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Staniszewski A, Kordowska-Wiater M. Probiotic Yeasts and How to Find Them-Polish Wines of Spontaneous Fermentation as Source for Potentially Probiotic Yeasts. Foods 2023; 12:3392. [PMID: 37761101 PMCID: PMC10529123 DOI: 10.3390/foods12183392] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/02/2023] [Revised: 08/28/2023] [Accepted: 09/06/2023] [Indexed: 09/29/2023] Open
Abstract
One approach towards maintaining healthy microbiota in the human gastrointestinal tract is through the consumption of probiotics. Until now, the majority of probiotic research has focused on probiotic bacteria, but over the last few years more and more studies have demonstrated the probiotic properties of yeast, and also of species besides the well-studied Saccharomyces cerevisiae var. boulardii. Probiotic strains have to present the ability to survive in harsh conditions of the host body, like the digestive tract. Must fermentation might be an example of a similar harsh environment. In the presented study, we examined the probiotic potential of 44 yeast strains isolated from Polish wines. The tested isolates belonged to six species: Hanseniaspora uvarum, Pichia kluyveri, Metschnikowia pulcherrima, Metschnikowia ziziphicola, Saccharomyces cerevisiae and Starmerella bacillaris. The tested strains were subjected to an assessment of probiotic properties, their safety and their other properties, such as enzymatic activity or antioxidant properties, in order to assess their potential usefulness as probiotic yeast candidates. Within the most promising strains were representatives of three species: H. uvarum, M. pulcherrima and S. cerevisiae. H. uvarum strains 15 and 16, as well as S. cerevisiae strain 37, showed, among other features, survivability in gastrointestinal tract conditions exceeding 100%, high hydrophobicity and autoaggregation, had no hemolytic activity and did not produce biogenic amines. The obtained results show that Polish wines might be a source of potential probiotic yeast candidates with perspectives for further research.
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Affiliation(s)
| | - Monika Kordowska-Wiater
- Department of Biotechnology, Microbiology and Human Nutrition, University of Life Sciences in Lublin, Skromna 8, 20-704 Lublin, Poland;
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2
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Nwaefuna AE, Boekhout T, Garcia-Aloy M, Vrhovsek U, Zhou N. Diversity of dung beetle-associated yeasts from pristine environments of Botswana. Yeast 2023. [PMID: 37096317 DOI: 10.1002/yea.3852] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/16/2022] [Revised: 04/06/2023] [Accepted: 04/08/2023] [Indexed: 04/26/2023] Open
Abstract
Yeast-insect interactions are increasingly becoming an attractive source of discovery for previously unknown, unique, diverse, and industrially relevant yeast species. Despite a wealth of studies that have recently focused on yeasts in symbiotic association with Hymenopteran insects, yeasts associated with Coleopteran insects, such as lignocellulosic-rich dung-dependent beetles, remain poorly studied. Trends in yeast discovery suggest that species richness and diversity can be attributed to the ecological niche of the insect. Here, we considered the potential of dung beetles inhabiting the extreme environments of Botswana, characterized by desert-like conditions (semi-arid to arid and hot) as well as protected pristine environments, as possible attribute niches that can shape the extremophilic and diverse life history strategies of yeasts. We obtained a total of 97 phylogenetically diverse yeast isolates from six species of dung beetles from Botswana's unexplored environments, representing 19 species belonging to 11 genera. The findings suggest that the guts of dung beetles are a rich niche for non-Saccharomyces yeast species. Meyerozyma and Pichia were the most dominant genera associated with dung beetles, representing 55% (53 out of 97) of the yeast isolates in our study. Trichosporon and Cutaneotrichosporon genera represented 32% (31 out of 97) of the isolates. The remaining isolates belonged to Apiotrichum, Candida, Diutina, Naganishia, Rhodotorula, and Wickerhamiella genera (12 out of 97). We found out that about 62% (60 out of 97) of the isolates were potentially new species because of their low internal transcribed spacer (ITS) sequence similarity when compared to the most recent optimal species delineation threshold. A single isolate was unidentifiable using the ITS sequences. Using an in silico polymerase chain reaction-restriction fragment length polymorphism approach, we revealed that there was genetic diversity within isolates of the same species. Our results contribute to the knowledge and understanding of the diversity of dung beetle-associated yeasts.
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Affiliation(s)
- Anita E Nwaefuna
- Department of Biological Sciences and Biotechnology, Botswana International University of Science and Technology, Palapye, Botswana
| | - Teun Boekhout
- Westerdijk Institute of Fungal Biodiversity, Utrecht, The Netherlands
- Department of Zoology, College of Science, King Saud University, Riyadh, Saudi Arabia
| | - Mar Garcia-Aloy
- Metabolomics Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Urska Vrhovsek
- Metabolomics Unit, Food Quality and Nutrition Department, Research and Innovation Centre, Fondazione Edmund Mach, San Michele all'Adige, Italy
| | - Nerve Zhou
- Department of Biological Sciences and Biotechnology, Botswana International University of Science and Technology, Palapye, Botswana
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3
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A Versatile Toolset for Genetic Manipulation of the Wine Yeast Hanseniaspora uvarum. Int J Mol Sci 2023; 24:ijms24031859. [PMID: 36768181 PMCID: PMC9915424 DOI: 10.3390/ijms24031859] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/31/2022] [Revised: 01/15/2023] [Accepted: 01/16/2023] [Indexed: 01/19/2023] Open
Abstract
Hanseniaspora uvarum is an ascomycetous yeast that frequently dominates the population in the first two days of wine fermentations. It contributes to the production of many beneficial as well as detrimental aroma compounds. While the genome sequence of the diploid type strain DSM 2768 has been largely elucidated, transformation by electroporation was only recently achieved. We here provide an elaborate toolset for the genetic manipulation of this yeast. A chromosomal replication origin was isolated and used for the construction of episomal, self-replicating cloning vectors. Moreover, homozygous auxotrophic deletion markers (Huura3, Huhis3, Huleu2, Huade2) have been obtained in the diploid genome as future recipients and a proof of principle for the application of PCR-based one-step gene deletion strategies. Besides a hygromycin resistance cassette, a kanamycin resistance gene was established as a dominant marker for selection on G418. Recyclable deletion cassettes flanked by loxP-sites and the corresponding Cre-recombinase expression vectors were tailored. Moreover, we report on a chemical transformation procedure with the use of freeze-competent cells. Together, these techniques and constructs pave the way for efficient and targeted manipulations of H. uvarum.
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Chen TH, Winefield C. Comprehensive analysis of both long and short read transcriptomes of a clonal and a seed-propagated model species reveal the prerequisites for transcriptional activation of autonomous and non-autonomous transposons in plants. Mob DNA 2022; 13:16. [PMID: 35549762 PMCID: PMC9097378 DOI: 10.1186/s13100-022-00271-5] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2021] [Accepted: 04/13/2022] [Indexed: 11/29/2022] Open
Abstract
Background Transposable element (TE) transcription is a precursor to its mobilisation in host genomes. However, the characteristics of expressed TE loci, the identification of self-competent transposon loci contributing to new insertions, and the genomic conditions permitting their mobilisation remain largely unknown. Results Using Vitis vinifera embryogenic callus, we explored the impact of biotic stressors on transposon transcription through the exposure of the callus to live cultures of an endemic grapevine yeast, Hanseniaspora uvarum. We found that only 1.7–2.5% of total annotated TE loci were transcribed, of which 5–10% of these were full-length, and the expressed TE loci exhibited a strong location bias towards expressed genes. These trends in transposon transcription were also observed in RNA-seq data from Arabidopsis thaliana wild-type plants but not in epigenetically compromised Arabidopsis ddm1 mutants. Moreover, differentially expressed TE loci in the grapevine tended to share expression patterns with co-localised differentially expressed genes. Utilising nanopore cDNA sequencing, we found a strong correlation between the inclusion of intronic TEs in gene transcripts and the presence of premature termination codons in these transcripts. Finally, we identified low levels of full-length transcripts deriving from structurally intact TE loci in the grapevine model. Conclusion Our observations in two disparate plant models representing clonally and seed propagated plant species reveal a closely connected transcriptional relationship between TEs and co-localised genes, particularly when epigenetic silencing is not compromised. We found that the stress treatment alone was insufficient to induce large-scale full-length transcription from structurally intact TE loci, a necessity for non-autonomous and autonomous mobilisation. Supplementary Information The online version contains supplementary material available at 10.1186/s13100-022-00271-5.
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Affiliation(s)
- Ting-Hsuan Chen
- Department of Wine, Food, and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.,Present address: The New Zealand Institute for Plant and Food Research Ltd, Lincoln, 7608, New Zealand
| | - Christopher Winefield
- Department of Wine, Food, and Molecular Biosciences, Lincoln University, Lincoln, 7647, New Zealand.
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5
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Cordero-Bueso G, Vigentini I, Foschino R, Maghradze D, Ruiz-Muñoz M, Benitez-Trujillo F, Cantoral JM. Culturable Yeast Diversity of Grape Berries from Vitis vinifera ssp. sylvestris (Gmelin) Hegi. J Fungi (Basel) 2022; 8:jof8040410. [PMID: 35448641 PMCID: PMC9025944 DOI: 10.3390/jof8040410] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/03/2022] [Revised: 04/11/2022] [Accepted: 04/13/2022] [Indexed: 02/04/2023] Open
Abstract
Vitis vinifera L. ssp. sylvestris (Gmelin) Hegi is recognized as the dioecious parental generation of today’s cultivars. Climatic change and the arrival of pathogens and pests in Europe led it to be included on the International Union for Conservation of Nature (IUCN) Red List of Threatened Species in 1997. The present work focused on the study of culturable yeast occurrence and diversity of grape berries collected from wild vines. Sampling was performed in 29 locations of Azerbaijan, Georgia, Italy, Romania, and Spain. In total, 3431 yeast colonies were isolated and identified as belonging to 49 species, including Saccharomyces cerevisiae, by 26S rDNA D1/D2 domains and ITS region sequencing. Isolates of S. cerevisiae were also analyzed by SSR–PCR obtaining 185 different genotypes. Classical ecology indices were used to obtain the richness (S), the biodiversity (H’), and the dominance (D) of the species studied. This study highlights the biodiversity potential of natural environments that still represent a fascinating source of solutions to common problems in winemaking.
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Affiliation(s)
- Gustavo Cordero-Bueso
- Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, 11009 Cádiz, Spain; (M.R.-M.); (J.M.C.)
- Correspondence:
| | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20122 Milan, Italy; (I.V.); (R.F.)
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, 20122 Milan, Italy; (I.V.); (R.F.)
| | - David Maghradze
- Department of Agriculture, Faculty of Viticulture and Winemaking, Caucasus International University, 0141 Tbilisi, Georgia;
| | - Marina Ruiz-Muñoz
- Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, 11009 Cádiz, Spain; (M.R.-M.); (J.M.C.)
| | | | - Jesús M. Cantoral
- Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, 11009 Cádiz, Spain; (M.R.-M.); (J.M.C.)
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6
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Franco-Duarte R, Čadež N, Rito T, Drumonde-Neves J, Dominguez YR, Pais C, Sousa MJ, Soares P. Whole-Genome Sequencing and Annotation of the Yeast Clavispora santaluciae Reveals Important Insights about Its Adaptation to the Vineyard Environment. J Fungi (Basel) 2022; 8:jof8010052. [PMID: 35049992 PMCID: PMC8781136 DOI: 10.3390/jof8010052] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/06/2021] [Revised: 01/03/2022] [Accepted: 01/04/2022] [Indexed: 11/16/2022] Open
Abstract
Clavispora santaluciae was recently described as a novel non-Saccharomyces yeast species, isolated from grapes of Azores vineyards, a Portuguese archipelago with particular environmental conditions, and from Italian grapes infected with Drosophila suzukii. In the present work, the genome of five Clavispora santaluciae strains was sequenced, assembled, and annotated for the first time, using robust pipelines, and a combination of both long- and short-read sequencing platforms. Genome comparisons revealed specific differences between strains of Clavispora santaluciae reflecting their isolation in two separate ecological niches—Azorean and Italian vineyards—as well as mechanisms of adaptation to the intricate and arduous environmental features of the geographical location from which they were isolated. In particular, relevant differences were detected in the number of coding genes (shared and unique) and transposable elements, the amount and diversity of non-coding RNAs, and the enzymatic potential of each strain through the analysis of their CAZyome. A comparative study was also conducted between the Clavispora santaluciae genome and those of the remaining species of the Metschnikowiaceae family. Our phylogenetic and genomic analysis, comprising 126 yeast strains (alignment of 2362 common proteins) allowed the establishment of a robust phylogram of Metschnikowiaceae and detailed incongruencies to be clarified in the future.
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Affiliation(s)
- Ricardo Franco-Duarte
- CBMA, Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.R.); (C.P.); (M.J.S.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
- Correspondence: or
| | - Neža Čadež
- Department of Food Science and Technology, Biotechnical Faculty, University of Ljubljana, 101, 1000 Ljubljana, Slovenia;
| | - Teresa Rito
- CBMA, Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.R.); (C.P.); (M.J.S.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - João Drumonde-Neves
- IITAA—Institute of Agricultural and Environmental Research and Technology, University of Azores, 9700-042 Angra do Heroísmo, Portugal;
| | | | - Célia Pais
- CBMA, Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.R.); (C.P.); (M.J.S.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Maria João Sousa
- CBMA, Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.R.); (C.P.); (M.J.S.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
| | - Pedro Soares
- CBMA, Centre of Molecular and Environmental Biology, Department of Biology, University of Minho, 4710-057 Braga, Portugal; (T.R.); (C.P.); (M.J.S.); (P.S.)
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057 Braga, Portugal
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7
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Zhang J, Shang Y, Chen J, Brunel B, Peng S, Li S, Wang E. Diversity of non-Saccharomyces yeasts of grape berry surfaces from representative Cabernet Sauvignon vineyards in Henan Province, China. FEMS Microbiol Lett 2021; 368:6424895. [PMID: 34755861 DOI: 10.1093/femsle/fnab142] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2021] [Accepted: 11/04/2021] [Indexed: 11/13/2022] Open
Abstract
Non-Saccharomyces yeasts are important players during winemaking and may come from grapes grown in vineyards. To study the diversity of non-Saccharomyces yeasts on surface grape berries, 433 strains were isolated from different Cabernet Sauvignon vineyards grown in Henan Province. Our results demonstrated that these strains were classified into 16 morphotypes according to their growth morphology on Wallerstein Laboratory agar medium, and were identified as seven species from four genera: Hanseniaspora opuntiae, Hanseniaspora vineae, Hanseniaspora uvarum, Pichia occidentalis, Pichia kluyveri, Issatchenkia terricola and Saturnispora diversa based on a series of molecular biological experiments. Hanseniaspora opuntiae was obtained from all sampling sites except Changyuan County, while Pichia kluyveri and Saturnispora diversa were only found in sites of Zhengzhou Grape Resource Garden and Minquan County, respectively. The site Minquan was home of the greatest species richness while only one single species (Hanseniaspora opuntiae) was detected at NAPA winery from Zhengzhou or at Anyang County. Finally, this study suggested that the geographic distribution and diversity of non-Saccharomyces yeast populations on Cabernet Sauvignon grape berries were likely to be determined by a combination of grape varieties and environmental factors.
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Affiliation(s)
- Junjie Zhang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan Province, 450000, P. R. China.,Collaborative Innovation Center for Food Production and Safety of Henan Province, Zhengzhou 450002, Henan Province, P. R. China
| | - Yimin Shang
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan Province, 450000, P. R. China
| | - Jinyong Chen
- Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou 450009, Henan Province, P. R. China
| | - Brigitte Brunel
- LSTM, Univ Montpellier, CIRAD, INRAE, Institut Agro, IRD, Montpellier, France
| | - Shanshan Peng
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan Province, 450000, P. R. China
| | - Shuo Li
- College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan Province, 450000, P. R. China
| | - Entao Wang
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, C.P. 11340, Ciudad de México, México
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8
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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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9
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Spatio-Temporal Analysis of Satellite Imagery (NDVI) to Identify Terroir and Vineyard Yeast Differences according to Appellation of Origin (AOP) and Biogeographic Origin. J 2021. [DOI: 10.3390/j4030020] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
Terroir is one of the core concepts associated with wine and presumes that the land from which the grapes are grown, the plant habitat, imparts a unique quality that is specific to that growing site. Additionally, numerous factors can influence yeast diversity, and terroir is among the most relevant. Therefore, it can be interesting to use Remote Sensing tools that help identify and give helpful information about the terroir and key characteristics that define the AOP (Appellation of Origin). In this study, the NDVI (Normalized Difference Vegetation Index) calculated from Landsat 8 imagery was used to perform a spatio-temporal analysis during 2013, 2014, and 2015 of several vineyards belonging to four different AOP in Galicia (Spain). This work shows that it is possible to use Remote Sensing for AOP delimitation. Results suggest: (i) satellite imagery can establish differences in terroir, (ii) the higher the NDVI, the higher the yeast species richness, (iii) the relationship between NDVI, terroir, and yeasts shows a stable trend over the years (Pearson’s r = 0.3894, p = 0.0119).
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10
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Dutra-Silva L, Pereira GE, Batista LR, Matteoli FP. Fungal diversity and occurrence of mycotoxin producing fungi in tropical vineyards. World J Microbiol Biotechnol 2021; 37:112. [PMID: 34081209 DOI: 10.1007/s11274-021-03081-8] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/19/2020] [Accepted: 05/29/2021] [Indexed: 11/28/2022]
Abstract
Grapevine cultivars are distributed worldwide, nevertheless the fermentation of its grape berries renders distinct wine products that are highly associated to the local fungal community. Despite the symbiotic association between wine and the fungal metabolism, impacting both the terroir and mycotoxin production, few studies have explored the vineyard ecosystem fungal community using both molecular marker sequencing and mycotoxin production assessment. In this study, we investigated the fungal community of three grapevine cultivars (Vitis vinifera L.) in two tropical vineyards. Illumina MiSeq sequencing was performed on two biocompartments: grape berries (GB) and grapevine soil (GS); yielding a total of 578,495 fungal internal transcribed spacer 1 reads, which were used for taxonomic classification. GB and GS fungal communities were mainly constituted by Ascomycota phylum. GS harbors a significant richer and more diverse fungal community than GB. Among GB samples, Syrah grape berries exclusively shared fungal community included wine-associated yeasts (e.g. Saccharomycopsis vini) that may play key roles in wine terroir. Mycotoxin production assessment revealed the high potential of Aspergillus section Flavi and Penicillium section Citrina isolates to produce aflatoxin B1-B2 and citrinin, respectively. This is the first study to employ next-generation sequencing to investigate vineyard associated fungal community in Brazil. Our findings provide valuable insights on the available tools for fungal ecology assessment applied to food products emphasizing the coexistence between classical and molecular tools.
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Affiliation(s)
- Lorena Dutra-Silva
- Department of Food Sciences, Federal University of Lavras, Lavras, MG, Brazil
| | - Giuliano E Pereira
- Brazilian Agricultural Research Corporation/Embrapa Grape & Wine, Bento Gonçalves, RS, Brazil
| | | | - Filipe P Matteoli
- Department of Soil Science, Luiz de Queiroz College of Agriculture, Piracicaba, SP, Brazil.
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11
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Genetic, Physiological, and Industrial Aspects of the Fructophilic Non-Saccharomyces Yeast Species, Starmerella bacillaris. FERMENTATION 2021. [DOI: 10.3390/fermentation7020087] [Citation(s) in RCA: 6] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 02/07/2023] Open
Abstract
Starmerella bacillaris (synonym Candida zemplinina) is a non-Saccharomyces yeast species, frequently found in enological ecosystems. Peculiar aspects of the genetics and metabolism of this yeast species, as well as potential industrial applications of isolated indigenous S. bacillaris strains worldwide, have recently been explored. In this review, we summarize relevant observations from studies conducted on standard laboratory and indigenous isolated S. bacillaris strains.
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12
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Drumonde-Neves J, Fernandes T, Lima T, Pais C, Franco-Duarte R. Learning from 80 years of studies: a comprehensive catalogue of non-Saccharomyces yeasts associated with viticulture and winemaking. FEMS Yeast Res 2021; 21:6159487. [PMID: 33751099 DOI: 10.1093/femsyr/foab017] [Citation(s) in RCA: 10] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/24/2020] [Accepted: 03/03/2021] [Indexed: 12/14/2022] Open
Abstract
Non-Saccharomyces yeast species are nowadays recognized for their impact on wine´s chemical composition and sensorial properties. In addition, new interest has been given to the commercial exploitation of non-Saccharomyces starter cultures in the wine sector. However, over many years, these yeast species were considered sources of contamination in wine production and conservation, mainly due to the high levels of volatile acidity obtained. The present manuscript systematizes 80 years of literature describing non-Saccharomyces yeast species isolated from grapes and/or grape musts. A link between each reference, the accepted taxonomic name of each species and their geographical occurrence is presented, compiling information for 293 species, in a total of 231 citations. One major focus of this work relates to the isolation of non-Saccharomyces yeasts from grapevines usually ignored in most sampling studies, also as isolation from damaged grapes. These particular niches are sources of specific yeast species, which are not identified in most other explored environments. These yeasts have high potential to be explored for important and diversified biotechnological applications.
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Affiliation(s)
- João Drumonde-Neves
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057, Braga, Portugal.,IITAA - Institute of Agricultural and Environmental Research and Technology, University of Azores, 9700-042 Angra do Heroísmo, Portugal
| | - Ticiana Fernandes
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057, Braga, Portugal
| | - Teresa Lima
- IITAA - Institute of Agricultural and Environmental Research and Technology, University of Azores, 9700-042 Angra do Heroísmo, Portugal
| | - Célia Pais
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057, Braga, Portugal.,Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057, Braga, Portugal
| | - Ricardo Franco-Duarte
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, 4710-057, Braga, Portugal.,Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, 4710-057, Braga, Portugal
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13
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Drumonde-Neves J, Čadež N, Reyes-Domínguez Y, Gallmetzer A, Schuller D, Lima T, Pais C, Franco-Duarte R. Clavispora santaluciae f.a., sp. nov., a novel ascomycetous yeast species isolated from grapes. Int J Syst Evol Microbiol 2021; 70:6307-6312. [PMID: 33090949 DOI: 10.1099/ijsem.0.004531] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.7] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/18/2022] Open
Abstract
During a study of yeast diversity in Azorean vineyards, four strains were isolated which were found to represent a novel yeast species based on the sequences of the internal transcribed spacer (ITS) region (ITS1-5.8S-ITS2) and of the D1/D2 domain of the large subunit (LSU) rRNA gene, together with their physiological characteristics. An additional strain isolated from Drosophila suzukii in Italy had identical D1/D2 sequences and very similar ITS regions (five nucleotide substitutions) to the Azorean strains. Phylogenetic analysis using sequences of the ITS region and D1/D2 domain showed that the five strains are closely related to Clavispora lusitaniae, although with 56 nucleotide differences in the D2 domain. Intraspecies variation revealed between two and five nucleotide differences, considering the five strains of Clavispora santaluciae. Some phenotypic discrepancies support the separation of the new species from their closely related ones, such as the inability to grow at temperatures above 35 °C, to produce acetic acid and the capacity to assimilate starch. Neither conjugations nor ascospore formation were observed in any of the strains. The name Clavispora santaluciae f.a., sp. nov., is proposed to accommodate the above noted five strains (holotype, CBS 16465T; MycoBank no., MB 835794).
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Affiliation(s)
- João Drumonde-Neves
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, Portugal
- IITAA - Institute of Agricultural and Environmental Research and Technology, University of Azores, Angra do Heroísmo, Portugal
| | - Neža Čadež
- University of Ljubljana Biotechnical Faculty, Department of Food Science and Technology, University of Ljubljana, Ljubljana, Slovenia
| | | | | | - Dorit Schuller
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, Portugal
| | - Teresa Lima
- IITAA - Institute of Agricultural and Environmental Research and Technology, University of Azores, Angra do Heroísmo, Portugal
| | - Célia Pais
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, Portugal
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, Portugal
| | - Ricardo Franco-Duarte
- Institute of Science and Innovation for Bio-Sustainability (IB-S), University of Minho, Portugal
- CBMA (Centre of Molecular and Environmental Biology), Department of Biology, University of Minho, Portugal
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14
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Control of Penicillium glabrum by Indigenous Antagonistic Yeast from Vineyards. Foods 2020; 9:foods9121864. [PMID: 33327475 PMCID: PMC7764915 DOI: 10.3390/foods9121864] [Citation(s) in RCA: 13] [Impact Index Per Article: 3.3] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/29/2020] [Revised: 12/01/2020] [Accepted: 12/09/2020] [Indexed: 11/17/2022] Open
Abstract
Biocontrol is one of the most promising alternatives to synthetic fungicides for food preservation. Botrytis cinerea, Alternaria alternata, and Aspergillus section Nigri are the most concerning pathogens for grape development. However, frequently, other species, such as Penicillium glabrum in this study, are predominant in spoiled bunches. In this work, 54 native yeasts from vineyards were screened by direct confrontation in potato dextrose agar plates as antagonists against P. glabrum. Isolates of Pichia terricola, Aureobasidium pullulans, and Zygoascus meyerae were selected for their antagonist activity in vitro, plus isolates of Pichia kudriavzevii, Hormonema viticola, and Hanseniaspora uvarum were used as negative controls. However, in vivo, confrontations in wounded grapes showed disagreement with direct confrontation in vitro. P. terricola, P. kudriavzevii, H. viticola, Z. meyerae, and H. uvarum significantly reduced the incidence of P. glabrum on grapes. Nevertheless, P. terricola, H. viticola, and H. uvarum themselves spoiled the wounded grapes. Inhibitions were associated with different mechanisms such as the production of volatile organic compounds (VOCs), lytic enzymes, biofilm formation, and competition for nutrients. The isolates of P. kudriavzevii L18 (a producer of antifungal VOCs which completely inhibited the incidence of P. glabrum) and Z. meyerae L29 (with pectinase, chitinase and β-glucanase activity and biofilm formation which reduced 70% of the incidence of P. glabrum) are proposed as suitable biocontrol agents against P. glabrum.
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15
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Zabukovec P, Čadež N, Čuš F. Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation. Food Technol Biotechnol 2020; 58:337-347. [PMID: 33281489 PMCID: PMC7709452 DOI: 10.17113/ftb.58.03.20.6677] [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] [Indexed: 11/12/2022] Open
Abstract
Research background In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during the process. Experimental approach During spontaneous alcoholic fermentations the yeast population of non-Saccharomyces and Saccharomyces yeasts was sampled. We used eleven microsatellite markers to determine the genetic diversity of S. cerevisiae strains. In addition, different ratios of the indigenous strains of S. cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris were tested for their possible use in alcoholic fermentation with inoculated yeasts by monitoring its course and measuring the concentration of aroma compounds in wine. Results and conclusions Sequencing of the internal transcribed spacer (ITS) regions of ribosomal DNA showed that of 64 isolates, 46 strains represent S. cerevisiae and 18 strains belong to non-Saccharomyces yeasts. The identified non-Saccharomyces yeast species were H. uvarum, Pichia kudriavzevii, Saturnispora diversa and S. bacillaris. The dendrogram grouped S. cerevisiae strains into 14 groups. The number of S. cervisiae strains isolated from the musts was 10 (Posavje), 11 (Podravje) and 25 (Primorska vine-growing region). On the other hand, the alcoholic fermentation with inoculated yeasts, in which the native S. cerevisiae strain predominated over H. uvarum and S. bacillaris, gave the most promising result due to the highest alcoholvolume fraction, the lowest acetic acid concentration and significantly higher concentrations of volatile thiols 3-mercaptohexyl acetate (3MHA) and 3-mercaptohexan-1-ol (3MH), 2-methylpropanol, 2-methylbutanol, 3-methylbutanol and 2-phenylethanol) in the produced wine. Novelty and scientific contribution We confirmed the potential use of indigenous S. cerevisiae and non-Saccharomyces yeasts in alcoholic fermentation with inoculated yeasts, which allows the positive properties of the yeast strains to be expressed and good quality wines to be produced. Thus, the results are encouraging for winemakers to create different wine styles associated with a particular terroir using indigenous yeasts.
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Affiliation(s)
- Polona Zabukovec
- Agricultural Institute of Slovenia, Department of Fruit Growing, Viticulture and Oenology, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
| | - Neža Čadež
- Department of Food Science and Technology, Chair of Biotechnology, Microbiology and Food Safety, Biotechnical Faculty, Jamnikarjeva ulica 101, 1000 Ljubljana, Slovenia
| | - Franc Čuš
- Agricultural Institute of Slovenia, Department of Fruit Growing, Viticulture and Oenology, Hacquetova ulica 17, 1000 Ljubljana, Slovenia
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16
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Cioch-Skoneczny M, Satora P, Skoneczny S, Skotniczny M. Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts. Arch Microbiol 2020; 203:153-162. [PMID: 32780151 PMCID: PMC7813693 DOI: 10.1007/s00203-020-02014-7] [Citation(s) in RCA: 7] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/15/2020] [Revised: 07/31/2020] [Accepted: 08/05/2020] [Indexed: 01/06/2023]
Abstract
Biodiversity of native yeasts, especially in winemaking, has hidden potential. In order to use the value of non-Saccharomyces strains in wine production and to minimise the possibility of its deterioration, it is necessary to thoroughly study the yeast cultures present on grape fruits and in grape must, as well as their metabolic properties. The aim of the study was to characterise the yeast microbiota found during spontaneous fermentation of grape musts obtained from grape varieties ‘Rondo’, ‘Regent’ and ‘Johanniter’. Grapes from two vineyards (Srebrna Góra and Zadora) located in southern Poland were used for the research. Succession of subsequent groups of yeasts was observed during the process. Metschnikowia pulcherrima yeasts were identified both at the beginning and the end of the process. Hanseniaspora uvarum, Wickerhamomyces onychis and Torulaspora delbrueckii strains were also identified during the fermentation. Torulaspora delbrueckii and Wickerhamomyces onychis strains were identified only in grape musts obtained from grapes of the Zadora vineyard. These strains may be characteristic of this vineyard and shape the identity of wines formed in it. Our research has provided specific knowledge on the biodiversity of yeast cultures on grapes and during their spontaneous fermentation. The research results presented indicate the possibility of using native strains for fermentation of grape musts, allowing to obtain a product with favourable chemical composition and sensory profile.
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Affiliation(s)
- Monika Cioch-Skoneczny
- Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149, Krakow, Poland.
| | - Paweł Satora
- Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149, Krakow, Poland
| | - Szymon Skoneczny
- Department of Chemical and Process Engineering, Faculty of Chemical Engineering and Technology, Cracow University of Technology, Warszawska 24, 31-155, Krakow, Poland
| | - Magdalena Skotniczny
- Department of Fermentation Technology and Microbiology, University of Agriculture in Krakow, ul. Balicka 122, 30-149, Krakow, Poland
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17
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Čadež N, Drumonde-Neves J, Sipiczki M, Dlauchy D, Lima T, Pais C, Schuller D, Franco-Duarte R, Lachance MA, Péter G. Starmerella vitis f.a., sp. nov., a yeast species isolated from flowers and grapes. Antonie Van Leeuwenhoek 2020; 113:1289-1298. [DOI: 10.1007/s10482-020-01438-x] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2020] [Accepted: 06/11/2020] [Indexed: 10/24/2022]
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18
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Abdo H, Catacchio CR, Ventura M, D'Addabbo P, Alexandre H, Guilloux-Bénatier M, Rousseaux S. The establishment of a fungal consortium in a new winery. Sci Rep 2020; 10:7962. [PMID: 32409784 PMCID: PMC7224177 DOI: 10.1038/s41598-020-64819-2] [Citation(s) in RCA: 9] [Impact Index Per Article: 2.3] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/30/2019] [Accepted: 04/15/2020] [Indexed: 01/03/2023] Open
Abstract
The biodiversity and evolution of fungal communities were monitored over a period of 3 vintages in a new winery. Samples were collected before grape receipt and 3 months after fermentation from 3 different wine related environments (WRE): floor, walls and equipment and analyzed using Illumina Mi-Seq. Genera of mold and filamentous fungi (294), non-enological (10) and wine-associated yeasts (25) were detected on all WREs before the arrival of the first harvest. Among them, genera like Alternaria and Aureobasidium persisted during two vintages. Therefore, these genera are not specific to winery environment and appear to be adapted to natural or anthropic environments due to their ubiquitous character. Some genera like Candida were also detected before the first harvest but only on one WREs, whereas, on the other WREs they were found after the harvest. The ubiquitous character and phenotypic traits of these fungal genera can explain their dynamics. After the first harvest and during 3 vintages the initial consortium was enriched by oenological genera like Starmerella introduced either by harvest or by potential transfers between the different WREs. However, these establishing genera, including Saccharomyces, do not appear to persist due to their low adaptation to the stressful conditions of winery environment.
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Affiliation(s)
- Hany Abdo
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France- IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon, Cedex, France
| | | | - Mario Ventura
- Department of Biology, University of Bari, Bari, 70125, Italy
| | | | - Hervé Alexandre
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France- IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon, Cedex, France
| | - Michèle Guilloux-Bénatier
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France- IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon, Cedex, France
| | - Sandrine Rousseaux
- Université Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France- IUVV Equipe VAlMiS, rue Claude Ladrey, BP 27877, 21078, Dijon, Cedex, France.
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19
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Non-tandem repeat polymorphisms at microsatellite loci in wine yeast species. Mol Genet Genomics 2020; 295:685-693. [DOI: 10.1007/s00438-020-01652-2] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/04/2019] [Accepted: 02/07/2020] [Indexed: 10/24/2022]
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20
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Ramírez M, López-Piñeiro A, Velázquez R, Muñoz A, Regodón JA. Analysing the vineyard soil as a natural reservoir for wine yeasts. Food Res Int 2020; 129:108845. [DOI: 10.1016/j.foodres.2019.108845] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/05/2019] [Revised: 11/14/2019] [Accepted: 11/18/2019] [Indexed: 12/15/2022]
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21
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Saubin M, Devillers H, Proust L, Brier C, Grondin C, Pradal M, Legras JL, Neuvéglise C. Investigation of Genetic Relationships Between Hanseniaspora Species Found in Grape Musts Revealed Interspecific Hybrids With Dynamic Genome Structures. Front Microbiol 2020; 10:2960. [PMID: 32010076 PMCID: PMC6974558 DOI: 10.3389/fmicb.2019.02960] [Citation(s) in RCA: 19] [Impact Index Per Article: 4.8] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/19/2019] [Accepted: 12/09/2019] [Indexed: 01/11/2023] Open
Abstract
Hanseniaspora, a predominant yeast genus of grape musts, includes sister species recently reported as fast evolving. The aim of this study was to investigate the genetic relationships between the four most closely related species, at the population level. A multi-locus sequence typing strategy based on five markers was applied on 107 strains, confirming the clear delineation of species H. uvarum, H. opuntiae, H. guilliermondii, and H. pseudoguilliermondii. Huge variations were observed in the level of intraspecific nucleotide diversity, and differences in heterozygosity between species indicate different life styles. No clear population structure was detected based on geographical or substrate origins. Instead, H. guilliermondii strains clustered into two distinct groups, which may reflect a recent step toward speciation. Interspecific hybrids were detected between H. opuntiae and H. pseudoguilliermondii. Their characterization using flow cytometry, karyotypes and genome sequencing showed different genome structures in different ploidy contexts: allodiploids, allotriploids, and allotetraploids. Subculturing of an allotriploid strain revealed chromosome loss equivalent to one chromosome set, followed by an auto-diploidization event, whereas another auto-diploidized tetraploid showed a segmental duplication. Altogether, these results suggest that Hanseniaspora genomes are not only fast evolving but also highly dynamic.
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Affiliation(s)
- Méline Saubin
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
| | - Hugo Devillers
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
| | - Lucas Proust
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
| | - Cathy Brier
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
| | - Cécile Grondin
- Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, Jouy-en-Josas, France
| | - Martine Pradal
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Jean-Luc Legras
- SPO, Univ Montpellier, INRA, Montpellier SupAgro, Montpellier, France
| | - Cécile Neuvéglise
- Micalis Institute, INRA, AgroParisTech, Université Paris-Saclay, Jouy-en-Josas, France
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22
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Zhang Q, Li H, Sun X, Huang W, Zhan J. Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in Beijing, China. EFOOD 2020. [DOI: 10.2991/efood.k.200731.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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23
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Nisiotou A, Mallouchos A, Tassou C, Banilas G. Indigenous Yeast Interactions in Dual-Starter Fermentations May Improve the Varietal Expression of Moschofilero Wine. Front Microbiol 2019; 10:1712. [PMID: 31402907 PMCID: PMC6677089 DOI: 10.3389/fmicb.2019.01712] [Citation(s) in RCA: 16] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/12/2019] [Accepted: 07/11/2019] [Indexed: 11/16/2022] Open
Abstract
Multi-starter wine fermentations employing non-Saccharomyces (NS) yeasts are becoming an emerging trend in winemaking. It is therefore important to determine the impacts of different NS strains in the wine phenotype and in particular the aroma outputs in different inoculation schemes and fermentation conditions. Here, two native NS yeasts, Lachancea thermotolerans LtMM7 and Hanseniaspora uvarum HuMM19, were assessed for their ability to improve the quality of Moschofilero, a Greek aromatic white wine. The NS strains were initially examined in laboratory scale fermentations in mixed inoculations with ScMM23, a native Saccharomyces cerevisiae strain. LtMM7 was selected to be further evaluated in pilot scale fermentations. Five different inoculation schemes were considered: single inoculation of ScMM23 (IS), simultaneous inoculation of ScMM23 with HuMM19 (SMH) or LtMM7 (SML), and sequential inoculation of HuMM19 (SQH) or LtMM7 (SQL) followed by ScMM23. At laboratory scale fermentations, the chemical profiles were largely affected by both the NS species and the inoculation scheme applied. The sequential inoculation using HuMM19 produced the most divergent wine phenotype. However, HuMM19 caused significant increases in acetic acid and ethyl acetate levels that impeded its use in pilot scale trials. LtMM7 significantly affected the chemical profiles of wines produced at the winery, especially in the sequential inoculation scheme. Importantly, LtMM7 significantly increased the levels of acetate esters or ethyl esters, depending on the inoculation method applied. In particular, acetate esters like isobutyl acetate, hexyl acetate, and 2-phenylethyl acetate, which all impart fruity or floral aromas, were significantly increased in SQL. On the other hand, higher levels of total ethyl esters were associated with SML. The most striking differences were observed in the levels of fruit-impair esters like ethyl decanoate, 3-methylbutyl octanoate, and isoamyl hexanoate. This is the first study to report a significant increase in the ethyl ester fraction by L. thermotolerans. Interestingly, L. thermotolerans in SQL also increased the concentrations of damascenone and geraniol, the major teprenic compound of Moschofilero, which are associated with several typical floral and fruity aromas of the variety. Present results show that L. thermotolerans may enhance the varietal character and increase the chemical complexity of Moschofilero wines.
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Affiliation(s)
- Aspasia Nisiotou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization "Demeter", Lykovryssi, Greece
| | - Athanasios Mallouchos
- Laboratory of Food Chemistry and Analysis, Department of Food Science and Human Nutrition, Agricultural University of Athens, Athens, Greece
| | - Chrysoula Tassou
- Institute of Technology of Agricultural Products, Hellenic Agricultural Organization "Demeter", Lykovryssi, Greece
| | - Georgios Banilas
- Department of Wine, Vine and Beverage Sciences, University of West Attica, Athens, Greece
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24
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Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines. FERMENTATION-BASEL 2019. [DOI: 10.3390/fermentation5030060] [Citation(s) in RCA: 17] [Impact Index Per Article: 3.4] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/05/2023]
Abstract
Two major spoilage yeasts in the wine industry, Brettanomyces bruxellensis and Zygosaccharomyces rouxii, produce off-flavors and gas, causing considerable economic losses. Traditionally, SO2 has been used in winemaking to prevent spoilage, but strict regulations are in place regarding its use due to its toxic and allergenic effects. To reduce its usage researchers have been searching for alternative techniques. One alternative is biocontrol, which can be used either independently or in a complementary way to chemical control (SO2). The present study analyzed 122 native non-Saccharomyces yeasts for their biocontrol activity and their ability to be employed under fermentation conditions, as well as certain enological traits. After the native non-Saccharomyces yeasts were assayed for their biocontrol activity, 10 biocontroller yeasts were selected and assayed for their ability to prevail in the fermentation medium, as well as with respect to their corresponding positive/negative contribution to the wine. Two yeasts that satisfy these characteristics were Wickerhamomyces anomalus BWa156 and Metschnikowia pulcherrima BMp29, which were selected for further research in application to mixed fermentations.
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25
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Raymond Eder ML, Conti F, Bely M, Masneuf‐Pomarède I, Albertin W, Rosa AL. Vitis
species, vintage, and alcoholic fermentation do not drive population structure in
Starmerella bacillaris
(synonym
Candida zemplinina
) species. Yeast 2019; 36:411-420. [DOI: 10.1002/yea.3385] [Citation(s) in RCA: 4] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/22/2018] [Revised: 03/06/2019] [Accepted: 03/07/2019] [Indexed: 11/09/2022] Open
Affiliation(s)
- María Laura Raymond Eder
- Laboratorio de Genética y Biología Molecular, IRNASUS‐CONICET, Facultad de Ciencias QuímicasUniversidad Católica de Córdoba Córdoba Argentina
| | - Francisco Conti
- Laboratorio de Genética y Biología Molecular, IRNASUS‐CONICET, Facultad de Ciencias QuímicasUniversidad Católica de Córdoba Córdoba Argentina
| | - Marina Bely
- ISVV, OEnology Research Unit EA 4577, USC 1366 INRAUniversité de Bordeaux Bordeaux France
| | - Isabelle Masneuf‐Pomarède
- ISVV, OEnology Research Unit EA 4577, USC 1366 INRAUniversité de Bordeaux Bordeaux France
- Bordeaux Sciences Agro Gradignan France
| | - Warren Albertin
- ISVV, OEnology Research Unit EA 4577, USC 1366 INRAUniversité de Bordeaux Bordeaux France
- ENSCBPBordeaux INP Pessac France
| | - Alberto Luis Rosa
- Laboratorio de Genética y Biología Molecular, IRNASUS‐CONICET, Facultad de Ciencias QuímicasUniversidad Católica de Córdoba Córdoba Argentina
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26
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Raymond Eder ML, Rosa AL. Yeast diversity in Vitis non-vinifera ecosystems. Rev Argent Microbiol 2019; 51:278-283. [PMID: 30638636 DOI: 10.1016/j.ram.2018.09.004] [Citation(s) in RCA: 3] [Impact Index Per Article: 0.6] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/19/2018] [Revised: 09/12/2018] [Accepted: 09/19/2018] [Indexed: 10/27/2022] Open
Abstract
The surface of grapes lodges a complex community of yeast species responsible for spontaneous alcoholic fermentation. The study of indigenous Saccharomyces and "non-Saccharomyces" yeasts during grape must fermentation constitutes a major research area in microbial enology. Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, little is known about the diversity of yeast communities present in non-vinifera Vitis ecosystems (i.e., grapes and spontaneously fermenting grape musts). Potentially scientific and/or enological valuable yeast strains from these non-vinifera Vitis ecosystems might never be isolated from V. vinifera L. In this updated review, we summarize relevant aspects of the microbial studies conducted on V. non-vinifera grapes and spontaneously fermenting grape musts.
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Affiliation(s)
- María Laura Raymond Eder
- Laboratorio de Genética y Biología Molecular, IRNASUS-CONICET, Facultad de Ciencias Químicas, Universidad Católica de Córdoba, Córdoba, Argentina
| | - Alberto Luis Rosa
- Laboratorio de Genética y Biología Molecular, IRNASUS-CONICET, Facultad de Ciencias Químicas, Universidad Católica de Córdoba, Córdoba, Argentina.
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27
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Zhang J, Wang ET, Singh RP, Guo C, Shang Y, Chen J, Liu C. Grape berry surface bacterial microbiome: impact from the varieties and clones in the same vineyard from central China. J Appl Microbiol 2018; 126:204-214. [PMID: 30288862 DOI: 10.1111/jam.14124] [Citation(s) in RCA: 18] [Impact Index Per Article: 3.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/23/2018] [Revised: 08/05/2018] [Accepted: 09/20/2018] [Indexed: 11/30/2022]
Abstract
AIMS Bacterial microbiome on grape berry surface may play an important role in grape quality and health. This study aims to investigate the impact of grape varieties and clones on grape berry surface bacterial microbiome from the same vineyard. METHODS AND RESULTS High-throughput sequencing strategy was used to investigate the bacterial diversity and abundance on the grape surfaces of 12 clones belonging to six varieties grown in the same vineyard of Zhengzhou Fruit Research Institute in Henan Province. In total, 45 bacterial phyla and 933 genera were detected from all samples. Cyanobacteria, Proteobacteria and Firmicutes were the most abundant and prevalent phyla, while Bacteroidetes, Chloroflexi, Acidobacteria and Planctomycetes were grape clone specific phyla. The nonrank genus from phylum Cyanobacteria occupied 30-81% of grape clones from Italian Riesling (GRX), Cabernet Franc (PLZ), Pinot Blanc (BBN) and Riesling (LSL). Interestingly, Bacillus, Pseudomonas and Lactococcus were the only three prevalent genera found on all the clones. Furthermore, the predicted functional activities of grape surface bacterial communities varied according to the clones. CONCLUSIONS The present study revealed that in addition to the grape varieties, the variations in grape clone background may also affect the bacterial microbiome on grape surfaces which may ultimately determine their functional activities. SIGNIFICANCE AND IMPACT OF THE STUDY This research provides an important information for grape planting and wine fermentation that not only the grape varieties need to be paid attention but also grape clones from the specific variety need to be concerned.
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Affiliation(s)
- J Zhang
- Grape Diversity and Resources, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, Henan, China.,Department of Bioengineering and Biotechnology, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China.,Environmental Microbiology, Collaborative Innovation Center for Food Production and Safety of Henan Province, Zhengzhou, Henan Province, China
| | - E T Wang
- Departamento de Microbiología, Escuela Nacional de Ciencias Biológicas, Instituto Politécnico Nacional, México D. F., México
| | - R P Singh
- Microbial Genomics Laboratory, National Bureau of Agriculturally Important Microorganism, Maunath Bhanjan, Uttar Pradesh, India.,Department of Research and Development, Uttaranchal University, Dehradun, India
| | - C Guo
- Department of Bioengineering and Biotechnology, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
| | - Y Shang
- Department of Bioengineering and Biotechnology, College of Food and Bioengineering, Zhengzhou University of Light Industry, Zhengzhou, Henan, China
| | - J Chen
- Grape Diversity and Resources, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, Henan, China
| | - C Liu
- Grape Diversity and Resources, Zhengzhou Fruit Research Institute, Chinese Academy of Agricultural Sciences, Zhengzhou, Henan, China
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Drumonde-Neves J, Franco-Duarte R, Vieira E, Mendes I, Lima T, Schuller D, Pais C. Differentiation of Saccharomyces cerevisiae populations from vineyards of the Azores Archipelago: Geography vs Ecology. Food Microbiol 2018; 74:151-162. [DOI: 10.1016/j.fm.2018.03.017] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/05/2017] [Revised: 03/30/2018] [Accepted: 03/30/2018] [Indexed: 10/17/2022]
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29
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Raymond Eder ML, Conti F, Rosa AL. Differences Between Indigenous Yeast Populations in Spontaneously Fermenting Musts From V. vinifera L. and V. labrusca L. Grapes Harvested in the Same Geographic Location. Front Microbiol 2018; 9:1320. [PMID: 29971059 PMCID: PMC6018209 DOI: 10.3389/fmicb.2018.01320] [Citation(s) in RCA: 12] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/27/2018] [Accepted: 05/30/2018] [Indexed: 12/20/2022] Open
Abstract
Yeast communities associated with Vitis vinifera L. ecosystems have been widely characterized. Less is known, however, about yeast communities present in grapes and fermenting musts from Vitis non-vinifera ecosystems. Moreover, there are no comparative studies concerning yeast communities in grapes from V. vinifera L. and non-vinifera Vitis species in vineyards from a shared terroir. In this work, we have used a culture-dependent strategy, phenotypic analyses, and molecular genotyping, to study the most representative yeast species present in spontaneously fermenting musts of grapes harvested from neighboring V. vinifera L. (cv. Malbec) and V. labrusca L. (cv. Isabella) vineyards. Phenotypic analyses of H2S production, ethanol tolerance and carbon utilization, on randomly selected strains of each Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae strains, as well as microsatellite genotyping of S. cerevisiae isolates from each the Malbec and Isabella grape musts, suggest that V. vinifera L. and V. labrusca L. ecosystems could harbor different yeast strain populations. Thus, microbial communities in exotic Vitis species may offer opportunities to look for unique yeast strains that could not be present in conventional V. vinifera L. ecosystems.
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Affiliation(s)
- María L Raymond Eder
- Laboratorio de Genética y Biología Molecular, IRNASUS-CONICET, Facultad de Ciencias Químicas, Universidad Católica de Córdoba, Córdoba, Argentina
| | - Francisco Conti
- Laboratorio de Genética y Biología Molecular, IRNASUS-CONICET, Facultad de Ciencias Químicas, Universidad Católica de Córdoba, Córdoba, Argentina
| | - Alberto L Rosa
- Laboratorio de Genética y Biología Molecular, IRNASUS-CONICET, Facultad de Ciencias Químicas, Universidad Católica de Córdoba, Córdoba, Argentina
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30
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Cordero-Bueso G, Mangieri N, Maghradze D, Foschino R, Valdetara F, Cantoral JM, Vigentini I. Wild Grape-Associated Yeasts as Promising Biocontrol Agents against Vitis vinifera Fungal Pathogens. Front Microbiol 2017; 8:2025. [PMID: 29163377 PMCID: PMC5675894 DOI: 10.3389/fmicb.2017.02025] [Citation(s) in RCA: 55] [Impact Index Per Article: 7.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/26/2017] [Accepted: 10/04/2017] [Indexed: 01/10/2023] Open
Abstract
The increasing level of hazardous residues in the environment and food chains has led the European Union to restrict the use of chemical fungicides. Thus, exploiting new natural antagonistic microorganisms against fungal diseases could serve the agricultural production to reduce pre- and post-harvest losses, to boost safer practices for workers and to protect the consumers' health. The main aim of this work was to evaluate the antagonistic potential of epiphytic yeasts against Botrytis cinerea, Aspergillus carbonarius, and Penicillium expansum pathogen species. In particular, yeast isolation was carried out from grape berries of Vitis vinifera ssp sylvestris populations, of the Eurasian area, and V. vinifera ssp vinifera cultivars from three different farming systems (organic, biodynamic, and conventional). Strains able to inhibit or slow the growth of pathogens were selected by in vitro and in vivo experiments. The most effective antagonist yeast strains were subsequently assayed for their capability to colonize the grape berries. Finally, possible modes of action, such as nutrients and space competition, iron depletion, cell wall degrading enzymes, diffusible and volatile antimicrobial compounds, and biofilm formation, were investigated as well. Two hundred and thirty-one yeast strains belonging to 26 different species were isolated; 20 of them, ascribed to eight species, showed antagonistic action against all molds. Yeasts isolated from V. vinifera ssp sylvestris were more effective (up to 50%) against B. cinerea rather than those isolated from V. vinifera ssp vinifera. Six strains, all isolated from wild vines, belonging to four species (Meyerozyma guilliermondii, Hanseniaspora uvarum, Hanseniaspora clermontiae, and Pichia kluyveri) revealed one or more phenotypical characteristics associated to the analyzed modes of antagonistic action.
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Affiliation(s)
- Gustavo Cordero-Bueso
- Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Cádiz, Spain
| | - Nicola Mangieri
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - David Maghradze
- Department of Viticulture and Enology, Institute of Horticulture, Viticulture and Oenology, Agricultural University of Georgia, Tbilisi, Georgia
| | - Roberto Foschino
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Federica Valdetara
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
| | - Jesús M. Cantoral
- Department of Biomedicine, Biotechnology and Public Health, University of Cádiz, Cádiz, Spain
| | - Ileana Vigentini
- Department of Food, Environmental and Nutritional Sciences, University of Milan, Milan, Italy
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31
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Raymond Eder ML, Reynoso C, Lauret SC, Rosa AL. Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella ( Vitis labrusca L.) Grape Must. Front Microbiol 2017; 8:532. [PMID: 28424672 PMCID: PMC5372804 DOI: 10.3389/fmicb.2017.00532] [Citation(s) in RCA: 22] [Impact Index Per Article: 3.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/23/2017] [Accepted: 03/14/2017] [Indexed: 11/13/2022] Open
Abstract
Grape must harbors a complex community of yeast species responsible for spontaneous alcoholic fermentation. Although there are detailed studies on the microbiota of Vitis vinifera L. grapes, less is known about the diversity and behavior of yeast communities present on fermenting grape must from other species of Vitis. In this work, we used a culture-dependent method to study the identity and dynamics of the indigenous yeast population present during the spontaneous fermentation of Isabella (Vitis labrusca L.) grape must. Alcoholic fermentation was conducted using standard enological practices, and the associated non-Saccharomyces and S. cerevisiae yeast community was analyzed using selective growth media and 5.8-ITS DNA sequencing. Candida californica, Candida hellenica, Starmerella bacillaris (synonym Candida zemplinina), Hanseniaspora uvarum, and Hanseniaspora vineae were the main non-Saccharomyces species identified on Isabella fermenting must. Issatchenkia hanoiensis, a yeast species rarely found on Vitis vinifera L. grapes, was also recognized on Isabella grape must. Candida azymoides, Candida californica and Pichia cecembensis, identified in this work on Isabella fermenting must, have not previously been found on Vitis vinifera L. grape must. Interestingly, C. azymoides, I. hanoiensis and P. cecembensis have recently been isolated from the surface of Vitis labrusca L. grapes from vineyards in the Azores archipelago, suggesting that specific Vitis-yeast species associations are formed independently of geographic origin. We suggest that C. azymoides, C. californica, and P. cecembensis are yeast species preferentially associated with Vitis labrusca L. grapes. Specific biological interactions between grapevines and yeast species may underlie the assembly of differential Vitis-microbial communities.
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Affiliation(s)
- María L Raymond Eder
- Laboratorio de Genética y Biología Molecular, IRNASUS-Consejo Nacional de Investigaciones Científicas y Técnicas, Facultad de Ciencias Químicas, Universidad Católica de CórdobaCórdoba, Argentina
| | | | | | - Alberto L Rosa
- Laboratorio de Genética y Biología Molecular, IRNASUS-Consejo Nacional de Investigaciones Científicas y Técnicas, Facultad de Ciencias Químicas, Universidad Católica de CórdobaCórdoba, Argentina
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32
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Drumonde-Neves J, Franco-Duarte R, Lima T, Schuller D, Pais C. Association between Grape Yeast Communities and the Vineyard Ecosystems. PLoS One 2017; 12:e0169883. [PMID: 28085916 PMCID: PMC5234834 DOI: 10.1371/journal.pone.0169883] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.9] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/08/2016] [Accepted: 12/24/2016] [Indexed: 11/19/2022] Open
Abstract
The grape yeast biota from several wine-producing areas, with distinct soil types and grapevine training systems, was assessed on five islands of Azores Archipelago, and differences in yeast communities composition associated with the geographic origin of the grapes were explored. Fifty-seven grape samples belonging to the Vitis vinifera grapevine cultivars Verdelho dos Açores (Verdelho), Arinto da Terceira (Arinto) and Terrantez do Pico (Terrantez) were collected in two consecutive years and 40 spontaneous fermentations were achieved. A total of 1710 yeast isolates were obtained from freshly crushed grapes and 1200 from final stage of fermentations. Twenty-eight species were identified, Hanseniaspura uvarum, Pichia terricola and Metschnikowia pulcherrima being the three most representative species isolated. Candida carpophila was encountered for the first time as an inhabitant of grape or wine-associated environments. In both sampling years, a higher proportion of H. uvarum in fresh grapes from Verdelho cultivar was observed, in comparison with Arinto cultivar. Qualitatively significant differences were found among yeast communities from several locations on five islands of the Archipelago, particularly in locations with distinctive agro-ecological compositions. Our results are in agreement with the statement that grape-associated microbial biogeography is non-randomly associated with interactions of climate, soil, cultivar, and vine training systems in vineyard ecosystems. Our observations strongly support a possible linkage between grape yeast and wine typicality, reinforcing the statement that different viticultural terroirs harbor distinctive yeast biota, in particular in vineyards with very distinctive environmental conditions.
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Affiliation(s)
- João Drumonde-Neves
- CITAA—Research Center for Agricultural Technology of Azores, University of Azores, Angra do Heroísmo, Portugal
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Braga, Portugal
| | - Ricardo Franco-Duarte
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Braga, Portugal
| | - Teresa Lima
- CITAA—Research Center for Agricultural Technology of Azores, University of Azores, Angra do Heroísmo, Portugal
| | - Dorit Schuller
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Braga, Portugal
| | - Célia Pais
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Braga, Portugal
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Patrignani F, Montanari C, Serrazanetti DI, Braschi G, Vernocchi P, Tabanelli G, Parpinello GP, Versari A, Gardini F, Lanciotti R. Characterisation of yeast microbiota, chemical and sensory properties of organic and biodynamic Sangiovese red wines. ANN MICROBIOL 2016. [DOI: 10.1007/s13213-016-1241-3] [Citation(s) in RCA: 10] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/20/2022] Open
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