scholarly journals Molecular characterisation of the wine spoilage yeast ? Dekkera (Brettanomyces) bruxellensis

2007 ◽  
Vol 28 (2) ◽  
pp. 76 ◽  
Author(s):  
Paul Henschke ◽  
Chris Curtin ◽  
Paul Grbin
Keyword(s):  
Red Wine ◽  
Yeast Species ◽  
Sensory Characteristics ◽  
Molecular Characterisation ◽  
Dekkera Bruxellensis ◽  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast ◽  
Wine Spoilage ◽  
Special Occasion

How would you react if, upon opening that expensive bottle of red wine you had been saving for a special occasion, all you could smell was a box of Band-aid medical plasters. ?Band-aid?, or ?medicinal? aroma in red wine is but one spectrum of the (generally) negative sensory characteristics that have become synonymous with wine ?spoiled? by the yeast species Dekkera bruxellensis, and its non-sporulating form Brettanomyces bruxellensis.

scholarly journals Diversity in Spoilage Yeast Dekkera/Brettanomyces bruxellensis Isolated from French Red Wine. Assessment During Fermentation of Synthetic Wine Medium

2008 ◽  
Vol 114 (1) ◽  
pp. 69-75 ◽  
Author(s):  
Pascal Barbin ◽  
Jean-Luc Cheval ◽  
Jean-François Gilis ◽  
Pierre Strehaiano ◽  
Patricia Taillandier
Keyword(s):  
Red Wine ◽  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast

scholarly journals Rapid Identification and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR

2005 ◽  
Vol 71 (11) ◽  
pp. 6823-6830 ◽  
Author(s):  
P. Martorell ◽  
A. Querol ◽  
M. T. Fernández-Espinar
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Real Time ◽  
Real Time Pcr ◽  
Yeast Species ◽  
Random Amplified Polymorphic Dna ◽  
Rapid Identification ◽  
Sequence Information ◽  
Spoilage Yeast ◽  
Saccharomyces Pastorianus ◽  
Wine Spoilage

ABSTRACT Despite the beneficial role of Saccharomyces cerevisiae in the food industry for food and beverage production, it is able to cause spoilage in wines. We have developed a real-time PCR method to directly detect and quantify this yeast species in wine samples to provide winemakers with a rapid and sensitive method to detect and prevent wine spoilage. Specific primers were designed for S. cerevisiae using the sequence information obtained from a cloned random amplified polymorphic DNA band that differentiated S. cerevisiae from its sibling species Saccharomyces bayanus, Saccharomyces pastorianus, and Saccharomyces paradoxus. The specificity of the primers was demonstrated for typical wine spoilage yeast species. The method was useful for estimating the level of S. cerevisiae directly in sweet wines and red wines without preenrichment when yeast is present in concentrations as low as 3.8 and 5 CFU per ml. This detection limit is in the same order as that obtained from glucose-peptone-yeast growth medium (GPY). Moreover, it was possible to quantify S. cerevisiae in artificially contaminated samples accurately. Limits for accurate quantification in wine were established, from 3.8 × 105 to 3.8 CFU/ml in sweet wine and from 5 × 106 to 50 CFU/ml in red wine.

scholarly journals De-Novo Assembly and Analysis of the Heterozygous Triploid Genome of the Wine Spoilage Yeast Dekkera bruxellensis AWRI1499

PLoS ONE ◽  
2012 ◽  
Vol 7 (3) ◽  
pp. e33840 ◽  
Author(s):  
Chris D. Curtin ◽  
Anthony R. Borneman ◽  
Paul J. Chambers ◽  
Isak S. Pretorius
Keyword(s):  
De Novo Assembly ◽  
De Novo ◽  
Dekkera Bruxellensis ◽  
Spoilage Yeast ◽  
Wine Spoilage

New insights on the features of the vinyl phenol reductase from the wine-spoilage yeast Dekkera/Brettanomyces bruxellensis

2014 ◽  
Vol 65 (1) ◽  
pp. 321-329 ◽  
Author(s):  
Tiziana Mariarita Granato ◽  
Diego Romano ◽  
Ileana Vigentini ◽  
Roberto Carmine Foschino ◽  
Daniela Monti ◽  
...  
Keyword(s):  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast ◽  
Wine Spoilage ◽  
Vinyl Phenol

scholarly journals Evaluation of three Brettanomyces qPCR commercial kits: results from an interlaboratory study

OENO One ◽  
2016 ◽  
Vol 50 (4) ◽  
Author(s):  
Cédric Longin ◽  
Frédérique Julliat ◽  
Virginie Serpaggi ◽  
Julie Maupeu ◽  
Geoffrey Bourbon ◽  
...  
Keyword(s):  
Internal Control ◽  
Red Wine ◽  
Classical Method ◽  
False Negative ◽  
Selective Medium ◽  
Interlaboratory Study ◽  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast ◽  
Commercial Kits ◽  
Detection And Quantification

<p style="text-align: justify;"><em>Brettanomyces bruxellensis</em> is well adapted to high ethanol concentrations and low pH which allows it to develop in difficult environments, such as wine. <em>B. bruxellensis</em> is mainly found in red wine and is regarded as a spoilage yeast due to its production of ethylphenols and other compounds responsible for organoleptic defects. The detection and quantification of this yeast is essential to preventing wine spoilage. Several specific detection and quantification kits based on real time quantitative PCR are commercially available. Although these kits are frequently used by private enological and research laboratories, no scientific report on the reliability and performance of these kits, including inter-laboratory and inter-assay comparisons have been published. The aim of this work was to compare available kits to quantify <em>B</em>. <em>bruxellensis</em> in red wine to classical method (plate counting on selective medium) in an interlaboratory study. Three different commercial kits were tested on three different wines from Bordeaux, Côtes du Rhône, and Burgundy inoculated with <em>B</em>. <em>bruxellensis </em>at four different concentrations. Five naturally contaminated wines from different French wine regions were also tested. Our results suggest that all the kits tested probably over or underestimate the quantity of <em>B</em>. <em>bruxellensis</em> in red wine and, under specific conditions, give false positives. Quantification may be very heterogeneous depending on the wine, laboratory, or population level. Underestimations or false negative results may have serious consequences for winemakers. Overestimation may be partly due to the quantification of dead cells qPCR.</p><p style="text-align: justify;">This study highlights that quantification of<em> B</em>. <em>bruxellensis</em> in red wine using commercial kits requires a high level of expertise in molecular biology. We recommend that all users use a microbiological internal control to validate DNA extraction yield.</p>

scholarly journals Effect of Candida intermedia LAMAP1790 Antimicrobial Peptides against Wine-Spoilage Yeasts Brettanomyces bruxellensis and Pichia guilliermondii

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 65 ◽  
Author(s):  
Rubén Peña ◽  
Jeniffer Vílches ◽  
Camila G.-Poblete ◽  
María Angélica Ganga
Keyword(s):  
Antimicrobial Peptides ◽  
Membrane Damage ◽  
Pichia Guilliermondii ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brettanomyces Bruxellensis ◽  
Candida Intermedia ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Wine Spoilage ◽  
Fungicide Activity

Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the Brettanomyces and Pichia genus is an important goal to reduce economic loses from undesired aromatic profiles. Previous studies have demonstrated that Candida intermedia LAMAP1790 produces antimicrobial peptides of molecular mass under 10 kDa with fungicide activity against Brettanomyces bruxellensis, without affecting the yeast Saccharomyces cerevisiae. So far, it has not been determined whether these peptides show biocontroller effect in this yeast or other spoilage yeasts, such as Pichia guilliermondii. In this work, we determined that the exposure of B. bruxellensis to the low-mass peptides contained in the culture supernatant of C. intermedia LAMAP1790 produces a continuous rise of reactive oxygen species (ROS) in this yeast, without presenting a significant effect on membrane damage. These observations can give an approach to the antifungal mechanism. In addition, we described a fungicide activity of these peptides fraction against two strains of P. guilliermondii in a laboratory medium. However, carrying out assays on synthetic must, peptides must show an effect on the growth of B. bruxellensis. Moreover, these results can be considered as a start to develop new strategies for the biocontrol of spoilage yeast.

scholarly journals Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy

2021 ◽  
Vol 9 (3) ◽  
pp. 587
Author(s):  
Maria Dimopoulou ◽  
Vasiliki Kefalloniti ◽  
Panagiotis Tsakanikas ◽  
Seraphim Papanikolaou ◽  
George-John E. Nychas
Keyword(s):  
Biofilm Formation ◽  
Classification Model ◽  
Invasive Technique ◽  
Cell Phenotype ◽  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast ◽  
Phenotype Class ◽  
Metabolic Fingerprint ◽  
Wine Spoilage ◽  
Chemical Groups

Brettanomyces bruxellensis is a wine spoilage yeast known to colonize and persist in production cellars. However, knowledge on the biofilm formation capacity of B. bruxellensis remains limited. The present study investigated the biofilm formation of 11 B. bruxellensis strains on stainless steel coupons after 3 h of incubation in an aqueous solution. FTIR analysis was performed for both planktonic and attached cells, while comparison of the obtained spectra revealed chemical groups implicated in the biofilm formation process. The increased region corresponding to polysaccharides and lipids clearly discriminated the obtained spectra, while the absorption peaks at the specific wavenumbers possibly reveal the presence of β-glucans, mannas and ergosterol. Unsupervised clustering and supervised classification were employed to identify the important wavenumbers of the whole spectra. The fact that all the metabolic fingerprints of the attached versus the planktonic cells were similar within the same cell phenotype class and different between the two phenotypes, implies a clear separation of the cell phenotype; supported by the results of the developed classification model. This study represents the first to succeed at applying a non-invasive technique to reveal the metabolic fingerprint implicated in the biofilm formation capacity of B. bruxellensis, underlying the homogenous mechanism within the yeast species.

scholarly journals The origin of Brettanomyces bruxellensis in wines: a review

OENO One ◽  
2007 ◽  
Vol 41 (3) ◽  
pp. 161 ◽  
Author(s):  
Vincent Renouf ◽  
Aline Lonvaud-Funel ◽  
Joana Coulon
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Red Wine ◽  
Microbial Consortium ◽  
Yeast Species ◽  
The Other ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Microbial Analysis ◽  
Key Steps

<p style="text-align: justify;"><strong>Aims</strong>: This work reviews the latest knowledge concerning the role of Brettanomyces bruxellensis in red wine alteration.</p><p style="text-align: justify;"><strong>Results and conclusion</strong>: The origin of this yeast species and its place in the wine microbial consortium are discussed as well as microbial equilibriums with the other species, notably Saccharomyces cerevisiae and lactic acid bacteria. As a consequence, fermentations are described as key steps in Brettanomyces development management. Furthermore, the influence of ageing through the use of traditional winemaking practices is explained.</p><p style="text-align: justify;"><strong>Significance and impact of study</strong>: Finally, this paper emphases the need for a better understanding of chemical and microbial analysis together in order to better control this undesirable yeast and prevent the production of volatile phenols.</p>

scholarly journals Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis

2019 ◽  
Author(s):  
Maria Dimopoulou ◽  
Margareth Renault ◽  
Marguerite Dols-Lafargue ◽  
Warren Albertin-Leguay ◽  
Jean-Marie Herry ◽  
...  
Keyword(s):  
Surface Properties ◽  
Biofilm Formation ◽  
Yeast Species ◽  
Economic Loss ◽  
Wine Industry ◽  
Yeast Cells ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Wine Spoilage ◽  
Strain Dependent

AbstractBrettanomyces bruxellensis is a serious source of concern for winemakers. The production of volatile phenols by the yeast species confers to wine unpleasant sensory characteristics which are unacceptable by the consumers and inevitably provoke economic loss for the wine industry. This ubiquitous yeast is able to adapt to all winemaking steps and to withstand various environmental conditions. Moreover, the ability of B. bruxellensis to adhere and colonize inert materials can be the cause of the yeast persistence in the cellars and thus recurrent wine spoilage. We therefore investigated the surface properties, biofilm formation capacity and the factors which may affect the attachment of the yeast cells to surfaces with eight strains representative of the genetic diversity of the species. Our results show that the biofilm formation ability is strain-dependent and suggest a possible link between the physicochemical properties of the studied strains and their corresponding genetic group.

Sign in / Sign up

Export Citation Format

Share Document