic material. Isolated DNA was sequenced and the data obtained were analyzed with several bioinformatics methods. The eukaryotic community was mainly composed by members of the phylum Ascomycota, including Eurotiomycetes, Sordariomycetes, and Dothideomycetes. Moreover, the distribution of the genera Aspergillus and Penicillium (class Eurotiomycetes) varied between the withered berry samples. Instead, Botryotinia, Saccharomyces, and other wine technologically useful microorganisms were relatively scarce in both samples. For prokaryotes, 25 phyla were identified, nine of which were common to both conditions. Environmental bacteria belonging to the class Gammaproteobacteria were dominant and, in particular, the TW sample was characterized by members of the family Pseudomonadaceae, while members of the family Enterobacteriaceae dominated the AW sample, in addition to Sphyngobacteria and Clostridia. Finally, the binning procedure discovered 15 putative genomes which dominated the microbial community of the two samples, and included representatives of genera Erwinia, Pantoea, Pseudomonas, Clostridium, Paenibacillus, and of orders Lactobacillales and Actinomycetales. These results provide insights into the microbial consortium of Corvina withered berries and reveal relevant variations attributable to post-harvest withering conditions, underling how WMS could open novel perspectives in the knowledge and management of the withering process of Corvina, with an impact on the winemaking of important Italian wines.
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Affiliation(s)
- Elisa Salvetti
- Department of Biotechnology, University of VeronaVerona, Italy
| | | | | | | | - Alex Gobbi
- Department of Biotechnology, University of VeronaVerona, Italy
| | | | - Sandra Torriani
- Department of Biotechnology, University of VeronaVerona, Italy
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Tančinová D, Mašková Z, Rybárik Ľ, Felšöciová S, Císarová M. Colonization of grapes berries by Alternaria sp. and their ability to produce mycotoxins. POTRAVINARSTVO 2016. [DOI: 10.5219/553] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
Our research focused on identify the Alternaria species from grapes (surface sterilized berries and non-surface sterilized berries) of Slovak origin and characterize their toxinogenic potential in in vitro conditions. We analyzed 47 samples of grapes, harvested in years 2011, 2012 and 2013 from various wine-growing regions. For the isolation of species, the method of direct plating berries and surface-sterilized berries (using 1 % freshly pre-pared chlorine) on DRBC (Dichloran Rose Bengal Chloramphenicol agar) was used. For each analysis was used 50 berries. Only undamaged berries have been used for analysis. The cultivation was carried at 25 ±1°C, for 5 to 7 days in dark. After incubation, the colonies of Alternaria were transferred on PCA - potato-carrot agar and CYA - Czapek-yeast extract agar and cultured for 7 days at room temperature and natural light. A total 4 species-groups of the genus Alternaria were isolated from grapes berries: Alternaria alternata (1369 isolates), Alternaria arborescens (734 isolates), Alternaria infectoria (143 isolates), and Alternaria tenuissima (3579 isolates). According to European Union legislation mycotoxins produced by species genus Alternaria are not monitored in foods and food commodities. Mycotoxins such as alternariol and alternariol monomethylether are mutagenic and genotoxic in various in vitro systems. Selected strains were tested for production of altenuene, alternariol monomethylether and alternariol. In neither case of A. infectoria species-group isolates was confirmed the production of tested mycotoxins in in vitro conditions by TLC method. The ability to produce altenuene, alternariol monomethylether and alternariol in in vitro conditions was detected in isolates of Alternaria alternata, Alternaria arborescens and Alternaria tenuissima species-groups. Isolates of Alternaria alternata species-group (44 tested isolates) were able to produce altenuene (24 isolates), alternariol monomethyleter (42 isolates) and alternariol (43 isolates). Only one isolate did not produce any mycotoxins. Isolates of Alternaria arborescens species-group (38 tested isolates) were able to produce altenuene (24 isolates), alternariol monomethyleter (33 isolates) and alternariol (36 isolates). Only two isolates did not produce any mycotoxins. Isolates of Alternaria tenuissima species-group (87 tested isolates) were able to produce altenuene (42 isolates), alternariol monomethyleter (41 isolates) and alternariol (73 isolates). Thirteen isolates did not produce any mycotoxins.
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Fontana AR, Prendes LP, Morata VI, Bottini R. High-throughput modified QuEChERS method for the determination of the mycotoxin tenuazonic acid in wine grapes. RSC Adv 2016. [DOI: 10.1039/c6ra22990e] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/21/2022] Open
Abstract
Development and validation of a robust QuEChERS method for the quantification of tenuazonic acid in grapes.
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Affiliation(s)
- Ariel R. Fontana
- Laboratorio de Bioquímica Vegetal
- Instituto de Biología Agrícola de Mendoza
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Universidad Nacional de Cuyo
- M5528AHB Chacras de Coria
| | - Luciana P. Prendes
- Laboratorio de Biotecnología
- Facultad de Ciencias Aplicadas a la Industria
- Universidad Nacional de Cuyo
- M5600 San Rafael
- Argentina
| | - Vilma I. Morata
- Laboratorio de Biotecnología
- Facultad de Ciencias Aplicadas a la Industria
- Universidad Nacional de Cuyo
- M5600 San Rafael
- Argentina
| | - Rubén Bottini
- Laboratorio de Bioquímica Vegetal
- Instituto de Biología Agrícola de Mendoza
- Consejo Nacional de Investigaciones Científicas y Técnicas
- Universidad Nacional de Cuyo
- M5528AHB Chacras de Coria
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43
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Setati ME, Jacobson D, Bauer FF. Sequence-based Analysis of the Vitis vinifera L. cv Cabernet Sauvignon Grape Must Mycobiome in Three South African Vineyards Employing Distinct Agronomic Systems. Front Microbiol 2015; 6:1358. [PMID: 26648930 PMCID: PMC4663253 DOI: 10.3389/fmicb.2015.01358] [Citation(s) in RCA: 47] [Impact Index Per Article: 5.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/02/2015] [Accepted: 11/16/2015] [Indexed: 11/22/2022] Open
Abstract
Recent microbiomic research of agricultural habitats has highlighted tremendous microbial biodiversity associated with such ecosystems. Data generated in vineyards have furthermore highlighted significant regional differences in vineyard biodiversity, hinting at the possibility that such differences might be responsible for regional differences in wine style and character, a hypothesis referred to as "microbial terroir." The current study further contributes to this body of work by comparing the mycobiome associated with South African (SA) Cabernet Sauvignon grapes in three neighboring vineyards that employ different agronomic approaches, and comparing the outcome with similar data sets from Californian vineyards. The aim of this study was to fully characterize the mycobiomes associated with the grapes from these vineyards. The data revealed approximately 10 times more fungal diversity than what is typically retrieved from culture-based studies. The Biodynamic vineyard was found to harbor a more diverse fungal community (H = 2.6) than the conventional (H = 2.1) and integrated (H = 1.8) vineyards. The data show that ascomycota are the most abundant phylum in the three vineyards, with Aureobasidium pullulans and its close relative Kabatiella microsticta being the most dominant fungi. This is the first report to reveal a high incidence of K. microsticta in the grape/wine ecosystem. Different common wine yeast species, such as Metschnikowia pulcherrima and Starmerella bacillaris dominated the mycobiome in the three vineyards. The data show that the filamentous fungi are the most abundant community in grape must although they are not regarded as relevant during wine fermentation. Comparison of metagenomic datasets from the three SA vineyards and previously published data from Californian vineyards revealed only 25% of the fungi in the SA dataset was also present in the Californian dataset, with greater variation evident amongst ubiquitous epiphytic fungi.
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Affiliation(s)
- Mathabatha E. Setati
- Institute for Wine Biotechnology, Stellenbosch UniversityStellenbosch, South Africa
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Mycobiota and toxicogenic Alternaria spp. strains in Malbec wine grapes from DOC San Rafael, Mendoza, Argentina. Food Control 2015. [DOI: 10.1016/j.foodcont.2015.03.041] [Citation(s) in RCA: 19] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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45
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Lorenzini M, Zapparoli G. Occurrence and infection of Cladosporium, Fusarium, Epicoccum and Aureobasidium in withered rotten grapes during post-harvest dehydration. Antonie van Leeuwenhoek 2015; 108:1171-80. [DOI: 10.1007/s10482-015-0570-8] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/04/2015] [Accepted: 08/20/2015] [Indexed: 11/30/2022]
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