scholarly journals Wine Spoilage Yeasts: Control Strategy

2017 ◽  
Author(s):  
Carlos Escott ◽  
Iris Loira ◽  
Antonio Morata ◽  
María Antonia Bañuelos ◽  
José Antonio Suárez-Lepe
Keyword(s):  
Control Strategy ◽  
Spoilage Yeasts ◽  
Wine Spoilage

Production of a novel killer toxin from Saccharomyces eubayanus using agro-industrial waste and its application against wine spoilage yeasts

2019 ◽  
Vol 112 (7) ◽  
pp. 965-973
Author(s):  
María Belén Mazzucco ◽  
María Angélica Ganga ◽  
Marcela Paula Sangorrín
Keyword(s):  
Industrial Waste ◽  
Killer Toxin ◽  
Spoilage Yeasts ◽  
Wine Spoilage ◽  
Saccharomyces Eubayanus

scholarly journals Sour rot-damaged grapes are sources of wine spoilage yeasts

2008 ◽  
Vol 8 (7) ◽  
pp. 1008-1017 ◽  
Author(s):  
André Barata ◽  
Sara González ◽  
Manuel Malfeito-Ferreira ◽  
Amparo Querol ◽  
Virgílio Loureiro
Keyword(s):  
Sour Rot ◽  
Spoilage Yeasts ◽  
Wine Spoilage

Growth inhibitory effect of grape phenolics against wine spoilage yeasts and acetic acid bacteria

2013 ◽  
Vol 161 (3) ◽  
pp. 209-213 ◽  
Author(s):  
E. Pastorkova ◽  
T. Zakova ◽  
P. Landa ◽  
J. Novakova ◽  
J. Vadlejch ◽  
...  
Keyword(s):  
Acetic Acid ◽  
Acetic Acid Bacteria ◽  
Inhibitory Effect ◽  
Growth Inhibitory Effect ◽  
Spoilage Yeasts ◽  
Growth Inhibitory ◽  
Wine Spoilage

scholarly journals The influence of Pichia killer toxins on the wine spoilage yeasts

10.5219/481 ◽  
2015 ◽  
Vol 9 (1) ◽  
Author(s):  
Pawel Satora ◽  
Urszula Błaszczyk ◽  
Pawel Sroka
Keyword(s):  
Killer Toxins ◽  
Spoilage Yeasts ◽  
Wine Spoilage

scholarly journals TpBGL2codes for aTetrapisispora phaffiikiller toxin active against wine spoilage yeasts

2013 ◽  
Vol 14 (3) ◽  
pp. 464-471 ◽  
Author(s):  
Lucia Oro ◽  
Severino Zara ◽  
Francesca Fancellu ◽  
Ilaria Mannazzu ◽  
Marilena Budroni ◽  
...  
Keyword(s):  
Spoilage Yeasts ◽  
Wine Spoilage

β-Glucanases as a Tool for the Control of Wine Spoilage Yeasts

2010 ◽  
Vol 75 (1) ◽  
pp. M41-M45 ◽  
Author(s):  
M. Enrique ◽  
A. Ibáñez ◽  
J.F. Marcos ◽  
M. Yuste ◽  
M. Martínez ◽  
...  
Keyword(s):  
Spoilage Yeasts ◽  
Wine Spoilage

Antifungal activity and mechanism of action of carvacrol and thymol against vineyard and wine spoilage yeasts

Food Control ◽  
2014 ◽  
Vol 46 ◽  
pp. 115-120 ◽  
Author(s):  
Pradnya S. Chavan ◽  
Santosh G. Tupe
Keyword(s):  
Antifungal Activity ◽  
Mechanism Of Action ◽  
Spoilage Yeasts ◽  
Wine Spoilage

WINES | Wine Spoilage Yeasts and Bacteria

2014 ◽  
pp. 805-810 ◽  
Author(s):  
M. Malfeito-Ferreira
Keyword(s):  
Spoilage Yeasts ◽  
Wine Spoilage

scholarly journals Effect of Candida intermedia LAMAP1790 Antimicrobial Peptides against Wine-Spoilage Yeasts Brettanomyces bruxellensis and Pichia guilliermondii

Fermentation ◽  
2020 ◽  
Vol 6 (3) ◽  
pp. 65 ◽  
Author(s):  
Rubén Peña ◽  
Jeniffer Vílches ◽  
Camila G.-Poblete ◽  
María Angélica Ganga
Keyword(s):  
Antimicrobial Peptides ◽  
Membrane Damage ◽  
Pichia Guilliermondii ◽  
Yeast Saccharomyces Cerevisiae ◽  
Brettanomyces Bruxellensis ◽  
Candida Intermedia ◽  
Spoilage Yeast ◽  
Spoilage Yeasts ◽  
Wine Spoilage ◽  
Fungicide Activity

Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the Brettanomyces and Pichia genus is an important goal to reduce economic loses from undesired aromatic profiles. Previous studies have demonstrated that Candida intermedia LAMAP1790 produces antimicrobial peptides of molecular mass under 10 kDa with fungicide activity against Brettanomyces bruxellensis, without affecting the yeast Saccharomyces cerevisiae. So far, it has not been determined whether these peptides show biocontroller effect in this yeast or other spoilage yeasts, such as Pichia guilliermondii. In this work, we determined that the exposure of B. bruxellensis to the low-mass peptides contained in the culture supernatant of C. intermedia LAMAP1790 produces a continuous rise of reactive oxygen species (ROS) in this yeast, without presenting a significant effect on membrane damage. These observations can give an approach to the antifungal mechanism. In addition, we described a fungicide activity of these peptides fraction against two strains of P. guilliermondii in a laboratory medium. However, carrying out assays on synthetic must, peptides must show an effect on the growth of B. bruxellensis. Moreover, these results can be considered as a start to develop new strategies for the biocontrol of spoilage yeast.

scholarly journals Temporal Comparison of Microbial Community Structure in an Australian Winery

Fermentation ◽  
2021 ◽  
Vol 7 (3) ◽  
pp. 134
Author(s):  
Cristian Varela ◽  
Kathleen Cuijvers ◽  
Anthony Borneman
Keyword(s):  
Relative Abundance ◽  
Fermented Food ◽  
Microbial Populations ◽  
Economic Losses ◽  
Fermented Foods ◽  
Spoilage Yeasts ◽  
Wine Spoilage ◽  
Population Structures ◽  
Fit For Purpose ◽  
Spoilage Microorganisms

Most modern fermented foods and beverages are produced in fit-for-purpose facilities which are designed to ensure not only a reliable product, but also one safe for consumption. Despite careful hygiene, microorganisms can colonise these facilities and establish resident populations that can potentially contribute to the fermentation process. Although some microorganisms may not negatively affect the final product, spoilage microorganisms can be detrimental for quality, generating substantial economic losses. Here, amplicon-based phylotyping was used to map microbial communities within an Australian winery, before, during and after the 2020 vintage. Resident bacterial and yeast populations were shown to change over time, with both relative abundance and location within the winery varying according to sampling date. The bacterial family Micrococcaceae, and the genera Sphingomonas and Brevundimonas were the most abundant bacterial taxonomies, while Naganishia, Pyrenochaeta and Didymella were the most abundant fungal genera. Mapping the spatial distributions of the microbial populations identified the main locations that harboured these resident microorganisms, that include known wine spoilage yeasts and bacteria. Wine spoilage microorganisms, including the genefugura Lactobacillus, Acetobacter, Gluconobacter and Brettanomyces showed very low relative abundance and were found only in a couple of locations within the winery. Microbial populations detected in this facility were also compared to the resident microbiota identified in other fermented food facilities, revealing that microbial population structures may reflect the nature of the product created in each facility.

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