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Teles GH, Xavier MR, Da Silva JM, De Souza RB, de Barros Pita W, de Morais MA. The Metabolism of Respiring Carbon Sources by Dekkera bruxellensis and Its Relation with the Production of Acetate. Appl Biochem Biotechnol 2023; 195:6369-6391. [PMID: 36867386 DOI: 10.1007/s12010-023-04398-w] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 02/17/2023] [Indexed: 03/04/2023]
Abstract
Dekkera bruxellensis has been studied for several aspects of its metabolism over the past years, which has expanded our comprehension on its importance to industrial fermentation processes and uncovered its industrial relevance. Acetate is a metabolite often found in D. bruxellensis aerobic cultivations, whereas its production is linked to decreased ethanol yields. In a previous work, we aimed to understand how acetate metabolism affected the fermentation capacity of D. bruxellensis. In the present work, we evaluated the role of acetate metabolism in respiring cells using ammonium or nitrate as nitrogen sources. Our results showed that galactose is a strictly respiratory sugar and that a relevant part of its carbon is lost, while the remaining is metabolised through the Pdh bypass pathway before being assimilated into biomass. When this pathway was blocked, yeast growth was reduced while more carbon was assimilated to the biomass. In nitrate, more acetate was produced as expected, which increased carbon assimilation, although less galactose was uptaken from the medium. This scenario was not affected by the Pdh bypass inhibition. The confirmation that acetate production was crucial for carbon assimilation was brought by cultivations in pyruvate. All physiological data were connected to the expression patterns of PFK1, PDC1, ADH1, ALD3, ALD5 and ATP1 genes. Other respiring carbon sources could only be properly used by the cells when some external acetate was supplied. Therefore, the results reported herein helped in providing valuable contributions to the understanding of the oxidative metabolism in this potential industrial yeast.
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Affiliation(s)
- Gilberto Henrique Teles
- Laboratory of Microbial Genetics, Department of Genetics, Federal University of Pernambuco, Av. Moraes Rego, 1235. Cidade Universitária, Recife, PE, 50.670-901, Brazil
| | - Mariana Rodrigues Xavier
- Laboratory of Microbial Genetics, Department of Genetics, Federal University of Pernambuco, Av. Moraes Rego, 1235. Cidade Universitária, Recife, PE, 50.670-901, Brazil
| | | | - Rafael Barros De Souza
- Laboratory of Microbial Metabolism, Institute of Biological Sciences, University of Pernambuco, Recife, Brazil
| | | | - Marcos Antonio de Morais
- Laboratory of Microbial Genetics, Department of Genetics, Federal University of Pernambuco, Av. Moraes Rego, 1235. Cidade Universitária, Recife, PE, 50.670-901, Brazil.
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2
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Selegato DM, Castro-Gamboa I. Enhancing chemical and biological diversity by co-cultivation. Front Microbiol 2023; 14:1117559. [PMID: 36819067 PMCID: PMC9928954 DOI: 10.3389/fmicb.2023.1117559] [Citation(s) in RCA: 3] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2022] [Accepted: 01/06/2023] [Indexed: 02/04/2023] Open
Abstract
In natural product research, microbial metabolites have tremendous potential to provide new therapeutic agents since extremely diverse chemical structures can be found in the nearly infinite microbial population. Conventionally, these specialized metabolites are screened by single-strain cultures. However, owing to the lack of biotic and abiotic interactions in monocultures, the growth conditions are significantly different from those encountered in a natural environment and result in less diversity and the frequent re-isolation of known compounds. In the last decade, several methods have been developed to eventually understand the physiological conditions under which cryptic microbial genes are activated in an attempt to stimulate their biosynthesis and elicit the production of hitherto unexpressed chemical diversity. Among those, co-cultivation is one of the most efficient ways to induce silenced pathways, mimicking the competitive microbial environment for the production and holistic regulation of metabolites, and has become a golden methodology for metabolome expansion. It does not require previous knowledge of the signaling mechanism and genome nor any special equipment for cultivation and data interpretation. Several reviews have shown the potential of co-cultivation to produce new biologically active leads. However, only a few studies have detailed experimental, analytical, and microbiological strategies for efficiently inducing bioactive molecules by co-culture. Therefore, we reviewed studies applying co-culture to induce secondary metabolite pathways to provide insights into experimental variables compatible with high-throughput analytical procedures. Mixed-fermentation publications from 1978 to 2022 were assessed regarding types of co-culture set-ups, metabolic induction, and interaction effects.
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Cureau N, Threlfall R, Marasini D, Lavefve L, Carbonero F. Year, Location, and Variety Impact on Grape-Associated Mycobiota of Arkansas-Grown Wine Grapes for Wine Production. MICROBIAL ECOLOGY 2021; 82:845-858. [PMID: 33665722 DOI: 10.1007/s00248-021-01705-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 09/28/2020] [Accepted: 01/26/2021] [Indexed: 06/12/2023]
Abstract
Wine grape berries (Vitis spp.) harbor a wide variety of yeasts and filamentous fungi that impact grapevine health and the winemaking process. Identification of these fungi could be important for controlling and improving wine production. The use of high-throughput sequencing (HTS) strategies has enabled identification and quantification of bacterial and fungal species in vineyards. The aims of this study were to identify mycobiota from Cabernet Sauvignon and Zinfandel (V. vinifera), Carlos and Noble muscadines (V. rotundifolia), Cynthiana (V. aestivalis), and Vignoles hybrid (cross of different Vitis spp.) grapes, and investigate the effect of grape variety, location, and year on grape fungal communities. Grape berries were collected in 2016 and 2017 from four vineyards located in Arkansas. The HTS of the Internal Transcribed Spacer 1 region was used to identify grape indigenous epiphytic and endophytic fungal communities. The predominant genera identified on the Arkansas wine grapes were Uwebraunia, Zymoseptoria, Papiliotrema, Meyerozyma, Filobasidium, and Curvibasidium. Overall, the data suggested that grape fungal community distribution and relative abundance were influenced by grape variety, year, and location, but each was influenced to a different extent. Not only were grape mycobiota influenced by year, variety, and location but also it appeared that communities from the previous year impacted microbial communities the following year. For example, an increase of the mycoparasite Ampelomyces quisqualis was noticed in 2017 on grapes that carried the causal agent of powdery mildew, Erysiphe necator, in 2016, thus, amplifying the importance of vineyard microbiota knowledge for disease management and winemaking.
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Affiliation(s)
- Natacha Cureau
- Food Science Department, University of Arkansas, Fayetteville, AR, USA
| | - Renee Threlfall
- Food Science Department, University of Arkansas, Fayetteville, AR, USA
| | - Daya Marasini
- Food Science Department, University of Arkansas, Fayetteville, AR, USA
| | - Laura Lavefve
- Food Science Department, University of Arkansas, Fayetteville, AR, USA
| | - Franck Carbonero
- Nutrition and Exercise Physiology, Elson S. Floyd College of Medicine, Washington State University, Spokane, WA, USA.
- School of Food Science, Washington State University, Pullman, WA, USA.
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Dimopoulou M, Dols-Lafargue M. Exopolysaccharides Producing Lactic Acid Bacteria in Wine and Other Fermented Beverages: For Better or for Worse? Foods 2021; 10:2204. [PMID: 34574312 PMCID: PMC8466591 DOI: 10.3390/foods10092204] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/23/2021] [Revised: 09/12/2021] [Accepted: 09/15/2021] [Indexed: 11/21/2022] Open
Abstract
Lactic acid bacteria (LAB) from fermented beverages such as wine, cider and beer produce a wide range of exopolysaccharides (EPS) through multiple biosynthetic pathways. These extracellular polysaccharides constitute key elements for bacterial species adaptation to such anthropic processes. In the food industry, LAB polysaccharides have been widely studied for their rheological, functional and nutritional properties; however, these have been poorly studied in wine, beer and cider until recently. In this review, we have gathered the information available on these specific polysaccharide structure and, biosynthetic pathways, as well as the physiology of their production. The genes associated with EPS synthesis are also presented and compared. Finally, the possible role of EPS for bacterial survival and spread, as well as the risks or possible benefits for the winemaker and the wine lover, are discussed.
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Affiliation(s)
- Maria Dimopoulou
- Department of Wine, Vine and Beverage Sciences, School of Food Science, University of West Attica, Ag. Spyridonos str, Egaleo, 12243 Athens, Greece;
| | - Marguerite Dols-Lafargue
- Unité de Recherche Œnologie EA 4577, University of Bordeaux, ISVV, USC 1366 INRA, Bordeaux INP, F-33140 Villenave d’Ornon, France
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5
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Cibrario A, Avramova M, Dimopoulou M, Magani M, Miot-Sertier C, Mas A, Portillo MC, Ballestra P, Albertin W, Masneuf-Pomarede I, Dols-Lafargue M. Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars. PLoS One 2019; 14:e0222749. [PMID: 31851678 PMCID: PMC6919574 DOI: 10.1371/journal.pone.0222749] [Citation(s) in RCA: 10] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [MESH Headings] [Grants] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/06/2019] [Accepted: 11/13/2019] [Indexed: 01/05/2023] Open
Abstract
Brettanomyces bruxellensis is the main wine spoiler yeast all over the world, yet the structure of the populations associated with winemaking remains elusive. In this work, we considered 1411 wine isolates from 21 countries that were genotyped using twelve microsatellite markers. We confirmed that B. bruxellensis isolates from wine environments show high genetic diversity, with 58 and 42% of putative triploid and diploid individuals respectively distributed in 5 main genetic groups. The distribution in the genetic groups varied greatly depending on the country and/or the wine-producing region. However, the two possible triploid wine groups showing sulfite resistance/tolerance were identified in almost all regions/countries. Genetically identical isolates were also identified. The analysis of these clone groups revealed that a given genotype could be isolated repeatedly in the same winery over decades, demonstrating unsuspected persistence ability. Besides cellar residency, a great geographic dispersal was also evidenced, with some genotypes isolated in wines from different continents. Finally, the study of old isolates and/or isolates from old vintages revealed that only the diploid groups were identified prior 1990 vintages. The putative triploid groups were identified in subsequent vintages, and their proportion has increased steadily these last decades, suggesting adaptation to winemaking practices such as sulfite use. A possible evolutionary scenario explaining these results is discussed.
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Affiliation(s)
- Alice Cibrario
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
| | - Marta Avramova
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
| | - Maria Dimopoulou
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
- Department of Food Science and Technology, Faculty of Agriculture, Forestry and Natural Environments, Aristotle University of Thessaloniki, Thessaloniki, Greece
| | - Maura Magani
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
| | - Cécile Miot-Sertier
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
| | - Albert Mas
- Biotecnología Enológica. Dept. Bioquímica i Biotecnologia, Facultat d‘Enologia. Universitat Rovira i Virgili. C/ Marcel·lí Domingo, Tarragona, Spain
| | - Maria C. Portillo
- Biotecnología Enológica. Dept. Bioquímica i Biotecnologia, Facultat d‘Enologia. Universitat Rovira i Virgili. C/ Marcel·lí Domingo, Tarragona, Spain
| | - Patricia Ballestra
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
| | - Warren Albertin
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
- ENSCBP, Bordeaux INP, Pessac, France
| | - Isabelle Masneuf-Pomarede
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
- Bordeaux Sciences Agro, Gradignan, France
| | - Marguerite Dols-Lafargue
- Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France
- ENSCBP, Bordeaux INP, Pessac, France
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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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Dimopoulou M, Renault M, Dols-Lafargue M, Albertin W, Herry JM, Bellon-Fontaine MN, Masneuf-Pomarede I. Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis. ANN MICROBIOL 2019. [DOI: 10.1007/s13213-019-01503-5] [Citation(s) in RCA: 9] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/12/2022] Open
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8
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Sahoo K, Sahoo RK, Gaur M, Subudhi E. Cellulolytic thermophilic microorganisms in white biotechnology: a review. Folia Microbiol (Praha) 2019; 65:25-43. [DOI: 10.1007/s12223-019-00710-6] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/29/2018] [Accepted: 04/15/2019] [Indexed: 10/26/2022]
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9
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Lloha I, Peçuli A, Basha E, Zejnelhoxha S, Mamoci E, Milanović V, Sabbatini R, Osimani A, Garofalo C, Clementi F, Agarbati A, Ciani M, Aquilanti L. Brettanomyces Spoilage in Albanian Wines Assessed by Culture-Dependent and Culture-Independent Methods. J Food Sci 2019; 84:564-571. [PMID: 30693955 DOI: 10.1111/1750-3841.14438] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/10/2018] [Revised: 11/16/2018] [Accepted: 12/18/2018] [Indexed: 11/28/2022]
Abstract
In the Albanian winemaking industry, there is little awareness of the potential detrimental effect of Brettanomyces in wines. The aim of this study was to detect and quantify Brettanomyces cells in 22 Albanian bottled wines, representing all the viticultural areas of Albania. A combined approach, including culture-dependent (viable plate counting) and culture-independent (qPCR) methods, was applied. Spoilage indicators (ethylphenols and total and volatile acidity), as well as the primary factors known to influence the growth of Brettanomyces in wine (pH, SO2 , and ethanol concentration), were also investigated. Brettanomyces was detected in only five (one Merlot, four Sheshi i Zi) out of 22 samples analyzed using viable counting, with loads ranging from 1.30 ± 0.03 log CFU/mL to 3.99 ± 0.00 log CFU/mL, whereas it was never detected in the Kallmet samples. When qPCR was applied, Brettanomyces cells were detected and quantified in all of the samples with a generally low load ranging from 0.47 ± 0.13 to 3.99 ± 0.01 log cells/mL. As a general trend, the loads of spoilage by this yeast were low (≤1.92 log cells/mL), with the exception of five samples that were also positive by plate counting. A positive correlation between the growth of this spoilage yeast on Dekkera/Brettanomyces differential media and its detection at high levels by qPCR was observed. A significant positive correlation between Brettanomyces and the concentration of ethylphenols and volatile acidity was also found. In summary, the results of this study demonstrated the low incidence of Brettanomyces spoilage yeasts in Albanian red wines. PRACTICAL APPLICATION: The awareness of Brettanomyces spoilage in the Albanian winemaking industry is very low. This study represents the first contribution to understand the extent of this spoilage yeast in Albanian autochthonous cultivars, which tend to have high economic value, to ensure product quality and safety. qPCR is confirmed to be a very sensitive method to rapidly detect Brettanomyces spoilage in wine samples.
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Affiliation(s)
- Ilir Lloha
- Faculty of Biotechnology and Food, Agricultural Univ. of Tirana/Rruga "PajsiVodica", Tiranë, 1029, Albania
| | - Anisa Peçuli
- Faculty of Biotechnology and Food, Agricultural Univ. of Tirana/Rruga "PajsiVodica", Tiranë, 1029, Albania
| | - Elton Basha
- Faculty of Biotechnology and Food, Agricultural Univ. of Tirana/Rruga "PajsiVodica", Tiranë, 1029, Albania
| | - Sanije Zejnelhoxha
- Faculty of Biotechnology and Food, Agricultural Univ. of Tirana/Rruga "PajsiVodica", Tiranë, 1029, Albania
| | - Erjon Mamoci
- Faculty of Biotechnology and Food, Agricultural Univ. of Tirana/Rruga "PajsiVodica", Tiranë, 1029, Albania
| | - Vesna Milanović
- Dipt. di Scienze Agrarie, Alimentari ed Ambientali, Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Riccardo Sabbatini
- Dipt. di Scienze Agrarie, Alimentari ed Ambientali, Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Andrea Osimani
- Faculty of Biotechnology and Food, Agricultural Univ. of Tirana/Rruga "PajsiVodica", Tiranë, 1029, Albania
| | - Cristiana Garofalo
- Dipt. di Scienze Agrarie, Alimentari ed Ambientali, Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Francesca Clementi
- Dipt. di Scienze Agrarie, Alimentari ed Ambientali, Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
| | - Alice Agarbati
- Dipt. di Scienze della Vita e dell'Ambiente, Univ. Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy
| | - Maurizio Ciani
- Dipt. di Scienze della Vita e dell'Ambiente, Univ. Politecnica delle Marche, Via Brecce Bianche, 60131, Ancona, Italy
| | - Lucia Aquilanti
- Dipt. di Scienze Agrarie, Alimentari ed Ambientali, Univ. Politecnica delle Marche, via Brecce Bianche, 60131, Ancona, Italy
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10
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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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Tubia I, Prasad K, Pérez-Lorenzo E, Abadín C, Zumárraga M, Oyanguren I, Barbero F, Paredes J, Arana S. Beverage spoilage yeast detection methods and control technologies: A review of Brettanomyces. Int J Food Microbiol 2018; 283:65-76. [DOI: 10.1016/j.ijfoodmicro.2018.06.020] [Citation(s) in RCA: 16] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/22/2018] [Revised: 06/21/2018] [Accepted: 06/25/2018] [Indexed: 12/28/2022]
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12
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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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13
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Control of Brettanomyces bruxellensis on wine grapes by post-harvest treatments with electrolyzed water, ozonated water and gaseous ozone. INNOV FOOD SCI EMERG 2018. [DOI: 10.1016/j.ifset.2018.03.017] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/28/2022]
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14
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Cheng J, Guo X, Cai P, Cheng X, Piškur J, Ma Y, Jiang H, Gu Z. Parallel Evolution of Chromatin Structure Underlying Metabolic Adaptation. Mol Biol Evol 2018; 34:2870-2878. [PMID: 28961859 DOI: 10.1093/molbev/msx220] [Citation(s) in RCA: 5] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/14/2022] Open
Abstract
Parallel evolution occurs when a similar trait emerges in independent evolutionary lineages. Although changes in protein coding and gene transcription have been investigated as underlying mechanisms for parallel evolution, parallel changes in chromatin structure have never been reported. Here, Saccharomyces cerevisiae and a distantly related yeast species, Dekkera bruxellensis, are investigated because both species have independently evolved the capacity of aerobic fermentation. By profiling and comparing genome sequences, transcriptomic landscapes, and chromatin structures, we revealed that parallel changes in nucleosome occupancy in the promoter regions of mitochondria-localized genes led to concerted suppression of mitochondrial functions by glucose, which can explain the metabolic convergence in these two independent yeast species. Further investigation indicated that similar mutational processes in the promoter regions of these genes in the two independent evolutionary lineages underlay the parallel changes in chromatin structure. Our results indicate that, despite several hundred million years of separation, parallel changes in chromatin structure, can be an important adaptation mechanism for different organisms. Due to the important role of chromatin structure changes in regulating gene expression and organism phenotypes, the novel mechanism revealed in this study could be a general phenomenon contributing to parallel adaptation in nature.
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Affiliation(s)
- Jian Cheng
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Xiaoxian Guo
- Division of Nutritional Sciences, Cornell University, Ithaca, NY
| | - Pengli Cai
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Xiaozhi Cheng
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Jure Piškur
- Department of Biology, Lund University, Lund, Sweden
| | - Yanhe Ma
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Huifeng Jiang
- Key Laboratory of Systems Microbial Biotechnology, Tianjin Institute of Industrial Biotechnology, Chinese Academy of Sciences, Tianjin, China
| | - Zhenglong Gu
- Division of Nutritional Sciences, Cornell University, Ithaca, NY
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15
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Bokulich NA, Bamforth CW, Mills DA. A Review of Molecular Methods for Microbial Community Profiling of Beer and Wine. JOURNAL OF THE AMERICAN SOCIETY OF BREWING CHEMISTS 2018. [DOI: 10.1094/asbcj-2012-0709-01] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/03/2022]
Affiliation(s)
- Nicholas A. Bokulich
- Department of Viticulture and Enology and Department of Food Science and Technology
| | | | - David A. Mills
- Department of Viticulture and Enology and Department of Food Science and Technology, University of California, Davis 95616
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16
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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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17
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Agnolucci M, Tirelli A, Cocolin L, Toffanin A. Brettanomyces bruxellensis yeasts: impact on wine and winemaking. World J Microbiol Biotechnol 2017; 33:180. [PMID: 28936776 DOI: 10.1007/s11274-017-2345-z] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.6] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/05/2017] [Accepted: 09/16/2017] [Indexed: 01/26/2023]
Abstract
Yeasts belonging to the Brettanomyces/Dekkera genus are non-conventional yeasts, which affect winemaking by causing wine spoilage all over the world. This mini-review focuses on recent results concerning the presence of Brettanomyces bruxellensis throughout the wine processing chain. Here, culture-dependent and independent methods to detect this yeast on grapes and at the very early stage of wine production are encompassed. Chemical, physical and biological tools, devised for the prevention and control of such a detrimental species during winemaking are also presented. Finally, the mini-review identifies future research areas relevant to the improvement of wine safety and sensory profiles.
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Affiliation(s)
- Monica Agnolucci
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto, 80, 56124, Pisa, Italy.
| | - Antonio Tirelli
- Department of Food, Environmental and Nutritional Sciences (DeFENS), University of Milano, Via Celoria 2, Milano, Italy
| | - Luca Cocolin
- Department of Agricultural, Forest and Food Sciences (DISAFA), University of Torino, Largo P. Braccini 2, Grugliasco, Italy
| | - Annita Toffanin
- Department of Agriculture, Food and Environment (DAFE), University of Pisa, Via del Borghetto, 80, 56124, Pisa, Italy
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Varela C, Barker A, Tran T, Borneman A, Curtin C. Sensory profile and volatile aroma composition of reduced alcohol Merlot wines fermented with Metschnikowia pulcherrima and Saccharomyces uvarum. Int J Food Microbiol 2017; 252:1-9. [PMID: 28436828 DOI: 10.1016/j.ijfoodmicro.2017.04.002] [Citation(s) in RCA: 68] [Impact Index Per Article: 9.7] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2017] [Revised: 04/11/2017] [Accepted: 04/11/2017] [Indexed: 12/23/2022]
Abstract
Strategies for production of wines containing lower alcohol concentrations are in strong demand, for reasons of quality, health, and taxation. Development and application of wine yeasts that are less efficient at transforming grape sugars into ethanol has the potential to allow winemakers the freedom to make lower alcohol wines from grapes harvested at optimal ripeness, without the need for post-fermentation processes aimed at removing ethanol. We have recently shown that two non-conventional wine yeast species Metschnikowia pulcherrima and Saccharomyces uvarum were both able to produce wine with reduced alcohol concentration. Both species produced laboratory-scale wines with markedly different volatile aroma compound composition relative to Saccharomyces cerevisiae. This work describes the volatile composition and sensory profiles of reduced-alcohol pilot-scale Merlot wines produced with M. pulcherrima and S. uvarum. Wines fermented with M. pulcherrima contained 1.0% v/v less ethanol than S. cerevisiae fermented wines, while those fermented with S. uvarum showed a 1.7% v/v reduction in ethanol. Compared to S. cerevisiae ferments, wines produced with M. pulcherrima showed higher concentrations of ethyl acetate, total esters, total higher alcohols and total sulfur compounds, while wines fermented with S. uvarum were characterised by the highest total concentration of higher alcohols. Sensorially, M. pulcherrima wines received relatively high scores for sensory descriptors such as red fruit and fruit flavour and overall exhibited a sensory profile similar to that of wine made with S. cerevisiae, whereas the main sensory descriptors associated with wines fermented with S. uvarum were barnyard and meat. This work demonstrates the successful application of M. pulcherrima AWRI3050 for the production of pilot-scale red wines with reduced alcohol concentration and highlights the need for rigorous evaluation of non-conventional yeasts with regard to their sensory impacts.
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Affiliation(s)
- C Varela
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia.
| | - A Barker
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - T Tran
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - A Borneman
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
| | - C Curtin
- The Australian Wine Research Institute, PO Box 197, Glen Osmond, Adelaide, South Australia 5064, Australia
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Mukherjee V, Radecka D, Aerts G, Verstrepen KJ, Lievens B, Thevelein JM. Phenotypic landscape of non-conventional yeast species for different stress tolerance traits desirable in bioethanol fermentation. BIOTECHNOLOGY FOR BIOFUELS 2017; 10:216. [PMID: 28924451 PMCID: PMC5597992 DOI: 10.1186/s13068-017-0899-5] [Citation(s) in RCA: 48] [Impact Index Per Article: 6.9] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/29/2017] [Accepted: 09/04/2017] [Indexed: 05/12/2023]
Abstract
BACKGROUND Non-conventional yeasts present a huge, yet barely exploited, resource of yeast biodiversity for industrial applications. This presents a great opportunity to explore alternative ethanol-fermenting yeasts that are more adapted to some of the stress factors present in the harsh environmental conditions in second-generation (2G) bioethanol fermentation. Extremely tolerant yeast species are interesting candidates to investigate the underlying tolerance mechanisms and to identify genes that when transferred to existing industrial strains could help to design more stress-tolerant cell factories. For this purpose, we performed a high-throughput phenotypic evaluation of a large collection of non-conventional yeast species to identify the tolerance limits of the different yeast species for desirable stress tolerance traits in 2G bioethanol production. Next, 12 multi-tolerant strains were selected and used in fermentations under different stressful conditions. Five strains out of which, showing desirable fermentation characteristics, were then evaluated in small-scale, semi-anaerobic fermentations with lignocellulose hydrolysates. RESULTS Our results revealed the phenotypic landscape of many non-conventional yeast species which have not been previously characterized for tolerance to stress conditions relevant for bioethanol production. This has identified for each stress condition evaluated several extremely tolerant non-Saccharomyces yeasts. It also revealed multi-tolerance in several yeast species, which makes those species good candidates to investigate the molecular basis of a robust general stress tolerance. The results showed that some non-conventional yeast species have similar or even better fermentation efficiency compared to S. cerevisiae in the presence of certain stressful conditions. CONCLUSION Prior to this study, our knowledge on extreme stress-tolerant phenotypes in non-conventional yeasts was limited to only few species. Our work has now revealed in a systematic way the potential of non-Saccharomyces species to emerge either as alternative host species or as a source of valuable genetic information for construction of more robust industrial S. serevisiae bioethanol production yeasts. Striking examples include yeast species like Pichia kudriavzevii and Wickerhamomyces anomalus that show very high tolerance to diverse stress factors. This large-scale phenotypic analysis has yielded a detailed database useful as a resource for future studies to understand and benefit from the molecular mechanisms underlying the extreme phenotypes of non-conventional yeast species.
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Affiliation(s)
- Vaskar Mukherjee
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, VIB Center of Microbiology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Louvain, Belgium
- Laboratory for Enzyme, Fermentation and Brewing Technology (EFBT), Department of Microbial and Molecular Systems, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems, KU Leuven, Campus De Nayer, Fortsesteenweg 30A, B-2860, Sint-Katelijne Waver, Belgium
- Present Address: Lundberg Laboratory, Department of Marine Sciences, University of Gothenburg, Medicinaregatan 9C, 41390 Göteborg, Sweden
| | - Dorota Radecka
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, VIB Center of Microbiology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Louvain, Belgium
| | - Guido Aerts
- Laboratory for Enzyme, Fermentation and Brewing Technology (EFBT), Department of Microbial and Molecular Systems, KU Leuven, Technology Campus Ghent, Gebroeders De Smetstraat 1, B-9000 Ghent, Belgium
| | - Kevin J. Verstrepen
- Laboratory for Systems Biology, VIB Center for Microbiology, KU Leuven, Gaston Geenslaan 1, B-3001 Louvain, Belgium
| | - Bart Lievens
- Laboratory for Process Microbial Ecology and Bioinspirational Management (PME&BIM), Department of Microbial and Molecular Systems, KU Leuven, Campus De Nayer, Fortsesteenweg 30A, B-2860, Sint-Katelijne Waver, Belgium
| | - Johan M. Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, VIB Center of Microbiology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Louvain, Belgium
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A new method for the detection of early contamination of red wine by Brettanomyces bruxellensis using Pseudomonas putida 4-ethylphenol methylene hydroxylase (4-EPMH). Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2822-x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022]
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Sun X, Luo X, Ma T, You Y, Huang W, Zhan J. Detection Method Optimization, Dynamic Changes during Alcoholic Fermentation and Content Analysis of “Brett Character” Compounds 4-Ethylphenol (4-EP) and 4-Ethylguaiacol (4-EG) in Chinese Red Wines. FOOD ANAL METHOD 2016. [DOI: 10.1007/s12161-016-0719-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/03/2023]
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Comparison of Brettanomyces yeast presence in young red wines in two consecutive vintages. Eur Food Res Technol 2016. [DOI: 10.1007/s00217-016-2796-8] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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Smith BD, Divol B. Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages. Food Microbiol 2016; 59:161-75. [PMID: 27375257 DOI: 10.1016/j.fm.2016.06.008] [Citation(s) in RCA: 44] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2016] [Revised: 06/07/2016] [Accepted: 06/08/2016] [Indexed: 10/21/2022]
Abstract
Brettanomyces bruxellensis is a common red wine spoilage yeast. Yet, in addition to wine, it has been isolated from other ecological niches that are just as nutritionally deficient as wine. B. bruxellensis can therefore be regarded as a survivor, well adapted to colonise harsh environments not often inhabited by other yeasts. This review is focused on the nutritional requirements of B. bruxellensis and the relevance thereof for its adaptation to the different matrices within which it occurs. Furthermore, the environmental conditions necessary (e.g. aerobic or anaerobic conditions) for the assimilation of the carbon or nitrogenous sources are discussed in this review. From literature, several confusing inconsistencies, regarding nutritional sources necessary for B. bruxellensis survival, in these specialist ecological niches are evidenced. The main focus of this review is wine but other products and niches that B. bruxellensis inhabits namely beer, cider, fruit juices and bioethanol production plants are also considered. This review highlights the lack of knowledge regarding B. bruxellensis when considering its nutritional requirements in comparison to Saccharomyces cerevisiae. However, there is a large enough body of evidence showing that the nutritional needs of B. bruxellensis are meagre, explaining its ability to colonise harsh environments.
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Affiliation(s)
- Brendan D Smith
- Institute of Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa
| | - Benoit Divol
- Institute of Wine Biotechnology, Department of Viticulture and Oenology, Stellenbosch University, Private Bag X1, Matieland, 7602, South Africa.
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Chandra M, Madeira I, Coutinho AR, Albergaria H, Malfeito-Ferreira M. Growth and volatile phenol production by Brettanomyces bruxellensis in different grapevine varieties during fermentation and in finished wine. Eur Food Res Technol 2015. [DOI: 10.1007/s00217-015-2559-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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Radecka D, Mukherjee V, Mateo RQ, Stojiljkovic M, Foulquié-Moreno MR, Thevelein JM. Looking beyond Saccharomyces: the potential of non-conventional yeast species for desirable traits in bioethanol fermentation. FEMS Yeast Res 2015; 15:fov053. [PMID: 26126524 DOI: 10.1093/femsyr/fov053] [Citation(s) in RCA: 103] [Impact Index Per Article: 11.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Accepted: 06/10/2015] [Indexed: 01/18/2023] Open
Abstract
Saccharomyces cerevisiae has been used for millennia in the production of food and beverages and is by far the most studied yeast species. Currently, it is also the most used microorganism in the production of first-generation bioethanol from sugar or starch crops. Second-generation bioethanol, on the other hand, is produced from lignocellulosic feedstocks that are pretreated and hydrolyzed to obtain monomeric sugars, mainly D-glucose, D-xylose and L-arabinose. Recently, S. cerevisiae recombinant strains capable of fermenting pentose sugars have been generated. However, the pretreatment of the biomass results in hydrolysates with high osmolarity and high concentrations of inhibitors. These compounds negatively influence the fermentation process. Therefore, robust strains with high stress tolerance are required. Up to now, more than 2000 yeast species have been described and some of these could provide a solution to these limitations because of their high tolerance to the most predominant stress conditions present in a second-generation bioethanol reactor. In this review, we will summarize what is known about the non-conventional yeast species showing unusual tolerance to these stresses, namely Zygosaccharomyces rouxii (osmotolerance), Kluyveromyces marxianus and Ogataea (Hansenula) polymorpha (thermotolerance), Dekkera bruxellensis (ethanol tolerance), Pichia kudriavzevii (furan derivatives tolerance) and Z. bailii (acetic acid tolerance).
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Affiliation(s)
- Dorota Radecka
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Department of Biology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Vaskar Mukherjee
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Department of Biology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium Laboratory for Process Microbial Ecology and Bioinspirational Management, Cluster for Bioengineering Technology (CBeT), Department of Microbial and Molecular Systems (M2S), KU Leuven, Campus De Nayer, B-2860 Sint-Katelijne-Waver, Flanders, Belgium
| | - Raquel Quintilla Mateo
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Department of Biology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Marija Stojiljkovic
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Department of Biology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - María R Foulquié-Moreno
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Department of Biology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
| | - Johan M Thevelein
- Laboratory of Molecular Cell Biology, Institute of Botany and Microbiology, Department of Biology, KU Leuven, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium Department of Molecular Microbiology, VIB, Kasteelpark Arenberg 31, B-3001 Leuven-Heverlee, Flanders, Belgium
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26
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Portugal C, Pinto L, Ribeiro M, Tenorio C, Igrejas G, Ruiz-Larrea F. Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii. Int J Food Microbiol 2015; 210:113-20. [PMID: 26119188 DOI: 10.1016/j.ijfoodmicro.2015.06.005] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2015] [Revised: 05/25/2015] [Accepted: 06/08/2015] [Indexed: 11/29/2022]
Abstract
Wine microbiota is complex and includes a wide diversity of yeast species. Few of them are able to survive under the restrictive conditions of dry red wines. In our study we detected and identified seven yeast species of the order Saccharomycetales that can be considered potential spoilers of wines due to physiological traits such as acidogenic metabolism and off-odor generation: Arthroascus schoenii, Candida ishiwadae, Meyerozyma guilliermondii, Pichia holstii, Pichia manshurica, Trigonopsis cantarellii, and Trigonopsis variabilis. Based on the prevalence of T. cantarellii isolates in the wine samples of our study, we further characterized this species, determined molecular and phenotypic features, and performed a proteomic analysis to identify differentially expressed proteins at mid-exponential growth phase in the presence of ethanol in the culture broth. This yeast species is shown to be able to grow in the presence of ethanol by expressing heat shock proteins (Hsp70, Hsp71) and a DNA damage-related protein (Rad24), and to be able to confer spoilage characteristics on wine.
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Affiliation(s)
- Cauré Portugal
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Av. Madre de Dios 51, 26006, Logroño, Spain; Lab. Technology and Quality of Alcoholic Beverages, University of São Paulo, College of Agriculture "Luiz de Queiroz", Av. Pádua Dias 11, 13418-900, Piracicaba, Brazil
| | - Luís Pinto
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Miguel Ribeiro
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Carmen Tenorio
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Av. Madre de Dios 51, 26006, Logroño, Spain
| | - Gilberto Igrejas
- Functional Genomics and Proteomics Unit, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal; Department of Genetics and Biotechnology, University of Trás-os-Montes and Alto Douro, 5000-801 Vila Real, Portugal
| | - Fernanda Ruiz-Larrea
- University of La Rioja, Instituto de Ciencias de la Vid y del Vino (Universidad de La Rioja, CSIC, Gobierno de La Rioja), Av. Madre de Dios 51, 26006, Logroño, Spain.
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27
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Analysis of grapes and the first stages of the vinification process in wine contamination with Brettanomyces bruxellensis. Eur Food Res Technol 2014. [DOI: 10.1007/s00217-014-2351-4] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/25/2022]
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Schifferdecker AJ, Dashko S, Ishchuk OP, Piškur J. The wine and beer yeast Dekkera bruxellensis. Yeast 2014; 31:323-32. [PMID: 24932634 PMCID: PMC4257070 DOI: 10.1002/yea.3023] [Citation(s) in RCA: 84] [Impact Index Per Article: 8.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2014] [Revised: 04/19/2014] [Accepted: 06/02/2014] [Indexed: 11/26/2022] Open
Abstract
Recently, the non-conventional yeast Dekkera bruxellensis has been gaining more and more attention in the food industry and academic research. This yeast species is a distant relative of Saccharomyces cerevisiae and is especially known for two important characteristics: on the one hand, it is considered to be one of the main spoilage organisms in the wine and bioethanol industry; on the other hand, it is 'indispensable' as a contributor to the flavour profile of Belgium lambic and gueuze beers. Additionally, it adds to the characteristic aromatic properties of some red wines. Recently this yeast has also become a model for the study of yeast evolution. In this review we focus on the recently developed molecular and genetic tools, such as complete genome sequencing and transformation, to study and manipulate this yeast. We also focus on the areas that are particularly well explored in this yeast, such as the synthesis of off-flavours, yeast detection methods, carbon metabolism and evolutionary history. © 2014 The Authors. Yeast published by John Wiley & Sons, Ltd.
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Estela-Escalante WD, Rychtera M, Melzoch K, Torres-Ibáñez F, Calixto-Cotos R, Bravo-Araníbar N, Memenza-Zegarra ME, Chávez-Guzmán YM. Efecto de la aireación en la producción de compuestos volátiles por cultivo mixto de Brettanomyces intermedius y Saccharomyces cerevisiae durante la fermentación de sidra. TIP REVISTA ESPECIALIZADA EN CIENCIAS QUÍMICO-BIOLÓGICAS 2014. [DOI: 10.1016/s1405-888x(14)70316-x] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
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Interactions between Torulaspora delbrueckii and Saccharomyces cerevisiae in wine fermentation: influence of inoculation and nitrogen content. World J Microbiol Biotechnol 2014; 30:1959-67. [PMID: 24500666 DOI: 10.1007/s11274-014-1618-z] [Citation(s) in RCA: 93] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2013] [Accepted: 01/27/2014] [Indexed: 10/25/2022]
Abstract
Alcoholic fermentation by an oenological strain of Torulaspora delbrueckii in association with an oenological strain of Saccharomyces cerevisiae was studied in mixed and sequential cultures. Experiments were performed in a synthetic grape must medium in a membrane bioreactor, a special tool designed to study indirect interactions between microorganisms. Results showed that the S. cerevisiae strain had a negative impact on the T. delbrueckii strain, leading to a viability decrease as soon as S. cerevisiae was inoculated. Even for high inoculation of T. delbrueckii (more than 20× S. cerevisiae) in mixed cultures, T. delbrueckii growth was inhibited. Substrate competition and cell-to-cell contact mechanism could be eliminated as explanations of the observed interaction, which was probably an inhibition by a metabolite produced by S. cerevisiae. S. cerevisiae should be inoculated 48 h after T. delbrueckii in order to ensure the growth of T. delbrueckii and consequently a decrease of volatile acidity and a higher isoamyl acetate production. In this case, in a medium with a high concentration of assimilable nitrogen (324 mg L(-1)), S. cerevisiae growth was not affected by T. delbrueckii. But in a sequential fermentation in a medium containing 176 mg L(-1) initial assimilable nitrogen, S. cerevisiae was not able to develop because of nitrogen exhaustion by T. delbrueckii growth during the first 48 h, leading to sluggish fermentation.
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Pereira LF, Lucatti E, Basso LC, de Morais MA. The fermentation of sugarcane molasses by Dekkera bruxellensis and the mobilization of reserve carbohydrates. Antonie van Leeuwenhoek 2013; 105:481-9. [PMID: 24370978 DOI: 10.1007/s10482-013-0100-5] [Citation(s) in RCA: 13] [Impact Index Per Article: 1.2] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 10/07/2013] [Accepted: 12/12/2013] [Indexed: 01/13/2023]
Abstract
The yeast Dekkera bruxellensis is considered to be very well adapted to industrial environments, in Brazil, USA, Canada and European Countries, when different substrates are used in alcoholic fermentations. Our previous study described its fermentative profile with a sugarcane juice substrate. In this study, we have extended its physiological evaluation to fermentation situations by using sugarcane molasses as a substrate to replicate industrial working conditions. The results have confirmed the previous reports of the low capacity of D. bruxellensis cells to assimilate sucrose, which seems to be the main factor that can cause a bottleneck in its use as fermentative yeast. Furthermore, the cells of D. bruxellensis showed a tendency to deviate most of sugar available for biomass and organic acids (lactic and acetic) compared with Saccharomyces cerevisiae, when calculated on the basis of their respective yields. As well as this, the acetate production from molasses medium by both yeasts was in marked contrast with the previous data on sugarcane juice. Glycerol and ethanol production by D. bruxellensis cells achieved levels of 33 and 53 % of the S. cerevisiae, respectively. However, the ethanol yield was similar for both yeasts. It is worth noting that this yeast did not accumulate trehalose when the intracellular glycogen content was 30 % lower than in S. cerevisiae. The lack of trehalose did not affect yeast viability under fermentation conditions. Thus, the adaptive success of D. bruxellensis under industrial fermentation conditions seems to be unrelated to the production of these reserve carbohydrates.
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Affiliation(s)
- Luciana Filgueira Pereira
- Interdepartmental Research Group on Metabolic Engineering, Federal University of Pernambuco, Recife, Brazil
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Galafassi S, Toscano M, Vigentini I, Piškur J, Compagno C. Osmotic stress response in the wine yeast Dekkera bruxellensis. Food Microbiol 2013; 36:316-9. [PMID: 24010612 DOI: 10.1016/j.fm.2013.06.011] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/16/2012] [Revised: 06/14/2013] [Accepted: 06/24/2013] [Indexed: 10/26/2022]
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Impact of volatile phenols and their precursors on wine quality and control measures of Brettanomyces/Dekkera yeasts. Eur Food Res Technol 2013. [DOI: 10.1007/s00217-013-2036-4] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/26/2022]
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Meneghin MC, Bassi APG, Codato CB, Reis VR, Ceccato-Antonini SR. Fermentative and growth performances ofDekkera bruxellensisin different batch systems and the effect of initial low cell counts in co-cultures withSaccharomyces cerevisiae. Yeast 2013; 30:295-305. [DOI: 10.1002/yea.2959] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2012] [Revised: 03/21/2013] [Accepted: 05/01/2013] [Indexed: 11/05/2022] Open
Affiliation(s)
- Maria Cristina Meneghin
- Departamento de Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias; Universidade Federal de São Carlos; Araras; São Paulo State; Brazil; 13600-970
| | - Ana Paula Guarnieri Bassi
- Departamento de Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias; Universidade Federal de São Carlos; Araras; São Paulo State; Brazil; 13600-970
| | - Carolina Brito Codato
- Departamento de Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias; Universidade Federal de São Carlos; Araras; São Paulo State; Brazil; 13600-970
| | - Vanda Renata Reis
- Departamento de Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias; Universidade Federal de São Carlos; Araras; São Paulo State; Brazil; 13600-970
| | - Sandra Regina Ceccato-Antonini
- Departamento de Tecnologia Agroindustrial e Sócio-Economia Rural, Centro de Ciências Agrárias; Universidade Federal de São Carlos; Araras; São Paulo State; Brazil; 13600-970
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Next-generation sequencing reveals significant bacterial diversity of botrytized wine. PLoS One 2012; 7:e36357. [PMID: 22563494 PMCID: PMC3341366 DOI: 10.1371/journal.pone.0036357] [Citation(s) in RCA: 151] [Impact Index Per Article: 12.6] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/12/2012] [Accepted: 04/04/2012] [Indexed: 02/01/2023] Open
Abstract
While wine fermentation has long been known to involve complex microbial communities, the composition and role of bacteria other than a select set of lactic acid bacteria (LAB) has often been assumed either negligible or detrimental. This study served as a pilot study for using barcoded amplicon next-generation sequencing to profile bacterial community structure in wines and grape musts, comparing the taxonomic depth achieved by sequencing two different domains of prokaryotic 16S rDNA (V4 and V5). This study was designed to serve two goals: 1) to empirically determine the most taxonomically informative 16S rDNA target region for barcoded amplicon sequencing of wine, comparing V4 and V5 domains of bacterial 16S rDNA to terminal restriction fragment length polymorphism (TRFLP) of LAB communities; and 2) to explore the bacterial communities of wine fermentation to better understand the biodiversity of wine at a depth previously unattainable using other techniques. Analysis of amplicons from the V4 and V5 provided similar views of the bacterial communities of botrytized wine fermentations, revealing a broad diversity of low-abundance taxa not traditionally associated with wine, as well as atypical LAB communities initially detected by TRFLP. The V4 domain was determined as the more suitable read for wine ecology studies, as it provided greater taxonomic depth for profiling LAB communities. In addition, targeted enrichment was used to isolate two species of Alphaproteobacteria from a finished fermentation. Significant differences in diversity between inoculated and uninoculated samples suggest that Saccharomyces inoculation exerts selective pressure on bacterial diversity in these fermentations, most notably suppressing abundance of acetic acid bacteria. These results determine the bacterial diversity of botrytized wines to be far higher than previously realized, providing further insight into the fermentation dynamics of these wines, and demonstrate the utility of next-generation sequencing for wine ecology studies.
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Parallel evolution of the make-accumulate-consume strategy in Saccharomyces and Dekkera yeasts. Nat Commun 2011; 2:302. [PMID: 21556056 PMCID: PMC3112538 DOI: 10.1038/ncomms1305] [Citation(s) in RCA: 121] [Impact Index Per Article: 9.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2010] [Accepted: 04/08/2011] [Indexed: 11/24/2022] Open
Abstract
Saccharomyces yeasts degrade sugars to two-carbon components, in particular ethanol, even in the presence of excess oxygen. This characteristic is called the Crabtree effect and is the background for the 'make–accumulate–consume' life strategy, which in natural habitats helps Saccharomyces yeasts to out-compete other microorganisms. A global promoter rewiring in the Saccharomyces cerevisiae lineage, which occurred around 100 mya, was one of the main molecular events providing the background for evolution of this strategy. Here we show that the Dekkera bruxellensis lineage, which separated from the Saccharomyces yeasts more than 200 mya, also efficiently makes, accumulates and consumes ethanol and acetic acid. Analysis of promoter sequences indicates that both lineages independently underwent a massive loss of a specific cis-regulatory element from dozens of genes associated with respiration, and we show that also in D. bruxellensis this promoter rewiring contributes to the observed Crabtree effect. Saccharomyces yeasts can produce ethanol from sugars in the presence of oxygen. In this study, the authors demonstrate that Dekkera bruxellensis, a distantly related yeast, can also produce and consume ethanol due to the loss of a cis-regulatory element from the promoters of genes crucial for respiration.
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Pereira LF, Bassi APG, Avansini SH, Neto AGB, Brasileiro BTRV, Ceccato-Antonini SR, de Morais MA. The physiological characteristics of the yeast Dekkera bruxellensis in fully fermentative conditions with cell recycling and in mixed cultures with Saccharomyces cerevisiae. Antonie Van Leeuwenhoek 2011; 101:529-39. [PMID: 22041979 DOI: 10.1007/s10482-011-9662-2] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/09/2011] [Accepted: 10/14/2011] [Indexed: 11/30/2022]
Abstract
The yeast Dekkera bruxellensis plays an important role in industrial fermentation processes, either as a contaminant or as a fermenting yeast. In this study, an analysis has been conducted of the fermentation characteristics of several industrial D. bruxellensis strains collected from distilleries from the Southeast and Northeast of Brazil, compared with Saccharomyces cerevisiae. It was found that all the strains of D. bruxellensis showed a lower fermentative capacity as a result of inefficient sugar assimilation, especially sucrose, under anaerobiosis, which is called the Custer effect. In addition, most of the sugar consumed by D. bruxellensis seemed to be used for biomass production, as was observed by the increase of its cell population during the fermentation recycles. In mixed populations, the surplus of D. bruxellensis over S. cerevisiae population could not be attributed to organic acid production by the first yeast, as previously suggested. Moreover, both yeast species showed similar sensitivity to lactic and acetic acids and were equally resistant to ethanol, when added exogenously to the fermentation medium. Thus, the effects that lead to the employment of D. bruxellensis in an industrial process and its effects on the production of ethanol are multivariate. The difficulty of using this yeast for ethanol production is that it requires the elimination of the Custer effect to allow an increase in the assimilation of sugar under anaerobic conditions.
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Affiliation(s)
- Luciana Filgueira Pereira
- Interdepartmental Research Group in Metabolic Engineering, Federal University of Pernambuco, Recife, PE, Brazil
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Culture independent analyses and wine fermentation: an overview of achievements 10 years after first application. ANN MICROBIOL 2010. [DOI: 10.1007/s13213-010-0076-6] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/22/2023] Open
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Sáez JS, Lopes CA, Kirs VC, Sangorrín MP. Enhanced volatile phenols in wine fermented with Saccharomyces cerevisiae and spoiled with Pichia guilliermondii and Dekkera bruxellensis. Lett Appl Microbiol 2010; 51:170-6. [PMID: 20565575 DOI: 10.1111/j.1472-765x.2010.02878.x] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS To investigate whether the presence of Pichia guilliermondii impacts on the production of volatile phenols from mixed wine fermentations with Dekkera bruxellensis and Saccharomyces cerevisiae. METHODS AND RESULTS Four inoculation strategies were performed in small-scale fermentations involving P. guilliermondii, D. bruxellensis and S. cerevisiae using Syrah grape juice supplemented with 100 mg l(-1) of p-coumaric acid. High pressure liquid chromatography was used for the quantification or volatile phenols. Significant high levels of 4-ethylphenol and 4-ethylguaicol (720 and 545 microg l(-1), respectively), as well as the highest levels of 4-vinylphenol (>4500 microg l(-1)), were observed when P. guilliermondii species was inoculated from the beginning of the fermentation. CONCLUSIONS The metabolic interaction occurring between the high vinylphenol producer species P. guilliermondii and D. bruxellensis exhibiting a high vinylphenol reductase activity resulted in an increased production of volatile phenols in wine. SIGNIFICANCE AND IMPACT OF THE STUDY Pichia guilliermondii must be considered a very important spoilage yeast in the wine industry capable of producing large amounts of volatile phenols.
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Affiliation(s)
- J S Sáez
- Laboratorio de Microbiología y Biotecnología, Instituto Multidisciplinario de Investigación y Desarrollo de la Patagonia Norte (IDEPA, CONICET-Universidad Nacional del Comahue), Buenos Aires, Neuquén, Argentina
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Bader J, Mast-Gerlach E, Popović MK, Bajpai R, Stahl U. Relevance of microbial coculture fermentations in biotechnology. J Appl Microbiol 2009; 109:371-387. [PMID: 20070440 DOI: 10.1111/j.1365-2672.2009.04659.x] [Citation(s) in RCA: 186] [Impact Index Per Article: 12.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/19/2022]
Abstract
The purpose of this article is to review coculture fermentations in industrial biotechnology. Examples for the advantageous utilization of cocultures instead of single cultivations include the production of bulk chemicals, enzymes, food additives, antimicrobial substances and microbial fuel cells. Coculture fermentations may result in increased yield, improved control of product qualities and the possibility of utilizing cheaper substrates. Cocultivation of different micro-organisms may also help to identify and develop new biotechnological substances. The relevance of coculture fermentations and the potential of improving existing processes as well as the production of new chemical compounds in industrial biotechnology are pointed out here by means of more than 35 examples.
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Affiliation(s)
- J Bader
- Technische Universität Berlin, Fachgebiet Mikrobiologie and Genetik, Seestraβe 13, Berlin, Germany
| | - E Mast-Gerlach
- Technische Universität Berlin, Fachgebiet Mikrobiologie and Genetik, Seestraβe 13, Berlin, Germany
| | - M K Popović
- Beuth Hochschule für Technik, Fachbereich Biotechnologie, Seestraβe 64, Berlin, Germany
| | - R Bajpai
- Chemical Engineering Department, University of Louisiana at Lafayette, Lafayette, LA, USA
| | - U Stahl
- Technische Universität Berlin, Fachgebiet Mikrobiologie and Genetik, Seestraβe 13, Berlin, Germany
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Identification and characterization of Dekkera bruxellensis, Candida pararugosa, and Pichia guilliermondii isolated from commercial red wines. Food Microbiol 2009; 26:915-21. [DOI: 10.1016/j.fm.2009.06.010] [Citation(s) in RCA: 35] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/11/2009] [Revised: 06/16/2009] [Accepted: 06/22/2009] [Indexed: 11/20/2022]
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Coulon J, Perello MC, Lonvaud-Funel A, de Revel G, Renouf V. Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottles. J Appl Microbiol 2009; 108:1450-8. [PMID: 19840180 DOI: 10.1111/j.1365-2672.2009.04561.x] [Citation(s) in RCA: 25] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
Abstract
AIMS The presence of Brettanomyces bruxellensis is an important issue during winemaking because of its volatile phenols production capacities. The aim of this study is to provide information on the ability of residual B. bruxellensis populations to multiply and spoil finished wines during storage in bottles. METHODS AND RESULTS Several finished wines were studied. Brettanomyces bruxellensis populations were monitored during two and a half months, and volatile phenols as well as chemical parameters regularly determined. Variable growth and volatile phenols synthesis capacities were evidenced, in particularly when cells are in a noncultivable state. In addition, the volatile phenol production was clearly shown to be a two-step procedure that could strongly be correlated to the physiological state of the yeast population. CONCLUSIONS This study underlines the importance of minimizing B. bruxellensis populations at the end of wine ageing to reduce volatile phenols production risk once the wine in bottle. Moreover, the physiological state of the yeast seems to have an important impact on ethyl-phenols production, hence demonstrating the importance of taking into account this parameter when analysing wine spoilage risks. SIGNIFICANCE AND IMPACT OF THE STUDY Little data exist about the survival of B. bruxellensis once the wine in bottle. This study provides information on the alteration risks encountered during wine storage in bottle and reveals the importance of carrying on further studies to increase the knowledge on B. bruxellensis physiology.
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Affiliation(s)
- J Coulon
- MICROFLORA, ISVV, Université de Bordeaux, Villenave d'Ornon, France.
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Santos A, San Mauro M, Bravo E, Marquina D. PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis. MICROBIOLOGY-SGM 2009; 155:624-634. [PMID: 19202111 DOI: 10.1099/mic.0.023663-0] [Citation(s) in RCA: 89] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/18/2022]
Abstract
Pichia membranifaciens CYC 1086 secretes a killer toxin (PMKT2) that is inhibitory to a variety of spoilage yeasts and fungi of agronomical interest. The killer toxin in the culture supernatant was concentrated by ultrafiltration and purified to homogeneity by two successive steps, including native electrophoresis and HPLC gel filtration. Biochemical characterization of the toxin showed it to be a protein with an apparent molecular mass of 30 kDa and an isoelectric point of 3.7. At pH 4.5, optimal killer activity was observed at temperatures up to 20 degrees C. Above approximately this pH, activity decreased sharply and was barely noticeable at pH 6. The toxin concentrations present in the supernatant during optimal production conditions exerted a fungicidal effect on a variety of fungal and yeast strains. The results obtained suggest that PMKT2 has different physico-chemical properties from PMKT as well as different potential uses in the biocontrol of spoilage yeasts. PMKT2 was able to inhibit Brettanomyces bruxellensis while Saccharomyces cerevisiae was fully resistant, indicating that PMKT2 could be used in wine fermentations to avoid the development of the spoilage yeast without deleterious effects on the fermentative strain. In small-scale fermentations, PMKT2, as well as P. membranifaciens CYC 1086, was able to inhibit B. bruxellensis, verifying the biocontrol activity of PMKT2 in simulated winemaking conditions.
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Affiliation(s)
- A Santos
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - M San Mauro
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - E Bravo
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
| | - D Marquina
- Department of Microbiology, Biology Faculty, Complutense University of Madrid, 28040 Madrid, Spain
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Identification of yeast population dynamics of spontaneous fermentation in Beijing wine region, China. ANN MICROBIOL 2009. [DOI: 10.1007/bf03175601] [Citation(s) in RCA: 27] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022] Open
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Romano A, Perello M, Revel GD, Lonvaud-Funel A. Growth and volatile compound production by Brettanomyces/Dekkera bruxellensis in red wine. J Appl Microbiol 2008; 104:1577-85. [DOI: 10.1111/j.1365-2672.2007.03693.x] [Citation(s) in RCA: 76] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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Renouf V, Strehaiano P, Lonvaud-Funel A. Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine. Food Control 2008. [DOI: 10.1016/j.foodcont.2007.03.012] [Citation(s) in RCA: 20] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/23/2022]
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Passoth V, Blomqvist J, Schnürer J. Dekkera bruxellensis and Lactobacillus vini form a stable ethanol-producing consortium in a commercial alcohol production process. Appl Environ Microbiol 2007; 73:4354-6. [PMID: 17483277 PMCID: PMC1932793 DOI: 10.1128/aem.00437-07] [Citation(s) in RCA: 86] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022] Open
Abstract
The ethanol production process of a Swedish alcohol production plant was dominated by Dekkera bruxellensis and Lactobacillus vini, with a high number of lactic acid bacteria. The product quality, process productivity, and stability were high; thus, D. bruxellensis and L. vini can be regarded as commercial ethanol production organisms.
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Affiliation(s)
- Volkmar Passoth
- Department of Microbiology, Swedish University of Agricultural Sciences (SLU), Uppsala, Sweden.
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Renouf V, Claisse O, Lonvaud-Funel A. Inventory and monitoring of wine microbial consortia. Appl Microbiol Biotechnol 2007; 75:149-64. [PMID: 17235561 DOI: 10.1007/s00253-006-0798-3] [Citation(s) in RCA: 130] [Impact Index Per Article: 7.6] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2006] [Revised: 12/05/2006] [Accepted: 12/06/2006] [Indexed: 10/23/2022]
Abstract
The evolution of the wine microbial ecosystem is generally restricted to Saccharomyces cerevisiae and Oenococcus oeni, which are the two main agents in the transformation of grape must into wine by acting during alcoholic and malolactic fermentation, respectively. But others species like the yeast Brettanomyces bruxellensis and certain ropy strains of Pediococcus parvulus can spoil the wine. The aim of this study was to address the composition of the system more precisely, identifying other components. The advantages of the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) approach to wine microbial ecology studies are illustrated by bacteria and yeast species identification and their monitoring at each stage of wine production. After direct DNA extraction, PCR-DGGE was used to make the most exhaustive possible inventory of bacteria and yeast species found in a wine environment. Phylogenetic neighbor-joining trees were built to illustrate microbial diversity. PCR-DGGE was also combined with population enumeration in selective media to monitor microbial changes at all stages of production. Moreover, enrichment media helped to detect the appearance of spoilage species. The genetic diversity of the wine microbial community and its dynamics during winemaking were also described. Most importantly, our study provides a better understanding of the complexity and diversity of the wine microbial consortium at all stages of the winemaking process: on grape berries, in must during fermentation, and in wine during aging. On grapes, 52 different yeast species and 40 bacteria could be identified. The diversity was dramatically reduced during winemaking then during aging. Yeast and lactic acid bacteria were also isolated from very old vintages. B. bruxellensis and O. oeni were the most frequent.
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Affiliation(s)
- Vincent Renouf
- Faculté d'Oenologie, UMR 1219 Université Bordeaux 2, INRA, ISVV, 351 Cours de la Libération, Talence, France.
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