Dekkera bruxellensis—spoilage yeast with biotechnological potential, and a model for yeast evolution, physiology and competitiveness

ABSTRACT Traditional methods to detect the spoilage yeast Dekkera bruxellensis from wine involve lengthy enrichments. To overcome this difficulty, we developed a quantitative real-time PCR method to directly detect and enumerate D. bruxellensis in wine. Specific PCR primers to D. bruxellensis were designed to the 26S rRNA gene, and nontarget yeast and bacteria common to the winery environment were not amplified. The assay was linear over a range of cell concentrations (6 log units) and could detect as little as 1 cell per ml in wine. The addition of large amounts of nontarget yeasts did not impact the efficiency of the assay. This method will be helpful to identify possible routes of D. bruxellensis infection in winery environments. Moreover, the time involved in performing the assay (3 h) should enable winemakers to more quickly make wine processing decisions in order to reduce the threat of spoilage by D. bruxellensis.

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

Journal of Molecular Microbiology and Biotechnology ◽

10.1159/000471924 ◽

2017 ◽

Vol 27 (3) ◽

pp. 147-158 ◽

Cited By ~ 3

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 Brettanomyces bruxellensis contamination is currently a problem. This yeast causes a “horse sweat” flavor in wine, which is an undesired organoleptic attribute. To date, 6 B. bruxellensis 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 B. bruxellensis LAMAP2480, obtaining a 27-Mb assembly with 5.5 kb of N50. In addition, the genome of B. bruxellensis 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 B. bruxellensis LAMAP2480 reaffirms the biotechnological potential of this strain. This research represents an interesting platform for the study of the spoilage yeast B. bruxellensis.

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An important step forward for the future development of an easy and fast procedure for identifying the most dangerous wine spoilage yeast,Dekkera bruxellensis,in wine environment

Microbial Biotechnology ◽

10.1111/1751-7915.13422 ◽

2019 ◽

Vol 12 (6) ◽

pp. 1237-1248 ◽

Cited By ~ 1

Author(s):

Patrícia Branco ◽

António Candeias ◽

Ana Teresa Caldeira ◽

Marina González‐Pérez

Keyword(s):

Future Development ◽

Dekkera Bruxellensis ◽

Spoilage Yeast ◽

Wine Spoilage ◽

The Future ◽

Fast Procedure

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

PLoS ONE ◽

10.1371/journal.pone.0033840 ◽

2012 ◽

Vol 7 (3) ◽

pp. e33840 ◽

Cited By ~ 86

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

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The biotechnological potential of the yeast Dekkera bruxellensis

World Journal of Microbiology and Biotechnology ◽

10.1007/s11274-019-2678-x ◽

2019 ◽

Vol 35 (7) ◽

Cited By ~ 1

Author(s):

Will de Barros Pita ◽

Gilberto Henrique Teles ◽

Irina Charlot Peña-Moreno ◽

Jackeline Maria da Silva ◽

Karol Cristianne Ribeiro ◽

...

Keyword(s):

Dekkera Bruxellensis ◽

Biotechnological Potential

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Assembly and Analysis of the Genome Sequence of the Yeast Brettanomyces naardenensis CBS 7540

Microorganisms ◽

10.3390/microorganisms7110489 ◽

2019 ◽

Vol 7 (11) ◽

pp. 489 ◽

Cited By ~ 3

Author(s):

Ievgeniia A. Tiukova ◽

Huifeng Jiang ◽

Jacques Dainat ◽

Marc P. Hoeppner ◽

Henrik Lantz ◽

...

Keyword(s):

Genome Annotation ◽

Biotechnological Applications ◽

Genetic Determinants ◽

Alcohol Content ◽

Protein Coding ◽

Biotechnological Potential ◽

High Attenuation ◽

Spoilage Yeast ◽

Functional Genome Annotation ◽

Low Alcohol

Brettanomyces naardenensis is a spoilage yeast with potential for biotechnological applications for production of innovative beverages with low alcohol content and high attenuation degree. Here, we present the first annotated genome of B. naardenensis CBS 7540. The genome of B. naardenensis CBS 7540 was assembled into 76 contigs, totaling 11,283,072 nucleotides. In total, 5168 protein-coding sequences were annotated. The study provides functional genome annotation, phylogenetic analysis, and discusses genetic determinants behind notable stress tolerance and biotechnological potential of B. naardenensis.

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Comparative proteomic analyses reveal the metabolic aspects and biotechnological potential of nitrate assimilation in the yeast Dekkera bruxellensis

Applied Microbiology and Biotechnology ◽

10.1007/s00253-021-11117-0 ◽

2021 ◽

Author(s):

Irina Charlot Peña-Moreno ◽

Denise Castro Parente ◽

Karolini Miranda da Silva ◽

Elton Pedro Nunes Pena ◽

Fabiana Aparecida Cavalcante Silva ◽

...

Keyword(s):

Nitrate Assimilation ◽

Dekkera Bruxellensis ◽

Biotechnological Potential ◽

Proteomic Analyses

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

Microbiology Australia ◽

10.1071/ma07076 ◽

2007 ◽

Vol 28 (2) ◽

pp. 76 ◽

Cited By ~ 4

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.

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