scholarly journals Understanding Wine through Yeast Interactions

2021 ◽  
Vol 9 (8) ◽  
pp. 1620
Author(s):  
Evangelia A. Zilelidou ◽  
Aspasia Nisiotou
Keyword(s):  
Microbial Interactions ◽  
Negative Effects ◽  
Wine Quality ◽  
Mixed Culture Fermentation ◽  
Yeast Community ◽  
Microbial System ◽  
Genetic Mechanisms ◽  
Microbe Interactions ◽  
Metabolic Activities ◽  
Yeast Interactions

Wine is a product of microbial activities and microbe–microbe interactions. Yeasts are the principal microorganisms responsible for the evolution and fulfillment of alcoholic fermentation. Several species and strains coexist and interact with their environment and with each other during the fermentation course. Yeast–yeast interactions occur even from the early stages of fermentation, determining yeast community structure and dynamics during the process. Different types of microbial interactions (e.g., mutualism and commensalism or competition and amensalism) may exert positive or negative effects, respectively, on yeast populations. Interactions are intimately linked to yeast metabolic activities that influence the wine analytical profile and shape the wine character. In this context, much attention has been given during the last years to the interactions between Saccharomyces cerevisiae (SC) and non-Saccharomyces (NS) yeast species with respect to their metabolic contribution to wine quality. Yet, there is still a significant lack of knowledge on the interaction mechanisms modulating yeast behavior during mixed culture fermentation, while much less is known about the interactions between the various NS species or between SC and Saccharomyces non-cerevisiae (SNC) yeasts. There is still much to learn about their metabolic footprints and the genetic mechanisms that alter yeast community equilibrium in favor of one species or another. Gaining deeper insights on yeast interactions in the grape–wine ecosystem sets the grounds for understanding the rules underlying the function of the wine microbial system and provides means to better control and improve oenological practices.

scholarly journals Sources and Assembly of Microbial Communities in Vineyards as a Functional Component of Winegrowing

2021 ◽  
Vol 12 ◽  
Author(s):  
Reid G. Griggs ◽  
Kerri L. Steenwerth ◽  
David A. Mills ◽  
Dario Cantu ◽  
Nicholas A. Bokulich
Keyword(s):  
Negative Effects ◽  
Wine Quality ◽  
Point Of Entry ◽  
General Rules ◽  
Key Factor ◽  
Microbe Interactions ◽  
Wine Flavor ◽  
Microbiome Assembly ◽  
Regional Wine

Microbiomes are integral to viticulture and winemaking – collectively termed winegrowing – where diverse fungi and bacteria can exert positive and negative effects on grape health and wine quality. Wine is a fermented natural product, and the vineyard serves as a key point of entry for quality-modulating microbiota, particularly in wine fermentations that are conducted without the addition of exogenous yeasts. Thus, the sources and persistence of wine-relevant microbiota in vineyards critically impact its quality. Site-specific variations in microbiota within and between vineyards may contribute to regional wine characteristics. This includes distinctions in microbiomes and microbiota at the strain level, which can contribute to wine flavor and aroma, supporting the role of microbes in the accepted notion of terroir as a biological phenomenon. Little is known about the factors driving microbial biodiversity within and between vineyards, or those that influence annual assembly of the fruit microbiome. Fruit is a seasonally ephemeral, yet annually recurrent product of vineyards, and as such, understanding the sources of microbiota in vineyards is critical to the assessment of whether or not microbial terroir persists with inter-annual stability, and is a key factor in regional wine character, as stable as the geographic distances between vineyards. This review examines the potential sources and vectors of microbiota within vineyards, general rules governing plant microbiome assembly, and how these factors combine to influence plant-microbe interactions relevant to winemaking.

scholarly journals Exogenous enzymes and probiotics alter digestion kinetics, volatile fatty acid content and microbial interactions in the gut of Nile tilapia

2021 ◽  
Vol 11 (1) ◽  
Author(s):  
Roel M. Maas ◽  
Yale Deng ◽  
Yueming Dersjant-Li ◽  
Jules Petit ◽  
Marc C. J. Verdegem ◽  
...  
Keyword(s):  
Fatty Acid ◽  
Acid Content ◽  
Nile Tilapia ◽  
Volatile Fatty Acid ◽  
Fatty Acid Content ◽  
Microbial Interactions ◽  
Gut Health ◽  
Negative Effects ◽  
Exogenous Enzymes ◽  
Digestion Kinetics

AbstractSustainable aquafeed production requires fishmeal replacement, leading to an increasing use of plant-derived ingredients. As a consequence, higher levels of antinutritional substances, such as non-starch polysaccharides and phytate, are present in aquafeeds, with negative effects on fish performance, nutrient digestibility and overall gut health. To alleviate these negative effects, providing exogenous digestive enzymes and/or probiotics can be an effective solution. In this study, we tested the effect of dietary supplementation of enzymes (phytase and xylanase) and probiotics (three strains of Bacillus amyloliquefaciens) on nutrient digestion kinetics and volatile fatty acid content along the gut, and the distal gut microbiome diversity in Nile tilapia. Chyme volatile fatty content was increased with probiotic supplementation in the proximal gut, while lactate content, measured for the first time in vivo in fish, decreased with enzymes along the gut. Enzyme supplementation enhanced crude protein, Ca and P digestibility in proximal and middle gut. Enzymes and probiotics supplementation enhanced microbial interactions as shown by network analysis, while increased the abundance of lactic acid bacteria and Bacillus species. Such results suggest that supplementation with exogenous enzymes and probiotics increases nutrient availability, while at the same time benefits gut health and contributes to a more stable microbiome environment.

scholarly journals The Oleaginous Yeast Metschnikowia pulcherrima Displays Killer Activity against Avian-Derived Pathogenic Bacteria

Biology ◽  
2021 ◽  
Vol 10 (12) ◽  
pp. 1227
Author(s):  
Robert H. Hicks ◽  
Mauro Moreno-Beltrán ◽  
Deborah Gore-Lloyd ◽  
Christopher J. Chuck ◽  
Daniel A. Henk
Keyword(s):  
Pathogenic Bacteria ◽  
Low Cost ◽  
Industrial Applications ◽  
Microbial Interactions ◽  
Bacterial Strains ◽  
Bacterial Killing ◽  
Killer Activity ◽  
Metschnikowia Pulcherrima ◽  
Livestock Health ◽  
Yeast Interactions

Metschnikowia pulcherrima is a non-conventional yeast with potential to be used in biotechnological processes, especially those involving low-cost feedstock exploitation and biocontrol applications. The combination of traits that supports these industrial applications in M. pulcherrima also makes it an attractive option to study in the context of livestock health. In this study, we examined the specific interactions between M. pulcherrima and multiple avian pathogenic bacteria. We tested individual bacteria–yeast interactions and bacterial combinations in both solid and liquid media and in variable nutrient environments. Across multiple isolates of M. pulcherrima, we observed different levels of antimicrobial activity, varying from supporting the growth of competing bacteria through suppression and bacterial killing, and we found that these responses varied depending on the bacterial strains and media. We identified multiple molecular routes, including proteins produced by M. pulcherrima strains, that acted to control these microbial interactions. Furthermore, protein screening revealed that M. pulcherrima strains were induced to produce proteins specifically when exposed to bacterial strains, suggesting that fine-tuned mechanisms allow M. pulcherrima to function as a potential lynchpin in a microbial community.

scholarly journals Spatial metabolomics of in situ, host-microbe interactions

2019 ◽  
Author(s):  
Benedikt K Geier ◽  
Emilia Sogin ◽  
Dolma Michellod ◽  
Moritz Janda ◽  
Mario Kompauer ◽  
...  
Keyword(s):  
Microbial Interactions ◽  
Host Cells ◽  
Metabolic Phenotype ◽  
Community Members ◽  
Metabolic Phenotypes ◽  
Culture Independent ◽  
Microbe Interactions ◽  
Host Microbe Interactions ◽  
Atmospheric Pressure Mass Spectrometry

Spatial metabolomics describes the location and chemistry of small molecules involved in metabolic phenotypes, defense molecules and chemical interactions in natural communities. Most current techniques are unable to spatially link the genotype and metabolic phenotype of microorganisms in situ at a scale relevant to microbial interactions. Here, we present a spatial metabolomics pipeline (metaFISH) that combines fluorescence in situ hybridization (FISH) microscopy and high-resolution atmospheric pressure mass spectrometry imaging (AP-MALDI-MSI) to image host-microbe symbioses and their metabolic interactions. metaFISH aligns and integrates metabolite and fluorescent images at the micrometer-scale for a spatial assignment of host and symbiont metabolites on the same tissue section. To illustrate the advantages of metaFISH, we mapped the spatial metabolome of a deep-sea mussel and its intracellular symbiotic bacteria at the scale of individual epithelial host cells. Our analytical pipeline revealed metabolic adaptations of the epithelial cells to the intracellular symbionts, a variation in metabolic phenotypes in one symbiont type, and novel symbiosis metabolites. metaFISH provides a culture-independent approach to link metabolic phenotypes to community members in situ - a powerful tool for microbiologists across fields.

scholarly journals Both Leaf Properties and Microbe-Microbe Interactions Influence Within-Species Variation in Bacterial Population Diversity and Structure in the Lettuce (Lactuca Species) Phyllosphere

2010 ◽  
Vol 76 (24) ◽  
pp. 8117-8125 ◽  
Author(s):  
Paul J. Hunter ◽  
Paul Hand ◽  
David Pink ◽  
John M. Whipps ◽  
Gary D. Bending
Keyword(s):  
Community Structure ◽  
Bacterial Community ◽  
Bacterial Community Structure ◽  
Population Diversity ◽  
Microbial Interactions ◽  
Soluble Carbohydrates ◽  
Rrna Gene ◽  
Species Variation ◽  
Clone Libraries ◽  
Microbe Interactions

ABSTRACT Morphological and chemical differences between plant genera influence phyllosphere microbial populations, but the factors driving within-species variation in phyllosphere populations are poorly understood. Twenty-six lettuce accessions were used to investigate factors controlling within-species variation in phyllosphere bacterial populations. Morphological and physiochemical characteristics of the plants were compared, and bacterial community structure and diversity were investigated using terminal restriction fragment length polymorphism (T-RFLP) profiling and 16S rRNA gene clone libraries. Plant morphology and levels of soluble carbohydrates, calcium, and phenolic compounds (which have long been associated with plant responses to biotic stress) were found to significantly influence bacterial community structure. Clone libraries from three representative accessions were found to be significantly different in terms of both sequence differences and the bacterial genera represented. All three libraries were dominated by Pseudomonas species and the Enterobacteriaceae family. Significant differences in the relative proportions of genera in the Enterobacteriaceae were detected between lettuce accessions. Two such genera (Erwinia and Enterobacter) showed significant variation between the accessions and revealed microbe-microbe interactions. We conclude that both leaf surface properties and microbial interactions are important in determining the structure and diversity of the phyllosphere bacterial community.

scholarly journals Viability-PCR Allows Monitoring Yeast Population Dynamics in Mixed Fermentations Including Viable but Non-Culturable Yeasts

Foods ◽  
2020 ◽  
Vol 9 (10) ◽  
pp. 1373
Author(s):  
Yurena Navarro ◽  
María-Jesús Torija ◽  
Albert Mas ◽  
Gemma Beltran
Keyword(s):  
Population Dynamics ◽  
Alcoholic Fermentation ◽  
Yeast Species ◽  
Culture Media ◽  
Microbial Interactions ◽  
Fast Method ◽  
Yeast Population ◽  
Final Population ◽  
Differential Medium ◽  
Yeast Interactions

The use of controlled mixed inocula of Saccharomyces cerevisiae and non-Saccharomyces yeasts is a common practice in winemaking, with Torulaspora delbrueckii, Lachancea thermotolerans and Metschnikowia pulcherrima being the most commonly used non-Saccharomyces species. Although S. cerevisiae is usually the dominant yeast at the end of mixed fermentations, some non-Saccharomyces species are also able to reach the late stages; such species may not grow in culture media, which is a status known as viable but non-culturable (VBNC). Thus, an accurate methodology to properly monitor viable yeast population dynamics during alcoholic fermentation is required to understand microbial interactions and the contribution of each species to the final product. Quantitative PCR (qPCR) has been found to be a good and sensitive method for determining the identity of the cell population, but it cannot distinguish the DNA from living and dead cells, which can overestimate the final population results. To address this shortcoming, viability dyes can be used to avoid the amplification and, therefore, the quantification of DNA from non-viable cells. In this study, we validated the use of PMAxx dye (an optimized version of propidium monoazide (PMA) dye) coupled with qPCR (PMAxx-qPCR), as a tool to monitor the viable population dynamics of the most common yeast species used in wine mixed fermentations (S. cerevisiae, T. delbrueckii, L. thermotolerans and M. pulcherrima), comparing the results with non-dyed qPCR and colony counting on differential medium. Our results showed that the PMAxx-qPCR assay used in this study is a reliable, specific and fast method for quantifying these four yeast species during the alcoholic fermentation process, being able to distinguish between living and dead yeast populations. Moreover, the entry into VBNC status was observed for the first time in L. thermotolerans and S. cerevisiae during alcoholic fermentation. Further studies are needed to unravel which compounds trigger this VBNC state during alcoholic fermentation in these species, which would help to better understand yeast interactions.

scholarly journals Gammarus-Microbial Interactions: A Review

2011 ◽  
Vol 2011 ◽  
pp. 1-6 ◽  
Author(s):  
Daniel Nelson
Keyword(s):  
Leaf Litter ◽  
Aquatic Ecosystems ◽  
Poor Quality ◽  
Fungal Species ◽  
Microbial Interactions ◽  
Negative Effects ◽  
Freshwater Habitats ◽  
In The Wild ◽  
Survival And Growth ◽  
Organic Matter Fractions

Gammarusspp. are typically classified as shredders under the functional feeding group classification. In the wild and in the laboratory,Gammarusspp. will often shred leaves, breaking them down into finer organic matter fractions. However, leaf litter is a poor quality food source (i.e., high C : N and C : P ratios) and very little leaf material is assimilated by shredders. In freshwater habitats leaf litter is colonized rapidly (within ∼1-2 weeks) by aquatic fungi and bacteria, making the leaves more palatable and nutritious to consumers. Several studies have shown thatGammarusspp. show preference for conditioned leaves over nonconditioned leaves and certain fungal species to others. Furthermore,Gammarusspp. show increased survival and growth rates when fed conditioned leaves compared to non-conditioned leaves. Thus,Gammarusspp. appear to rely on the microbial biofilm associated with leaf detritus as a source of carbon and/or essential nutrients. Also,Gammarusspp. can have both positive and negative effects on the microbial communities on which they fed, making them an important component of the microbial loop in aquatic ecosystems.

scholarly journals Characterizing the Potential of the Non-Conventional Yeast Saccharomycodes ludwigii UTAD17 in Winemaking

2019 ◽  
Vol 7 (11) ◽  
pp. 478 ◽  
Author(s):  
Esteves ◽  
Barbosa ◽  
Vasconcelos ◽  
Tavares ◽  
Mendes-Faia ◽  
...  
Keyword(s):  
Starter Culture ◽  
Grape Juice ◽  
Wine Quality ◽  
Mixed Culture Fermentation ◽  
Saccharomycodes Ludwigii ◽  
Saccharomyces Yeast ◽  
Low Levels ◽  
Wine Region ◽  
Potential Use ◽  
Saccharomyces Yeasts

Non-Saccharomyces yeasts have received increased attention by researchers and winemakers, due to their particular contributions to the characteristics of wine. In this group, Saccharomycodes ludwigii is one of the less studied species. In the present study, a native S. ludwigii strain, UTAD17 isolated from the Douro wine region was characterized for relevant oenological traits. The genome of UTAD17 was recently sequenced. Its potential use in winemaking was further evaluated by conducting grape-juice fermentations, either in single or in mixed-cultures, with Saccharomyces cerevisiae, following two inoculation strategies (simultaneous and sequential). In a pure culture, S. ludwigii UTAD17 was able to ferment all sugars in a reasonable time without impairing the wine quality, producing low levels of acetic acid and ethyl acetate. The overall effects of S. ludwigii UTAD17 in a mixed-culture fermentation were highly dependent on the inoculation strategy which dictated the dominance of each yeast strain. Wines whose fermentation was governed by S. ludwigii UTAD17 presented low levels of secondary aroma compounds and were chemically distinct from those fermented by S. cerevisiae. Based on these results, a future use of this non-Saccharomyces yeast either in monoculture fermentations or as a co-starter culture with S. cerevisiae for the production of wines with greater expression of the grape varietal character and with flavor diversity could be foreseen.

scholarly journals Microbial interactions in the mosquito gut determine Serratia colonization and blood-feeding propensity

2020 ◽  
Vol 15 (1) ◽  
pp. 93-108
Author(s):  
Elena V. Kozlova ◽  
Shivanand Hegde ◽  
Christopher M. Roundy ◽  
George Golovko ◽  
Miguel A. Saldaña ◽  
...  
Keyword(s):  
Vector Competence ◽  
Inverse Correlation ◽  
Blood Feeding ◽  
Microbial Interactions ◽  
Host Behavior ◽  
Microbiome Analysis ◽  
Microbe Interactions ◽  
Host Microbe Interactions ◽  
Native Host ◽  
Mosquito Behavior

AbstractHow microbe–microbe interactions dictate microbial complexity in the mosquito gut is unclear. Previously we found that, Serratia, a gut symbiont that alters vector competence and is being considered for vector control, poorly colonized Aedes aegypti yet was abundant in Culex quinquefasciatus reared under identical conditions. To investigate the incompatibility between Serratia and Ae. aegypti, we characterized two distinct strains of Serratia marcescens from Cx. quinquefasciatus and examined their ability to infect Ae. aegypti. Both Serratia strains poorly infected Ae. aegypti, but when microbiome homeostasis was disrupted, the prevalence and titers of Serratia were similar to the infection in its native host. Examination of multiple genetically diverse Ae. aegypti lines found microbial interference to S. marcescens was commonplace, however, one line of Ae. aegypti was susceptible to infection. Microbiome analysis of resistant and susceptible lines indicated an inverse correlation between Enterobacteriaceae bacteria and Serratia, and experimental co-infections in a gnotobiotic system recapitulated the interference phenotype. Furthermore, we observed an effect on host behavior; Serratia exposure to Ae. aegypti disrupted their feeding behavior, and this phenotype was also reliant on interactions with their native microbiota. Our work highlights the complexity of host–microbe interactions and provides evidence that microbial interactions influence mosquito behavior.

scholarly journals β-1,3-Glucanase fromDelftia tsuruhatensisStrain MV01 and Its Potential Application in Vinification

2010 ◽  
Vol 77 (3) ◽  
pp. 983-990 ◽  
Author(s):  
V. Blättel ◽  
M. Larisika ◽  
P. Pfeiffer ◽  
C. Nowak ◽  
A. Eich ◽  
...  
Keyword(s):  
Cell Walls ◽  
Hydrolytic Enzyme ◽  
Glycolytic Enzyme ◽  
Wild Type ◽  
Microbial Activities ◽  
Yeast Growth ◽  
Wine Quality ◽  
Ph Values ◽  
Delftia Tsuruhatensis ◽  
Metabolic Activities

ABSTRACTDuring vinification microbial activities can spoil wine quality. As the wine-related lactic acid bacteriumPediococcus parvulusis able to produce slimes consisting of a β-1,3-glucan, must and wine filtration can be difficult or impossible. In addition, the metabolic activities of several wild-type yeasts can also negatively affect wine quality. Therefore, there is a need for measures to degrade the exopolysaccharide fromPediococcus parvulusand to inhibit the growth of certain yeasts. We examined an extracellular β-1,3-glucanase fromDelftia tsuruhatensisstrain MV01 with regard to its ability to hydrolyze both polymers, the β-1,3-glucan fromPediococcusand that from yeast cell walls. The 29-kDa glycolytic enzyme was purified to homogeneity. It exhibited an optimal activity at 50°C and pH 4.0. The sequencing of the N terminus revealed significant similarities to β-1,3-glucanases from different bacteria. In addition, the investigations indicated that this hydrolytic enzyme is still active under wine-relevant parameters such as elevated ethanol, sulfite, and phenol concentrations as well as at low pH values. Therefore, the characterized enzyme seems to be a useful tool to prevent slime production and undesirable yeast growth during vinification.

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