1
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Jallet A, Friedrich A, Schacherer J. Impact of the acquired subgenome on the transcriptional landscape in Brettanomyces bruxellensis allopolyploids. G3 (BETHESDA, MD.) 2023; 13:jkad115. [PMID: 37226280 PMCID: PMC10320193 DOI: 10.1093/g3journal/jkad115] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/21/2023] [Revised: 05/21/2023] [Accepted: 05/18/2023] [Indexed: 05/26/2023]
Abstract
Gene expression variation can provide an overview of the changes in regulatory networks that underlie phenotypic diversity. Certain evolutionary trajectories such as polyploidization events can have an impact on the transcriptional landscape. Interestingly, the evolution of the yeast species Brettanomyces bruxellensis has been punctuated by diverse allopolyploidization events leading to the coexistence of a primary diploid genome associated with various haploid acquired genomes. To assess the impact of these events on gene expression, we generated and compared the transcriptomes of a set of 87 B. bruxellensis isolates, selected as being representative of the genomic diversity of this species. Our analysis revealed that acquired subgenomes strongly impact the transcriptional patterns and allow discrimination of allopolyploid populations. In addition, clear transcriptional signatures related to specific populations have been revealed. The transcriptional variations observed are related to some specific biological processes such as transmembrane transport and amino acids metabolism. Moreover, we also found that the acquired subgenome causes the overexpression of some genes involved in the production of flavor-impacting secondary metabolites, especially in isolates of the beer population.
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Affiliation(s)
- Arthur Jallet
- CNRS, GMGM UMR 7156, Université de Strasbourg, 67000 Strasbourg, France
| | - Anne Friedrich
- CNRS, GMGM UMR 7156, Université de Strasbourg, 67000 Strasbourg, France
| | - Joseph Schacherer
- CNRS, GMGM UMR 7156, Université de Strasbourg, 67000 Strasbourg, France
- Institut Universitaire de France (IUF), 75005 Paris, France
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2
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Use of red grape pulp, marc and must in the production of beer. Eur Food Res Technol 2023. [DOI: 10.1007/s00217-022-04195-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/15/2023]
Abstract
AbstractThe aim of the paper was to determine the potential of using grape pulp, marc and must in the beer production process. Samples were fermented using non-Saccharomyces yeasts (Dekkera bruxellensis 3429, Metschnikowia pulcherrima MG970690), while Saccharomyces cerevisiae Safale US-05 was used as a control. Grape marc was obtained by pressing grape must. The grape marc, must and pulp were pasteurized and, together with wort, volumetrically introduced into fermentation flasks for fermentation. Mass changes taking place during the process were analyzed. Real extract, alcohol content, free amino nitrogen (FAN) content, titratable acidity, pH, color, organic acid profile and content of sugars were determined in obtained beers. The addition of grape marc, must and pulp increased the value of most of the tested parameters. It did not adversely affect the fermentation process. This offers the possibility of using grape marc, must and pulp in the brewing industry, even with the use of non-Saccharomyces yeast monocultures.
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3
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Storage time and temperature affect microbial dynamics of yeasts and acetic acid bacteria in a kombucha beverage. Int J Food Microbiol 2022; 382:109934. [PMID: 36130465 DOI: 10.1016/j.ijfoodmicro.2022.109934] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2022] [Revised: 09/12/2022] [Accepted: 09/14/2022] [Indexed: 11/23/2022]
Abstract
Kombucha is a mildly sweet, slightly acidic fermented beverage, commercially available worldwide, that has attracted increasing consumers' interest due to its potential health benefits. Kombucha is commonly prepared using sugared black or green tea, but also other plant substrates are frequently utilised. Kombucha is obtained by fermentation using a symbiotic culture of bacteria and yeasts, whose composition varies depending on inoculum origin, plant substrates and environmental conditions. After fermentation, kombucha drinks are usually refrigerated at 4 °C, in order to maintain their biological and functional properties. There are no reports on the fate of microbial communities of kombucha in relation to long-term storage time and temperature. Here, for the first time, we monitored the diversity and dynamics of the microbial communities of a kombucha beverage fermented with different herbs during storage at 4 °C and at room temperature, for a period of 90 days, utilising culture-dependent and independent approaches. Moreover, cultivable yeasts and acetic acid bacteria (AAB) were isolated from the beverage, inoculated in pure culture, identified by molecular methods, and yeasts assessed for their functional properties. Total yeast counts were not affected by storage temperature and time, although their community composition changed, as Saccharomyces species significantly decreased after 45 days of storage at room temperature, completely disappearing after 90 days. On the other hand, Dekkera anomala (Brettanomyces anomalus), representing 52 % of the yeast isolates, remained viable up to 90 days at both storage temperatures, and was able to produce high levels of organic acids and exopolysaccharides. Data from DGGE (Denaturing Gradient Gel Electrophoresis) band sequencing confirmed that it was the dominant yeast species in all samples across storage. Other yeast isolates were represented by Saccharomyces and Zygosaccharomyces species. Among AAB, Gluconobacter oxydans, Novacetimonas hansenii and Komagataeibacter saccharivorans represented 46, 36 and 18 % of the isolates, whose occurrence remained unchanged across storage at 4 °C and did not vary up to 20 days of storage at room temperature. This work showed that the combination of culture-dependent and independent approaches is important for obtaining a complete picture of the distinctive core microbial community in kombucha beverages during storage, elucidating its diversity and composition, and preliminary characterizing yeast strains with putative functional activities.
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4
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Huang X, Xin Y, Lu T. A systematic, complexity-reduction approach to dissect the kombucha tea microbiome. eLife 2022; 11:76401. [PMID: 35950909 PMCID: PMC9371603 DOI: 10.7554/elife.76401] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/15/2021] [Accepted: 07/03/2022] [Indexed: 12/14/2022] Open
Abstract
One defining goal of microbiome research is to uncover mechanistic causation that dictates the emergence of structural and functional traits of microbiomes. However, the extraordinary degree of ecosystem complexity has hampered the realization of the goal. Here, we developed a systematic, complexity-reducing strategy to mechanistically elucidate the compositional and metabolic characteristics of microbiome by using the kombucha tea microbiome as an example. The strategy centered around a two-species core that was abstracted from but recapitulated the native counterpart. The core was convergent in its composition, coordinated on temporal metabolic patterns, and capable for pellicle formation. Controlled fermentations uncovered the drivers of these characteristics, which were also demonstrated translatable to provide insights into the properties of communities with increased complexity and altered conditions. This work unravels the pattern and process underlying the kombucha tea microbiome, providing a potential conceptual framework for mechanistic investigation of microbiome behaviors.
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Affiliation(s)
- Xiaoning Huang
- Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, United States.,Carl R. Woese Institute for Genomic Biology, University of Illinois Urbana-Champaign, Urbana, United States.,College of Food Science and Nutritional Engineering, China Agricultural University, Beijing, China
| | - Yongping Xin
- Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, United States.,Carl R. Woese Institute for Genomic Biology, University of Illinois Urbana-Champaign, Urbana, United States
| | - Ting Lu
- Department of Bioengineering, University of Illinois Urbana-Champaign, Urbana, United States.,Carl R. Woese Institute for Genomic Biology, University of Illinois Urbana-Champaign, Urbana, United States.,Department of Physics, University of Illinois Urbana-Champaign, Urbana, United States.,Center for Biophysics and Quantitative Biology, University of Illinois Urbana-Champaign, Urbana, United States.,National Center for Supercomputing Applications, Urbana, United States
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5
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Matukas M, Starkute V, Zokaityte E, Zokaityte G, Klupsaite D, Mockus E, Rocha JM, Ruibys R, Bartkiene E. Effect of Different Yeast Strains on Biogenic Amines, Volatile Compounds and Sensory Profile of Beer. Foods 2022; 11:foods11152317. [PMID: 35954083 PMCID: PMC9368685 DOI: 10.3390/foods11152317] [Citation(s) in RCA: 5] [Impact Index Per Article: 2.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2022] [Revised: 07/29/2022] [Accepted: 07/29/2022] [Indexed: 01/03/2023] Open
Abstract
Nowadays, there are many sorts of beer, however, some of them, despite the good sensory and other quality indicators, could contain high concentrations of undesirable compounds, such biogenic amines (BA). The yeast strain (YS), used for fermentation, can cause desirable as well as undesirable changes in beer. The aim of this study was to evaluate the contribution of different YS (A-Saccharomyces cerevisiae var. diastaticus, B-Saccharomyces cerevisiae var. bayanus, C-Brettanomyces claussenii) on the main quality parameters of beer. In addition, the BA concentration and the volatile compounds (VC, measured by gas chromatography–mass spectrometry) and their relation with beer overall acceptability (OA, evaluated by 20 trained judges) and emotions induced for consumers were analysed. The YS was a significant factor on alcohol formation in beer (p = 0.0001). The highest colour intensity was shown by C beer (10.2 EBC), and the latter beer showed the lowest OA. All of the beer samples induced the highest intensity of the emotion “neutral”, and the main VC of the beer were 3-methyl-1-butanol; L-α-terpineol; hexanoic acid 3-methylbutyl ester; and n-capric acid isobutyl ester. The highest total BAs content was found in beer fermented with C. Finally, all of the tested YS are suitable for beer production, however, taking into consideration the safety aspect of the beer, it should be mentioned that the highest concentration of BAs was found in beer fermented with C strain.
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Affiliation(s)
- Mazvydas Matukas
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
| | - Vytaute Starkute
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Egle Zokaityte
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Gintare Zokaityte
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Dovile Klupsaite
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - Ernestas Mockus
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
| | - João Miguel Rocha
- Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal;
- Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, 4200-465 Porto, Portugal
| | - Romas Ruibys
- Institute of Agricultural and Food Sciences, Agriculture Academy, Vytautas Magnus University, K. Donelaicio Str. 58, LT-44244 Kaunas, Lithuania;
| | - Elena Bartkiene
- Department of Food Safety and Quality, Veterinary Academy, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (M.M.); (V.S.); (E.Z.)
- Institute of Animal Rearing Technologies, Faculty of Animal Sciences, Lithuanian University of Health Sciences, Tilzes Str. 18, LT-47181 Kaunas, Lithuania; (G.Z.); (D.K.); (E.M.)
- Correspondence: ; Tel.: +370-601-35837
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6
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Varela C, Borneman AR. Molecular approaches improving our understanding of Brettanomyces physiology. FEMS Yeast Res 2022; 22:6585649. [PMID: 35561744 DOI: 10.1093/femsyr/foac028] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/10/2022] [Revised: 04/20/2022] [Accepted: 05/10/2022] [Indexed: 11/13/2022] Open
Abstract
Brettanomyces species and particularly B. bruxellensis as the most studied representative, are strongly linked to industrial fermentation processes. This association is considered either positive or undesirable depending on the industry. While in some brewing applications and in kombucha production Brettanomyces yeasts contribute to the flavour and aroma profile of these beverages, in winemaking and bioethanol production Brettanomyces is considered a spoilage or contaminant microorganism. Nevertheless, understanding Brettanomyces biology and metabolism in detail will benefit all industries. This review discusses recent molecular biology tools including genomics, transcriptomics and genetic engineering techniques that can improve our understanding of Brettanomyces physiology and how these approaches can be used to make the industrial potential of this species a reality.
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Affiliation(s)
- Cristian Varela
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064, Australia.,School of Agriculture, Food & Wine, Faculty of Sciences, University of Adelaide, Adelaide, SA, 5005, Australia
| | - Anthony R Borneman
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, SA 5064, Australia.,School of Agriculture, Food & Wine, Faculty of Sciences, University of Adelaide, Adelaide, SA, 5005, Australia
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7
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Harrouard J, Eberlein C, Ballestra P, Dols-Lafargue M, Masneuf-Pomarede I, Miot-Sertier C, Schacherer J, Albertin W. Brettanomyces bruxellensis: Overview of the genetic and phenotypic diversity of an anthropized yeast. Mol Ecol 2022; 32:2374-2395. [PMID: 35318747 DOI: 10.1111/mec.16439] [Citation(s) in RCA: 7] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/11/2021] [Revised: 03/08/2022] [Accepted: 03/16/2022] [Indexed: 12/24/2022]
Abstract
Human-associated microorganisms are ideal models to study the impact of environmental changes on species evolution and adaptation because of their small genome, short generation time, and their colonization of contrasting and ever-changing ecological niches. The yeast Brettanomyces bruxellensis is a good example of organism facing anthropogenic-driven selective pressures. It is associated with fermentation processes in which it can be considered either as a spoiler (e.g. winemaking, bioethanol production) or as a beneficial microorganism (e.g. production of specific beers, kombucha). Besides its industrial interests, noteworthy parallels and dichotomies with Saccharomyces cerevisiae propelled B. bruxellensis as a valuable complementary yeast model. In this review, we emphasize that the broad genetic and phenotypic diversity of this species is only beginning to be uncovered. Population genomic studies have revealed the co-existence of auto- and allotriploidization events with different evolutionary outcomes. The different diploid, autotriploid and allotriploid subpopulations are associated with specific fermented processes, suggesting independent adaptation events to anthropized environments. Phenotypically, B. bruxellensis is renowned for its ability to metabolize a wide variety of carbon and nitrogen sources, which may explain its ability to colonize already fermented environments showing low-nutrient contents. Several traits of interest could be related to adaptation to human activities (e.g. nitrate metabolization in bioethanol production, resistance to sulphite treatments in winemaking). However, phenotypic traits are insufficiently studied in view of the great genomic diversity of the species. Future work will have to take into account strains of varied substrates, geographical origins as well as displaying different ploidy levels to improve our understanding of an anthropized yeast's phenotypic landscape.
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Affiliation(s)
- Jules Harrouard
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, 33140, Villenave d'Ornon, France
| | - Chris Eberlein
- Université de Strasbourg, CNRS, GMGM, UMR 7156, Strasbourg, France
| | - Patricia Ballestra
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, 33140, Villenave d'Ornon, France
| | - Marguerite Dols-Lafargue
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, 33140, Villenave d'Ornon, France.,ENSCBP, Bordeaux INP, 33600, Pessac, France
| | - Isabelle Masneuf-Pomarede
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, 33140, Villenave d'Ornon, France.,BSA, 33170, Gradignan
| | - Cécile Miot-Sertier
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, 33140, Villenave d'Ornon, France
| | - Joseph Schacherer
- Université de Strasbourg, CNRS, GMGM, UMR 7156, Strasbourg, France.,Institut Universitaire de France (IUF), Paris, France
| | - Warren Albertin
- UMR 1366 OENOLOGIE, Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, Institut des Sciences de la Vigne et du Vin, 33140, Villenave d'Ornon, France.,ENSCBP, Bordeaux INP, 33600, Pessac, France
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8
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Mas P, Tran T, Verdier F, Martin A, Alexandre H, Grandvalet C, Tourdot-Maréchal R. Evolution in Composition of Kombucha Consortia over Three Consecutive Years in Production Context. Foods 2022; 11:foods11040614. [PMID: 35206089 PMCID: PMC8871122 DOI: 10.3390/foods11040614] [Citation(s) in RCA: 2] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/12/2022] [Revised: 02/14/2022] [Accepted: 02/16/2022] [Indexed: 01/11/2023] Open
Abstract
Kombucha is a traditional drink obtained from sugared tea that is transformed by a community of yeasts and bacteria. Its production has become industrialized, and the study of the microbial community's evolution is needed to improve control over the process. This study followed the microbial composition of black and green kombucha tea over three consecutive years in a production facility using a culture-dependent method. Microorganisms were isolated and cultivated using selective agar media. The DNA of isolates was extracted, amplified using 26S and 16S PCR, and sequenced. Identities were obtained after a comparison to the NCBI database. Dekkera/Brettanomyces bruxellensis, Hanseniaspora valbyensis and Saccharomyces cerevisiae were the major yeast species, and the major bacterial genera were Acetobacter and Liquorilactobacillus. Results highlight the persistence of yeast species such as B. bruxellensis detected in 2019. Some yeasts species appeared to be sensitive towards stressful events, such as a hot period in 2019. However, they were resilient and isolated again in 2021, as was the case for H. valbyensis. Dominance of B. bruxellensis was clear in green and black tea kombucha, but proportions in yeasts varied depending on tea type and phase (liquid or biofilm). Composition in acetic acid and lactic acid bacteria showed a higher variability than yeasts with many changes in species over time.
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Affiliation(s)
- Perrine Mas
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
| | - Thierry Tran
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
- Correspondence:
| | | | - Antoine Martin
- Biomère, 14 rue Audubon, 75120 Paris, France; (F.V.); (A.M.)
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
| | - Cosette Grandvalet
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
| | - Raphaëlle Tourdot-Maréchal
- UMR Procédés Alimentaires et Microbiologiques, Institut Agro Dijon, Université de Bourgogne Franche-Comté, Équipe Vin Alimentation Micro-organismes Stress (VAlMiS), 21000 Dijon, France; (P.M.); (H.A.); (C.G.); (R.T.-M.)
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9
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10
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Brewing and the Chemical Composition of Amine-Containing Compounds in Beer: A Review. Foods 2022; 11:foods11030257. [PMID: 35159409 PMCID: PMC8833903 DOI: 10.3390/foods11030257] [Citation(s) in RCA: 10] [Impact Index Per Article: 5.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 01/10/2022] [Accepted: 01/16/2022] [Indexed: 01/01/2023] Open
Abstract
As microbreweries have flourished and craft beer brewing has expanded into a multibillion-dollar industry, the ingredients and techniques used to brew beer have changed and diversified. New brewing ingredients and techniques have led to increased concern over biogenic amines in the final product. Biogenic amine composition and concentration in beer, as well as the changes to the protein and amino acid content when adjuncts are used, have received little attention. A complex biochemical mixture, the proteins, amino acids, and biogenic amines undergo a variety of enzymatic and non-enzymatic catabolic, proteolytic, and oxidative reactions during brewing. As biogenic amines in fermented food receive increased scrutiny, evaluating knowledge gaps in the evolution of these compounds in the beer brewing process is critical.
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11
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Lawton MR, deRiancho DL, Alcaine SD. Lactose utilization by Brettanomyces claussenii expands potential for valorization of dairy by-products to functional beverages through fermentation. Curr Opin Food Sci 2021. [DOI: 10.1016/j.cofs.2021.05.006] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/21/2022]
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12
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De Francesco G, Marconi O, Sileoni V, Perretti G. Barley malt wort and grape must blending to produce a new kind of fermented beverage: A physicochemical composition and sensory survey of commercial products. J Food Compost Anal 2021. [DOI: 10.1016/j.jfca.2021.104112] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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13
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Do Kombucha Symbiotic Cultures of Bacteria and Yeast Affect Bacterial Cellulose Yield in Molasses? J Fungi (Basel) 2021; 7:jof7090705. [PMID: 34575743 PMCID: PMC8470359 DOI: 10.3390/jof7090705] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/27/2021] [Revised: 08/19/2021] [Accepted: 08/21/2021] [Indexed: 11/17/2022] Open
Abstract
Bacterial cellulose (BC) is a valuable biopolymer typically observed in Kombucha with many potential food applications. Many studies highlight yeast's roles in providing reducing sugars, used by the bacteria to grow and produce BC. However, whether yeast could enhance the BC yields remains unclear. This study investigates the effect of yeast Dekkera bruxellensis on bacteria Komagataeibacter intermedius growth and BC production in molasses medium. The results showed that the co-culture stimulated K. intermedius by ~2 log CFU/mL, which could be attributed to enhanced reducing sugar utilization. However, BC yields decreased by ~24%, suggesting a negative impact of D. bruxellensis on BC production. In contrast to other studies, regardless of D. bruxellensis, K. intermedius increased the pH to ~9.0, favoring the BC production. Furthermore, pH increase was slower in co-culture as compared to single culture cultivation, which could be the reason for lower BC yields. This study indicates that co-culture could promote synergistic growth but results in the BC yield reduction. This knowledge can help design a more controlled fermentation process for optimum bacterial growth and, ultimately, BC production.
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14
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Lebleux M, Denimal E, De Oliveira D, Marin A, Desroche N, Alexandre H, Weidmann S, Rousseaux S. Prediction of Genetic Groups within Brettanomyces bruxellensis through Cell Morphology Using a Deep Learning Tool. J Fungi (Basel) 2021; 7:jof7080581. [PMID: 34436120 PMCID: PMC8396822 DOI: 10.3390/jof7080581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2021] [Revised: 07/16/2021] [Accepted: 07/18/2021] [Indexed: 11/16/2022] Open
Abstract
Brettanomyces bruxellensis is described as a wine spoilage yeast with many mainly strain-dependent genetic characteristics, bestowing tolerance against environmental stresses and persistence during the winemaking process. Thus, it is essential to discriminate B. bruxellensis isolates at the strain level in order to predict their stress resistance capacities. Few predictive tools are available to reveal intraspecific diversity within B. bruxellensis species; also, they require expertise and can be expensive. In this study, a Random Amplified Polymorphic DNA (RAPD) adapted PCR method was used with three different primers to discriminate 74 different B. bruxellensis isolates. High correlation between the results of this method using the primer OPA-09 and those of a previous microsatellite analysis was obtained, allowing us to cluster the isolates among four genetic groups more quickly and cheaply than microsatellite analysis. To make analysis even faster, we further investigated the correlation suggested in a previous study between genetic groups and cell polymorphism using the analysis of optical microscopy images via deep learning. A Convolutional Neural Network (CNN) was trained to predict the genetic group of B. bruxellensis isolates with 96.6% accuracy. These methods make intraspecific discrimination among B. bruxellensis species faster, simpler and less costly. These results open up very promising new perspectives in oenology for the study of microbial ecosystems.
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Affiliation(s)
- Manon Lebleux
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, University Bourgogne Franche-Comté, F-21000 Dijon, France; (D.D.O.); (H.A.); (S.W.); (S.R.)
- Correspondence:
| | - Emmanuel Denimal
- AgroSup Dijon, Direction Scientifique, Appui à la Recherche, 26 Boulevard Docteur Petitjean, F-21000 Dijon, France;
| | - Déborah De Oliveira
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, University Bourgogne Franche-Comté, F-21000 Dijon, France; (D.D.O.); (H.A.); (S.W.); (S.R.)
| | - Ambroise Marin
- Plateau D’imagerie DimaCell, Esplanade Erasme, Agrosup Dijon, UMR PAM A 02.102, University Bourgogne Franche-Comté, F-21000 Dijon, France;
| | | | - Hervé Alexandre
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, University Bourgogne Franche-Comté, F-21000 Dijon, France; (D.D.O.); (H.A.); (S.W.); (S.R.)
| | - Stéphanie Weidmann
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, University Bourgogne Franche-Comté, F-21000 Dijon, France; (D.D.O.); (H.A.); (S.W.); (S.R.)
| | - Sandrine Rousseaux
- Laboratoire VAlMiS-IUVV, AgroSup Dijon, UMR PAM A 02.102, University Bourgogne Franche-Comté, F-21000 Dijon, France; (D.D.O.); (H.A.); (S.W.); (S.R.)
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15
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Gutiérrez-Escobar R, Fernández-Marín MI, Richard T, Fernández-Morales A, Carbú M, Cebrian-Tarancón C, Torija MJ, Puertas B, Cantos-Villar E. Development and characterization of a pure stilbene extract from grapevine shoots for use as a preservative in wine. Food Control 2021. [DOI: 10.1016/j.foodcont.2020.107684] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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16
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Comitini F, Agarbati A, Canonico L, Galli E, Ciani M. Purification and Characterization of WA18, a New Mycocin Produced by Wickerhamomyces anomalus Active in Wine Against Brettanomyces bruxellensis Spoilage Yeasts. Microorganisms 2020; 9:microorganisms9010056. [PMID: 33379214 PMCID: PMC7824415 DOI: 10.3390/microorganisms9010056] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2020] [Revised: 12/18/2020] [Accepted: 12/24/2020] [Indexed: 01/02/2023] Open
Abstract
Wickerhamomyces anomalus strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to Brettanomyces bruxellensis species, with a broad-spectrum of activity. WA18 was purified, and the purified protein was digested with specific restriction enzymes (lysine K and arginine R cut sites). The LC-MS and LC-MS/MS analysis after enzymatic digestions revealed a molecular weight of 31 kDa. Bioinformatics processing and database research of digested pure killer protein showed 99% identity with a UDP-glycosyltransferase protein. Competitive inhibition assay of killer activity by cell-wall polysaccharides suggests that branched glucans represent the first receptor site of the toxin on the envelope of the sensitive target. The WA18 partially purified crude extract (PPCE) showed high stability of antimicrobial activity at the physicochemical conditions suitable for the winemaking process. Indeed, in wine WA18 was able to counteract B. bruxellensis and control the production of ethyl phenols. In addition, the strain WA18 was compatible with Saccharomyces cerevisiae in co-culture conditions with a potential application together with commercial starter cultures. These data suggest that WA18 mycocin is a promising biocontrol agent against spoilage yeasts in winemaking, particularly during wine storage.
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17
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The Use of Non- Saccharomyces Yeast and Enzymes in Beer Production. ACTA UNIVERSITATIS CIBINIENSIS. SERIES E: FOOD TECHNOLOGY 2020. [DOI: 10.2478/aucft-2020-0021] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
Abstract
The objective of this paper was to test the potential of selected non-Saccharomyces strains for beer production, by using Saccharomyces cerevisiae as a control sample. For some of variants brewing enzymes were added to wort to increase the content of fermentable sugars. The non-Saccharomyces yeasts differed in the fermentation process rate. The basic beer physiochemical parameters were assessed, including: alcohol content, extract, free amino nitrogen, sugars, acidity, colour, and the profile of volatile compounds and metal ions. The use of enzymes caused an increase in alcohol and fusel alcohols concentration in beers obtained. Total acidity, free amine nitrogen content, colour and sugar content indicated that the tested non-Saccharomyces yeast allowed obtaining beers with the proper analytical parameters.
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18
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Carbohydrate composition of red wines during early aging and incidence on spoilage by Brettanomyces bruxellensis. Food Microbiol 2020; 92:103577. [PMID: 32950161 DOI: 10.1016/j.fm.2020.103577] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/14/2020] [Revised: 03/30/2020] [Accepted: 06/21/2020] [Indexed: 01/16/2023]
Abstract
Wine is generally considered as hostile medium in which spoilage microbes have to manage with many abiotic factors among which low nutrient content. Wines elaborated in 8 wineries were sampled during the first summer of aging over two consecutive vintages, and analysed for carbohydrate composition. This revealed the systematic presence of many carbohydrates including those useful for the spoilage yeast Brettanomyces bruxellensis. However, during the first summer of aging, the changes in wine carbohydrate composition were low and it was difficult to assess how much carbohydrate composition contributed to wine spoilage by B. bruxellensis. Subsequent laboratory experiments in inoculated wines showed that the sugars preferentially consumed in wine by the spoilage yeast are d-glucose, d-fructose, and trehalose, whatever the yeast strain considered. The addition of these sugars to red wines accelerates the yeast growth and the volatile phenols formation. Although probably not the only promoting factor, the presence of high amounts of metabolisable sugars thus really increases the risk of "brett" spoilage.
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19
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Tiukova IA, Møller-Hansen I, Belew ZM, Darbani B, Boles E, Nour-Eldin HH, Linder T, Nielsen J, Borodina I. Identification and characterisation of two high-affinity glucose transporters from the spoilage yeast Brettanomyces bruxellensis. FEMS Microbiol Lett 2020; 366:5610216. [PMID: 31665273 PMCID: PMC6847091 DOI: 10.1093/femsle/fnz222] [Citation(s) in RCA: 8] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2019] [Accepted: 10/25/2019] [Indexed: 12/17/2022] Open
Abstract
The yeast Brettanomyces bruxellensis (syn. Dekkera bruxellensis) is an emerging and undesirable contaminant in industrial low-sugar ethanol fermentations that employ the yeast Saccharomyces cerevisiae. High-affinity glucose import in B. bruxellensis has been proposed to be the mechanism by which this yeast can outcompete S. cerevisiae. The present study describes the characterization of two B. bruxellensis genes (BHT1 and BHT3) believed to encode putative high-affinity glucose transporters. In vitro-generated transcripts of both genes as well as the S. cerevisiae HXT7 high-affinity glucose transporter were injected into Xenopus laevis oocytes and subsequent glucose uptake rates were assayed using 14C-labelled glucose. At 0.1 mM glucose, Bht1p was shown to transport glucose five times faster than Hxt7p. pH affected the rate of glucose transport by Bht1p and Bht3p, indicating an active glucose transport mechanism that involves proton symport. These results suggest a possible role for BHT1 and BHT3 in the competitive ability of B. bruxellensis.
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Affiliation(s)
- Ievgeniia A Tiukova
- Division of Systems and Synthetic Biology, Department of Biology and Biological Engineering, Chalmers University of Technology, Kemigården 4, 412 96 Gothenburg, Sweden
| | - Iben Møller-Hansen
- The Novo Nordisk Foundation for Biosustainability, Technical University of Denmark, Building 220, 2800 Kongens Lyngby, Denmark
| | - Zeinu M Belew
- Department of Plant and Environmental Sciences, DynaMo Center, Copenhagen Plant Science Center, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg, Denmark
| | - Behrooz Darbani
- The Novo Nordisk Foundation for Biosustainability, Technical University of Denmark, Building 220, 2800 Kongens Lyngby, Denmark
| | - Eckhard Boles
- Institute of Molecular Biosciences, Faculty of Biological Sciences, Goethe University Frankfurt, Max-von-Laue Straße 9, 60438, Frankfurt am Main, Germany
| | - Hussam H Nour-Eldin
- Department of Plant and Environmental Sciences, DynaMo Center, Copenhagen Plant Science Center, University of Copenhagen, Thorvaldsensvej 40, 1871 Frederiksberg, Denmark
| | - Tomas Linder
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Almas allé 5, 750 07 Uppsala, Sweden
| | - Jens Nielsen
- Division of Systems and Synthetic Biology, Department of Biology and Biological Engineering, Chalmers University of Technology, Kemigården 4, 412 96 Gothenburg, Sweden
| | - Irina Borodina
- The Novo Nordisk Foundation for Biosustainability, Technical University of Denmark, Building 220, 2800 Kongens Lyngby, Denmark
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20
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Pinto L, Baruzzi F, Cocolin L, Malfeito-Ferreira M. Emerging technologies to control Brettanomyces spp. in wine: Recent advances and future trends. Trends Food Sci Technol 2020. [DOI: 10.1016/j.tifs.2020.02.013] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023]
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21
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Coelho E, Azevedo M, Teixeira JA, Tavares T, Oliveira JM, Domingues L. Evaluation of multi-starter S. cerevisiae/ D. bruxellensis cultures for mimicking and accelerating transformations occurring during barrel ageing of beer. Food Chem 2020; 323:126826. [PMID: 32335460 DOI: 10.1016/j.foodchem.2020.126826] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 04/13/2020] [Accepted: 04/13/2020] [Indexed: 11/28/2022]
Abstract
During beer ageing, endogenous barrel microbes grow spontaneously and transform wort/beer composition, being Dekkera bruxellensis and Saccharomyces cerevisiae among the main contributors to the chemical and sensory profile of aged beer. This work aims at the application of multi-starter cultures to mimic and accelerate biological modifications occurring during barrel ageing of beer, in controlled fermentation processes. Co-cultures of D.bruxellensis/S.cerevisiae were conducted under conditions commonly found in barrel aged beer production: different pitching rates, high glucose concentration and presence of ethanol and wood extracts. Selective pressures and competition between yeasts influenced microbial growth and metabolite production, namely ethanol, acetic acid and target volatile compounds (esters, alcohols, terpenols, volatile acids and volatile phenols). Metabolic profiles of co-cultures combined traits of both species, and differed from those of pure cultures. Lastly, multi-starters were successfully applied in combination with wood in a controlled and accelerated fermentation process for mimicking barrel ageing transformations.
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Affiliation(s)
- Eduardo Coelho
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
| | - Mário Azevedo
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - José A Teixeira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Teresa Tavares
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - José M Oliveira
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal
| | - Lucília Domingues
- CEB - Centre of Biological Engineering, University of Minho, 4710-057 Braga, Portugal.
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22
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Colomer MS, Chailyan A, Fennessy RT, Olsson KF, Johnsen L, Solodovnikova N, Forster J. Assessing Population Diversity of Brettanomyces Yeast Species and Identification of Strains for Brewing Applications. Front Microbiol 2020; 11:637. [PMID: 32373090 PMCID: PMC7177047 DOI: 10.3389/fmicb.2020.00637] [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: 09/18/2019] [Accepted: 03/20/2020] [Indexed: 01/09/2023] Open
Abstract
Brettanomyces yeasts have gained popularity in many sectors of the biotechnological industry, specifically in the field of beer production, but also in wine and ethanol production. Their unique properties enable Brettanomyces to outcompete conventional brewer’s yeast in industrially relevant traits such as production of ethanol and pleasant flavors. Recent advances in next-generation sequencing (NGS) and high-throughput screening techniques have facilitated large population studies allowing the selection of appropriate yeast strains with improved traits. In order to get a better understanding of Brettanomyces species and its potential for beer production, we sequenced the whole genome of 84 strains, which we make available to the scientific community and carried out several in vitro assays for brewing-relevant properties. The collection includes isolates from different substrates and geographical origin. Additionally, we have included two of the oldest Carlsberg Research Laboratory isolates. In this study, we reveal the phylogenetic pattern of Brettanomyces species by comparing the predicted proteomes of each strain. Furthermore, we show that the Brettanomyces collection is well described using similarity in genomic organization, and that there is a direct correlation between genomic background and phenotypic characteristics. Particularly, genomic patterns affecting flavor production, maltose assimilation, beta-glucosidase activity, and phenolic off-flavor (POF) production are reported. This knowledge yields new insights into Brettanomyces population survival strategies, artificial selection pressure, and loss of carbon assimilation traits. On a species-specific level, we have identified for the first time a POF negative Brettanomyces anomalus strain, without the main spoilage character of Brettanomyces species. This strain (CRL-90) has lost DaPAD1, making it incapable of converting ferulic acid to 4-ethylguaiacol (4-EG) and 4-ethylphenol (4-EP). This loss of function makes CRL-90 a good candidate for the production of characteristic Brettanomyces flavors in beverages, without the contaminant increase in POF. Overall, this study displays the potential of exploring Brettanomyces yeast species biodiversity to find strains with relevant properties applicable to the brewing industry.
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Affiliation(s)
- Marc Serra Colomer
- Carlsberg Research Laboratory, Group Research, Copenhagen, Denmark.,National Institute for Food, Technical University of Denmark, Kongens Lyngby, Denmark
| | - Anna Chailyan
- Carlsberg Research Laboratory, Group Research, Copenhagen, Denmark
| | - Ross T Fennessy
- Carlsberg Research Laboratory, Group Research, Copenhagen, Denmark
| | - Kim Friis Olsson
- Carlsberg Research Laboratory, Group Research, Copenhagen, Denmark
| | | | | | - Jochen Forster
- Carlsberg Research Laboratory, Group Research, Copenhagen, Denmark
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23
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New advances on the Brettanomyces bruxellensis biofilm mode of life. Int J Food Microbiol 2019; 318:108464. [PMID: 31816527 DOI: 10.1016/j.ijfoodmicro.2019.108464] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2019] [Revised: 11/22/2019] [Accepted: 11/25/2019] [Indexed: 11/24/2022]
Abstract
The wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the winemaking process due to its resistance to multiple stress conditions. The ability to form biofilm is a potential resistance strategy, although it has been given little attention so far for this yeast. In this work, the capacity to form biofilm and its structure were explored in YPD medium and in wine. Using microsatellite analysis, 65 isolates were discriminated into 5 different genetic groups from which 12 strains were selected. All 12 strains were able to form biofilm in YPD medium on a polystyrene surface. The presence of microcolonies, filamentous cells and extracellular polymeric substances, constituting the structure of the biofilm despite a small thickness, were highlighted using confocal and electronic microscopy. Moreover, different cell morphologies according to genetic groups were highlighted. The capacity to form biofilm in wine was also revealed for two selected strains. The impact of wine on biofilms was demonstrated with firstly considerable biofilm cell release and secondly growth of these released biofilm cells, both in a strain dependent manner. Finally, B. bruxellensis has been newly described as a producer of chlamydospore-like structures in wine, for both planktonic and biofilm lifestyles.
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24
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Tiukova IA, Jiang H, Dainat J, Hoeppner MP, Lantz H, Piskur J, Sandgren M, Nielsen J, Gu Z, Passoth V. Assembly and Analysis of the Genome Sequence of the Yeast Brettanomyces naardenensis CBS 7540. Microorganisms 2019; 7:microorganisms7110489. [PMID: 31717754 PMCID: PMC6921048 DOI: 10.3390/microorganisms7110489] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Key Words] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/26/2019] [Revised: 10/19/2019] [Accepted: 10/23/2019] [Indexed: 01/21/2023] Open
Abstract
Brettanomyces naardenensis is a spoilage yeast with potential for biotechnological applications for production of innovative beverages with low alcohol content and high attenuation degree. Here, we present the first annotated genome of B. naardenensis CBS 7540. The genome of B. naardenensis CBS 7540 was assembled into 76 contigs, totaling 11,283,072 nucleotides. In total, 5168 protein-coding sequences were annotated. The study provides functional genome annotation, phylogenetic analysis, and discusses genetic determinants behind notable stress tolerance and biotechnological potential of B. naardenensis.
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Affiliation(s)
- Ievgeniia A. Tiukova
- Department of Biology and Biological Engineering, Systems and Synthetic Biology, Chalmers University of Technology, SE-412 96 Göteborg, Sweden;
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-75007 Uppsala, Sweden; (M.S.); (V.P.)
- Correspondence: ; Tel.: +46-31-772-3801
| | - Huifeng Jiang
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin 300308, China;
| | - Jacques Dainat
- Department of Medical Biochemistry and Microbiology, Uppsala University, Box 582, 752 37 Uppsala, Sweden; (J.D.); (M.P.H.); (H.L.)
- National Bioinformatics Infrastructure Sweden (NBIS), 752 37 Uppsala, Sweden
| | - Marc P. Hoeppner
- Department of Medical Biochemistry and Microbiology, Uppsala University, Box 582, 752 37 Uppsala, Sweden; (J.D.); (M.P.H.); (H.L.)
- National Bioinformatics Infrastructure Sweden (NBIS), 752 37 Uppsala, Sweden
- Institute of Clinical Molecular Biology, Christian-Albrechts-University of Kiel, 24118 Kiel, Germany
| | - Henrik Lantz
- Department of Medical Biochemistry and Microbiology, Uppsala University, Box 582, 752 37 Uppsala, Sweden; (J.D.); (M.P.H.); (H.L.)
- National Bioinformatics Infrastructure Sweden (NBIS), 752 37 Uppsala, Sweden
| | - Jure Piskur
- Department of Biology, Lund University, 223 62 Lund, Sweden;
| | - Mats Sandgren
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-75007 Uppsala, Sweden; (M.S.); (V.P.)
| | - Jens Nielsen
- Department of Biology and Biological Engineering, Systems and Synthetic Biology, Chalmers University of Technology, SE-412 96 Göteborg, Sweden;
| | - Zhenglong Gu
- Division of Nutritional Sciences, Cornell University, Ithaca, NY 14853, USA;
| | - Volkmar Passoth
- Department of Molecular Sciences, Swedish University of Agricultural Sciences, Box 7015, SE-75007 Uppsala, Sweden; (M.S.); (V.P.)
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25
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Eliodório KP, Cunha GCDGE, Müller C, Lucaroni AC, Giudici R, Walker GM, Alves SL, Basso TO. Advances in yeast alcoholic fermentations for the production of bioethanol, beer and wine. ADVANCES IN APPLIED MICROBIOLOGY 2019; 109:61-119. [PMID: 31677647 DOI: 10.1016/bs.aambs.2019.10.002] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/18/2022]
Abstract
Yeasts have a long-standing relationship with humankind that has widened in recent years to encompass production of diverse foods, beverages, fuels and medicines. Here, key advances in the field of yeast fermentation applied to alcohol production, which represents the predominant product of industrial biotechnology, will be presented. More specifically, we have selected industries focused in producing bioethanol, beer and wine. In these bioprocesses, yeasts from the genus Saccharomyces are still the main players, with Saccharomyces cerevisiae recognized as the preeminent industrial ethanologen. However, the growing demand for new products has opened the door to diverse yeasts, including non-Saccharomyces strains. Furthermore, the development of synthetic media that successfully simulate industrial fermentation medium will be discussed along with a general overview of yeast fermentation modeling.
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Affiliation(s)
| | | | - Caroline Müller
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Ana Carolina Lucaroni
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Reinaldo Giudici
- Department of Chemical Engineering, University of São Paulo, São Paulo, SP, Brazil
| | | | - Sérgio Luiz Alves
- Laboratory of Biochemistry and Genetics, Federal University of Fronteira Sul, Chapecó, SC, Brazil
| | - Thiago Olitta Basso
- Department of Chemical Engineering, University of São Paulo, São Paulo, SP, Brazil.
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26
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Menoncin M, Bonatto D. Molecular and biochemical aspects ofBrettanomycesin brewing. JOURNAL OF THE INSTITUTE OF BREWING 2019. [DOI: 10.1002/jib.580] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/13/2022]
Affiliation(s)
- Marcelo Menoncin
- Brewing Yeast Research Group, Biotechnology Center of the Federal University of Rio Grande do Sul, Department of Molecular Biology and Biotechnology; Federal University of Rio Grande do Sul; Porto Alegre RS Brazil
| | - Diego Bonatto
- Brewing Yeast Research Group, Biotechnology Center of the Federal University of Rio Grande do Sul, Department of Molecular Biology and Biotechnology; Federal University of Rio Grande do Sul; Porto Alegre RS Brazil
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27
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The biotechnological potential of the yeast Dekkera bruxellensis. World J Microbiol Biotechnol 2019; 35:103. [PMID: 31236799 DOI: 10.1007/s11274-019-2678-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/17/2019] [Accepted: 06/15/2019] [Indexed: 10/26/2022]
Abstract
Dekkera bruxellensis is an industrial yeast mainly regarded as a contaminant species in fermentation processes. In winemaking, it is associated with off-flavours that cause wine spoilage, while in bioethanol production this yeast is linked to a reduction of industrial productivity by competing with Saccharomyces cerevisiae for the substrate. In spite of that, this point of view is gradually changing, mostly because D. bruxellensis is also able to produce important metabolites, such as ethanol, acetate, fusel alcohols, esters and others. This dual role is likely due to the fact that this yeast presents a set of metabolic traits that might be either industrially attractive or detrimental, depending on how they are faced and explored. Therefore, a proper industrial application for D. bruxellensis depends on the correct assembly of its central metabolic puzzle. In this sense, researchers have addressed issues regarding the physiological and genetic aspects of D. bruxellensis, which have brought to light much of our current knowledge on this yeast. In this review, we shall outline what is presently understood about the main metabolic features of D. bruxellensis and how they might be managed to improve its current or future industrial applications (except for winemaking, in which it is solely regarded as a contaminant). Moreover, we will discuss the advantages and challenges that must be overcome in order to take advantage of the full biotechnological potential of this yeast.
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28
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Oro L, Canonico L, Marinelli V, Ciani M, Comitini F. Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar. Front Microbiol 2019; 10:415. [PMID: 30899251 PMCID: PMC6416197 DOI: 10.3389/fmicb.2019.00415] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2018] [Accepted: 02/18/2019] [Indexed: 01/09/2023] Open
Abstract
The spoilage yeasts belonging to the genus Dekkera (anamorph Brettanomyces) are associated with the fermentation process and can be responsible for off-flavors in wine. Brettanomyces bruxellensis is difficult to isolate from natural environments because of its low diffusion, low presence on the grape surface and low competition capacity, slow growth, and VBNC (viable but not culturable) state, even when selective media are used. In this study, to investigate the origins and occurrence of B. bruxellensis in winemaking, a total of 62 samples from grapes, winery environment, and fermenting musts were taken through direct isolation with a selective medium. B. bruxellensis was not directly detected in the grape samples but was instead widely isolated from the winery environment samples. However, using a combination of enrichment and selective media, eight of fifteen grape samples were positive for B. bruxellensis. Analysis of the genetic traits of the isolates indicated a strict relationship among the strains from the vineyard and the winery. Isolates from the vineyard and the winery were both part of the more common and dominant biotypes suggesting that the vineyard may be the contamination source of B. bruxellensis in the winery environment. For this, grapes may represent the possible primary origin source from which a flow toward the winery environment originates. On the other hand, the wide occurrence of B. bruxellensis in winery indicates that this environment can be considered as the favorable ecological niche for colonization and diffusion of these yeast.
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Affiliation(s)
| | | | | | | | - Francesca Comitini
- Department of Life and Environmental Sciences, Marche Polytechnic University, Ancona, Italy
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29
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Guichard H, Poupard P, Legoahec L, Millet M, Bauduin R, Le Quéré JM. Brettanomyces anomalus, a double drawback for cider aroma. Lebensm Wiss Technol 2019. [DOI: 10.1016/j.lwt.2018.12.033] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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30
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Continuous pulsed electric field treatments’ impact on the microbiota of red Tempranillo wines aged in oak barrels. FOOD BIOSCI 2019. [DOI: 10.1016/j.fbio.2018.10.012] [Citation(s) in RCA: 8] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022]
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31
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García-Ríos E, Ruiz-Rico M, Guillamón JM, Pérez-Esteve É, Barat JM. Improved antimicrobial activity of immobilised essential oil components against representative spoilage wine microorganisms. Food Control 2018. [DOI: 10.1016/j.foodcont.2018.07.005] [Citation(s) in RCA: 17] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
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32
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Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine. Food Microbiol 2018; 78:155-163. [PMID: 30497597 DOI: 10.1016/j.fm.2018.10.013] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/01/2018] [Revised: 08/27/2018] [Accepted: 10/23/2018] [Indexed: 12/17/2022]
Abstract
Brettanomyces bruxellensis is the most common spoilage wine yeast which can provoke great economic damage to the wine industry due to the production of undesirable odors. The capacity of the species to adapt in various environmental conditions offers a selective advantage that is reflected by intraspecific variability at genotypic and phenotypic level. In this study, microsatellite analysis of 22 strains isolated from Greek wine revealed the existence of distinct genetic subgroups that are correlated with their geographical origin. The response of these strains to increasing levels of sulfur dioxide confirmed the presence of both sensitive and tolerant strains, which belong to distinguished genetic clusters. The genetic categorization of B. bruxellensis strains could be used by the winemakers as a diagnostic tool regarding sulfur dioxide sensitivity.
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Candia-Onfray C, Espinoza N, Sabino da Silva EB, Toledo-Neira C, Espinoza LC, Santander R, García V, Salazar R. Treatment of winery wastewater by anodic oxidation using BDD electrode. CHEMOSPHERE 2018; 206:709-717. [PMID: 29783056 DOI: 10.1016/j.chemosphere.2018.04.175] [Citation(s) in RCA: 43] [Impact Index Per Article: 7.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 01/22/2018] [Revised: 04/26/2018] [Accepted: 04/28/2018] [Indexed: 05/03/2023]
Abstract
The effective removal of organics from winery wastewater was obtained in real residual effluents from the wine industry using anodic oxidation (AO). The effluent had an initial organic load of [COD]0 of 3490 mg L-1 equal to [TOC]0 of 1320 mg L-1. In addition, more than 40 organic compounds were identified by means of GC-MS. Different density currents as well as the addition of electrolytes were tested during electrolysis. The results show the decay of [COD]t by 63.6% when no support electrolyte was added, whereas almost total mineralization and disinfection was reached after adding of 50 mM of sodium sulfate and sodium chloride and applying higher density currents. The presence of sulfate and chloride in large concentration favors the production of oxidants such as hydroxyl radicals and active chlorine species that react with organics in solution. Moreover, the addition of a supporting electrolyte to industrial wastewater increases conductivity, reduces cell potential and therefore, decreases the energy consumption of the AO process.
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Affiliation(s)
- Christian Candia-Onfray
- Departamento de Química de los Materiales, Laboratorio de Electroquímica MedioAmbiental, LEQMA, Chile
| | - Nicole Espinoza
- Departamento de Química de los Materiales, Laboratorio de Electroquímica MedioAmbiental, LEQMA, Chile
| | | | - Carla Toledo-Neira
- Departamento de Química de los Materiales, Laboratorio de Electroquímica MedioAmbiental, LEQMA, Chile
| | - L Carolina Espinoza
- Departamento de Química de los Materiales, Laboratorio de Electroquímica MedioAmbiental, LEQMA, Chile
| | - Rocío Santander
- Laboratorio de Cinética y Fotoquímica, Departamento de Ciencias del Ambiente, Facultad de Química y Biología, Chile
| | - Verónica García
- Centro de Estudios en Ciencia y Tecnología de Alimentos (CECTA), Universidad de Santiago de Chile, USACH, Casilla 40, Correo 33, Santiago, Chile
| | - Ricardo Salazar
- Departamento de Química de los Materiales, Laboratorio de Electroquímica MedioAmbiental, LEQMA, Chile.
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Serra Colomer M, Funch B, Forster J. The raise of Brettanomyces yeast species for beer production. Curr Opin Biotechnol 2018; 56:30-35. [PMID: 30173102 DOI: 10.1016/j.copbio.2018.07.009] [Citation(s) in RCA: 51] [Impact Index Per Article: 8.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/11/2018] [Revised: 07/24/2018] [Accepted: 07/27/2018] [Indexed: 10/28/2022]
Abstract
The adequate application of Brettanomyces species could raise a potential opportunity for the beer industry, generating new products and optimizing production processes. Several valuable properties like high ethanol yield, tolerance to low pH and production of unique flavors have brought this yeast species into the spotlight. Aroma and flavor production of Brettanomyces in beer is currently under discussion, and it can be adjusted if the mechanism insights are understood. This review summarizes the recent findings in physiological, genetic and biochemical traits related to the application of Brettanomyces species for brewing.
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Affiliation(s)
- Marc Serra Colomer
- Carlsberg Research Laboratory, Carlsberg A/S, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark
| | - Birgitte Funch
- Carlsberg Research Laboratory, Carlsberg A/S, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark
| | - Jochen Forster
- Carlsberg Research Laboratory, Carlsberg A/S, J.C. Jacobsens Gade 4, 1799 Copenhagen V, Denmark.
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Abstract
Non-Saccharomyces yeasts are becoming important because most of them are considered as spoilage species in winemaking processes, among them the species Saccharomycodes ludwigii. This species is frequently isolated at the end of the fermentation process and/or during storage of the wine, i.e., it can to grow in the presence of high levels of ethanol. Besides, this species is adaptable to unfavorable conditions such as high concentrations of SO2 and is characterized by its capacity to produce high amounts of undesirable metabolites as acetoin, ethyl acetate or acetic acid. To the present, physical (gamma irradiation and continuous pulsed electric fields), chemical (inhibitory compounds such as chitosan and dimethyl dicarbonate) and biological (antagonistic biocontrol by killer yeasts) treatments have been developed in order to control the growth of this spoilage yeast in wines and other fruit derivatives. Therefore, this review is focused on the most relevant studies conducted to control contamination by S. ludwigii. Moreover, potential applications of S. ludwigii in alternative winemaking techniques, for example for ageing-on-lees and stabilization of red wines, and improvement of aromatic profile are also examined.
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The carbon consumption pattern of the spoilage yeast Brettanomyces bruxellensis in synthetic wine-like medium. Food Microbiol 2018. [DOI: 10.1016/j.fm.2017.12.011] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/15/2022]
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Two Decades of “Horse Sweat” Taint and Brettanomyces Yeasts in Wine: Where do We Stand Now? BEVERAGES 2018. [DOI: 10.3390/beverages4020032] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.7] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 12/11/2022]
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Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine. FERMENTATION-BASEL 2017. [DOI: 10.3390/fermentation3040065] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
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Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine. Appl Microbiol Biotechnol 2017; 102:569-576. [PMID: 29189899 PMCID: PMC5756568 DOI: 10.1007/s00253-017-8666-x] [Citation(s) in RCA: 28] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2017] [Revised: 11/16/2017] [Accepted: 11/17/2017] [Indexed: 11/04/2022]
Abstract
Brettanomyces bruxellensis is a common and significant wine spoilage microorganism. B. bruxellensis strains generally detain the molecular basis to produce compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols that derive from the sequential bioconversion of specific hydroxycinnamic acids such as ferulate and p-coumarate. Although B. bruxellensis can be detected at any stage of the winemaking process, it is typically isolated at the end of the alcoholic fermentation (AF), before the staring of the spontaneous malolactic fermentation (MLF) or during barrel aging. For this reason, the endemic diffusion of B. bruxellensis leads to consistent economic losses in the wine industry. Considering the interest in reducing sulfur dioxide use during winemaking, in recent years, biological alternatives, such as the use of tailored selected yeast and bacterial strains inoculated to promote AF and MLF, are actively sought as biocontrol agents to avoid the “Bretta” character in wines. Here, we review the importance of dedicated characterization and selection of starter cultures for AF and MLF in wine, in order to reduce or prevent both growth of B. bruxellensis and its production of volatile phenols in the matrix.
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Theron LW, Bely M, Divol B. Characterisation of the enzymatic properties of MpAPr1, an aspartic protease secreted by the wine yeast Metschnikowia pulcherrima. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2017; 97:3584-3593. [PMID: 28098337 DOI: 10.1002/jsfa.8217] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 08/01/2016] [Revised: 12/01/2016] [Accepted: 01/12/2017] [Indexed: 06/06/2023]
Abstract
BACKGROUND MpAPr1, encoding an acid protease from the wine yeast Metschnikowia pulcherrima IWBT Y1123, was previously isolated and shown to display potential activity against casein and grape proteins. However, its characterisation remained partial. RESULTS MpAPr1 was cloned into the pGAPZαA vector and transformed into Komagataella pastoris X33 for heterologous expression. After verification of activity, the enzyme properties were characterised. Protease activity within the concentrated supernatant was retained over a pH range of 3.0 to 5.0 and between 10 °C and 50 °C. Optimal conditions for protease activity were found at 40 °C and pH 4.5. Activity was mostly unaffected by the presence of metal ions with the exception of Cu2+ and Ni2+ . Furthermore, proteolytic activity was retained in the presence of sugar and ethanol. pH and temperature conditions for MpAPr1 expression in K. pastoris were optimised. Purification was achieved by means of cation exchange chromatography and kinetic parameters (Km and Vmax ) were determined. MpAPr1 activity against grape proteins was confirmed, but the extent of the degradation was dependent on the nature of these proteins and the environmental conditions. CONCLUSION Overall, the results suggest that MpAPr1 could be applied in food biotechnology processes such as winemaking. © 2017 Society of Chemical Industry.
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Affiliation(s)
- Louwrens Wiid Theron
- Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, South Africa
- Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, Villenave d'Ornon, France
| | - Marina Bely
- Université de Bordeaux, ISVV, EA 4577, Unité de Recherche Œnologie, Villenave d'Ornon, France
| | - Benoit Divol
- Institute for Wine Biotechnology, Stellenbosch University, Private Bag X1, Matieland, South Africa
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Cousin FJ, Le Guellec R, Schlusselhuber M, Dalmasso M, Laplace JM, Cretenet M. Microorganisms in Fermented Apple Beverages: Current Knowledge and Future Directions. Microorganisms 2017; 5:E39. [PMID: 28757560 PMCID: PMC5620630 DOI: 10.3390/microorganisms5030039] [Citation(s) in RCA: 60] [Impact Index Per Article: 8.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/27/2017] [Revised: 07/20/2017] [Accepted: 07/21/2017] [Indexed: 12/18/2022] Open
Abstract
Production of fermented apple beverages is spread all around the world with specificities in each country. 'French ciders' refer to fermented apple juice mainly produced in the northwest of France and often associated with short periods of consumption. Research articles on this kind of product are scarce compared to wine, especially on phenomena associated with microbial activities. The wine fermentation microbiome and its dynamics, organoleptic improvement for healthy and pleasant products and development of starters are now widely studied. Even if both beverages seem close in terms of microbiome and process (with both alcoholic and malolactic fermentations), the inherent properties of the raw materials and different production and environmental parameters make research on the specificities of apple fermentation beverages worthwhile. This review summarizes current knowledge on the cider microbial ecosystem, associated activities and the influence of process parameters. In addition, available data on cider quality and safety is reviewed. Finally, we focus on the future role of lactic acid bacteria and yeasts in the development of even better or new beverages made from apples.
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Affiliation(s)
- Fabien J Cousin
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
| | - Rozenn Le Guellec
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
| | - Margot Schlusselhuber
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
| | - Marion Dalmasso
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
| | - Jean-Marie Laplace
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
| | - Marina Cretenet
- Aliments Bioprocédés Toxicologie Environnements, Normandie Univ., UNICAEN, UNIROUEN, 14000 Caen, France.
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Borisova B, Villalonga ML, Arévalo-Villena M, Boujakhrout A, Sánchez A, Parrado C, Pingarrón JM, Briones-Pérez A, Villalonga R. Disposable electrochemical immunosensor for Brettanomyces bruxellensis based on nanogold-reduced graphene oxide hybrid nanomaterial. Anal Bioanal Chem 2017; 409:5667-5674. [PMID: 28730306 DOI: 10.1007/s00216-017-0505-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 06/23/2017] [Accepted: 06/30/2017] [Indexed: 12/15/2022]
Abstract
The assembly of a novel disposable amperometric immunosensor for the detection of the red wine spoilage yeast Brettanomyces bruxellensis is reported. The nanostructured sensing interface was prepared by first coating carbon screen printed electrodes with a gold nanoparticles-reduced graphene oxide hybrid nanomaterial, which was then modified with 3-mercaptopropionic acid to further immobilize specific antibodies for B. bruxellensis via a carbodiimide-coupling reaction. The functionalized electrode allowed the amperometric detection of B. bruxellensis in buffered solutions and red wine samples in the range of 10-106 CFU/mL and 102-106 CFU/mL, with low detection limits of 8 CFU/mL and 56 CFU/mL, respectively. The electrochemical immunosensor also exhibited high reproducibility, selectivity, and storage stability. Graphical abstract A novel disposable electrochemical immunosensor for the detection of the red wine spoilage yeast B. bruxellensis.
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43
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Coton M, Pawtowski A, Taminiau B, Burgaud G, Deniel F, Coulloumme-Labarthe L, Fall A, Daube G, Coton E. Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods. FEMS Microbiol Ecol 2017; 93:3738478. [DOI: 10.1093/femsec/fix048] [Citation(s) in RCA: 121] [Impact Index Per Article: 17.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/06/2016] [Accepted: 04/17/2017] [Indexed: 11/13/2022] Open
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44
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Crauwels S, Van Opstaele F, Jaskula-Goiris B, Steensels J, Verreth C, Bosmans L, Paulussen C, Herrera-Malaver B, de Jonge R, De Clippeleer J, Marchal K, De Samblanx G, Willems KA, Verstrepen KJ, Aerts G, Lievens B. Fermentation assays reveal differences in sugar and (off-) flavor metabolism across different Brettanomyces bruxellensis strains. FEMS Yeast Res 2016; 17:fow105. [PMID: 27956491 DOI: 10.1093/femsyr/fow105] [Citation(s) in RCA: 29] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/13/2016] [Accepted: 12/08/2016] [Indexed: 11/14/2022] Open
Abstract
Brettanomyces (Dekkera) bruxellensis is an ascomycetous yeast of major importance in the food, beverage and biofuel industry. It has been isolated from various man-made ecological niches that are typically characterized by harsh environmental conditions such as wine, beer, soft drink, etc. Recent comparative genomics studies revealed an immense intraspecific diversity, but it is still unclear whether this genetic diversity also leads to systematic differences in fermentation performance and (off-)flavor production, and to what extent strains have evolved to match their ecological niche. Here, we present an evaluation of the fermentation properties of eight genetically diverse B. bruxellensis strains originating from beer, wine and soft drinks. We show that sugar consumption and aroma production during fermentation are determined by both the yeast strain and composition of the medium. Furthermore, our results indicate a strong niche adaptation of B. bruxellensis, most clearly for wine strains. For example, only strains originally isolated from wine were able to thrive well and produce the typical Brettanomyces-related phenolic off-flavors 4-ethylguaiacol and 4-ethylphenol when inoculated in red wine. Sulfite tolerance was found as a key factor explaining the observed differences in fermentation performance and off-flavor production. Sequence analysis of genes related to phenolic off-flavor production, however, revealed only marginal differences between the isolates tested, especially at the amino acid level. Altogether, our study provides novel insights in the Brettanomyces metabolism of flavor production, and is highly relevant for both the wine and beer industry.
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Affiliation(s)
- Sam Crauwels
- Laboratory for Process Microbial Ecology and Bioinspirational Management, Department of Microbial and Molecular Systems (MS), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium
| | - Filip Van Opstaele
- Laboratory for Enzyme, Fermentation and Brewing Technology, MS, KU Leuven, Technology Campus Ghent, B-9000 Ghent, Belgium
| | - Barbara Jaskula-Goiris
- Laboratory for Enzyme, Fermentation and Brewing Technology, MS, KU Leuven, Technology Campus Ghent, B-9000 Ghent, Belgium
| | - Jan Steensels
- VIB Lab for Systems Biology and Centre of Microbial and Plant Genetics Lab for Genetics and Genomics, MS, KU Leuven, B-3001 Heverlee, Belgium
| | - Christel Verreth
- Laboratory for Process Microbial Ecology and Bioinspirational Management, Department of Microbial and Molecular Systems (MS), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium
| | - Lien Bosmans
- Laboratory for Process Microbial Ecology and Bioinspirational Management, Department of Microbial and Molecular Systems (MS), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium
| | - Caroline Paulussen
- Laboratory for Process Microbial Ecology and Bioinspirational Management, Department of Microbial and Molecular Systems (MS), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium
| | - Beatriz Herrera-Malaver
- VIB Lab for Systems Biology and Centre of Microbial and Plant Genetics Lab for Genetics and Genomics, MS, KU Leuven, B-3001 Heverlee, Belgium
| | - Ronnie de Jonge
- Department of Plant Systems Biology, VIB and Department of Plant Biotechnology and Bioinformatics, Ghent University, B-9052 Ghent, Belgium
| | - Jessika De Clippeleer
- Laboratory for Enzyme, Fermentation and Brewing Technology, MS, KU Leuven, Technology Campus Ghent, B-9000 Ghent, Belgium
| | - Kathleen Marchal
- Department of Plant Biotechnology and Bioinformatics and Department of Information Technology, IMinds, Ghent University, B-9000 Ghent, Belgium
| | - Gorik De Samblanx
- Laboratory for Process Microbial Ecology and Bioinspirational Management, Department of Microbial and Molecular Systems (MS), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium
| | - Kris A Willems
- Laboratory for Process Microbial Ecology and Bioinspirational Management, Department of Microbial and Molecular Systems (MS), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium
| | - Kevin J Verstrepen
- VIB Lab for Systems Biology and Centre of Microbial and Plant Genetics Lab for Genetics and Genomics, MS, KU Leuven, B-3001 Heverlee, Belgium
| | - Guido Aerts
- Laboratory for Enzyme, Fermentation and Brewing Technology, MS, KU Leuven, Technology Campus Ghent, B-9000 Ghent, Belgium
| | - Bart Lievens
- Laboratory for Process Microbial Ecology and Bioinspirational Management, Department of Microbial and Molecular Systems (MS), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Belgium
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