Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Smith, Brendan D.; Divol, Benoit

doi:10.1016/j.fm.2016.06.008

Cited by 59 publications

(43 citation statements)

References 141 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…Yet, due to their sporadic presence and low abundances, they are not likely to play a key role during fermentation. More interestingly, two dominant yeast species identified in this studied, namely Dekkera anomala and D. bruxellensis, are considered in other fermented beverages such as wine, cider and beer to be spoilage microorganisms as they can produce substantial quantities of volatile phenols inducing distinct animal and leather-like off-odours and flavours in the final product (Heresztyn 1986a,b;Oelofse, Lonvaud-Funel and Du Toit 2009;Buron et al 2011Buron et al , 2014Smith and Divol 2016). On the other hand, in lambic beers, D. bruxellensis was suggested to potentially play a positive role in flavour development (DeKeersmaecher 1996) probably providing a very typical and characteristic taste to this type of beer.…”

Section: Discussionmentioning

confidence: 99%

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Coton¹,

Pawtowski²,

Taminiau³

et al. 2017

FEMS Microbiology Ecology

243

203

View full text Add to dashboard Cite

Kombucha, historically an Asian tea-based fermented drink, has recently become trendy in Western countries. Producers claim it bears health-enhancing properties that may come from the tea or metabolites produced by its microbiome. Despite its long history of production, microbial richness and dynamics have not been fully unraveled, especially at an industrial scale. Moreover, the impact of tea type (green or black) on microbial ecology was not studied. Here, we compared microbial communities from industrial-scale black and green tea fermentations, still traditionally carried out by a microbial biofilm, using culture-dependent and metabarcoding approaches. Dominant bacterial species belonged to Acetobacteraceae and to a lesser extent Lactobacteriaceae, while the main identified yeasts corresponded to Dekkera, Hanseniaspora and Zygosaccharomyces during all fermentations. Species richness decreased over the 8-day fermentation. Among acetic acid bacteria, Gluconacetobacter europaeus, Gluconobacter oxydans, G. saccharivorans and Acetobacter peroxydans emerged as dominant species. The main lactic acid bacteria, Oenococcus oeni, was strongly associated with green tea fermentations. Tea type did not influence yeast community, with Dekkera bruxellensis, D. anomala, Zygosaccharomyces bailii and Hanseniaspora valbyensis as most dominant. This study unraveled a distinctive core microbial community which is essential for fermentation control and could lead to Kombucha quality standardization.

show abstract

Section: Discussionmentioning

confidence: 99%

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Coton¹,

Pawtowski²,

Taminiau³

et al. 2017

FEMS Microbiology Ecology

243

203

View full text Add to dashboard Cite

show abstract

“…Yeasts belonging to the genus Brettanomyces/Dekkera, in particular Brettanomyces bruxellensis, are generally known as some of the main enological spoilage microbes [3,4]. The growth of these yeasts usually leads to the production of volatile phenols that negatively affect the aroma of wine [5,6]. Volatile phenols, especially 4-ethylphenol, are associated with disagreeable flavors, described as "phenolic", "horse sweat", "stable", "leather" or "animals" [6,7].…”

Section: Introductionmentioning

confidence: 99%

“…The growth of these yeasts usually leads to the production of volatile phenols that negatively affect the aroma of wine [5,6]. Volatile phenols, especially 4-ethylphenol, are associated with disagreeable flavors, described as "phenolic", "horse sweat", "stable", "leather" or "animals" [6,7]. Ethylphenols derive from hydroxycinnamic acids, as a consequence of sequential conversion of specific hydroxycinnamic acids (ferulic and p-coumaric acids): first, the hydroxycinnamate decarboxylase transforms these hydroxycinnamic acids into vinylphenols; then, they are respectively reduced to 4-ethylphenol (4-EP) and 4-ethylguaiacol (4-EG) by the vinylphenol reductase [8,9].…”

Section: Introductionmentioning

confidence: 99%

Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

Berbegal

Garofalo

Russo³

et al. 2017

Fermentation

View full text Add to dashboard Cite

Abstract:Biocontrol strategies for the limitation of undesired microbial developments in foods and beverages represent a keystone toward the goal of more sustainable food systems. Brettanomyces bruxellensis is a wine spoilage microorganism that produces several compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols. To control the proliferation of this yeast, sulfur dioxide is commonly employed, but the efficiency of this compound depends on the B. bruxellensis strain; and it is subject to wine composition and may induce the entrance in a viable, but nonculturable state of yeasts. Moreover, it can also elicit allergic reactions in humans. In recent years, biological alternatives to sulfur dioxide such as the use of yeasts and lactic acid bacteria starter cultures as biocontrol agents are being investigated. The controlled inoculation of starter cultures allows secure, fast and complete alcoholic and malolactic fermentations, limiting the residual nutrients that B. bruxellensis utilizes to survive and grow in wine. The current study is focused on the assessment of the effect of autochthonous yeasts and bacterial strains from the Apulia Region on the development of B. bruxellensis in wine, in terms of both growth and volatile phenols' production. The investigation evidences the positive role of indigenous mixed cultures in the control of this spoilage yeast, either co-inoculating different strains of Saccharomyces cerevisiae, S. cerevisiae/non-Saccharomyces or co-inoculating S. cerevisiae/Oenococcus oeni. Our findings expand the existing knowledge of the application of protechnological microbial diversity and of non-Saccharomyces as a biocontrol agent in oenology. We report a further demonstration of the interest in selecting indigenous strains as a strategic tool for winemakers interested in the improvement of regional wines.

show abstract

“…Brettanomyces species have been reported to tolerate more stress than S. cerevisiae . Indeed, Brettanomyces exhibits growth after primary fermentation by S. cerevisiae in both beer and wine, which contain high levels of ethanol and little or no dissolved oxygen . The capacity of Brettanomyces species to survive such environments is linked to the cell wall structure/composition, and the presence of proteins involved in adhesion, cell wall budding and pseudohyphal growth .…”

Section: Genes and Transcription Factors Modulated Under Stress Condimentioning

confidence: 99%

“…Moreover, important genes involved in stress tolerance, such as ATP1 , ERG6 and VPS34 , along with the stress regulators MSN4 , SNF1 , HSP82 and NTH1 , have been characterised in B. bruxellensis . The ability of Brettanomyces species to utilise trace amounts of nutrients provides some explanation for why this genus is able to survive in situations where Saccharomyces species are unable to survive . Importantly, Brettanomyces species have the capacity to tolerate sulphur derived compounds, particularly sulphur dioxide .…”

Section: Genes and Transcription Factors Modulated Under Stress Condimentioning

confidence: 99%

Molecular and biochemical aspects ofBrettanomycesin brewing

Menoncin

Bonatto

2019

J. Inst. Brew.

View full text Add to dashboard Cite

Brettanomyces is a semi-domesticated yeast that is a crucial component of lambic beers and is increasingly attracting the attention of the brewing industry. Brettanomyces display Saccharomyces-like features, such as a positive Crabtree effect, ethanol synthesis and tolerance to harsh environments. Additionally, Brettanomyces exhibit β-glucosidase and esterase activities, the production of phenolic compounds and tetrahydropyridines, together with the ability to ferment dextrins and breakdown cellobiose from wooden casks. Although the importance of Brettanomyces species is documented in the production of different beer styles, the molecular and biochemical features of these species required for brewing are poorly understood. Therefore, this work reviews the current knowledge of the molecular biology and biochemistry underlying the performance of Brettanomyces in the brewing industry.

show abstract

Brettanomyces bruxellensis, a survivalist prepared for the wine apocalypse and other beverages

Cited by 59 publications

References 141 publications

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Unraveling microbial ecology of industrial-scale Kombucha fermentations by metabarcoding and culture-based methods

Use of Autochthonous Yeasts and Bacteria in Order to Control Brettanomyces bruxellensis in Wine

Molecular and biochemical aspects ofBrettanomycesin brewing

Contact Info

Product

Resources

About