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Siesto G, Pietrafesa R, Alberico G, Tedesco F, Cardinale M, Romano P, Capece A. Culturable yeast community associated with grape must and honey bees sampled from apiaries located in the vineyards. J Appl Microbiol 2024; 135:lxae160. [PMID: 38991988 DOI: 10.1093/jambio/lxae160] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/16/2024] [Revised: 06/05/2024] [Accepted: 06/27/2024] [Indexed: 07/13/2024]
Abstract
AIM In this study, we investigated culturable yeast community, present in grape must sampled from vineyards with apiaries on the borders, and in honey bees collected in these apiaries. METHODS AND RESULTS To this aim, yeasts isolated from spontaneously fermented grapes randomly collected in two vineyards (P1 and P2) with apiaries on the borders (A1 and A2) were compared to those isolated from spontaneously fermented grapes collected from a vineyard without apiary (P4). At the same time, yeast community was analyzed on bees collected in each apiary placed in the vineyards, in comparison to yeasts isolated from an apiary (A3) located far from the vineyards. The analysis was performed for two consecutive years (2021 and 2022). The isolated yeasts were identified by restriction analysis of amplified ITS region, followed by sequencing of ITS fragment.Our research showed that the presence of apiaries seems to increase yeast counts of grape must, in particular of Saccharomyces cerevisiae; furthermore, the permanence of apiaries in the vineyards allowed the recovering of these yeasts also from bees. CONCLUSIONS Our findings seem to corroborate the role of bees as vectors and reservoirs of oenologically relevant yeasts, such as a source of non-conventional yeasts with potential biotechnological applications.
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Affiliation(s)
- Gabriella Siesto
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
- Spin-off StarFInn s.r.l.s., Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Rocchina Pietrafesa
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Grazia Alberico
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Francesco Tedesco
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
- Spin-off StarFInn s.r.l.s., Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Massimiliano Cardinale
- Department of Biological and Environmental Sciences and Technologies, University of Salento, SP6 Lecce-Monteroni, 73100 Lecce, Italy
| | - Patrizia Romano
- Dipartimento di Economia, Universitas Mercatorum, 00186 Roma, Italy
- Spin-off StarFInn s.r.l.s., Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
| | - Angela Capece
- Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
- Spin-off StarFInn s.r.l.s., Scuola di Scienze Agrarie, Forestali, Alimentari ed Ambientali, Università degli Studi della Basilicata, Via dell'Ateneo Lucano 10, 85100 Potenza, Italy
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2
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Bunbury-Blanchette AL, Fan L, Kernaghan G. Yeast communities of a North American hybrid wine grape differ between organic and conventional vineyards. J Appl Microbiol 2024; 135:lxae092. [PMID: 38621715 DOI: 10.1093/jambio/lxae092] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/08/2023] [Revised: 03/20/2024] [Accepted: 04/13/2024] [Indexed: 04/17/2024]
Abstract
AIMS To compare the species diversity and composition of indigenous yeast communities of hybrid grapes from conventionally and organically cultivated vineyards of an emerging cool-climate wine producing region. METHODS AND RESULTS Illumina MiSeq sequences from L'Acadie blanc grape musts were processed and filtered to characterize indigenous yeast communities in organic and conventional vineyards of the Annapolis Valley wine region in Nova Scotia, Canada. While cultivation practice was not associated with yeast diversity or species richness, there was a strong effect on yeast community composition, with conventional vineyards characterized by higher proportions of Sporidiobolales and Filobasidium magnum, and organic vineyards supporting Filobasidium species other than F. magnum and higher proportions of Symmetrospora. There was also variation in yeast community composition among individual vineyards, and from year to year. CONCLUSIONS This is the first comprehensive assessment of yeasts associated with hybrid grapes grown using different cultivation practices in a North American cool climate wine region. Communities were dominated by basidiomycete yeasts and species composition of these yeasts differed significantly between vineyards employing organic and conventional cultivation practices. The role of basidiomycete yeasts in winemaking is not well understood, but some species may influence wine characteristics.
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Affiliation(s)
- Adele L Bunbury-Blanchette
- Saint Mary's University, Faculty of Graduate Studies and Research, 923 Robie St, Atrium Building, Suite 210, Halifax, Nova Scotia B3H 1G3, Canada
| | - Lihua Fan
- Agriculture and Agri-Food Canada, Kentville Research and Development Centre, 32 Main St, Kentville, Nova Scotia B4N 1J5, Canada
| | - Gavin Kernaghan
- Mount Saint Vincent University, Department of Biology, 166 Bedford Highway, Halifax, Nova Scotia, B3M 1J9, Canada
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Martins V, Teixeira A, Gerós H. A comparison of microbiota isolation methods reveals habitat preferences for fermentative yeasts and plant pathogenic fungi in the grape berry. Food Microbiol 2024; 118:104408. [PMID: 38049270 DOI: 10.1016/j.fm.2023.104408] [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: 07/31/2023] [Revised: 09/26/2023] [Accepted: 10/20/2023] [Indexed: 12/06/2023]
Abstract
The methodologies for profiling the grape berry microbiota have exponentially evolved in the past 25 years. Recently, concerns arose regarding the homogeneity in the protocols of grape harvesting, sequencing and bioinformatic analyses, but the bias introduced by the microbiota isolation method is still unexplored. This study followed a simple approach of comparing two most used methods of microbiota collection from grape berries (washing vs crushing), hypothesizing a significant impact in the outcome of the microbiota profiles analyzed by NGS metabarcoding. Experiments conducted in fruits of three cultivars of the Douro wine region showed that only 52 % of OTUs were common to both surface and juice microbiota, suggesting specific microbial niches. Thirteen fungal genera were abundantly detected in the fruit surface, including Alternaria, Aureobasidium, Cladosporium, Didymella and Bipolaris. Fermentative yeasts including Meyerozyma and Saccharomyces cerevisiae were exclusively detected in the juice, together with several Penicillium species. Distinct habitat preferences of species within the genera Alternaria, Sporobolomyces and Rhodotorula were also revealed. The study showed that the microbiota isolation method is crucial in the detection of certain plant pathogenic/saprophytic fungi and yeasts with biotechnological and oenological interest, adding novelty to the globally accepted assumption that S. cerevisiae in musts originates primarily from the cellar.
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Affiliation(s)
- Viviana Martins
- Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal.
| | - António Teixeira
- Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal.
| | - Hernâni Gerós
- Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, Campus de Gualtar, 4710-057, Braga, Portugal.
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Adejoro DO, Jones EE, Ridgway HJ, Mundy DC, Vanga BR, Bulman SR. Grapevines escaping trunk diseases in New Zealand vineyards have a distinct microbiome structure. Front Microbiol 2023; 14:1231832. [PMID: 37680529 PMCID: PMC10482235 DOI: 10.3389/fmicb.2023.1231832] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/31/2023] [Accepted: 07/26/2023] [Indexed: 09/09/2023] Open
Abstract
Grapevine trunk diseases (GTDs) are a substantial challenge to viticulture, especially with a lack of available control measures. The lack of approved fungicides necessitates the exploration of alternative controls. One promising approach is the investigation of disease escape plants, which remain healthy under high disease pressure, likely due to their microbiome function. This study explored the microbiome of grapevines with the disease escape phenotype. DNA metabarcoding of the ribosomal internal transcribed spacer 1 (ITS1) and 16S ribosomal RNA gene was applied to trunk tissues of GTD escape and adjacent diseased vines. Our findings showed that the GTD escape vines had a significantly different microbiome compared with diseased vines. The GTD escape vines consistently harbored a higher relative abundance of the bacterial taxa Pseudomonas and Hymenobacter. Among fungi, Aureobasidium and Rhodotorula were differentially associated with GTD escape vines, while the GTD pathogen, Eutypa, was associated with the diseased vines. This is the first report of the link between the GTD escape phenotype and the grapevine microbiome.
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Affiliation(s)
- Damola O. Adejoro
- Department of Pest-Management and Conservation, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Canterbury, New Zealand
| | - E. Eirian Jones
- Department of Pest-Management and Conservation, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Canterbury, New Zealand
| | - Hayley J. Ridgway
- Department of Pest-Management and Conservation, Faculty of Agriculture and Life Sciences, Lincoln University, Lincoln, Canterbury, New Zealand
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, Canterbury, New Zealand
| | - Dion C. Mundy
- The New Zealand Institute for Plant and Food Research Limited, Blenheim, Marlborough, New Zealand
| | - Bhanupratap R. Vanga
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, Canterbury, New Zealand
- Grapevine Improvement Laboratory, Bragato Research Institute, Lincoln, Canterbury, New Zealand
| | - Simon R. Bulman
- The New Zealand Institute for Plant and Food Research Limited, Lincoln, Canterbury, New Zealand
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Pulcini L, Bona E, Vaudano ET, Tsolakis C, Garcia-Moruno E, Costantini A, Gamalero E. The Impact of a Commercial Biostimulant on the Grape Mycobiota of Vitis vinifera cv. Barbera. Microorganisms 2023; 11:1873. [PMID: 37630432 PMCID: PMC10457965 DOI: 10.3390/microorganisms11081873] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/01/2023] [Revised: 07/22/2023] [Accepted: 07/23/2023] [Indexed: 08/27/2023] Open
Abstract
Reducing the use of fungicides, insecticides, and herbicides in order to limit environmental pollution and health risks for agricultural operators and consumers is one of the goals of European regulations. In fact, the European Commission developed a package of measures (the European Green Deal) to promote the sustainable use of natural resources and strengthen the resilience of European agri-food systems. As a consequence, new plant protection products, such as biostimulants, have been proposed as alternatives to agrochemicals. Their application in agroecosystems could potentially open new scenarios regarding the microbiota. In particular, the vineyard microbiota and the microbiota on the grape surface can be affected by biostimulants and lead to different wine features. The aim of this work was to assess the occurrence of a possible variation in the mycobiota due to the biostimulant application. Therefore, our attention has been focused on the yeast community of grape bunches from vines subjected to the phytostimulant BION®50WG treatment. This work was carried out in the CREA-VE experimental vineyard of Vitis vinifera cv. Barbera in Asti (Piedmont, Italy). The composition of fungal communities on grapes from three experimental conditions such as IPM (integrated pest management), IPM+BION®50WG, and IPM+water foliar nebulization was compared by a metabarcoding approach. Our results revealed the magnitude of alpha and beta diversity, and the microbial biodiversity index and specific fungal signatures were highlighted by comparing the abundance of yeast and filamentous fungi in IPM and BION®50WG treatments. No significant differences in the mycobiota of grapevines subjected to the three treatments were detected.
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Affiliation(s)
- Laura Pulcini
- Consiglio per la Ricerca e l’analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia (CREA-VE), Via P. Micca 35, 14100 Asti, Italy; (E.T.V.); (C.T.); (E.G.-M.)
- Dipartimento di Scienze e Innovazione Tecnologica (DISIT), Università del Piemonte Orientale, Viale T. Michel 11, 15121 Alessandria, Italy;
| | - Elisa Bona
- Dipartimento per lo Sviluppo Sostenibile e la Transizione Ecologica (DISSTE), Università del Piemonte Orientale, Piazza San Eusebio 5, 13100 Vercelli, Italy;
| | - Enrico Tommaso Vaudano
- Consiglio per la Ricerca e l’analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia (CREA-VE), Via P. Micca 35, 14100 Asti, Italy; (E.T.V.); (C.T.); (E.G.-M.)
| | - Christos Tsolakis
- Consiglio per la Ricerca e l’analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia (CREA-VE), Via P. Micca 35, 14100 Asti, Italy; (E.T.V.); (C.T.); (E.G.-M.)
| | - Emilia Garcia-Moruno
- Consiglio per la Ricerca e l’analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia (CREA-VE), Via P. Micca 35, 14100 Asti, Italy; (E.T.V.); (C.T.); (E.G.-M.)
| | - Antonella Costantini
- Consiglio per la Ricerca e l’analisi dell’Economia Agraria—Centro di Ricerca Viticoltura ed Enologia (CREA-VE), Via P. Micca 35, 14100 Asti, Italy; (E.T.V.); (C.T.); (E.G.-M.)
| | - Elisa Gamalero
- Dipartimento di Scienze e Innovazione Tecnologica (DISIT), Università del Piemonte Orientale, Viale T. Michel 11, 15121 Alessandria, Italy;
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Alonso VPP, Lemos JG, Nascimento MDSD. Yeast biofilms on abiotic surfaces: Adhesion factors and control methods. Int J Food Microbiol 2023; 400:110265. [PMID: 37267839 DOI: 10.1016/j.ijfoodmicro.2023.110265] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/06/2023] [Revised: 05/21/2023] [Accepted: 05/23/2023] [Indexed: 06/04/2023]
Abstract
Biofilms are highly resistant to antimicrobials and are a common problem in many industries, including pharmaceutical, food and beverage. Yeast biofilms can be formed by various yeast species, including Candida albicans, Saccharomyces cerevisiae, and Cryptococcus neoformans. Yeast biofilm formation is a complex process that involves several stages, including reversible adhesion, followed by irreversible adhesion, colonization, exopolysaccharide matrix formation, maturation and dispersion. Intercellular communication in yeast biofilms (quorum-sensing mechanism), environmental factors (pH, temperature, composition of the culture medium), and physicochemical factors (hydrophobicity, Lifshitz-van der Waals and Lewis acid-base properties, and electrostatic interactions) are essential to the adhesion process. Studies on the adhesion of yeast to abiotic surfaces such as stainless steel, wood, plastic polymers, and glass are still scarce, representing a gap in the field. The biofilm control formation can be a challenging task for food industry. However, some strategies can help to reduce biofilm formation, such as good hygiene practices, including regular cleaning and disinfection of surfaces. The use of antimicrobials and alternative methods to remove the yeast biofilms may also be helpful to ensure food safety. Furthermore, physical control measures such as biosensors and advanced identification techniques are promising for yeast biofilms control. However, there is a gap in understanding why some yeast strains are more tolerant or resistant to sanitization methods. A better understanding of tolerance and resistance mechanisms can help researchers and industry professionals to develop more effective and targeted sanitization strategies to prevent bacterial contamination and ensure product quality. This review aimed to identify the most important information about yeast biofilms in the food industry, followed by the removal of these biofilms by antimicrobial agents. In addition, the review summarizes the alternative sanitizing methods and future perspectives for controlling yeast biofilm formation by biosensors.
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Affiliation(s)
| | - Jéssica Gonçalves Lemos
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Rua Monteiro Lobato n° 80, Campinas, São Paulo 13083-862, Brazil
| | - Maristela da Silva do Nascimento
- Department of Food Engineering and Technology, School of Food Engineering, University of Campinas, Rua Monteiro Lobato n° 80, Campinas, São Paulo 13083-862, Brazil.
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Bunbury-Blanchette AL, Fan L, English MM, Kernaghan G. Yeast communities before and after spontaneous fermentation of wine grapes: a case study from Nova Scotia. Can J Microbiol 2023; 69:32-43. [PMID: 36288607 DOI: 10.1139/cjm-2022-0179] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/11/2023]
Abstract
Wine fermentations are generally completed by the domestic yeast Saccharomyces cerevisiae, but many indigenous vineyard yeasts also influence wine flavour and aroma. Despite the flourishing wine industry in Nova Scotia, there has yet to be any systematic evaluation of these yeasts in Atlantic Canada. The yeast communities of pressed L'Acadie blanc grapes sampled from an organic vineyard in the Annapolis Valley in 2018 and 2019 were characterized before and after spontaneous fermentation by both Illumina and PacBio sequencing, to address and compare potential platform biases. Chemical and sensory evaluations were also conducted. Basidiomycete yeasts, including Vishniacozyma carnescens, Filobasidium globisporum, and Curvibasidium cygneicollum, dominated pre-fermentation diversity. Species of Saccharomyces made up ∼0.04% of sequences prior to fermentation, but 85%-100% after fermentation, with some replicates dominated by S. cerevisiae and some by S. uvarum. PacBio sequencing detected high proportions of Hanseniaspora uvarum, while Illumina sequencing did not. A better understanding of Nova Scotia vineyard yeast communities will allow local wine makers to make better use of non-traditional yeasts and spontaneous fermentations to produce high-quality wines unique to the region.
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Affiliation(s)
- Adele L Bunbury-Blanchette
- Faculty of Graduate Studies and Research, Saint Mary's University, 923 Robie St, Atrium Building, Suite 210, Halifax, NS, Canada
| | - Lihua Fan
- Kentville Research and Development Centre, Agriculture and Agri-Food Canada, 32 Main St, Kentville, NS, Canada
| | - Marcia M English
- Department of Human Nutrition, St. Francis-Xavier University, 2320 Notre Dame Ave, J. Bruce Brown Hall 208, Antigonish, NS, Canada
| | - Gavin Kernaghan
- Department of Biology, Mount Saint Vincent University, 166 Bedford Highway, Halifax, NS, Canada
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