1
|
Arbouche N, de Lestrange A, Raul JS, Kintz P. Mariani wine: What's really in it? Analysis of the most popular tonic drink of the 19th century after 100 years of storage. J Pharm Biomed Anal 2024; 238:115804. [PMID: 37866081 DOI: 10.1016/j.jpba.2023.115804] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/22/2023] [Revised: 10/12/2023] [Accepted: 10/17/2023] [Indexed: 10/24/2023]
Abstract
During the Belle Epoque, the use of cocaine, well known to the South American populations, spread among the European elite in the form of a tonic drink created from coca leaves macerated in Bordeaux wine, the Mariani wine. Nowadays, bottles in circulation are extremely rare but the investigations of a Parisian historian led him to the discovery of a bottle of wine that belonged to Angelo Mariani's estate at the end of the 19th century. Our laboratory was asked to analyse the contents of the bottle in order to search for the main active compounds and to estimate the state of preservation. The analysis of the centenarian product collected was aimed at identifying the alcohols and solvents by HS-GC/FID and HS-GC/MS after dilution in water, and the main alkaloids contained in all the samples by LC-HRMS screening and LC-MS/MS quantification. The Mariani wine presented an alcohol content of 15.7°. The screening and the subsequent dosage revealed the following substances: cocaine (86 ng/mL), benzoylecgonine (383 ng/mL), cocaethylene (17 ng/mL), ecgonine methyl ester (130 ng/mL), caffeine, cuscohygrine, cinnamoylcocaine and synephrine. The alkaloids found in the Mariani wine confirm the real presence of coca leaves in this drink. Their low concentrations may indicate drug instability. The presence of cocaethylene demonstrates that it can be formed without passing through the liver, which was supposed to be the site of production when cocaine and ethanol are present in the body at the same time. These appear to be the first report in the literature presenting the analysis of Mariani wine with the dosage of cocaine derivatives.
Collapse
Affiliation(s)
| | | | | | - Pascal Kintz
- Institut de Médecine Légale, Strasbourg, France; X-Pertise Consulting, Mittelhausbergen, France
| |
Collapse
|
2
|
Yang H, Wang Z, Zhang Z, Shu C, Zhu J, Li Y, Zhang J. Diversity of 'Cabernet Sauvignon' Grape Epidermis and Environmental Bacteria in Wineries from Different Sub-Regions of the Eastern Foothills of Helan Mountain, Ningxia. Foods 2024; 13:252. [PMID: 38254553 PMCID: PMC10815095 DOI: 10.3390/foods13020252] [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: 12/04/2023] [Revised: 01/09/2024] [Accepted: 01/10/2024] [Indexed: 01/24/2024] Open
Abstract
Understanding the composition of the bacterial community on the epidermis of wine grapes and in winery environments, as well as the response of grape epidermal bacteria to climatic factors, plays a significant role in ensuring grape health and promoting grape conversion into wine. This study utilized high-throughput sequencing to explore the composition of the bacterial community on the wine grape epidermis and representative wineries of three sub-regions of the Eastern Foothills of Helan Mountain, Ningxia. The results showed that the bacterial diversity and richness in the Yongning (YN) sub-region were the highest, with Qingtongxia (QTX) having the lowest levels of grape epidermal bacteria. The bacterial diversity and richness were the highest in Yinchuan (YC) and the lowest in YN in the winery environment (p < 0.05). The composition of dominant bacteria on the grape epidermis and in winery environments of the three sub-regions was not different at the phylum and genus level, but the levels of these dominant bacteria were different among the sub-regions. There was a correlation between grape epidermal bacteria and climatic factors. Approximately 93% of the bacterial genera on the grape epidermal genera in the three sub-regions are present in the winery environment and contain all the dominant bacterial genera on the epidermis.
Collapse
Affiliation(s)
- Hui Yang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (H.Y.); (Z.Z.)
- Institute of Medical Sciences, Ningxia Medical University, Yinchuan 750004, China
| | - Zheng Wang
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Zhong Zhang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (H.Y.); (Z.Z.)
| | - Chao Shu
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Jiaqi Zhu
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Ying Li
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
| | - Junxiang Zhang
- School of Life Sciences, Ningxia University, Yinchuan 750021, China; (H.Y.); (Z.Z.)
- School of Wine & Horticulture, Ningxia University, Yinchuan 750021, China; (Z.W.); (C.S.); (J.Z.); (Y.L.)
- Engineering Research Center of Grape and Wine, Ministry of Education, Yinchuan 750021, China
| |
Collapse
|
3
|
López-Enríquez L, Vila-Crespo J, Rodríguez-Nogales JM, Fernández-Fernández E, Ruipérez V. Screening and Enzymatic Evaluation of Saccharomyces cerevisiae Populations from Spontaneous Fermentation of Organic Verdejo Wines. Foods 2022; 11:3448. [PMID: 36360060 PMCID: PMC9656934 DOI: 10.3390/foods11213448] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/10/2022] [Revised: 10/27/2022] [Accepted: 10/28/2022] [Indexed: 10/15/2023] Open
Abstract
Microbial populations in spontaneous winemaking contribute to the distinctiveness and quality of the wines. In this study, molecular methods were applied to 484 isolated yeasts to survey the diversity of the Saccharomyces cerevisiae population in spontaneous fermentations of organic Verdejo grapes. Identification was carried out at strain level for samples from different vineyards correct.and stages of the winemaking process over the course of two vintages, establishing 54 different strains. The number of isolates belonging to each strain was not homogeneous, as two predominant strains represented more than half of the isolates independent of vineyard or vintage. Regarding the richness and abundance, differences among the stages of fermentation were confirmed, finding the highest diversity values in racked must and in the end of fermentation stages. Dissimilarity in S. cerevisiae communities was found among vineyards and vintages, distinguishing representative groups of isolates for each of the populations analysed. These results highlight the effect of vineyard and vintage on yeast communities as well as the presence of singular strains in populations of yeasts. Oenologically relevant enzymatic activities, β-lyase, protease and β-glucanase, were detected in 83.9%, 96.8% and 38.7% of the isolates, respectively, which may be of interest for potential future studies.
Collapse
Affiliation(s)
- Lorena López-Enríquez
- Área de Microbiología, Universidad de Valladolid, Escuela Técnica Superior de Ingenierías Agrarias, Av. Madrid 50, 34004 Palencia, Spain
| | - Josefina Vila-Crespo
- Área de Microbiología, Universidad de Valladolid, Escuela Técnica Superior de Ingenierías Agrarias, Av. Madrid 50, 34004 Palencia, Spain
| | - José Manuel Rodríguez-Nogales
- Área de Tecnología de los Alimentos, Universidad de Valladolid, Escuela Técnica Superior de Ingenierías Agrarias, Av. Madrid 50, 34004 Palencia, Spain
| | - Encarnación Fernández-Fernández
- Área de Tecnología de los Alimentos, Universidad de Valladolid, Escuela Técnica Superior de Ingenierías Agrarias, Av. Madrid 50, 34004 Palencia, Spain
| | - Violeta Ruipérez
- Área de Microbiología, Universidad de Valladolid, Escuela Técnica Superior de Ingenierías Agrarias, Av. Madrid 50, 34004 Palencia, Spain
| |
Collapse
|
4
|
Rodríguez-Sánchez S, Ramos IM, Rodríguez-Pérez M, Poveda JM, Seseña S, Palop ML. Lactic acid bacteria as biocontrol agents to reduce Staphylococcus aureus growth, enterotoxin production and virulence gene expression. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.114025] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022]
|
5
|
Fermented sheep's milk enriched in gamma-amino butyric acid (GABA) by the addition of lactobacilli strains isolated from different food environments. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113581] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/23/2022]
|
6
|
Abstract
Most modern fermented foods and beverages are produced in fit-for-purpose facilities which are designed to ensure not only a reliable product, but also one safe for consumption. Despite careful hygiene, microorganisms can colonise these facilities and establish resident populations that can potentially contribute to the fermentation process. Although some microorganisms may not negatively affect the final product, spoilage microorganisms can be detrimental for quality, generating substantial economic losses. Here, amplicon-based phylotyping was used to map microbial communities within an Australian winery, before, during and after the 2020 vintage. Resident bacterial and yeast populations were shown to change over time, with both relative abundance and location within the winery varying according to sampling date. The bacterial family Micrococcaceae, and the genera Sphingomonas and Brevundimonas were the most abundant bacterial taxonomies, while Naganishia, Pyrenochaeta and Didymella were the most abundant fungal genera. Mapping the spatial distributions of the microbial populations identified the main locations that harboured these resident microorganisms, that include known wine spoilage yeasts and bacteria. Wine spoilage microorganisms, including the genefugura Lactobacillus, Acetobacter, Gluconobacter and Brettanomyces showed very low relative abundance and were found only in a couple of locations within the winery. Microbial populations detected in this facility were also compared to the resident microbiota identified in other fermented food facilities, revealing that microbial population structures may reflect the nature of the product created in each facility.
Collapse
|
7
|
Rodríguez-Sánchez S, Fernández-Pacheco P, Seseña S, Pintado C, Palop ML. Selection of probiotic Lactobacillus strains with antimicrobial activity to be used as biocontrol agents in food industry. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111142] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/06/2023]
|
8
|
Rodríguez-Sánchez S, Ramos IM, Seseña S, Poveda JM, Palop ML. Potential of Lactobacillus strains for health-promotion and flavouring of fermented dairy foods. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2021.111102] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022]
|
9
|
McCarthy GC, Morgan SC, Martiniuk JT, Newman BL, McCann SE, Measday V, Durall DM. An indigenous Saccharomyces uvarum population with high genetic diversity dominates uninoculated Chardonnay fermentations at a Canadian winery. PLoS One 2021; 16:e0225615. [PMID: 33539404 PMCID: PMC7861373 DOI: 10.1371/journal.pone.0225615] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/05/2019] [Accepted: 12/29/2020] [Indexed: 01/04/2023] Open
Abstract
Saccharomyces cerevisiae is the primary yeast species responsible for most fermentations in winemaking. However, other yeasts, including Saccharomyces uvarum, have occasionally been found conducting commercial fermentations around the world. S. uvarum is typically associated with white wine fermentations in cool-climate wine regions, and has been identified as the dominant yeast in fermentations from France, Hungary, northern Italy, and, recently, Canada. However, little is known about how the origin and genetic diversity of the Canadian S. uvarum population relates to strains from other parts of the world. In this study, a highly diverse S. uvarum population was found dominating uninoculated commercial fermentations of Chardonnay grapes sourced from two different vineyards. Most of the strains identified were found to be genetically distinct from S. uvarum strains isolated globally. Of the 106 strains of S. uvarum identified in this study, four played a dominant role in the fermentations, with some strains predominating in the fermentations from one vineyard over the other. Furthermore, two of these dominant strains were previously identified as dominant strains in uninoculated Chardonnay fermentations at the same winery two years earlier, suggesting the presence of a winery-resident population of indigenous S. uvarum. This research provides valuable insight into the diversity and persistence of non-commercial S. uvarum strains in North America, and a stepping stone for future work into the enological potential of an alternative Saccharomyces yeast species.
Collapse
Affiliation(s)
- Garrett C. McCarthy
- Department of Biology, Irfigving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Sydney C. Morgan
- Department of Biology, Irfigving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Jonathan T. Martiniuk
- Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Brianne L. Newman
- Department of Biology, Irfigving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Stephanie E. McCann
- Department of Biology, Irfigving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada
| | - Vivien Measday
- Wine Research Centre, Faculty of Land and Food Systems, The University of British Columbia, Vancouver, British Columbia, Canada
| | - Daniel M. Durall
- Department of Biology, Irfigving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada
| |
Collapse
|
10
|
Influence of Environmental and Productive Factors on the Biodiversity of Lactic Acid Bacteria Population from Sheep Milk. Animals (Basel) 2020; 10:ani10112180. [PMID: 33266372 PMCID: PMC7700509 DOI: 10.3390/ani10112180] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/11/2020] [Revised: 11/11/2020] [Accepted: 11/20/2020] [Indexed: 11/18/2022] Open
Abstract
Simple Summary The dairy sheep sector in Spain is of great importance in the socioeconomic field. For this reason, obtaining quality milk has become a priority objective in the sector. In this context, the environment of dairy farms could affect the microbial communities present in milk, and therefore, the study of lactic acid bacteria (LAB) in this environment could be fundamental for the quality of milk and its dairy products. The objective of this study was to investigate the LAB population present in dairy sheep milk and the possible routes of contamination between the livestock environment and the milk on 12 sheep farms with different livestock practices in Castilla-La Mancha. The results showed that certain agricultural practices favour the presence of LAB in milk in addition to the fact that a significant transference between the livestock environment and bulk tank milk could exist. Abstract Milk is a typical and satisfactory medium for the growth of lactic acid bacteria (LAB). These microorganisms are of vital importance in the quality of the milk since they contribute to its preservation and give differential organoleptic properties to the final product. Furthermore, LABs can act as biocontrol agents in the dairy industry by inhibiting the growth of undesirable bacteria present in milk and by improving the quality of dairy products such as cheese. In this context, knowing the transfer routes used by LABs from the livestock environment to the milk is of great importance within the dairy industry. Therefore, the objectives of the present study were to expand the knowledge of the LAB population present in the milk of Manchego ewe by means of DNA sequencing techniques and to evaluate the possible transfers of LAB species based on the management of each dairy farm. Samples of bulk tank milk, air (from the milking parlour and from the livestock housing), animal feed and teat surface (taken from 10 sheep per farm) were collected in 12 traditional livestock farms in Castilla-La Mancha (Spain), where each farm presented differences regarding their farming practices. A mixed-effects model was used to evaluate the effects of livestock practices on the distribution of LAB species. Results showed that the vast majority of species identified in the milk had an isolate that was also found in other matrices, which could indicate a microbial transference via the livestock environment to the milk. In addition, the mixed model showed that the factors that positively influence the LAB count were the low-line milking system and the daily use of acid detergent in cleaning the milking machine.
Collapse
|
11
|
García-Béjar B, Árevalo-Villena M, Briones A. Characterization of yeast population from unstudied natural sources in La Mancha region. J Appl Microbiol 2020; 130:650-664. [PMID: 32726883 DOI: 10.1111/jam.14795] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/13/2020] [Revised: 06/26/2020] [Accepted: 07/21/2020] [Indexed: 01/21/2023]
Abstract
AIMS This study aims to identify the yeast species and strains which entitled an unstudied area of Spain and evaluate the yeast species diversity richness and the genetic variety. METHODS AND RESULTS A total of 702 yeasts were isolated from different environments in a central Spanish region (La Mancha) with diverse sources of origin (food, animals, flowers and environmental sources) during spring season. Thanks to the analysis carried out by the PCR-RFLP technique and sequencing, 35 species were identified. A neighbour-joining phylogenetic tree was created based on D1/D2 sequences. Moreover 330 strains were determined by PCR-RAPD and their profiles were analysed using the bioinformatics programme BioNumerics 7·6. The Simpson's index (D) and the genetic diversity percentage were calculated with the aim of studying the richness of the species in each environment and the genetic variety in each species. CONCLUSIONS This study has permitted to know that the majority of the species found was Diutina rugosa while the most ubiquitous was Rhodotorula mucilaginosa which expose the dispersion capability of this species. The diversity parameters has revealed that the highest species richness was associated to environmental samples and the highest genetic variety was presented in those species with better dispersion capability or a smaller number of isolates. SIGNIFICANCE AND IMPACT OF THE STUDY This study permits to better understand the yeast communities in La Mancha region which gives a value the microbial potential of this region.
Collapse
Affiliation(s)
- B García-Béjar
- Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain
| | - M Árevalo-Villena
- Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain
| | - A Briones
- Department of Analytical Chemistry and Food Technology, University of Castilla-La Mancha, Ciudad Real, Spain
| |
Collapse
|
12
|
Barragán-Castillo YM, Miranda-Castilleja DE, Aldrete-Tapia JA, Arvizu-Medrano SM, Martínez-Peniche RÁ. Native yeast from distinct organs of grapevines established in Queretaro, Mexico, and their potential oenological utilization. CIÊNCIA E TÉCNICA VITIVINÍCOLA 2020. [DOI: 10.1051/ctv/20203501030] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/14/2022]
Abstract
The aim of this study was to isolate, identify and determine the oenological potential of yeasts present in Vitis vinifera organs of grapevines established in Queretaro State, Mexico. The yeast distribution was influenced by the organ and the sampling season, and the yeast populations ranged from 0.8 and 5.5 Log CFU/g. A total of 93 yeasts were isolated, identified by RFLP and confirmed by sequencing of the ITS region, prevailing Aureobasidium cf. melanogenum and Basidiomycota yeast. The identified species with previously reported oenological potential were: Pichia cf. kluyveri and Clavispora cf.opuntiae. Remarkably, P. cf. kluyveri 3.1HM showed killer phenotype and was the most tolerant to sulfur dioxide, and survived 72 h after its inoculation in ‘Tempranillo’ must. C. cf. opuntiae 5.7HM showed β-glucosidase activity, the highest tolerance to 5 % ethanol and 25 °Brix (sugar levels). On the contrary, Rhodotorula isolates were not tolerant to stress conditions, and R. mucilaginosa 8HM did not grow under must conditions. Mixed fermentation using H. uvarum NB108/S. cerevisiae N05 resulted in the highest volatile acidity (0.45 g/L acetic acid), while no differences for total acidity, alcohol strength, residual sugars and total SO2 were found between the mixed fermentations treatments. This study provides an insight into the yeast diversity present in grapevines established in Queretaro, Mexico, and the oenological potential of. P. cf. kluyveri 3.1HM.
Collapse
|
13
|
Alexandre H. Wine Yeast Terroir: Separating the Wheat from the Chaff-for an Open Debate. Microorganisms 2020; 8:E787. [PMID: 32466171 PMCID: PMC7285325 DOI: 10.3390/microorganisms8050787] [Citation(s) in RCA: 16] [Impact Index Per Article: 4.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/05/2020] [Revised: 05/19/2020] [Accepted: 05/21/2020] [Indexed: 02/08/2023] Open
Abstract
Wine terroir is characterized by a specific taste and style influenced by the cultivar of the fermented grapes, geographical factors such as the vineyard, mesoclimate, topoclimate, and microclimate, soil geology and pedology, and the agronomic approach used. These characteristics together define the concept of "terroir". Thus, regional distinctive flavors in wine have been the subject of many studies aimed at better understanding the link between the wine and the vineyard. Indeed, the identification of key environmental elements involved in the regional variation of grape and wine quality characteristics is a critical feature for improving wine production in terms of consumer preference and economic appreciation. Many studies have demonstrated the role of abiotic factors in grape composition and consequently in wine style. Biotic factors are also involved such as grape microbial communities. However, the occurrence and effects of region-specific microbiota in defining wine characteristics are more controversial issues. Indeed, several studies using high throughput sequencing technologies have made it possible to describe microbial communities and revealed a link between grape must and soil microbial communities, and the geography of the territory. Based on these observations, the concept of "microbial terroir" emerged. However, this concept has been subject to contradictory studies. The aim of this opinion article is to take a step back and examine in perspective the concept of microbial terroir, by comparing numerous data from different studies and providing arguments in favor of or against this concept to stimulate discussion and point out that experimental research is still needed to study the contribution of this assembly of microorganisms to the final product and to support or refute the concept.
Collapse
Affiliation(s)
- Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Université de Bourgogne Franche-Comté/AgroSup Dijon, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), Institut Universitaire de la Vigne et du Vin Jules Guyot, rue Claude Ladrey, BP 27877, 21000 Dijon, France
| |
Collapse
|
14
|
Quintana ÁR, Perea JM, García-Béjar B, Jiménez L, Garzón A, Arias R. Dominant Yeast Community in Raw Sheep's Milk and Potential Transfers of Yeast Species in Relation to Farming Practices. Animals (Basel) 2020; 10:E906. [PMID: 32456104 PMCID: PMC7278492 DOI: 10.3390/ani10050906] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/24/2020] [Revised: 05/19/2020] [Accepted: 05/20/2020] [Indexed: 11/16/2022] Open
Abstract
Yeasts are always present in any type of cheese, as well as in the factories where it is produced. However, the role of the yeast community in the cheese making process, as well as the routes of contamination used by yeast species to contaminate milk from the dairy farm environment, are not well known. The objectives of this study were to broaden the knowledge of the dominant yeast community in Manchega sheep's milk and to assess the contamination routes of the yeast species depending on the farm practices. Milk, teat surface (collected from ten ewes per farm), feed, and air (collected in milking parlours and livestock housing) samples were collected from 12 typical farms in Castilla-La Mancha, Spain with differences in farming practices, and the yeast species were identified using DNA sequencing methods. To evaluate whether certain farming practices have an effect on the distribution of species of yeast in the milk samples, a mixed model was used. The results showed that most of the dominant yeast species (mainly belonging to the genus Candida) found in milk were also found in the other samples, indicating a microbial transfer from the farm environment to the milk. Furthermore, the statistical model showed that factors influencing yeast counts in milk were the presence of yeasts in the milking parlour, the use of silage, and the frequency of acid treatment for cleaning the milking machines. In conclusion, milk contamination from the yeast species present in the dairy farm environment is related to certain farming practices such as the use of silage and the daily use of acid in the cleaning of the milking machines, which favours the presence of desirable microbiota in milk.
Collapse
Affiliation(s)
- Álvaro Rafael Quintana
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), CERSYRA de Valdepeñas, 13300 Ciudad Real, Spain; (L.J.); (R.A.)
| | - José Manuel Perea
- Departamento de Producción Animal, Universidad de Córdoba, 14071 Córdoba, Spain; (J.M.P.); (A.G.)
| | - Beatriz García-Béjar
- Departamento de Química Analítica y Tecnología de los Alimentos, Facultad de Ciencias y Tecnologías Químicas, Universidad de Castilla-La Mancha, 13071 Ciudad Real, Spain;
| | - Lorena Jiménez
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), CERSYRA de Valdepeñas, 13300 Ciudad Real, Spain; (L.J.); (R.A.)
| | - Ana Garzón
- Departamento de Producción Animal, Universidad de Córdoba, 14071 Córdoba, Spain; (J.M.P.); (A.G.)
| | - Ramón Arias
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), CERSYRA de Valdepeñas, 13300 Ciudad Real, Spain; (L.J.); (R.A.)
| |
Collapse
|
15
|
Quintana ÁR, Seseña S, Garzón A, Arias R. Factors Affecting Levels of Airborne Bacteria in Dairy Farms: A Review. Animals (Basel) 2020; 10:E526. [PMID: 32245161 PMCID: PMC7142656 DOI: 10.3390/ani10030526] [Citation(s) in RCA: 14] [Impact Index Per Article: 3.5] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Download PDF] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/16/2020] [Revised: 03/17/2020] [Accepted: 03/19/2020] [Indexed: 02/05/2023] Open
Abstract
This review attempts to reflect the importance of different factors that affect the environmental quality of dairy farms and must, therefore, be taken into account when considering the importance of environmental microbiology as a tool in the improvement of the quality of milk and dairy products. The effect of a factor such as temperature is vital for the dairy farm environment, especially when the temperatures are extreme, because a proper choice of temperature range improves the quality of the air and, thus, animal welfare. Similarly, the appropriate level of relative humidity in the environment should be taken into consideration to avoid the proliferation of microorganisms on the farm. Air quality, well-designed livestock housing, proper hygienic practices on the farm, stocking density, and the materials used in the livestock houses are all important factors in the concentration of microorganisms in the environment, promoting better welfare for the animals. In addition, a ventilation system is required to prevent the pollution of the farm environment. It is demonstrated that proper ventilation reduces the microbial load of the environment of dairy farms, enhancing the quality of the air and, therefore, the wellbeing of the animals. All this information is very useful to establish certain standards on dairy farms to improve the quality of the environment and, thereby, achieve better quality milk and dairy products.
Collapse
Affiliation(s)
- Álvaro Rafael Quintana
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), 13300 CERSYRA de Valdepeñas (Ciudad Real), Spain;
| | - Susana Seseña
- Departamento de Química Analítica y Tecnología de los Alimentos, Facultad de Ciencias Ambientales y Bioquímica, Universidad de Castilla-La Mancha, 45071 Toledo, Spain;
| | - Ana Garzón
- Departamento de Producción Animal, Universidad de Córdoba, 14071 Córdoba, Spain;
| | - Ramón Arias
- Instituto Regional de Investigación y Desarrollo Agroalimentario y Forestal de Castilla La Mancha (IRIAF), 13300 CERSYRA de Valdepeñas (Ciudad Real), Spain;
| |
Collapse
|
16
|
Masotti F, Cattaneo S, Stuknytė M, De Noni I. Airborne contamination in the food industry: An update on monitoring and disinfection techniques of air. Trends Food Sci Technol 2019. [DOI: 10.1016/j.tifs.2019.06.006] [Citation(s) in RCA: 14] [Impact Index Per Article: 2.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
|
17
|
Morgan SC, McCarthy GC, Watters BS, Tantikachornkiat M, Zigg I, Cliff MA, Durall DM. Effect of sulfite addition and pied de cuve inoculation on the microbial communities and sensory profiles of Chardonnay wines: dominance of indigenous Saccharomyces uvarum at a commercial winery. FEMS Yeast Res 2019; 19:foz049. [PMID: 31344230 PMCID: PMC6666381 DOI: 10.1093/femsyr/foz049] [Citation(s) in RCA: 11] [Impact Index Per Article: 2.2] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2019] [Accepted: 07/19/2019] [Indexed: 02/01/2023] Open
Abstract
The microbial consortium of wine fermentations is highly dependent upon winemaking decisions made at crush, including the decision to inoculate and the decision to add sulfur dioxide (SO2) to the must. To investigate this, Chardonnay grape juice was subjected to two inoculation treatments (uninoculated and pied de cuve inoculation) as well as two SO2 addition concentrations (0 and 40 mg/L). The bacterial communities, fungal communities and Saccharomyces populations were monitored throughout fermentation using culture-dependent and culture-independent techniques. After fermentation, the wines were evaluated by a panel of experts. When no SO2 was added, the wines underwent alcoholic fermentation and malolactic fermentation simultaneously. Tatumella bacteria were present in significant numbers, but only in the fermentations to which no SO2 was added, and were likely responsible for the malolactic fermentation observed in these treatments. All fermentations were dominated by a genetically diverse indigenous population of Saccharomyces uvarum, the highest diversity of S. uvarum strains to be identified to date; 150 unique strains were identified, with differences in strain composition as a result of SO2 addition. This is the first report of indigenous S. uvarum strains dominating and completing fermentations at a commercial winery in North America.
Collapse
Affiliation(s)
- Sydney C Morgan
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
| | - Garrett C McCarthy
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
| | - Brittany S Watters
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
| | - Mansak Tantikachornkiat
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
| | - Ieva Zigg
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
| | - Margaret A Cliff
- Summerland Research and Development Centre, Agriculture and Agri-Food Canada, Summerland, British Columbia, Canada, V0H 1Z0
| | - Daniel M Durall
- Department of Biology, Irving K. Barber School of Arts and Sciences, The University of British Columbia, Kelowna, British Columbia, Canada, V1V 1V7
| |
Collapse
|
18
|
Sirén K, Mak SST, Melkonian C, Carøe C, Swiegers JH, Molenaar D, Fischer U, Gilbert MTP. Taxonomic and Functional Characterization of the Microbial Community During Spontaneous in vitro Fermentation of Riesling Must. Front Microbiol 2019; 10:697. [PMID: 31024486 PMCID: PMC6465770 DOI: 10.3389/fmicb.2019.00697] [Citation(s) in RCA: 24] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/17/2019] [Accepted: 03/19/2019] [Indexed: 12/11/2022] Open
Abstract
Although there is an extensive tradition of research into the microbes that underlie the winemaking process, much remains to be learnt. We combined the high-throughput sequencing (HTS) tools of metabarcoding and metagenomics, to characterize how microbial communities of Riesling musts sampled at four different vineyards, and their subsequent spontaneously fermented derivatives, vary. We specifically explored community variation relating to three points: (i) how microbial communities vary by vineyard; (ii) how community biodiversity changes during alcoholic fermentation; and (iii) how microbial community varies between musts that successfully complete alcoholic fermentation and those that become 'stuck' in the process. Our metabarcoding data showed a general influence of microbial composition at the vineyard level. Two of the vineyards (4 and 5) had strikingly a change in the differential abundance of Metschnikowia. We therefore additionally performed shotgun metagenomic sequencing on a subset of the samples to provide preliminary insights into the potential relevance of this observation, and used the data to both investigate functional potential and reconstruct draft genomes (bins). At these two vineyards, we also observed an increase in non-Saccharomycetaceae fungal functions, and a decrease in bacterial functions during the early fermentation stage. The binning results yielded 11 coherent bins, with both vineyards sharing the yeast bins Hanseniaspora and Saccharomyces. Read recruitment and functional analysis of this data revealed that during fermentation, a high abundance of Metschnikowia might serve as a biocontrol agent against bacteria, via a putative iron depletion pathway, and this in turn could help Saccharomyces dominate the fermentation. During alcoholic fermentation, we observed a general decrease in biodiversity in both the metabarcoding and metagenomic data. Unexpected Micrococcus behavior was observed in vineyard 4 according to metagenomic analyses based on reference-based read mapping. Analysis of open reading frames using these data showed an increase of functions assigned to class Actinobacteria in the end of fermentation. Therefore, we hypothesize that bacteria might sit-and-wait until Saccharomyces activity slows down. Complementary approaches to annotation instead of relying a single database provide more coherent information true species. Lastly, our metabarcoding data enabled us to identify a relationship between stuck fermentations and Starmerella abundance. Given that robust chemical analysis indicated that although the stuck samples contained residual glucose, all fructose had been consumed, we hypothesize that this was because fructophilic Starmerella, rather than Saccharomyces, dominated these fermentations. Overall, our results showcase the different ways in which metagenomic analyses can improve our understanding of the wine alcoholic fermentation process.
Collapse
Affiliation(s)
- Kimmo Sirén
- Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Neustadt an der Weinstraße, Germany
- Department of Chemistry, University of Kaiserslautern, Kaiserslautern, Germany
| | - Sarah Siu Tze Mak
- Section for Evolutionary Genomics, Natural History Museum of Denmark, University of Copenhagen, Copenhagen, Denmark
| | - Chrats Melkonian
- Systems Bioinformatics, Faculty of Science, Vrije Universiteit Amsterdam, Amsterdam, Netherlands
| | - Christian Carøe
- Section for Evolutionary Genomics, Natural History Museum of Denmark, University of Copenhagen, Copenhagen, Denmark
| | | | - Douwe Molenaar
- Systems Bioinformatics, Faculty of Science, Vrije Universiteit Amsterdam, Amsterdam, Netherlands
| | - Ulrich Fischer
- Institute for Viticulture and Oenology, Dienstleistungszentrum Ländlicher Raum Rheinpfalz, Neustadt an der Weinstraße, Germany
| | - M. Thomas P. Gilbert
- Section for Evolutionary Genomics, Natural History Museum of Denmark, University of Copenhagen, Copenhagen, Denmark
- University Museum, Norwegian University of Science and Technology, Trondheim, Norway
| |
Collapse
|
19
|
Varela J, Varela C. Microbiological strategies to produce beer and wine with reduced ethanol concentration. Curr Opin Biotechnol 2018; 56:88-96. [PMID: 30390603 DOI: 10.1016/j.copbio.2018.10.003] [Citation(s) in RCA: 36] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2018] [Revised: 09/25/2018] [Accepted: 10/07/2018] [Indexed: 11/25/2022]
Abstract
Changes in consumer preferences, government policies and environmental conditions have driven research efforts towards producing alcoholic beverages with reduced alcohol content, namely wine and beer. While the strategies available to accomplish this goal vary for wine and beer, a common approach relies on the use of yeast strains which are less efficient at producing ethanol. Here we discuss current research on the isolation and/or generation of yeast strains able to produce beer or wine with reduced ethanol concentration. Particular consideration is given to the impact of 'low-ethanol' yeasts on volatile composition and sensory profile of beer and wine.
Collapse
Affiliation(s)
- Javier Varela
- School of Microbiology/Centre for Synthetic Biology and Biotechnology/Environmental Research Institute/APC Microbiome Institute, University College Cork, Cork T12 YN60, Ireland
| | - Cristian Varela
- The Australian Wine Research Institute, P.O. Box 197, Glen Osmond, Adelaide, SA 5064, Australia.
| |
Collapse
|
20
|
Morgan SC, Tantikachornkiat M, Scholl CM, Benson NL, Cliff MA, Durall DM. The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines. Int J Food Microbiol 2018; 290:1-14. [PMID: 30278370 DOI: 10.1016/j.ijfoodmicro.2018.09.020] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2018] [Revised: 09/19/2018] [Accepted: 09/21/2018] [Indexed: 11/18/2022]
Abstract
Modern day winemaking often involves the addition of sulfur dioxide (SO2) at crush to act as both an antioxidant and an antimicrobial agent. While the effects of SO2 on microbial communities and particularly on spoilage microorganisms has been well-studied, the advent of culture-independent molecular technologies, such as Illumina sequencing, allows the subject to be re-visited in a new context. High-throughput amplicon sequencing allows for a more thorough evaluation of microbial communities, as thousands of microbial sequences per sample can be identified and even rare microorganisms can be studied. This research investigated whether the addition of different levels of SO2 at crush (0, 20, or 40 mg/L) would affect the composition of fungal and bacterial communities, as well as the sensory attributes of the resulting wines. Samples were taken from uninoculated fermentations of Pinot gris and analyzed via high-throughput amplicon sequencing using the Illumina MiSeq platform. Yeast relative abundance and overall fungal community composition differed among the SO2 additions. Notably, a Hanseniaspora yeast appeared in all treatments and persisted until the end of alcoholic fermentation, although its relative abundance was significantly higher in the fermentations to which low or no SO2 had been added. Two key wine sensory attributes (citrus aroma and pome fruit flavor) differed among the SO2 treatments. This research provides an in-depth look into the fungal and bacterial communities during alcoholic fermentation and gives a better understanding of the microbial community response to SO2 additions during the crush period.
Collapse
Affiliation(s)
- Sydney C Morgan
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada.
| | - Mansak Tantikachornkiat
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Chrystal M Scholl
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Natasha L Benson
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada
| | - Margaret A Cliff
- Agriculture and Agri-Food Canada, Summerland Research and Development Centre, 4200 Highway 97, Summerland, British Columbia V0H 1Z0, Canada.
| | - Daniel M Durall
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna, British Columbia V1V 1V7, Canada.
| |
Collapse
|
21
|
Hernández A, Pérez-Nevado F, Ruiz-Moyano S, Serradilla MJ, Villalobos MC, Martín A, Córdoba MG. Spoilage yeasts: What are the sources of contamination of foods and beverages? Int J Food Microbiol 2018; 286:98-110. [PMID: 30056262 DOI: 10.1016/j.ijfoodmicro.2018.07.031] [Citation(s) in RCA: 64] [Impact Index Per Article: 10.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2018] [Revised: 07/23/2018] [Accepted: 07/24/2018] [Indexed: 10/28/2022]
Abstract
Foods and beverages are nutrient-rich ecosystems in which most microorganisms are able to grow. Moreover, several factors, such as physicochemical characteristics, storage temperature, culinary practices, and application of technologies for storage, also define the microbial population of foods and beverages. The yeast population has been well-characterised in fresh and processed fruit and vegetables, dairy products, dry-cured meat products, and beverages, among others. Some species are agents of alteration in different foods and beverages. Since the most comprehensive studies of spoilage yeasts have been performed in the winemaking process, hence, these studies form the thread of the discussion in this review. The natural yeast populations in raw ingredients and environmental contamination in the manufacturing facilities are the main modes by which food contamination occurs. After contamination, yeasts play a significant role in food and beverage spoilage, particularly in the alteration of fermented foods. Several mechanisms contribute to spoilage by yeasts, such as the production of lytic enzymes (lipases, proteases, and cellulases) and gas, utilisation of organic acids, discolouration, and off-flavours. This review addresses the role of yeasts in foods and beverages degradation by considering the modes of contamination and colonisation by yeasts, the yeast population diversity, mechanisms involved, and the analytical techniques for their identification, primarily molecular methods.
Collapse
Affiliation(s)
- A Hernández
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain.
| | - F Pérez-Nevado
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - S Ruiz-Moyano
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - M J Serradilla
- Área de Vegetales, Centro de Investigaciones Científicas y Tecnológicas de Extremadura (CICYTEX), A5 km 372, 06187 Guadajira, Spain
| | - M C Villalobos
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - A Martín
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| | - M G Córdoba
- Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Instituto Universitario de Recursos Agrarios (INURA), Universidad de Extremadura, Ctra. de Cáceres s/n, 06007 Badajoz, Spain
| |
Collapse
|
22
|
Chou MY, Vanden Heuvel J, Bell TH, Panke-Buisse K, Kao-Kniffin J. Vineyard under-vine floor management alters soil microbial composition, while the fruit microbiome shows no corresponding shifts. Sci Rep 2018; 8:11039. [PMID: 30038291 PMCID: PMC6056419 DOI: 10.1038/s41598-018-29346-1] [Citation(s) in RCA: 37] [Impact Index Per Article: 6.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2018] [Accepted: 07/03/2018] [Indexed: 12/02/2022] Open
Abstract
The microbiome of a vineyard may play a critical role in fruit development, and consequently, may impact quality properties of grape and wine. Vineyard management approaches that have directly manipulated the microbiome of grape clusters have been studied, but little is known about how vineyard management practices that impact the soil microbial pool can influence this dynamic. We examined three under-vine soil management practices: 1) herbicide application, 2) soil cultivation (vegetation removal), and 3) natural vegetation (no vegetation removal) in a Riesling vineyard in New York over a three-year period. The microbiomes associated with soil and grapes were profiled using high-throughput sequencing of the bacterial 16 S rRNA gene and fungal ITS regions. Our results showed that soil bacterial composition under natural vegetation differs from that seen in glyphosate-maintained bare soil. Soil fungal composition under the natural vegetation treatment was distinct from other treatments. Although our study revealed soil microbiome shifts based on under-vine management, there were no corresponding changes in fruit-associated microbial composition. These results suggested that other vineyard management practices or environmental factors are more influential in shaping the grape-associated microbiome.
Collapse
Affiliation(s)
- Ming-Yi Chou
- School of Integrative Plant Science, Cornell University, Ithaca, NY, 14850, USA.,New York State Agricultural Experiment Station, Geneva, NY, 14456, USA
| | - Justine Vanden Heuvel
- School of Integrative Plant Science, Cornell University, Ithaca, NY, 14850, USA.,New York State Agricultural Experiment Station, Geneva, NY, 14456, USA
| | - Terrence H Bell
- Department of Plant Pathology and Environmental Microbiology, Pennsylvania State University, University Park, PA, 16802, USA
| | - Kevin Panke-Buisse
- United States Department of Agriculture, Agricultural Research Service (USDA-ARS), Madison, WI, 53706, USA
| | - Jenny Kao-Kniffin
- School of Integrative Plant Science, Cornell University, Ithaca, NY, 14850, USA.
| |
Collapse
|
23
|
Guillamón JM, Barrio E. Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its Detection. Front Microbiol 2017; 8:806. [PMID: 28522998 PMCID: PMC5415627 DOI: 10.3389/fmicb.2017.00806] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Accepted: 04/19/2017] [Indexed: 01/09/2023] Open
Abstract
The processes of yeast selection for using as wine fermentation starters have revealed a great phenotypic diversity both at interspecific and intraspecific level, which is explained by a corresponding genetic variation among different yeast isolates. Thus, the mechanisms involved in promoting these genetic changes are the main engine generating yeast biodiversity. Currently, an important task to understand biodiversity, population structure and evolutionary history of wine yeasts is the study of the molecular mechanisms involved in yeast adaptation to wine fermentation, and on remodeling the genomic features of wine yeast, unconsciously selected since the advent of winemaking. Moreover, the availability of rapid and simple molecular techniques that show genetic polymorphisms at species and strain levels have enabled the study of yeast diversity during wine fermentation. This review will summarize the mechanisms involved in generating genetic polymorphisms in yeasts, the molecular methods used to unveil genetic variation, and the utility of these polymorphisms to differentiate strains, populations, and species in order to infer the evolutionary history and the adaptive evolution of wine yeasts, and to identify their influence on their biotechnological and sensorial properties.
Collapse
Affiliation(s)
- José M Guillamón
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (CSIC)Valencia, Spain
| | - Eladio Barrio
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (CSIC)Valencia, Spain.,Departamento de Genética, Universidad de ValenciaValencia, Spain
| |
Collapse
|
24
|
Guzzon R, Bernard M, Barnaba C, Bertoldi D, Pixner K, Larcher R. The impact of different barrel sanitation approaches on the spoilage microflora and phenols composition of wine. Journal of Food Science and Technology 2017; 54:810-821. [PMID: 28298696 DOI: 10.1007/s13197-017-2527-6] [Citation(s) in RCA: 12] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Subscribe] [Scholar Register] [Revised: 08/10/2016] [Accepted: 01/31/2017] [Indexed: 10/20/2022]
Abstract
Careful control of spoilage microflora inside wine containers is a key issue during winemaking. To date, attention has been paid to the development of an effective protocol for the eradication of spoilage agents, especially Brettanomyces, from barrels. Few studies have taken into account the modifications caused by sanitation treatments in wine and wood barrels. In the present study the effects of two sanitation treatments (ozone and sodium hydroxide) on barrel spoilage microflora and the composition of the wine stored inside them were evaluated. The phenols of wine (38 compounds) were characterised using a UHPLC-MS during the first 3 months of wine ageing, to see possible alterations in composition due to the chemical exchange from wood to wine in presence of sanitising agents. With the same scope, a panel of 13 judges carried out sensorial analysis of wines. The results showed that the tested treatments had little effect on the organoleptic characteristics of wines, but underline the different performance of the sanitation treatments in terms of eradicating microorganisms.
Collapse
Affiliation(s)
- Raffaele Guzzon
- Edmund Mach Foundation, Via E. Mach 1., 38010 San Michele All'adige, Trento, Italy
| | - Manfred Bernard
- Girlan Kellerei, Via St. Martin Strasse, 24., 39057 Cornaiano, Bolzano, Italy
| | - Chiara Barnaba
- Edmund Mach Foundation, Via E. Mach 1., 38010 San Michele All'adige, Trento, Italy
| | - Daniela Bertoldi
- Edmund Mach Foundation, Via E. Mach 1., 38010 San Michele All'adige, Trento, Italy
| | - Konrad Pixner
- Laimburg Research Centre for Agriculture and Forestry, Laimburg 6., 39040 Vadena, Bolzano, Italy
| | - Roberto Larcher
- Edmund Mach Foundation, Via E. Mach 1., 38010 San Michele All'adige, Trento, Italy
| |
Collapse
|
25
|
Baselga I, Zafra O, Pérez Lago E, Francisco-Álvarez R, Rodriguez-Tarduchy G, Santos C. An AFLP based method for the detection and identification of indigenous yeast in complex must samples without a microbiological culture. Int J Food Microbiol 2017; 241:89-97. [DOI: 10.1016/j.ijfoodmicro.2016.09.014] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2016] [Revised: 09/15/2016] [Accepted: 09/19/2016] [Indexed: 10/20/2022]
|
26
|
Yeasts found in vineyards and wineries. Yeast 2016; 34:111-128. [DOI: 10.1002/yea.3219] [Citation(s) in RCA: 78] [Impact Index Per Article: 9.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2016] [Revised: 10/20/2016] [Accepted: 10/20/2016] [Indexed: 11/07/2022] Open
|
27
|
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.
Collapse
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
| | | |
Collapse
|
28
|
Vigentini I, Praz A, Domeneghetti D, Zenato S, Picozzi C, Barmaz A, Foschino R. Characterization of malolactic bacteria isolated from Aosta Valley wines and evidence of psychrotrophy in some strains. J Appl Microbiol 2016; 120:934-45. [PMID: 26820246 DOI: 10.1111/jam.13080] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/14/2015] [Revised: 11/23/2015] [Accepted: 01/04/2016] [Indexed: 11/27/2022]
Affiliation(s)
- I. Vigentini
- Department of Food, Environmental and Nutrition Sciences; Università degli studi di Milano; Milan Italy
| | - A. Praz
- Department of Food, Environmental and Nutrition Sciences; Università degli studi di Milano; Milan Italy
| | | | - S. Zenato
- Institut Agricole Régional of Aosta; Aosta Italy
| | - C. Picozzi
- Department of Food, Environmental and Nutrition Sciences; Università degli studi di Milano; Milan Italy
| | - A. Barmaz
- Institut Agricole Régional of Aosta; Aosta Italy
| | - R. Foschino
- Department of Food, Environmental and Nutrition Sciences; Università degli studi di Milano; Milan Italy
| |
Collapse
|
29
|
Grangeteau C, Gerhards D, von Wallbrunn C, Alexandre H, Rousseaux S, Guilloux-Benatier M. Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar. Front Microbiol 2016; 7:268. [PMID: 27014199 PMCID: PMC4779898 DOI: 10.3389/fmicb.2016.00268] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/30/2016] [Accepted: 02/19/2016] [Indexed: 11/30/2022] Open
Abstract
Different genera and/or species of yeasts present on grape berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts or if it is merely a transient habitat for populations brought in by grape berries during the winemaking period. This study focused on three species of non-Saccharomyces yeasts commonly encountered during vinification: Starmerella bacillaris (synonymy with Candida zemplinina), Hanseniaspora guilliermondii and Hanseniaspora uvarum. More than 1200 isolates were identified at the strain level by FT-IR spectroscopy (207 different FTIR strain pattern). Only a small proportion of non-Saccharomyces yeasts present in musts came directly from grape berries for the three species studied. Some strains were found in the must in two consecutive years and some of them were also found in the cellar environment before the arrival of the harvest of second vintage. This study demonstrates for the first time the persistence of non-Saccharomyces yeast strains from year to year in the cellar. Sulfur dioxide can affect yeast populations in the must and therefore their persistence in the cellar environment.
Collapse
Affiliation(s)
- Cédric Grangeteau
- UMR Procédés Alimentaires et Microbiologiques, Equipe Vin, Aliment, Microbiologie, Stress, AgroSup Dijon - Université de Bourgogne Dijon, France
| | - Daniel Gerhards
- Zentrum für Analytische Chemie und Mikrobiologie, Institut für Mikrobiologie und Biochemie, Hochschule Geisenheim University Geisenheim, Germany
| | - Christian von Wallbrunn
- Zentrum für Analytische Chemie und Mikrobiologie, Institut für Mikrobiologie und Biochemie, Hochschule Geisenheim University Geisenheim, Germany
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Equipe Vin, Aliment, Microbiologie, Stress, AgroSup Dijon - Université de Bourgogne Dijon, France
| | - Sandrine Rousseaux
- UMR Procédés Alimentaires et Microbiologiques, Equipe Vin, Aliment, Microbiologie, Stress, AgroSup Dijon - Université de Bourgogne Dijon, France
| | - Michèle Guilloux-Benatier
- UMR Procédés Alimentaires et Microbiologiques, Equipe Vin, Aliment, Microbiologie, Stress, AgroSup Dijon - Université de Bourgogne Dijon, France
| |
Collapse
|
30
|
Piao H, Hawley E, Kopf S, DeScenzo R, Sealock S, Henick-Kling T, Hess M. Insights into the bacterial community and its temporal succession during the fermentation of wine grapes. Front Microbiol 2015; 6:809. [PMID: 26347718 PMCID: PMC4539513 DOI: 10.3389/fmicb.2015.00809] [Citation(s) in RCA: 50] [Impact Index Per Article: 5.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/03/2015] [Accepted: 07/22/2015] [Indexed: 12/12/2022] Open
Abstract
Grapes harbor complex microbial communities. It is well known that yeasts, typically Saccharomyces cerevisiae, and bacteria, commonly the lactic acid fermenting Oenococcus oeni, work sequentially during primary and secondary wine fermentation. In addition to these main players, several microbes, often with undesirable effects on wine quality, have been found in grapes and during wine fermentation. However, still little is known about the dynamics of the microbial community during the fermentation process. In previous studies culture dependent methods were applied to detect and identify microbial organisms associated with grapes and grape products, which resulted in a picture that neglected the non-culturable fraction of the microbes. To obtain a more complete picture of how microbial communities change during grape fermentation and how different fermentation techniques might affect the microbial community composition, we employed next-generation sequencing (NGS)—a culture-independent method. A better understanding of the microbial dynamics and their effect on the final product is of great importance to help winemakers produce wine styles of consistent and high quality. In this study, we focused on the bacterial community dynamics during wine vinification by amplifying and sequencing the hypervariable V1–V3 region of the 16S rRNA gene—a phylogenetic marker gene that is ubiquitous within prokaryotes. Bacterial communities and their temporal succession was observed for communities associated with organically and conventionally produced wines. In addition, we analyzed the chemical characteristics of the grape musts during the organic and conventional fermentation process. These analyses revealed distinct bacterial population with specific temporal changes as well as different chemical profiles for the organically and conventionally produced wines. In summary these results suggest a possible correlation between the temporal succession of the bacterial population and the chemical wine profiles.
Collapse
Affiliation(s)
- Hailan Piao
- Department of Viticulture and Enology, Washington State University Richland, WA, USA
| | | | - Scott Kopf
- Pacific Rim Winemakers West Richland, WA, USA
| | | | | | - Thomas Henick-Kling
- Department of Viticulture and Enology, Washington State University Richland, WA, USA
| | - Matthias Hess
- Functional Systems Microbiology Laboratory, University of California, Davis Davis, CA, USA ; Department of Energy Joint Genome Institute Walnut Creek, CA, USA
| |
Collapse
|
31
|
Grangeteau C, Gerhards D, Rousseaux S, von Wallbrunn C, Alexandre H, Guilloux-Benatier M. Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation? Food Microbiol 2015; 50:70-7. [PMID: 25998817 DOI: 10.1016/j.fm.2015.03.009] [Citation(s) in RCA: 30] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/12/2014] [Revised: 03/09/2015] [Accepted: 03/16/2015] [Indexed: 11/17/2022]
Abstract
Isolated yeast populations of Chardonnay grape must during spontaneous fermentation were compared to those isolated on grape berries and in a winery environment before the arrival of the harvest (air, floor, winery equipment) and in the air through time. Two genera of yeast, Hanseniaspora and Saccharomyces, were isolated in grape must and in the winery environment before the arrival of the harvest but not on grape berries. The genus Hanseniaspora represented 27% of isolates in the must and 35% of isolates in the winery environment. The isolates of these two species were discriminated at the strain level by Fourier transform infrared spectroscopy. The diversity of these strains observed in the winery environment (26 strains) and in must (12 strains) was considerable. 58% of the yeasts of the genus Hanseniaspora isolated in the must corresponded to strains present in the winery before the arrival of the harvest. Although the proportion and number of strains of the genus Hanseniaspora decreased during fermentation, some strains, all from the winery environment, subsisted up to 5% ethanol content. This is the first time that the implantation in grape must of populations present in the winery environment has been demonstrated for a non-Saccharomyces genus.
Collapse
Affiliation(s)
- Cédric Grangeteau
- UMR Procédés Alimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSup Dijon - Université de Bourgogne, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France
| | - Daniel Gerhards
- Institut für Mikrobiologie und Biochemie Zentrum Analytische Chemie und Mikrobiologie - Hochschule Geisenheim University, Geisenheim, Germany
| | - Sandrine Rousseaux
- UMR Procédés Alimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSup Dijon - Université de Bourgogne, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France.
| | - Christian von Wallbrunn
- Institut für Mikrobiologie und Biochemie Zentrum Analytische Chemie und Mikrobiologie - Hochschule Geisenheim University, Geisenheim, Germany
| | - Hervé Alexandre
- UMR Procédés Alimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSup Dijon - Université de Bourgogne, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France
| | - Michèle Guilloux-Benatier
- UMR Procédés Alimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSup Dijon - Université de Bourgogne, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France
| |
Collapse
|
32
|
Yetiman AE, Kesmen Z. Identification of acetic acid bacteria in traditionally produced vinegar and mother of vinegar by using different molecular techniques. Int J Food Microbiol 2015; 204:9-16. [PMID: 25828705 DOI: 10.1016/j.ijfoodmicro.2015.03.013] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/15/2014] [Revised: 02/24/2015] [Accepted: 03/12/2015] [Indexed: 11/16/2022]
Abstract
Culture-dependent and culture-independent methods were combined for the investigation of acetic acid bacteria (AAB) populations in traditionally produced vinegars and mother of vinegar samples obtained from apple and grape. The culture-independent denaturing gradient gel electrophoresis (DGGE) analysis, which targeted the V7-V8 regions of the 16S rRNA gene, showed that Komagataeibacter hansenii and Komagataeibacter europaeus/Komagataeibacter xylinus were the most dominant species in almost all of the samples analyzed directly. The culture-independent GTG5-rep PCR fingerprinting was used in the preliminary characterization of AAB isolates and species-level identification was carried out by sequencing of the 16S rRNA gene, 16S-23S rDNA internally transcribed to the spacer (ITS) region and tuf gene. Acetobacter okinawensis was frequently isolated from samples obtained from apple while K. europaeus was identified as the dominant species, followed by Acetobacter indonesiensis in the samples originating from grape. In addition to common molecular techniques, real-time PCR intercalating dye assays, including DNA melting temperature (Tm) and high resolution melting analysis (HRM), were applied to acetic acid bacterial isolates for the first time. The target sequence of ITS region generated species-specific HRM profiles and Tm values allowed discrimination at species level.
Collapse
Affiliation(s)
- Ahmet E Yetiman
- Erciyes University, Faculty of Engineering, Food Engineering Department, Kayseri, Turkey
| | - Zülal Kesmen
- Erciyes University, Faculty of Engineering, Food Engineering Department, Kayseri, Turkey.
| |
Collapse
|