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.

scholarly journals Effect of Light and p-Coumaric Acid on the Growth and Expression of Genes Related to Oxidative Stress in Brettanomyces bruxellensis LAMAP2480

2021 ◽  
Vol 12 ◽  
Author(s):  
Daniela Catrileo ◽  
Sandra Moreira ◽  
María Angélica Ganga ◽  
Liliana Godoy
Keyword(s):  
Oxidative Stress ◽  
Antimicrobial Properties ◽  
Growth Curves ◽  
Wine Industry ◽  
Economic Losses ◽  
Protective Effects ◽  
Coumaric Acid ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Expression Of Genes

Brettanomyces bruxellensis is considered the most significant contaminant yeast in the wine industry since it causes a deterioration in the organoleptic properties of the wine and significant economic losses. This deterioration is due to the production of volatile phenols from hydroxycinnamic acids. These compounds possess antimicrobial properties; however, B. bruxellensis can resist this effect because it metabolizes them into less toxic ones. Recent studies have reported that B. bruxellensis grows under different stress conditions, including p-coumaric acid (pCA) but effective methods for its control have not been found yet. Since that in other yeasts, such as Saccharomyces cerevisiae, it has been described that light affects its growth, and we evaluated whether the light would have a similar effect on B. bruxellensis. The results show that at light intensities of 2,500 and 4,000 lux in the absence of pCA, B. bruxellensis LAMAP2480 does not grow in the culture medium; however, when the medium contains this acid, the yeast adapts to both factors of stress managing to grow. The expression of genes related to oxidative stress in B. bruxellensis LAMAP2480, such as SOD1, GCN4, and ESBP6, showed a higher relative expression when the yeast was exposed to 2,500 lux compared to 4,000 lux, agreeing with the growth curves. This suggests that a higher expression of the genes studied would be related to stress-protective effects by pCA.

scholarly journals Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

2020 ◽  
Vol 8 (4) ◽  
pp. 557
Author(s):  
Camila G-Poblete ◽  
Irina Charlot Peña-Moreno ◽  
Marcos Antonio de Morais ◽  
Sandra Moreira ◽  
María Angélica Ganga
Keyword(s):  
Protective Action ◽  
Wine Industry ◽  
Acid Decarboxylase ◽  
Decarboxylase Activity ◽  
Coumaric Acid ◽  
Key Factors ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Adverse Environmental Conditions ◽  
First Time

Brettanomyces bruxellensis is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. It is difficult to eradicate owing to its high tolerance of adverse environmental conditions, such as low nutrient availability, low pH, and high levels of ethanol and SO2. In this study, the production of volatile phenols and the growth kinetics of isolates from various regions of Chile were evaluated under stressful conditions. Through randomly amplified polymorphic DNA (RAPD) analysis, 15 strains were identified. These were grown in the presence of p-coumaric acid, a natural antimicrobial and the main precursor of off-flavours, and molecular sulfur dioxide (mSO2), an antimicrobial synthetic used in the wine industry. When both compounds were used simultaneously, there were clear signs of an improvement in the fitness of most of the isolates, which showed an antagonistic interaction in which p-coumaric acid mitigates the effects of SO2. Fourteen strains were able to produce 4-vinylphenol, which showed signs of phenylacrylic acid decarboxylase activity, and most of them produced 4-ethylphenol as a result of active vinylphenol reductase. These results demonstrate for the first time the serious implications of using p-coumaric acid, not only for the production of off-flavours, but also for its protective action against the toxic effects of SO2.

scholarly journals Brettanomyces bruxellensis SSU1 Haplotypes Confer Different Levels of Sulfite Tolerance When Expressed in a Saccharomyces cerevisiae SSU1 Null Mutant

2018 ◽  
Vol 85 (4) ◽  
Author(s):  
C. Varela ◽  
C. Bartel ◽  
M. Roach ◽  
A. Borneman ◽  
C. Curtin
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Efflux Pump ◽  
Wine Industry ◽  
Null Mutant ◽  
Brettanomyces Bruxellensis ◽  
Content Type ◽  
Relative Contribution ◽  
Wine Spoilage ◽  
Allelic Differences ◽  
High Concentrations

ABSTRACT The addition of SO2 is practiced in the wine industry to mitigate the risk of microbial spoilage and to extend wine shelf-life. Generally, this strategy does not interfere with primary alcoholic fermentation, as wine strains of Saccharomyces cerevisiae exhibit significant SO2 tolerance, largely driven by the efflux pump Ssu1p. One of the key yeast species responsible for wine spoilage is Brettanomyces bruxellensis, which also exhibits strain-dependent SO2 tolerance, although this occurs via unknown mechanisms. To evaluate the factors responsible for the differential sulfite tolerance observed in B. bruxellensis strains, we employed a multifaceted approach to examine both expression and allelic differences in the BbSSU1 gene. Transcriptomic analysis following exposure to SO2 highlighted different inducible responses in two B. bruxellensis strains. It also revealed disproportionate transcription of one putative BbSSU1 haplotype in both genetic backgrounds. Here, we confirm the functionality of BbSSU1 by complementation of a null mutant in a S. cerevisiae wine strain. The expression of four distinct BbSSU1 haplotypes in the S. cerevisiae ΔSSU1 mutant revealed up to a 3-fold difference in conferred SO2 tolerance. Substitution of key amino acids distinguishing the encoded proteins was performed to evaluate their relative contribution to SO2 tolerance. Protein modeling of two haplotypes which differed in two amino acid residues suggested that these substitutions affect the binding of Ssu1p ligands near the channel opening. Taken together, preferential transcription of a BbSSU1 allele that encodes a more efficient Ssu1p transporter may represent one mechanism that contributes to differences in sulfite tolerances between B. bruxellensis strains. IMPORTANCE Brettanomyces bruxellensis is one of the most important wine spoilage microorganisms, with the use of sulfite being the major method to control spoilage. However, this species displays a wide intraspecies distribution in sulfite tolerance, with some strains capable of tolerating high concentrations of SO2, with relatively high concentrations of this antimicrobial needed for their control. Although SO2 tolerance has been studied in several organisms and particularly in S. cerevisiae, little is known about the mechanisms that confer SO2 tolerance in B. bruxellensis. Here, we confirmed the functionality of the sulfite efflux pump encoded by BbSSU1 and determined the efficiencies of four different BbSSU1 haplotypes. Gene expression analysis showed greater expression of the haplotype conferring greater SO2 tolerance. Our results suggest that a combination of BbSSU1 haplotype efficiency, copy number, and haplotype expression levels likely contributes to the diverse SO2 tolerances observed for different B. bruxellensis strains.

Racking are key stages for the microbial stabilization of wines

OENO One ◽  
2004 ◽  
Vol 38 (4) ◽  
pp. 219
Author(s):  
Vincent Renouf ◽  
Aline Lonvaud-Funel
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Yeast Cells ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Yeast Population ◽  
Micro Particles ◽  
Wine Aging

<p style="text-align: justify;">This study aims to understand the effect on micro-organism of racking when the wine is aged in barrels. According to the kind of micro-organism, the effects are different. Bacteria are stimulated by oxygen and their population increases. Yeasts are concentrated to the bottom of the barrel. Between two successive racking a yeast population gradient was established. Yeast cells which are larger and heavier than bacteria cells and they are deposited on the barrel bottom with other wine micro-particles. In some cases, the yeast population at the bottom was more than thousand times than at the wine surface. Moreover, the species identified at different heights in the barrel were different. <em>Saccharomyces cerevisiae</em> was the main yeast detected at the surface, whereas <em>Brettanomyces bruxellensis</em> was the main yeast lees. After racking yeast population decreases because they are eliminated with the lees during the operation. Among them, <em>Brettanomyces bruxellensis</em> was the majority. Since they are able to produce volatile phenols, their preservation in the barrel can lead to the alteration of the wine. Indeed, the ability of the lees to produce volatile phenols was clearly established. The importance of regular racking for microbial wine stabilization is evident. The risks of «sur lies» wine aging and sticking’s operations are underlined.</p>

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 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>

Soft coatings, a new antimicrobial strategy for biomaterials?

2020 ◽  
Author(s):  
Annabelle Vigué ◽  
Dominique Vautier ◽  
Julie Hardouin ◽  
Youri Arntz ◽  
Vincent Ball ◽  
...  
Keyword(s):  
Surface Properties ◽  
Biofilm Formation ◽  
Antimicrobial Agents ◽  
Yeast Species ◽  
Material Surface ◽  
Intrinsic Properties ◽  
Microbial Biofilms ◽  
Material Surfaces ◽  
Complementary Approach ◽  
Natural Life

&lt;p&gt;Fighting microbial biofilms on biomaterials is usually addressed by incorporating antimicrobial agents. Nevertheless, as usual in the natural life, intrinsic properties of the material surface can also be a complementary approach. They may drastically reduce the quantity of adhered microorganisms and the remaining microorganisms can be treated with classical antimicrobial agents. Mechanical properties of material surfaces recently emerged as a possible way to impact biofilm formation, but many questions have still to be elucidated so far.&lt;/p&gt; &lt;p&gt;We have especially investigated whether hydrogel and non-hydrogel soft and stiff films may differently impact, microbial behavior and biofilm formation. The films have been thoroughly characterized in terms of viscoelasticity, hydration and chemistry. Microbial mobility, adhered quantity and production of organelles such as pili have been specifically investigated. Surface properties, especially mechanical ones, have been thoroughly characterized. The study has been conducted with yeast (Candida albicans) and bacteria species (Escherichia coli) as models. Our results reveal that the stiffness differently impacts the amount and mobility of the adhered cells according to the nature of the film. &amp;#160;These softness- and hydration-dependent microbial phenomena also vary with bacteria and yeast species.&lt;/p&gt; &lt;p&gt;Finally, this confirms the relevance of using some soft coatings to prevent biofilm formation on a material but also clarifies the risks to get opposite effects as desired if other crucial surface properties have not been associated.&lt;/p&gt;

scholarly journals Genome Survey Sequencing of the Wine Spoilage Yeast Dekkera (Brettanomyces) bruxellensis

2007 ◽  
Vol 6 (4) ◽  
pp. 721-733 ◽  
Author(s):  
Megan Woolfit ◽  
Elżbieta Rozpędowska ◽  
Jure Piškur ◽  
Kenneth H. Wolfe
Keyword(s):  
Amino Acid ◽  
Burkholderia Cepacia ◽  
Phylogenetic Analyses ◽  
Amino Acid Identity ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Genome Survey ◽  
Spoilage Yeast ◽  
Wine Spoilage ◽  
Genome Survey Sequencing

ABSTRACT The hemiascomycete yeast Dekkera bruxellensis, also known as Brettanomyces bruxellensis, is a major cause of wine spoilage worldwide. Wines infected with D. bruxellensis develop distinctive, unpleasant aromas due to volatile phenols produced by this species, which is highly ethanol tolerant and facultatively anaerobic. Despite its importance, however, D. bruxellensis has been poorly genetically characterized until now. We performed genome survey sequencing of a wine strain of D. bruxellensis to obtain 0.4× coverage of the genome. We identified approximately 3,000 genes, whose products averaged 49% amino acid identity to their Saccharomyces cerevisiae orthologs, with similar intron contents. Maximum likelihood phylogenetic analyses suggest that the relationship between D. bruxellensis, S. cerevisiae, and Candida albicans is close to a trichotomy. The estimated rate of chromosomal rearrangement in D. bruxellensis is slower than that calculated for C. albicans, while its rate of amino acid evolution is somewhat higher. The proteome of D. bruxellensis is enriched for transporters and genes involved in nitrogen and lipid metabolism, among other functions, which may reflect adaptations to its low-nutrient, high-ethanol niche. We also identified an adenyl deaminase gene that has high similarity to a gene in bacteria of the Burkholderia cepacia species complex and appears to be the result of horizontal gene transfer. These data provide a resource for further analyses of the population genetics and evolution of D. bruxellensis and of the genetic bases of its physiological capabilities.

scholarly journals Nutrient Deficiency Promotes the Entry of Helicobacter pylori Cells into Candida Yeast Cells

Biology ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 426
Author(s):  
Kimberly Sánchez-Alonzo ◽  
Fabiola Silva-Mieres ◽  
Luciano Arellano-Arriagada ◽  
Cristian Parra-Sepúlveda ◽  
Humberto Bernasconi ◽  
...  
Keyword(s):  
Helicobacter Pylori ◽  
Nutrient Deficiency ◽  
Gastric Epithelium ◽  
Yeast Cells ◽  
Nutrient Concentrations ◽  
Fetal Bovine ◽  
H Pylori ◽  
Pcr Techniques ◽  
Strain Dependent

Helicobacter pylori, a Gram-negative bacterium, has as a natural niche the human gastric epithelium. This pathogen has been reported to enter into Candida yeast cells; however, factors triggering this endosymbiotic relationship remain unknown. The aim of this work was to evaluate in vitro if variations in nutrient concentration in the cultured medium trigger the internalization of H. pylori within Candida cells. We used H. pylori–Candida co-cultures in Brucella broth supplemented with 1%, 5% or 20% fetal bovine serum or in saline solution. Intra-yeast bacteria-like bodies (BLBs) were observed using optical microscopy, while intra-yeast BLBs were identified as H. pylori using FISH and PCR techniques. Intra-yeast H. pylori (BLBs) viability was confirmed using the LIVE/DEAD BacLight Bacterial Viability kit. Intra-yeast H. pylori was present in all combinations of bacteria–yeast strains co-cultured. However, the percentages of yeast cells harboring bacteria (Y-BLBs) varied according to nutrient concentrations and also were strain-dependent. In conclusion, reduced nutrients stresses H. pylori, promoting its entry into Candida cells. The starvation of both H. pylori and Candida strains reduced the percentages of Y-BLBs, suggesting that starving yeast cells may be less capable of harboring stressed H. pylori cells. Moreover, the endosymbiotic relationship between H. pylori and Candida is dependent on the strains co-cultured.

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