scholarly journals Influence ofOenococcus oeniandBrettanomyces bruxellensison Aged Wine Microbial Taxonomic and Functional Profiles

2017 ◽  
Author(s):  
Marie Lisandra Zepeda-Mendoza ◽  
Nathalia Kruse Edwards ◽  
Mikkel Gulmann Madsen ◽  
Martin Abel-Kistrup ◽  
Lara Puetz ◽  
...  
Keyword(s):  
Microbial Community ◽  
Esterase Activity ◽  
Oenococcus Oeni ◽  
Flavor Compounds ◽  
Microbial Inoculants ◽  
Wine Quality ◽  
Brettanomyces Bruxellensis ◽  
Spoilage Yeast ◽  
Cinnamoyl Esterase ◽  
Functional Profiles

AbstractIn the wine making process, the interactions between lactic acid bacteria (LAB), yeast and other wine microflora have an impact on the wine quality. In this study, we investigate the influence of the LABOenococcus oeniand the spoilage yeastBrettanomyces bruxellensison the microbial community of a Cabernet Sauvignon wine. We generated metagenomic datasets from inoculations of three strains ofB. bruxellensis, in combination with twoO. oenistrains, one with and one without cinnamoyl esterase activity. This esterase activity releases hydroxycinnamic acids (HCAs) that can subsequently be processed by someB. bruxellensisstrains able to generate off-flavor compounds. We evaluated the influence of theO. oeniandB. bruxellensison the microbial taxonomic and functional potential profile, particularly regarding off-flavor formation due to HCAs. We found that the effect on the microbial profiles depends oni) theO. oeniandB. bruxellensisstrains being combined andii) the abundance they reach in the final wine, which depends on certain unidentified conditions. We confirmed that the potential ofB. bruxellensisto produce off-flavor compounds from HCAs depends on the strain. Interestingly, the samples without microbial inoculants also had this potential, suggesting that native grape microbiota could also influence the levels of HCA. We also found that the presence ofB. bruxellensisdoes not interfere with the malolactic fermentation of the evaluatedO. oenistrains, which leads to a less acidic taste. We show that metagenomic approaches can help uncover the complex wine microbial community traits, such as flavor, impacted by the simultaneous presence ofO. oeniandB. bruxellensis.

scholarly journals New Insights Into Cinnamoyl Esterase Activity of Oenococcus oeni

2019 ◽  
Vol 10 ◽  
Author(s):  
Ingrid Collombel ◽  
Chrats Melkonian ◽  
Douwe Molenaar ◽  
Francisco M. Campos ◽  
Tim Hogg
Keyword(s):  
Esterase Activity ◽  
Oenococcus Oeni ◽  
Cinnamoyl Esterase

scholarly journals Microbial changes during malolactic fermentation in red wine elaboration

OENO One ◽  
2005 ◽  
Vol 39 (4) ◽  
pp. 179
Author(s):  
Vincent Renouf ◽  
Emmanuel Gindreau ◽  
Olivier Claisse ◽  
Aline Lonvaud-Funel
Keyword(s):  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Microbial Interactions ◽  
Wine Quality ◽  
Volatile Phenols ◽  
Brettanomyces Bruxellensis ◽  
Microbial Identification ◽  
Wine Analysis ◽  
Microbiological Methods ◽  
Micro Organisms

<p style="text-align: justify;">Winemaking is based on complex microbial interactions. They result in alcoholic and malolactic fermentation. In some cases undesirable micro-organisms pass beyond a limit and become prejudicial to wine quality. It is particularly the case of Brettanomyces bruxellensis which produces volatile phenols.</p><p style="text-align: justify;">Most of wine microbial studies have been focused on only one species and that can lead to incomplete and biased results by neglecting possible interactions between the populations. The aim of this study was to obtain a global survey of wine microflora and its quantitative and qualitative changes during the malolactic fermentation, the last microbial intervention before sulphur dioxide addition. The results were obtained by chemical wine analysis, conventional microbiological methods and molecular tools for microbial identification (PCR-ITS-RFLP, PCR-DGGE). In this study, conducted under cellar scale conditions, several oenological parameters were considered: two different cellars, three grape varieties, MLF in tank or in barrels, use of malolactic starters or indigenous flora.</p><p style="text-align: justify;">Interactions appeared, mainly between Oenococcus oeni and B. bruxellensis, but also between O. oeni strains. Some explanations are suggested and further investigations are proposed.</p>

scholarly journals Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles

2018 ◽  
Vol 69 (4) ◽  
pp. 321-333 ◽  
Author(s):  
Marie Lisandra Zepeda-Mendoza ◽  
Nathalia Kruse Edwards ◽  
Mikkel Gulmann Madsen ◽  
Martin Abel-Kistrup ◽  
Lara Puetz ◽  
...  
Keyword(s):  
Oenococcus Oeni ◽  
Brettanomyces Bruxellensis ◽  
Functional Potential

scholarly journals Lactobacillus plantarum, a New Biological Tool to Control Malolactic Fermentation: A Review and an Outlook

Beverages ◽  
2020 ◽  
Vol 6 (2) ◽  
pp. 23 ◽  
Author(s):  
Sibylle Krieger-Weber ◽  
José María Heras ◽  
Carlos Suarez
Keyword(s):  
Lactic Acid ◽  
Lactobacillus Plantarum ◽  
Starter Culture ◽  
Malolactic Fermentation ◽  
Oenococcus Oeni ◽  
Starter Cultures ◽  
Positive Contribution ◽  
Wine Quality ◽  
Acetic Acid Production ◽  
Biological Tool

Malolactic fermentation (MLF) in wine is an important step in the vinification of most red and some white wines, as stands for the biological conversion of l-malic acid into l-lactic acid and carbon dioxide, resulting in a decrease in wine acidity. MLF not only results in a biological deacidification, it can exert a significant impact on the organoleptic qualities of wine. This paper reviews the biodiversity of lactic acid bacteria (LAB) in wine, their origin, and the limiting conditions encountered in wine, which allow only the most adapted species and strains to survive and induce malolactic fermentation. Of all the species of wine LAB, Oenococcus oeni is probably the best adapted to overcome the harsh environmental wine conditions and therefore represents the majority of commercial MLF starter cultures. Wine pH is most challenging, but, as a result of global warming, Lactobacillus sp. is more often reported to predominate and be responsible for spontaneous malolactic fermentation. Some Lactobacillus plantarum strains can tolerate the high alcohol and SO2 levels normally encountered in wine. This paper shows the potential within this species for the application as a starter culture for induction of MLF in juice or wine. Due to its complex metabolism, a range of compositional changes can be induced, which may positively affect the quality of the final product. An example of a recent isolate has shown most interesting results, not only for its capacity to induce MLF after direct inoculation, but also for its positive contribution to the wine quality. Degrading hexose sugars by the homo-fermentative pathway, which poses no risk of acetic acid production from the sugars, is an interesting alternative to control MLF in high pH wines. Within this species, we can expect more strains with interesting enological properties.

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>.

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