1
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Wang J, Wei B, Chen Z, Chen Y, Liu S, Zhang B, Zhu B, Ye D. A rapid and reliable method for the determination of Lactiplantibacillus plantarum during wine fermentation based on PMA-CELL-qPCR. Front Microbiol 2023; 14:1154768. [PMID: 37529324 PMCID: PMC10389660 DOI: 10.3389/fmicb.2023.1154768] [Citation(s) in RCA: 1] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/31/2023] [Accepted: 06/26/2023] [Indexed: 08/03/2023] Open
Abstract
Real-time monitoring of microbial dynamics during fermentation is essential for wine quality control. This study developed a method that combines the fluorescent dye propidium monoazide (PMA) with CELL-qPCR, which can distinguish between dead and live microbes for Lactiplantibacillus plantarum. This method could detect the quantity of microbes efficiently and rapidly without DNA extraction during wine fermentation. The results showed that (1) the PMA-CELL-qPCR enumeration method developed for L. plantarum was optimized for PMA treatment concentration, PMA detection sensitivity and multiple conditions of sample pretreatment in wine environment, and the optimized method can accurately quantify 104-108 CFU/mL of the target strain (L. plantarum) in multiple matrices; (2) when the concentration of dead bacteria in the system is 104 times higher than the concentration of live bacteria, there is an error of 0.5-1 lg CFU/mL in the detection results. The optimized sample pretreatment method in wine can effectively reduce the inhibitory components in the qPCR reaction system; (3) the optimized PMA-CELL-qPCR method was used to monitor the dynamic changes of L. plantarum during the fermentation of Cabernet Sauvignon wine, and the results were consistent with the plate counting method. In conclusion, the live bacteria quantification method developed in this study for PMA-CELL-qPCR in L. plantarum wines is accurate in quantification and simple in operation, and can be used as a means to accurately monitor microbial dynamics in wine and other fruit wines.
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Affiliation(s)
- Jie Wang
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Bo Wei
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Zhuojun Chen
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Yixin Chen
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Songyu Liu
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Bolin Zhang
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Baoqing Zhu
- Beijing Key Laboratory of Forestry Food Processing and Safety, School of Biological Science and Technology, Beijing Forestry University, Beijing, China
| | - Dongqing Ye
- Guangxi Key Laboratory of Fruits and Vegetables Storage-Processing Technology, Guangxi Academy of Agricultural Sciences, Nanning, Guangxi, China
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2
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De Bellis D, Di Stefano A, Simeone P, Catitti G, Vespa S, Patruno A, Marchisio M, Mari E, Granchi L, Viti C, Chiacchiaretta P, Cichelli A, Tofalo R, Lanuti P. Rapid Detection of Brettanomyces bruxellensis in Wine by Polychromatic Flow Cytometry. Int J Mol Sci 2022; 23:ijms232315091. [PMID: 36499420 PMCID: PMC9740995 DOI: 10.3390/ijms232315091] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/07/2022] [Revised: 11/21/2022] [Accepted: 11/24/2022] [Indexed: 12/03/2022] Open
Abstract
Brettanomyces bruxellensis is found in several fermented matrices and produces relevant alterations to the wine quality. The methods usually used to identify B. bruxellensis contamination are based on conventional microbiological techniques that require long procedures (15 days), causing the yeast to spread in the meantime. Recently, a flow cytometry kit for the rapid detection (1-2 h) of B. bruxellensis in wine has been developed. The feasibility of the method was assessed in a synthetic medium as well as in wine samples by detecting B. bruxellensis in the presence of other yeast species (Saccharomyces cerevisiae and Pichia spp.) and at the concentrations that produce natural contaminations (up to 105 cells/mL), as well as at lower concentrations (103-102 cells/mL). Wine samples naturally contaminated by B. bruxellensis or inoculated with four different strains of B. bruxellensis species together with Saccharomyces cerevisiae and Pichia spp., were analyzed by flow cytometry. Plate counts were carried out in parallel to flow cytometry. We provide evidence that flow cytometry allows the rapid detection of B. bruxellensis in simple and complex mixtures. Therefore, this technique has great potential for the detection of B. bruxellensis and could allow preventive actions to reduce wine spoilage.
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Affiliation(s)
- Domenico De Bellis
- Department of Medicine and Aging Sciences, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
- Center for Advanced Studies and Technology (CAST), University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
- FlowForLife Lab, Spin-Off, Center for Advanced Studies and Technology (CAST), University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
| | - Alessio Di Stefano
- Center for Advanced Studies and Technology (CAST), University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
| | - Pasquale Simeone
- Department of Medicine and Aging Sciences, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
- Center for Advanced Studies and Technology (CAST), University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
- FlowForLife Lab, Spin-Off, Center for Advanced Studies and Technology (CAST), University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
- Correspondence:
| | - Giulia Catitti
- Department of Medicine and Aging Sciences, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
- Center for Advanced Studies and Technology (CAST), University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
| | - Simone Vespa
- Department of Medicine and Aging Sciences, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
- Center for Advanced Studies and Technology (CAST), University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
| | - Antonia Patruno
- Department of Medicine and Aging Sciences, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
| | - Marco Marchisio
- Department of Medicine and Aging Sciences, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
- Center for Advanced Studies and Technology (CAST), University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
| | - Eleonora Mari
- Department of Agronomy, Food, Environmental and Forestry, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - Lisa Granchi
- Department of Agronomy, Food, Environmental and Forestry, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - Carlo Viti
- Department of Agronomy, Food, Environmental and Forestry, University of Florence, Piazzale delle Cascine 18, 50144 Firenze, Italy
| | - Piero Chiacchiaretta
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
- Advanced Computing Core, Center for Advanced Studies and Technology (CAST), University “G. d’Annunzio” of Chieti–Pescara, Via Luigi Polacchi 11, 66100 Chieti, Italy
| | - Angelo Cichelli
- Department of Innovative Technologies in Medicine and Dentistry, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
| | - Rosanna Tofalo
- Department of Bioscience and Technology for Food, Agriculture and Environment, University of Teramo, Via R. Balzarini 1, 64100 Teramo, Italy
| | - Paola Lanuti
- Department of Medicine and Aging Sciences, University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
- Center for Advanced Studies and Technology (CAST), University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
- FlowForLife Lab, Spin-Off, Center for Advanced Studies and Technology (CAST), University “G. d’Annunzio” of Chieti-Pescara, 66100 Chieti, Italy
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3
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Yao Z, Zhu Y, Wu Q, Xu Y. Challenges and perspectives of quantitative microbiome profiling in food fermentations. Crit Rev Food Sci Nutr 2022; 64:4995-5015. [PMID: 36412251 DOI: 10.1080/10408398.2022.2147899] [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] [Indexed: 11/23/2022]
Abstract
Spontaneously fermented foods are consumed and appreciated for thousands of years although they are usually produced with fluctuated productivity and quality, potentially threatening both food safety and food security. To guarantee consistent fermentation productivity and quality, it is essential to control the complex microbiota, the most crucial factor in food fermentations. The prerequisite for the control is to comprehensively understand the structure and function of the microbiota. How to quantify the actual microbiota is of paramount importance. Among various microbial quantitative methods evolved, quantitative microbiome profiling, namely to quantify all microbial taxa by absolute abundance, is the best method to understand the complex microbiota, although it is still at its pioneering stage for food fermentations. Here, we provide an overview of microbial quantitative methods, including the development from conventional methods to the advanced quantitative microbiome profiling, and the application examples of these methods. Moreover, we address potential challenges and perspectives of quantitative microbiome profiling methods, as well as future research needs for the ultimate goal of rational and optimal control of microbiota in spontaneous food fermentations. Our review can serve as reference for the traditional food fermentation sector for stable fermentation productivity, quality and safety.
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Affiliation(s)
- Zhihao Yao
- Lab of Brewing Microbiology and Applied Enzymology, The Key Laboratory of Industrial Biotechnology, Ministry of Education; State Key Laboratory of Food Science and Technology; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yang Zhu
- Bioprocess Engineering, Wageningen University and Research, Wageningen, The Netherlands
| | - Qun Wu
- Lab of Brewing Microbiology and Applied Enzymology, The Key Laboratory of Industrial Biotechnology, Ministry of Education; State Key Laboratory of Food Science and Technology; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
| | - Yan Xu
- Lab of Brewing Microbiology and Applied Enzymology, The Key Laboratory of Industrial Biotechnology, Ministry of Education; State Key Laboratory of Food Science and Technology; School of Biotechnology, Jiangnan University, Wuxi, Jiangsu, China
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4
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Bullé Rêgo ES, Santos DL, Hernández-Macedo ML, Padilha FF, López JA. Methods for the prevention and control of microbial spoilage and undesirable compounds in wine manufacturing. Process Biochem 2022. [DOI: 10.1016/j.procbio.2022.07.016] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Submit a Manuscript] [Subscribe] [Scholar Register] [Indexed: 10/17/2022]
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5
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Benito-Vazquez I, Belda I, Ruiz J, Vicente J, Navascués E, Marquina D, Santos A. Direct detection of Brettanomyces bruxellensis in wine by PCR targeting the vinylphenol reductase gene. Lebensm Wiss Technol 2021. [DOI: 10.1016/j.lwt.2020.110321] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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6
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Kioroglou D, Mas A, Portillo MC. High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines. Front Microbiol 2020; 11:562560. [PMID: 33013793 PMCID: PMC7509142 DOI: 10.3389/fmicb.2020.562560] [Citation(s) in RCA: 4] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/15/2020] [Accepted: 08/13/2020] [Indexed: 11/25/2022] Open
Abstract
Wine aged in barrels or bottles is susceptible to alteration by microorganisms that affect the final product quality. However, our knowledge of the microbiota during aging and the factors modulating the microbial communities is still quite limited. The present work uses high-throughput sequencing (HTS) techniques to deal with the meta-taxonomic characterization of microbial consortia present in red wines along 12 months aging. The wines obtained from two different grape varieties were aged at two different cellars and compared based on time of wine aging in the barrels, previous usage of the barrels, and differences between wine aging in oak barrels or glass bottles. The aging in barrels did not significantly affect the microbial diversity but changed the structure and composition of fungal and bacterial populations. The main microorganisms driving these changes were the bacterial genera Acetobacter, Oenococcus, Lactobacillus, Gluconobacter, Lactococcus, and Komagataeibacter and the fungal genera Malassezia, Hanseniaspora, and Torulaspora. Our results showed that the oak barrels increased effect on the microbial diversity in comparison with the glass bottles, in which the microbial community was very similar to that of the wine introduced in the barrels at the beginning of the aging. Furthermore, wine in the bottles harbored higher proportion of Lactobacillus but lower proportion of Acetobacter. Finally, it seems that 1 year of previous usage of the barrels was not enough to induce significant changes in the diversity or composition of microbiota through aging compared with new barrels. This is the first meta-taxonomic study on microbial communities during wine aging and shows that the microorganism composition of barrel-aged wines was similar at both cellars. These results hint at the possibility of a common and stable microbiota after aging in the absence of exogenous alterations. Further corroborations on the current outcome would be valuable for the comparison and detection of microbial alterations during aging that could potentially prevent economic losses in the wine industry.
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Affiliation(s)
- Dimitrios Kioroglou
- Department Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Albert Mas
- Department Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Maria C Portillo
- Department Bioquímica i Biotecnologia, Facultat d'Enologia, Universitat Rovira i Virgili, Tarragona, Spain
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7
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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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8
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Soares-Santos V, Pardo I, Ferrer S. Improved detection and enumeration of yeasts in wine by Cells-qPCR. Lebensm Wiss Technol 2018. [DOI: 10.1016/j.lwt.2017.12.007] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/18/2022]
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9
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García M, Esteve-Zarzoso B, Crespo J, Cabellos JM, Arroyo T. Yeast Monitoring of Wine Mixed or Sequential Fermentations Made by Native Strains from D.O. "Vinos de Madrid" Using Real-Time Quantitative PCR. Front Microbiol 2017; 8:2520. [PMID: 29326669 PMCID: PMC5742323 DOI: 10.3389/fmicb.2017.02520] [Citation(s) in RCA: 23] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/31/2017] [Accepted: 12/04/2017] [Indexed: 01/17/2023] Open
Abstract
There is an increasing trend toward understanding the impact of non-Saccharomyces yeasts on the winemaking process. Although Saccharomyces cerevisiae is the predominant species at the end of fermentation, it has been recognized that the presence of non-Saccharomyces species during alcoholic fermentation can produce an improvement in the quality and complexity of the final wines. A previous work was developed for selecting the best combinations between S. cerevisiae and five non-Saccharomyces (Torulaspora delbrueckii, Schizosaccharomyces pombe, Candida stellata, Metschnikowia pulcherrima, and Lachancea thermotolorans) native yeast strains from D.O. "Vinos de Madrid" at the laboratory scale. The best inoculation strategies between S. cerevisiae and non-Saccharomyces strains were chosen to analyze, by real-time quantitative PCR (qPCR) combined with the use of specific primers, the dynamics of inoculated populations throughout the fermentation process at the pilot scale using the Malvar white grape variety. The efficiency of the qPCR system was verified independently of the samples matrix, founding the inoculated yeast species throughout alcoholic fermentation. Finally, we can validate the positive effect of selected co-cultures in the Malvar wine quality, highlighting the sequential cultures of T. delbrueckii CLI 918/S. cerevisiae CLI 889 and C. stellata CLI 920/S. cerevisiae CLI 889 and, mixed and sequential cultures of L. thermotolerans 9-6C combined with S. cerevisiae CLI 889.
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Affiliation(s)
- Margarita García
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario, Madrid, Spain
| | - Braulio Esteve-Zarzoso
- Departament de Bioquímica i Biotecnologia, Facultat d’Enologia, Universitat Rovira i Virgili, Tarragona, Spain
| | - Julia Crespo
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario, Madrid, Spain
| | - Juan M. Cabellos
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario, Madrid, Spain
| | - Teresa Arroyo
- Instituto Madrileño de Investigación y Desarrollo Rural, Agrario y Alimentario, Madrid, Spain
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10
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Soares-Santos V, Pardo I, Ferrer S. Cells-qPCR as a direct quantitative PCR method to avoid microbial DNA extractions in grape musts and wines. Int J Food Microbiol 2017; 261:25-34. [PMID: 28889055 DOI: 10.1016/j.ijfoodmicro.2017.08.019] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2017] [Revised: 08/29/2017] [Accepted: 08/31/2017] [Indexed: 11/25/2022]
Abstract
A novel quantitative PCR assay called Cells-qPCR has been developed for the rapid detection and quantification of yeasts, lactic acid bacteria (LAB) and acetic acid bacteria (AAB) directly from grape must and wine that does not require DNA extraction. The assay was tested on Brettanomyces bruxellensis, Saccharomyces cerevisiae, Lactobacillus plantarum, Oenococcus oeni, Acetobacter aceti and Gluconobacter oxydans in culture media, and in white and red grape musts and wines. Standard curves were constructed from DNA and cells for the six target species in all the matrices. Good efficiencies were obtained for both when comparing DNA and cells standard curves. No reaction inhibition was observed between matrices for each species. Cells quantification was linear over a range of cell concentrations (7, 5 or 4 orders of magnitude) and detected as few as one cell per reaction in all the matrices. The developed Cells-qPCR assay is a robust, reliable, fast and specific method to detect and quantify different yeasts, LAB and AAB species in grape must and wine that avoids DNA extraction and overcomes the presence of inhibitors like polyphenols and ethanol.
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Affiliation(s)
- Verónica Soares-Santos
- ENOLAB, ERI-ISIC BioTecMed/ViSoCa, Universitat de València, Burjassot 46100, Valencia, Spain
| | - Isabel Pardo
- ENOLAB, ERI-ISIC BioTecMed/ViSoCa, Universitat de València, Burjassot 46100, Valencia, Spain
| | - Sergi Ferrer
- ENOLAB, ERI-ISIC BioTecMed/ViSoCa, Universitat de València, Burjassot 46100, Valencia, Spain.
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11
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Valdetara F, Fracassetti D, Campanello A, Costa C, Foschino R, Compagno C, Vigentini I. A Response Surface Methodology Approach to Investigate the Effect of Sulfur Dioxide, pH, and Ethanol on DbCD and DbVPR Gene Expression and on the Volatile Phenol Production in Dekkera/Brettanomyces bruxellensis CBS2499. Front Microbiol 2017; 8:1727. [PMID: 28955312 PMCID: PMC5601905 DOI: 10.3389/fmicb.2017.01727] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/24/2017] [Accepted: 08/24/2017] [Indexed: 11/21/2022] Open
Abstract
Dekkera/Brettanomyces bruxellensis, the main spoilage yeast in barrel-aged wine, metabolize hydroxycinnamic acids into off-flavors, namely ethylphenols. Recently, both the enzymes involved in this transformation, the cinnamate decarboxylase (DbCD) and the vinylphenol reductase (DbVPR), have been identified. To counteract microbial proliferation in wine, sulfur dioxide (SO2) is used commonly to stabilize the final product, but limiting its use is advised to preserve human health and boost sustainability in winemaking. In the present study, the influence of SO2 was investigated in relation with pH and ethanol factors on the expression of DbCD and DbVPR genes and volatile phenol production in D. bruxellensis CBS2499 strain under different model wines throughout a response surface methodology (RSM). In order to ensure an exact quantification of DbCD and DbVPR expression, an appropriate housekeeping gene was sought among DbPDC, DbALD, DbEF, DbACT, and DbTUB genes by GeNorm and Normfinder algorithms. The latter gene showed the highest expression stability and it was chosen as the reference housekeeping gene in qPCR assays. Even though SO2 could not be commented as main factor because of its statistical irrelevance on the response of DbCD gene, linear interactions with pH and ethanol concurred to define a significant effect (p < 0.05) on its expression. The DbCD gene was generally downregulated respect to a permissive growth condition (0 mg/L mol. SO2, pH 4.5 and 5% v/v ethanol); the combination of the factor levels that maximizes its expression (0.83-fold change) was calculated at 0.25 mg/L mol. SO2, pH 4.5 and 12.5% (v/v) ethanol. On the contrary, DbVPR expression was not influenced by main factors or by their interactions; however, its expression is maximized (1.80-fold change) at the same conditions calculated for DbCD gene. While no linear interaction between factors influenced the off-flavor synthesis, ethanol and pH produced a significant effect as individual factors. The obtained results can be useful to improve the SO2 management at the grape harvesting and during winemaking in order to minimize the D./B. bruxellensis spoilage.
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Affiliation(s)
- Federica Valdetara
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | - Daniela Fracassetti
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | - Alessia Campanello
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | | | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | - Concetta Compagno
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
| | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, Università degli Studi di MilanoMilan, Italy
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12
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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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Borisova B, Villalonga ML, Arévalo-Villena M, Boujakhrout A, Sánchez A, Parrado C, Pingarrón JM, Briones-Pérez A, Villalonga R. Disposable electrochemical immunosensor for Brettanomyces bruxellensis based on nanogold-reduced graphene oxide hybrid nanomaterial. Anal Bioanal Chem 2017; 409:5667-5674. [PMID: 28730306 DOI: 10.1007/s00216-017-0505-5] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/03/2017] [Revised: 06/23/2017] [Accepted: 06/30/2017] [Indexed: 12/15/2022]
Abstract
The assembly of a novel disposable amperometric immunosensor for the detection of the red wine spoilage yeast Brettanomyces bruxellensis is reported. The nanostructured sensing interface was prepared by first coating carbon screen printed electrodes with a gold nanoparticles-reduced graphene oxide hybrid nanomaterial, which was then modified with 3-mercaptopropionic acid to further immobilize specific antibodies for B. bruxellensis via a carbodiimide-coupling reaction. The functionalized electrode allowed the amperometric detection of B. bruxellensis in buffered solutions and red wine samples in the range of 10-106 CFU/mL and 102-106 CFU/mL, with low detection limits of 8 CFU/mL and 56 CFU/mL, respectively. The electrochemical immunosensor also exhibited high reproducibility, selectivity, and storage stability. Graphical abstract A novel disposable electrochemical immunosensor for the detection of the red wine spoilage yeast B. bruxellensis.
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Belda I, Zarraonaindia I, Perisin M, Palacios A, Acedo A. From Vineyard Soil to Wine Fermentation: Microbiome Approximations to Explain the " terroir" Concept. Front Microbiol 2017; 8:821. [PMID: 28533770 PMCID: PMC5420814 DOI: 10.3389/fmicb.2017.00821] [Citation(s) in RCA: 90] [Impact Index Per Article: 12.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/09/2016] [Accepted: 04/21/2017] [Indexed: 11/13/2022] Open
Abstract
Wine originally emerged as a serendipitous mix of chemistry and biology, where microorganisms played a decisive role. From these ancient fermentations to the current monitored industrial processes, winegrowers and winemakers have been continuously changing their practices according to scientific knowledge and advances. A new enology direction is emerging and aiming to blend the complexity of spontaneous fermentations with industrial safety of monitored fermentations. In this context, wines with distinctive autochthonous peculiarities have a great acceptance among consumers, causing important economic returns. The concept of terroir, far from being a rural term, conceals a wide range of analytical parameters that are the basis of the knowledge-based enology trend. In this sense, the biological aspect of soils has been underestimated for years, when actually it contains a great microbial diversity. This soil-associated microbiota has been described as determinant, not only for the chemistry and nutritional properties of soils, but also for health, yield, and quality of the grapevine. Additionally, recent works describe the soil microbiome as the reservoir of the grapevine associated microbiota, and as a contributor to the final sensory properties of wines. To understand the crucial roles of microorganisms on the entire wine making process, we must understand their ecological niches, population dynamics, and relationships between ‘microbiome- vine health’ and ‘microbiome-wine metabolome.’ These are critical steps for designing precision enology practices. For that purpose, current metagenomic techniques are expanding from laboratories, to the food industry. This review focuses on the current knowledge about vine and wine microbiomes, with emphasis on their biological roles and the technical basis of next-generation sequencing pipelines. An overview of molecular and informatics tools is included and new directions are proposed, highlighting the importance of –omics technologies in wine research and industry.
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Affiliation(s)
- Ignacio Belda
- Biome Makers Inc., San FranciscoCA, USA.,Department of Microbiology, Biology Faculty, Complutense University of MadridMadrid, Spain
| | - Iratxe Zarraonaindia
- Department of Genetics, Physical Anthropology and Animal Physiology, University of the Basque CountryLeioa, Spain.,IKERBASQUE - Basque Foundation for ScienceBilbao, Spain
| | | | - Antonio Palacios
- Biome Makers Inc., San FranciscoCA, USA.,Laboratorios Excell IbericaLogroño, Spain
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15
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Guillamón JM, Barrio E. Genetic Polymorphism in Wine Yeasts: Mechanisms and Methods for Its Detection. Front Microbiol 2017; 8:806. [PMID: 28522998 PMCID: PMC5415627 DOI: 10.3389/fmicb.2017.00806] [Citation(s) in RCA: 31] [Impact Index Per Article: 4.4] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/17/2017] [Accepted: 04/19/2017] [Indexed: 01/09/2023] Open
Abstract
The processes of yeast selection for using as wine fermentation starters have revealed a great phenotypic diversity both at interspecific and intraspecific level, which is explained by a corresponding genetic variation among different yeast isolates. Thus, the mechanisms involved in promoting these genetic changes are the main engine generating yeast biodiversity. Currently, an important task to understand biodiversity, population structure and evolutionary history of wine yeasts is the study of the molecular mechanisms involved in yeast adaptation to wine fermentation, and on remodeling the genomic features of wine yeast, unconsciously selected since the advent of winemaking. Moreover, the availability of rapid and simple molecular techniques that show genetic polymorphisms at species and strain levels have enabled the study of yeast diversity during wine fermentation. This review will summarize the mechanisms involved in generating genetic polymorphisms in yeasts, the molecular methods used to unveil genetic variation, and the utility of these polymorphisms to differentiate strains, populations, and species in order to infer the evolutionary history and the adaptive evolution of wine yeasts, and to identify their influence on their biotechnological and sensorial properties.
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Affiliation(s)
- José M Guillamón
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (CSIC)Valencia, Spain
| | - Eladio Barrio
- Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos - Consejo Superior de Investigaciones Científicas (CSIC)Valencia, Spain.,Departamento de Genética, Universidad de ValenciaValencia, Spain
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Tofalo R, Perpetuini G, Di Gianvito P, Arfelli G, Schirone M, Corsetti A, Suzzi G. Characterization of specialized flocculent yeasts to improve sparkling wine fermentation. J Appl Microbiol 2016; 120:1574-84. [DOI: 10.1111/jam.13113] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.6] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/17/2015] [Revised: 02/10/2016] [Accepted: 02/19/2016] [Indexed: 11/29/2022]
Affiliation(s)
- R. Tofalo
- Faculty of BioScience and Technology for Food; Agriculture and Environment; University of Teramo; Mosciano Sant' Angelo (TE) Italy
| | - G. Perpetuini
- Faculty of BioScience and Technology for Food; Agriculture and Environment; University of Teramo; Mosciano Sant' Angelo (TE) Italy
| | - P. Di Gianvito
- Faculty of BioScience and Technology for Food; Agriculture and Environment; University of Teramo; Mosciano Sant' Angelo (TE) Italy
| | - G. Arfelli
- Faculty of BioScience and Technology for Food; Agriculture and Environment; University of Teramo; Mosciano Sant' Angelo (TE) Italy
| | - M. Schirone
- Faculty of BioScience and Technology for Food; Agriculture and Environment; University of Teramo; Mosciano Sant' Angelo (TE) Italy
| | - A. Corsetti
- Faculty of BioScience and Technology for Food; Agriculture and Environment; University of Teramo; Mosciano Sant' Angelo (TE) Italy
| | - G. Suzzi
- Faculty of BioScience and Technology for Food; Agriculture and Environment; University of Teramo; Mosciano Sant' Angelo (TE) Italy
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17
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Perpetuini G, Di Gianvito P, Arfelli G, Schirone M, Corsetti A, Tofalo R, Suzzi G. Biodiversity of autolytic ability in flocculent Saccharomyces cerevisiae strains suitable for traditional sparkling wine fermentation. Yeast 2016; 33:303-12. [PMID: 26804203 DOI: 10.1002/yea.3151] [Citation(s) in RCA: 25] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/02/2015] [Revised: 01/12/2016] [Accepted: 01/14/2016] [Indexed: 11/08/2022] Open
Abstract
Yeasts involved in secondary fermentation of traditional sparkling wines should show specific characteristics, such as flocculation capacity and autolysis. Recently it has been postulated that autophagy may contribute to the outcome of autolysis. In this study, 28 flocculent wine Saccahromyces cerevisiae strains characterized by different flocculation degrees were studied for their autolytic and autophagic activities. Autolysis was monitored in synthetic medium through the determination of amino acid nitrogen and total proteins released. At the same time, novel primer sets were developed to determine the expression of the genes ATG1, ATG17 and ATG29. Twelve strains were selected on the basis of their autolytic rate and ATG gene expressions in synthetic medium and were inoculated in a base wine. After 30, 60 and 180 days the autolytic process and ATG gene expressions were evaluated. The obtained data showed that autolysis and ATG gene expressions differed among strains and were independent of the degree of flocculation. This biodiversity could be exploited to select new starter stains to improve sparkling wine production. Copyright © 2016 John Wiley & Sons, Ltd.
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Affiliation(s)
- Giorgia Perpetuini
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Paola Di Gianvito
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Giuseppe Arfelli
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Maria Schirone
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Aldo Corsetti
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Rosanna Tofalo
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
| | - Giovanna Suzzi
- Faculty of BioScience and Technology for Food, Agriculture and Environment, University of Teramo, Italy
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Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation. Food Res Int 2015; 78:195-200. [PMID: 28433282 DOI: 10.1016/j.foodres.2015.10.014] [Citation(s) in RCA: 17] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/09/2015] [Revised: 10/08/2015] [Accepted: 10/10/2015] [Indexed: 11/23/2022]
Abstract
The present study analyzed the viable and/or culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during laboratory grape must fermentation, in order to investigate the interaction between the three species considered. Firstly, population dynamics during wine fermentation were followed by culture-dependent techniques, and non-Saccharomyces yeast became non-culturable at late stages of fermentation when S. cerevisiae dominated. Four different culture-independent techniques were further applied to detect viable yeast cells at the late stage of fermentation. Both quantitative PCR techniques applied, namely ethidium monoazide bromide (EMA)-qPCR and Reverse Transcription (RT)-qPCR, detected H. uvarum and Starm. bacillaris at a concentration of 105 to 106cells/mL. These non-culturable cells had membranes impermeable to EMA and stable rRNA. The background signals from dead cells did not interfere with the quantification of viable cells in wine samples by EMA-qPCR technique. As a qualitative culture-independent technique, DGGE technique was coupled with EMA treatment (EMA-PCR-DGGE) or with RT (RT-PCR-DGGE). With EMA-PCR-DGGE non-Saccharomyces species during fermentation were detected although it was limited by the predominance of S. cerevisiae.
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Di Toro MR, Capozzi V, Beneduce L, Alexandre H, Tristezza M, Durante M, Tufariello M, Grieco F, Spano G. Intraspecific biodiversity and ‘spoilage potential’ of Brettanomyces bruxellensis in Apulian wines. Lebensm Wiss Technol 2015. [DOI: 10.1016/j.lwt.2014.06.059] [Citation(s) in RCA: 28] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022]
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Vendrame M, Manzano M, Comi G, Bertrand J, Iacumin L. Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR. Food Microbiol 2014; 42:196-204. [PMID: 24929737 DOI: 10.1016/j.fm.2014.03.010] [Citation(s) in RCA: 21] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/01/2013] [Revised: 01/29/2014] [Accepted: 03/13/2014] [Indexed: 11/25/2022]
Abstract
Brettanomyces bruxellensis is a current problem in winemaking all over the world, and the question if B. bruxellensis has a positive or negative impact on wine is one of the most controversial discussions in the world. The presence of live B. bruxellensis cells represents the risk of growth and an increase in cell numbers, which is related to the potential production of volatile phenols. In this work, the optimisation of a PMA-quantitative PCR (qPCR) method to enumerate only viable cells was carried out using the standard strain B. bruxellensis DSMZ 70726. The obtained detection limits were 0.83 log CFU/mL in red wine, 0.63 log CFU/mL in white wine and 0.23 log CFU/mL in beer. Moreover, the quantification was also performed by Reverse Transcription quantitative PCR (RT-qPCR), and the results showed a higher detection limit for all of the trials.
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Affiliation(s)
- Marco Vendrame
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - Marisa Manzano
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - Giuseppe Comi
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - Julien Bertrand
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy
| | - Lucilla Iacumin
- Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy.
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Francesca N, Sannino C, Settanni L, Corona O, Barone E, Moschetti G. Microbiological and chemical monitoring of Marsala base wine obtained by spontaneous fermentation during large-scale production. ANN MICROBIOL 2014. [DOI: 10.1007/s13213-014-0808-0] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/25/2022] Open
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