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

Yeast, bacteria, species and strains play a key role in the winemaking process by producing metabolites, which determine wine sensorial qualities. Therefore microbial population enumeration, species identification and strain discrimination from berry surface at harvest to storage in bottle are fundamental. The microbial diversity and significance of its variation according to the estate localization have not really been thoroughly considered in literature. This is the focus of this work. That should be of great interest because the spontaneous microbial population dynamics associated with a wine producing estate provide information on what might be considered as the method to obtain specific terroir typed wine. The both use of conventional microbiological methods like microbial population enumeration on nutritive selective media and efficient molecular tools of species identification like PCR-RFLP for yeasts and PCR-DGGE for bacteria and strains discrimination have demonstrated significant microbial differences between different estates localized in the Bordeaux area. Theses results appeared very interesting since certain microbial species are clearly specific of certain estates, in particular the bacterium Pediococcus parvulus, and also some strains of Saccharomyces cerevisiae, of Oenococcus oeni and Brettanomyces bruxellensis. Within an estate this specificity persists from one year to another. These differences observed suggest that the indigenous winemaking processes can contribute to the specificity of the wines produced on the various estates.. That concludes to the hypothesis of a microbial part in wines speficities.

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Influence of Oenococcus oeni and Brettanomyces bruxellensis on Hydroxycinnamic Acids and Volatile Phenols of Aged Wine

American Journal of Enology and Viticulture ◽

10.5344/ajev.2016.16015 ◽

2016 ◽

Vol 68 (1) ◽

pp. 23-29 ◽

Cited By ~ 8

Author(s):

Mikkel Gulmann Madsen ◽

Nathalia Kruse Edwards ◽

Mikael Agerlin Petersen ◽

Lucky Mokwena ◽

Jan Hendrik Swiegers ◽

...

Keyword(s):

Oenococcus Oeni ◽

Hydroxycinnamic Acids ◽

Volatile Phenols ◽

Brettanomyces Bruxellensis

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Influence ofOenococcus oeniandBrettanomyces bruxellensison Aged Wine Microbial Taxonomic and Functional Profiles

10.1101/216390 ◽

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.

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Microbial changes during malolactic fermentation in red wine elaboration

OENO One ◽

10.20870/oeno-one.2005.39.4.889 ◽

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

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.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.Interactions appeared, mainly between Oenococcus oeni and B. bruxellensis, but also between O. oeni strains. Some explanations are suggested and further investigations are proposed.

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Exemplar Abstract for Oenococcus oeni (Garvie 1967) Dicks et al. 1995.

The NamesforLife Abstracts ◽

10.1601/ex.22218 ◽

2003 ◽

Author(s):

Charles Thomas Parker ◽

Dorothea Taylor ◽

George M Garrity

Keyword(s):

Oenococcus Oeni

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Exemplar Abstract for Oenococcus oeni (Garvie 1967) Dicks et al. 1995.

The NamesforLife Abstracts ◽

10.1601/ex.22217 ◽

2003 ◽

Author(s):

Charles Thomas Parker ◽

Dorothea Taylor ◽

George M Garrity

Keyword(s):

Oenococcus Oeni

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Circulating CD4 T cells elicited by endemic coronaviruses display vast disparities in abundance and functional potential linked to both antigen specificity and age

The Journal of Infectious Diseases ◽

10.1093/infdis/jiab076 ◽

2021 ◽

Author(s):

Katherine A Richards ◽

Maryah Glover ◽

Jeremy C Crawford ◽

Paul Thomas ◽

Chantelle White ◽

...

Keyword(s):

T Cells ◽

Cd4 T Cells ◽

Protective Immunity ◽

Granzyme B ◽

Antigen Specificity ◽

Functional Potential ◽

Membrane Envelope ◽

Ifn Γ ◽

Human Coronaviruses ◽

Repeated Infections

Abstract Repeated infections with endemic human coronaviruses are thought to reflect lack of long-lasting protective immunity. Here, we evaluate circulating human CD4 T cells collected prior to 2020 for reactivity towards hCoV spike proteins, probing for the ability to produce IFN-γ, IL-2 or granzyme B. We find robust reactivity to spike-derived epitopes, comparable to influenza, but highly variable abundance and functional potential across subjects, depending on age and viral antigen specificity. To explore the potential of these memory cells to be recruited in SARS-CoV-2 infection, we examined the same subjects for cross-reactive recognition of epitopes from SARS-CoV-2 nucleocapsid, membrane/envelope, and spike. The functional potential of these cross-reactive CD4 T cells was highly variable, with nucleocapsid-specific CD4 T cells, but not spike-reactive cells showing exceptionally high levels of granzyme production upon stimulation. These results are considered in light of recruitment of hCoV-reactive cells into responses of humans to SARS-CoV infections or vaccinations.

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Use of FT‐NIR and XPS techniques to distinguish cell hull fractions prepared by autolysis or HPH from Saccharomyces cerevisiae and Brettanomyces bruxellensis strains

International Journal of Food Science & Technology ◽

10.1111/ijfs.15318 ◽

2021 ◽

Author(s):

Elena Bakhos ◽

Wadih Skaff ◽

Jerome Esvan ◽

Alexandre Monnier ◽

Nathalie Sieczkowski ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Brettanomyces Bruxellensis

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Use of Yeast Mannoproteins by Oenococcus oeni during Malolactic Fermentation under Different Oenological Conditions

Foods ◽

10.3390/foods10071540 ◽

2021 ◽

Vol 10 (7) ◽

pp. 1540

Author(s):

Aitor Balmaseda ◽

Laura Aniballi ◽

Nicolas Rozès ◽

Albert Bordons ◽

Cristina Reguant

Keyword(s):

Energy Source ◽

Nutrient Medium ◽

Alcoholic Fermentation ◽

Hydrolytic Activity ◽

Malolactic Fermentation ◽

Oenococcus Oeni ◽

Consumption Patterns ◽

Inhibitor Compounds

Oenococcus oeni is the main agent of malolactic fermentation in wine. This fermentation takes place after alcoholic fermentation, in a low nutrient medium where ethanol and other inhibitor compounds are present. In addition, some yeast-derived compounds such as mannoproteins can be stimulatory for O. oeni. The mannoprotein concentration in wine depends on the fermenting yeasts, and non-Saccharomyces in particular can increase it. As a result of the hydrolytic activity of O. oeni, these macromolecules can be degraded, and the released mannose can be taken up and used as an energy source by the bacterium. Here we look at mannoprotein consumption and the expression of four O. oeni genes related to mannose uptake (manA, manB, ptsI, and ptsH) in a wine-like medium supplemented with mannoproteins and in natural wines fermented with different yeasts. We observe a general gene upregulation in response to wine-like conditions and different consumption patterns in the studied media. O. oeni was able to consume mannoproteins in all the wines. This consumption was notably higher in natural wines, especially in T. delbrueckii and S. cerevisiae 3D wines, which presented the highest mannoprotein levels. Regardless of the general upregulation, it seems that mannoprotein degradation is more closely related to the fermenting medium.

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