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 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 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.

Genomics Perspectives on Metabolism, Survival Strategies, and Biotechnological Applications of Brettanomyces bruxellensis LAMAP2480

2017 ◽  
Vol 27 (3) ◽  
pp. 147-158 ◽  
Author(s):  
Liliana Godoy ◽  
Evelyn Silva-Moreno ◽  
Wladimir Mardones ◽  
Darwin Guzman ◽  
Francisco A. Cubillos ◽  
...  
Keyword(s):  
Ethanol Production ◽  
Survival Strategies ◽  
Whole Genome ◽  
Biotechnological Applications ◽  
Genome Sequences ◽  
Wine Production ◽  
Brettanomyces Bruxellensis ◽  
Biotechnological Potential ◽  
Spoilage Yeast ◽  
Genome Comparisons

Wine production is an important commercial issue for the liquor industry. The global production was estimated at 275.7 million hectoliters in 2015. The loss of wine production due to <i>Brettanomyces bruxellensis </i>contamination is currently a problem. This yeast causes a “horse sweat” flavor in wine, which is an undesired organoleptic attribute. To date, 6 <i>B. bruxellensis </i>annotated genome sequences are available (LAMAP2480, AWRI1499, AWRI1608, AWRI1613, ST05.12/22, and CBS2499), and whole genome comparisons between strains are limited. In this article, we reassembled and reannotated the genome of <i>B. bruxellensis</i> LAMAP2480, obtaining a 27-Mb assembly with 5.5 kb of N50. In addition, the genome of <i>B. bruxellensis</i> LAMAP2480 was analyzed in the context of spoilage yeast and potential as a biotechnological tool. In addition, we carried out an exploratory transcriptomic analysis of this strain grown in synthetic wine. Several genes related to stress tolerance, micronutrient acquisition, ethanol production, and lignocellulose assimilation were found. In conclusion, the analysis of the genome of <i>B. bruxellensis</i> LAMAP2480 reaffirms the biotechnological potential of this strain. This research represents an interesting platform for the study of the spoilage yeast <i>B. bruxellensis</i>.

scholarly journals PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis

Microbiology ◽  
2009 ◽  
Vol 155 (2) ◽  
pp. 624-634 ◽  
Author(s):  
A. Santos ◽  
M. San Mauro ◽  
E. Bravo ◽  
D. Marquina
Keyword(s):  
Biochemical Characterization ◽  
Gel Filtration ◽  
Chemical Properties ◽  
Killer Toxin ◽  
Small Scale ◽  
Brettanomyces Bruxellensis ◽  
Killer Activity ◽  
Pichia Membranifaciens ◽  
Spoilage Yeast ◽  
Spoilage Yeasts

Pichia membranifaciens CYC 1086 secretes a killer toxin (PMKT2) that is inhibitory to a variety of spoilage yeasts and fungi of agronomical interest. The killer toxin in the culture supernatant was concentrated by ultrafiltration and purified to homogeneity by two successive steps, including native electrophoresis and HPLC gel filtration. Biochemical characterization of the toxin showed it to be a protein with an apparent molecular mass of 30 kDa and an isoelectric point of 3.7. At pH 4.5, optimal killer activity was observed at temperatures up to 20 °C. Above approximately this pH, activity decreased sharply and was barely noticeable at pH 6. The toxin concentrations present in the supernatant during optimal production conditions exerted a fungicidal effect on a variety of fungal and yeast strains. The results obtained suggest that PMKT2 has different physico-chemical properties from PMKT as well as different potential uses in the biocontrol of spoilage yeasts. PMKT2 was able to inhibit Brettanomyces bruxellensis while Saccharomyces cerevisiae was fully resistant, indicating that PMKT2 could be used in wine fermentations to avoid the development of the spoilage yeast without deleterious effects on the fermentative strain. In small-scale fermentations, PMKT2, as well as P. membranifaciens CYC 1086, was able to inhibit B. bruxellensis, verifying the biocontrol activity of PMKT2 in simulated winemaking conditions.

Impact of Sulfur Dioxide and Temperature on Culturability and Viability of Brettanomyces bruxellensis in Wine

2013 ◽  
Vol 76 (12) ◽  
pp. 2024-2030 ◽  
Author(s):  
JESSE M. ZUEHLKE ◽  
CHARLES G. EDWARDS
Keyword(s):  
Red Wine ◽  
Storage Temperature ◽  
Yeast Cells ◽  
Factorial Experimental Design ◽  
Wine Quality ◽  
Brettanomyces Bruxellensis ◽  
Log Reduction ◽  
Additional Support ◽  
And Storage ◽  
Storage Temperatures

Brettanomyces is a major threat to red wine quality, causing off-odors such as “medicinal,” “barnyard,” or even “sewage” during aging. Although sulfites (SO2) are used to limit spoilage by these yeast cells, reduced storage temperatures may lessen SO2 requirements. To test this hypothesis, a 4 × 4 factorial experimental design with molecular SO2 (mSO2) concentration (0.0, 0.2, 0.5, or 1.1 mg/liter) and storage temperature (22, 18, 15, or 10°C) was devised. Of three strains evaluated, B5 was the lone strain to regain culturability following exposure to 0.5 mg/liter mSO2 (18°C), whereas only F3 remained culturable in the absence of mSO2 at 10°C. Application of fluorescence microscopy using two different probes and quantitative PCR assays revealed only a 2-log reduction in metabolically active cells from wines with SO2 that were not culturable on nonselective media. Culturability in these wines eventually returned regardless of the concentration of mSO2 present. In addition, 4-ethylphenol production ceased upon addition of SO2. These findings provide additional support that Brettanomyces can enter a “viable-but-not-culturable” state upon exposure to sulfites. Given the diversity among strains, maintaining conditions of ≤15°C and ≥0.4 mg/liter mSO2 will help limit spoilage by Brettanomyces but will not lead to its complete eradication.

High pressure inactivation of Brettanomyces bruxellensis in red wine

2017 ◽  
Vol 63 ◽  
pp. 199-204 ◽  
Author(s):  
Sanelle van Wyk ◽  
Filipa V.M. Silva
Keyword(s):  
High Pressure ◽  
Red Wine ◽  
Brettanomyces Bruxellensis

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 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.

scholarly journals Brettanomyces bruxellensis biofilms: a mode of life to withstand environmental stresses?

2020 ◽  
Author(s):  
Sandrine Rousseaux ◽  
Manon Lebleux ◽  
Hany Abdo ◽  
Louise Basmacyian ◽  
Chloé Roullier-Gall ◽  
...  
Keyword(s):  
Stainless Steel ◽  
Environmental Stresses ◽  
Electronic Microscopy ◽  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast ◽  
Mode Of Life

Ability to form biofilms is a potential resistance strategy, although it has not been much explored so far for the spoilage yeast Brettanomyces bruxellensis. The capacity of two strains to adhere and form biofilms on stainless steel chips in wine was studied. Using electronic microscopy, some particular structures, such as filamentous cells or chlamydospore-like structure, potentially involved in B. bruxellensis resistance were revealed. Some detachment phenomenon was identified and may be at the origin of the wine recurrent contamination.

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