scholarly journals Use of FT‐NIR and XPS techniques to distinguish cell hull fractions prepared by autolysis or HPH from Saccharomyces cerevisiae and Brettanomyces bruxellensis strains

2021 ◽  
Author(s):  
Elena Bakhos ◽  
Wadih Skaff ◽  
Jerome Esvan ◽  
Alexandre Monnier ◽  
Nathalie Sieczkowski ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Brettanomyces Bruxellensis

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.

scholarly journals Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure

OENO One ◽  
2020 ◽  
Vol 54 (4) ◽  
pp. 657-670
Author(s):  
Marina Tomašević ◽  
Stela Križanović ◽  
Damir Ježek ◽  
Natka Ćurko ◽  
Katarina Lukić ◽  
...  
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Hydrostatic Pressure ◽  
High Hydrostatic Pressure ◽  
Red Wine ◽  
Phenolic Content ◽  
White Wine ◽  
Colour Difference ◽  
Invasive Treatment ◽  
Brettanomyces Bruxellensis ◽  
Sweet Wines

The aim of the research was to investigate a potential application of high hydrostatic pressure (HHP) for reduction/elimination of Brettanomyces bruxellensis and Saccharomyces cerevisiae in wines. Dry red wine was inoculated with B. bruxellensis and sweet white wine was inoculated with S. cerevisiae yeast. Both wines were treated by HHP under 100 and 200 MPa for 1, 3, 5, 15 and 25 min. The culturability was determined immediately after the treatment and again after 30, 60 and 90 days of storage. The phenolic content and chromatic characteristics were evaluated spectrophotometrically immediately after the treatment and after 90 days of storage. The culturability of B. bruxellensis was not confirmed immediately after the most invasive treatment (200 MPa for 15 and 25 min). With the same parameters, only a decrease in the culturability of S. cerevisiae was observed. During storage, opposing results were observed for two yeasts treated with 200 MPa for 15 and 25 min: there was a complete reduction of S. cerevisiae in the wine treated, but the culturability of B. bruxellensis completely recovered in all wines, implying that B. bruxellensis yeast entered a viable but not culturable (VBNC) state after HHP exposure. Regarding the chemical analyses, applied process parameters induced a slight decrease of anthocyanins in red wine, while changes of total phenolics and total colour difference value were negligible. In conclusion, HHP could potentially be successful for microbial stabilisation of sweet wines and consequently assure a lower use of sulphur dioxide, while inactivation of B. bruxellensis could only be successful in the early stages of wine contamination.

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 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 Raman Spectroscopy and Chemometrics for Identification and Strain Discrimination of the Wine Spoilage Yeasts Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Brettanomyces bruxellensis

2013 ◽  
Vol 79 (20) ◽  
pp. 6264-6270 ◽  
Author(s):  
Susan B. Rodriguez ◽  
Mark A. Thornton ◽  
Roy J. Thornton
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Raman Spectroscopy ◽  
High Sensitivity ◽  
Brettanomyces Bruxellensis ◽  
Content Type ◽  
Zygosaccharomyces Bailii ◽  
Spoilage Yeasts ◽  
Wine Spoilage ◽  
Novel Method ◽  
Classification Tool

ABSTRACTThe yeastsZygosaccharomyces bailii,Dekkera bruxellensis(anamorph,Brettanomyces bruxellensis), andSaccharomyces cerevisiaeare the major spoilage agents of finished wine. A novel method using Raman spectroscopy in combination with a chemometric classification tool has been developed for the identification of these yeast species and for strain discrimination of these yeasts. Raman spectra were collected for six strains of each of the yeastsZ. bailii,B. bruxellensis, andS. cerevisiae. The yeasts were classified with high sensitivity at the species level: 93.8% forZ. bailii, 92.3% forB. bruxellensis, and 98.6% forS. cerevisiae. Furthermore, we have demonstrated that it is possible to discriminate between strains of these species. These yeasts were classified at the strain level with an overall accuracy of 81.8%.

scholarly journals Wine Spoilage Control: Impact of Saccharomycin on Brettanomyces bruxellensis and Its Conjugated Effect with Sulfur Dioxide

2021 ◽  
Vol 9 (12) ◽  
pp. 2528
Author(s):  
Patrícia Branco ◽  
Rute Coutinho ◽  
Manuel Malfeito-Ferreira ◽  
Catarina Prista ◽  
Helena Albergaria
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Sulfur Dioxide ◽  
Alcoholic Fermentation ◽  
Brettanomyces Bruxellensis ◽  
Health Concerns ◽  
Grape Must ◽  
Wine Spoilage ◽  
Off Flavors ◽  
Low Levels

The yeast Brettanomyces bruxellensis is one of the most dangerous wine contaminants due to the production of phenolic off-flavors such as 4-ethylphenol. This microbial hazard is regularly tackled by addition of sulfur dioxide (SO2). Nevertheless, B. bruxellensis is frequently found at low levels (ca 103 cells/mL) in finished wines. Besides, consumers health concerns regarding the use of sulfur dioxide encouraged the search for alternative biocontrol measures. Recently, we found that Saccharomyces cerevisiae secretes a natural biocide (saccharomycin) that inhibits the growth of different B. bruxellensis strains during alcoholic fermentation. Here we investigated the ability of S. cerevisiae CCMI 885 to prevent B. bruxellensis ISA 2211 growth and 4-ethylphenol production in synthetic and true grape must fermentations. Results showed that B. bruxellensis growth and 4-ethylphenol production was significantly inhibited in both media, although the effect was more pronounced in synthetic grape must. The natural biocide was added to a simulated wine inoculated with 5 × 102 cells/mL of B. bruxellensis, which led to loss of culturability and viability (100% dead cells at day-12). The conjugated effect of saccharomycin with SO2 was evaluated in simulated wines at 10, 12, 13 and 14% (v/v) ethanol. Results showed that B. bruxellensis proliferation in wines at 13 and 14% (v/v) ethanol was completely prevented by addition of 1.0 mg/mL of saccharomycin with 25 mg/L of SO2, thus allowing to significantly reduce the SO2 levels commonly used in wines (150–200 mg/L).

Anti-Saccharomyces cerevisiae Antibodies in Inflammatory Bowel Disease: a Family Study

2001 ◽  
Vol 36 (2) ◽  
pp. 196-201 ◽  
Author(s):  
F. Seibold ◽  
O. Stich ◽  
R. Hufnagl ◽  
S. Kamil ◽  
M. Scheurlen
Keyword(s):  
Saccharomyces Cerevisiae ◽  
Inflammatory Bowel Disease ◽  
Bowel Disease ◽  
Family Study ◽  
Inflammatory Bowel
Sign in / Sign up

Export Citation Format

Share Document