scholarly journals The Fungal Microbiome Is an Important Component of Vineyard Ecosystems and Correlates with Regional Distinctiveness of Wine

mSphere ◽  
2020 ◽  
Vol 5 (4) ◽  
Author(s):  
Di Liu ◽  
Qinglin Chen ◽  
Pangzhen Zhang ◽  
Deli Chen ◽  
Kate S. Howell
Keyword(s):  
Regional Distribution ◽  
Distribution Patterns ◽  
Food Composition ◽  
Wine Fermentation ◽  
Fungal Communities ◽  
Soil Microbiome ◽  
Wine Production ◽  
Microbial Distribution ◽  
Integral Role ◽  
Fungal Microbiome

ABSTRACT The flavors of fermented plant foods and beverages are formed by microorganisms, and in the case of wine, the location and environmental features of the vineyard site also imprint the wine with distinctive aromas and flavors. Microbial growth and metabolism play an integral role in wine production, by influencing grapevine health, wine fermentation, and the flavor, aroma, and quality of finished wines. The contributions by which microbial distribution patterns drive wine metabolites are unclear, and while flavor has been correlated with fungal and bacterial composition for wine, bacterial activity provides fewer sensorially active biochemical conversions than fungi in wine fermentation. Here, we collected samples across six distinct wine-growing areas in southern Australia to investigate regional distribution patterns of fungi and bacteria and the association with wine chemical composition. Results show that both soil and must microbiota distinguish wine-growing regions. We found a relationship between microbial and wine metabolic profiles under different environmental conditions, in particular measures of soil properties and weather. Fungal communities are associated with wine regional distinctiveness. We found that the soil microbiome is a source of grape- and must-associated fungi and suggest that weather and soil could influence wine characteristics via the soil fungal community. Our report describes a comprehensive scenario of wine microbial biogeography where microbial diversity responds to the surrounding environment and correlates with wine composition and regional characteristics. These findings provide perspectives for thoughtful human practices to optimize food composition through understanding fungal activity and abundance. IMPORTANCE The composition of soil has long been thought to provide wine with characteristic regional flavors. Here, we show that for vineyards in southern Australia, the soil fungal communities are of primary importance for the aromas found in wines. We propose a mechanism by which fungi can move from the soil through the vine.

scholarly journals Vineyard ecosystems are structured and distinguished by fungal communities impacting the flavour and quality of wine

2019 ◽  
Author(s):  
Di Liu ◽  
Qinglin Chen ◽  
Pangzhen Zhang ◽  
Deli Chen ◽  
Kate S. Howell
Keyword(s):  
Regional Distribution ◽  
Distribution Patterns ◽  
Wine Fermentation ◽  
Fungal Communities ◽  
Soil Microbiome ◽  
Soil Conditions ◽  
Wine Aroma ◽  
Wine Production ◽  
Microbial Distribution

AbstractThe flavours of foods and beverages are formed by the agricultural environment where the plants are grown. In the case of wine, the location and environmental features of the vineyard site imprint the wine with distinctive aromas and flavours. Microbial growth and metabolism play an integral role in wine production from the vineyard to the winery, by influencing grapevine health, wine fermentation, and the flavour, aroma and quality of finished wines. The mechanism by which microbial distribution patterns drive wine metabolites is unclear and while flavour has been correlated with bacterial composition for red wines, bacterial activity provides a minor biochemical conversion in wine fermentation. Here, we collected samples across six distinct winegrowing areas in southern Australia to investigate regional distribution patterns of both fungi and bacteria and how this corresponds with wine aroma compounds. Results show that soil and must microbiota distinguish winegrowing regions and are related to wine chemical profiles. We found a strong relationship between microbial and wine metabolic profiles, and this relationship was maintained despite differing abiotic drivers (soil properties and weather/ climatic measures). Notably, fungal communities played the principal role in shaping wine aroma profiles and regional distinctiveness. We found that the soil microbiome is a potential source of grape- and must-associated fungi, and therefore the weather and soil conditions could influence the wine characteristics via shaping the soil fungal community compositions. Our study describes a comprehensive scenario of wine microbial biogeography in which microbial diversity responds to surrounding environments and ultimately sculpts wine aromatic characteristics. These findings provide perspectives for thoughtful human practices to optimise food and beverage flavour and composition through understanding of fungal activity and abundance.

scholarly journals Community succession of the grapevine fungal microbiome in the annual growth cycle

2020 ◽  
Author(s):  
Di Liu ◽  
Kate Howell
Keyword(s):  
Temporal Dynamics ◽  
Growth Cycle ◽  
Development Stage ◽  
Annual Growth ◽  
Fungal Communities ◽  
Soil Microbiome ◽  
Wine Aroma ◽  
Community Succession ◽  
Wine Production ◽  
Core Microbiome

SummaryMicrobial ecology is an integral component of wine production. From the vineyard to the winery, microbial activity influences grapevine health and productivity, conversion of sugar to ethanol during fermentation, wine aroma production, wine quality and distinctiveness. Fungi in the vineyard ecosystem are not well described. Here, we characterised the spatial and temporal dynamics of fungal communities associated with the grapevine (grapes, flowers, leaves, and roots) and soils over an annual growth cycle in two vineyards to investigate the influences of grape habitat, plant developmental stage (flowering, fruit set, veraison, and harvest), vineyards, and climatic conditions. Fungi were influenced by both the grapevine habitat and plant development stage. The core microbiome was prioritised over space and time, and the identified core members drove seasonal community succession. The development stage of veraison, where the grapes undergo a dramatic change in metabolism and start accumulating sugar, displayed a distinct shift in fungal communities. Co-occurrence networks showed strong correlations between the plant microbiome, the soil microbiome, and weather indices. Our study describes the complex ecological dynamics that occur in microbial assemblages over a growing season and highlight the importance of core community succession in vineyards. In addition to enriching our understanding of how plants and microbes interact, these findings may provide insights to craft wine regional distinctiveness and cope with global climate change.

THE STUDY ON TA VAT WINE PRODUCTION FROM SUGAR PALM (ARENGA PINNATA) SAP

2014 ◽  
Vol 83 (5) ◽  
Author(s):  
Nguyễn Thị Hồng Thu ◽  
Đặng Minh Nhật ◽  
Nguyễn Hoàng Dung
Keyword(s):  
Room Temperature ◽  
Fermentation Process ◽  
Inoculum Size ◽  
Wine Fermentation ◽  
Wine Production ◽  
Factors Affecting ◽  
Natural Fermentation ◽  
Tropical Asia ◽  
Best Parameters

Sugar palm (Arenga pinnata) is a feather palm native to tropical Asia. In Vietnam, it is named Búng Báng or Đoác and grown only on the highlands in the central or northern part of Vietnam. It is utilized for many purposes, especially for Ta Vat wine production - a characteristic and unique product of Co Tu ethnic minority. However, because of the natural fermentation used in the production, the product quality is inconsistent. The purpose of this study was to examine a new procedure of using palm sap for making Ta Vat wine. Some characteristics of the sap, which was collected at Nam Giang district, Quang Nam province are determined, proving the potential of the sap for making wine product. The quality of sap changes quickly at room temperature. At low temperature (4 - 60C), the changes in sap quality are apparently slower. Examining some factors affecting its quality during the wine fermentation process, we determined the best parameters for the fermentation process as follows: inoculum size of 3% with cell density of about 1x108 cells/ml, the addition of the extract from the bark of Ceylon ironwood (Mesua ferrea L.) 4%. Keywords: Arenga pinnata, sap, Ceylon ironwood bark, Mesua ferrea L., wine fermentation.

scholarly journals Inoculation with Mycorrhizal Fungi and Irrigation Management Shape the Bacterial and Fungal Communities and Networks in Vineyard Soils

2021 ◽  
Vol 9 (6) ◽  
pp. 1273
Author(s):  
Nazareth Torres ◽  
Runze Yu ◽  
S. Kaan Kurtural
Keyword(s):  
Mycorrhizal Fungi ◽  
Time Course ◽  
Management Practices ◽  
Irrigation Management ◽  
Fungal Communities ◽  
Soil Microbiome ◽  
Wine Quality ◽  
Network Analyses ◽  
Vineyard Soil ◽  
Vineyard Soils

Vineyard-living microbiota affect grapevine health and adaptation to changing environments and determine the biological quality of soils that strongly influence wine quality. However, their abundance and interactions may be affected by vineyard management. The present study was conducted to assess whether the vineyard soil microbiome was altered by the use of biostimulants (arbuscular mycorrhizal fungi (AMF) inoculation vs. non-inoculated) and/or irrigation management (fully irrigated vs. half irrigated). Bacterial and fungal communities in vineyard soils were shaped by both time course and soil management (i.e., the use of biostimulants and irrigation). Regarding alpha diversity, fungal communities were more responsive to treatments, whereas changes in beta diversity were mainly recorded in the bacterial communities. Edaphic factors rarely influence bacterial and fungal communities. Microbial network analyses suggested that the bacterial associations were weaker than the fungal ones under half irrigation and that the inoculation with AMF led to the increase in positive associations between vineyard-soil-living microbes. Altogether, the results highlight the need for more studies on the effect of management practices, especially the addition of AMF on cropping systems, to fully understand the factors that drive their variability, strengthen beneficial microbial networks, and achieve better soil quality, which will improve crop performance.

Prevalence and distribution of different diarrhoeagenicEscherichia colivirulotypes in major water bodies in Bangladesh

2013 ◽  
Vol 141 (12) ◽  
pp. 2516-2525 ◽  
Author(s):  
S. AKTER ◽  
M. ISLAM ◽  
K. S. AFREEN ◽  
N. AZMUDA ◽  
S. I. KHAN ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Regional Distribution ◽  
Distribution Patterns ◽  
Aquatic Systems ◽  
Water Bodies ◽  
Virulence Determinants ◽  
Waterborne Pathogen ◽  
E Coli ◽  
Enriched Cultures ◽  
Natural Water Bodies

SUMMARYEscherichia coli, a prominent waterborne pathogen, causes a variety of gastrointestinal and extraintestinal infections that depend on virulence determinants. To monitor natural aquatic systems for virulence-associated genes ofE. coli, multiplex PCR was used in a survey covering 46 major natural water bodies in Bangladesh. DNA was extracted directly from water samples as well as from pre-enriched and enriched cultures during three successive seasons and assessed forE. colivirulotype distribution. From the five virulotypes, genes from the enterotoxigenic (ETEC), enteropathogenic (EPEC), and enterohaemorrhagic (EHEC) virulotypes were detected consistently, but genes from the enteroinvasive (EIEC) and enteroaggregative (EAEC) virulotypes were traced only occasionally. ETEC was the most prevalent virulotype, followed by EPEC. However, EIEC and EAEC virulotypes could not be detected in winter or the rainy season, respectively. Specific regional distribution patterns of differentE. colivirulotypes and their temporal fluctuations were identified. These observations may assist with assessing seasonal risk and identifying vulnerable areas of the country prone toE. coli-associated outbreaks.

Diversified Microbial Community Developed in Different Fruit Juice of Wine Fermentation

2017 ◽  
Vol 866 ◽  
pp. 57-60 ◽  
Author(s):  
Duongruitai Nicomrat ◽  
Siriphatrc Chamutpong
Keyword(s):  
Large Scale ◽  
Raw Materials ◽  
Agar Plate ◽  
Fungal Species ◽  
Wine Fermentation ◽  
Wine Production ◽  
Alcohol Production ◽  
Nutrient Sources ◽  
Fermented Broth ◽  
Grape Varieties

In the process of grape wine fermentation, it has been long known that different flavor, aroma and taste characteristics are usually from various microbes associated grape strains and grape varieties. In the study, we were interested in understanding diversity of microbial niches of fermented glutinous rice ball developed in variety of fruit wine fermentation. Since different raw materials, fruits together with different microbial consortium associated with fruit surface itself affected various dominant culturable bacterial and fungal species. In the study, freshly prepared juices of fruits; mangoes and apples after processing without the pasteurization at 65°C for 30 min revealed dissimilar pH profiles and reducing sugar contents as well as alcohol production. Under microbiological examination as well as serial dilution agar plate technique, diverse dominant bacterial and fungal isolates were detected in the wine sample of the fruits pasteurized. The nutrients originated in apple sample caused more populations of microbes, including dominant bacilli, detected in the fermented broth since they were found in apples than in mangoes (104-1013 and 104-106 cells/ mL, respectively). From the results, it was shown that different nutrient sources played more important roles in stimulation of variations in microbial assort and possibly more complex in fermented juice qualification. The understanding in microflora consortium involving in wine fermentation for each fruit type should be helpful in monitoring and reflecting the concurrent microbial activity present in the large scale of wine production, reducing the risks of existing spoilage species.

Warming and disturbance alter soil microbiome diversity and function in a northern forest ecotone

2020 ◽  
Vol 96 (7) ◽  
Author(s):  
Michael E Van Nuland ◽  
Dylan P Smith ◽  
Jennifer M Bhatnagar ◽  
Artur Stefanski ◽  
Sarah E Hobbie ◽  
...  
Keyword(s):  
Community Structure ◽  
Fungal Community ◽  
Fungal Communities ◽  
Soil Microbiome ◽  
Northern Forest ◽  
Fungal Community Structure ◽  
Open Canopy ◽  
Ground Warming ◽  
And Function ◽  
Forest Ecotone

ABSTRACT The response to global change by soil microbes is set to affect important ecosystem processes. These impacts could be most immediate in transitional zones, such as the temperate-boreal forest ecotone, yet previous work in these forests has primarily focused on specific subsets of microbial taxa. Here, we examined how bacterial and fungal communities respond to simulated above- and below-ground warming under realistic field conditions in closed and open canopy treatments in Minnesota, USA. Our results show that warming and canopy disturbance shifted bacterial and fungal community structure as dominant bacterial and fungal groups differed in the direction and intensity of their responses. Ectomycorrhizal and saprotrophic fungal communities with greater connectivity (higher prevalence of strongly interconnected taxa based on pairwise co-occurrence relationships) were more resistant to compositional change. Warming effects on soil enzymes involved in the hydrolytic and oxidative liberation of carbon from plant cell walls and nutrients from organic matter were most strongly linked to fungal community responses, although community structure–function relationships differed between fungal guilds. Collectively, these findings indicate that warming and disturbance will influence the composition and function of microbial communities in the temperate-boreal ecotone, and fungal responses are particularly important to understand for predicting future ecosystem functioning.

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