Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes

Felder, Daniel; Burns, Daniel; Chang, David A.

doi:10.1016/j.ijgfs.2011.11.003

Cited by 39 publications

(10 citation statements)

References 4 publications

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“…Although many studies have demonstrated that soil chemical, physical and hydrological features can strongly affect wine peculiarities (van Leeuwen et al, 2004;Vaudour et al, 2015), the potential contribution of soil microbiota has until recently been overlooked (Bokulich et al, 2014;Gilbert et al, 2014;Knight et al, 2015;Garofalo et al, 2016;Miura et al, 2017). In fact, whereas the uniqueness of the microbiota present typically on the skins of the fruit, and how this influences the compounds produced during fermentation, is a well-accepted concept (Barata et al, 2012;Felder et al, 2012;Bokulich et al, 2014Bokulich et al, , 2016Capozzi et al, 2015;Knight et al, 2015;Jara et al, 2016;Mezzasalma et al, 2017), the uniqueness of the microbial community structure found in the soil and/or associated to various plant parts which influence the flavor, color, and quality of the fruit and wine is not clearly established (Gilbert et al, 2014). In the last few years several authors tried to support the "microbial terroir" concept suggesting that soil microbiome may affect wine quality (Burns et al, 2015;Zarraonaindia et al, 2015;Bokulich et al, 2016;Belda et al, 2017;Vadakattu et al, 2019).…”

Section: Introductionmentioning

confidence: 99%

Microbial Functional Diversity in Vineyard Soils: Sulfur Metabolism and Links With Grapevine Plants and Wine Quality

Mocali

Kuramae

Kowalchuk

et al. 2020

Front. Environ. Sci.

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The quality of the vineyard soils has a direct impact on grapes and wine quality and represents a key component of the "Terroir concept." However, information on the impact of soil microbiota on grapevine plants and wine quality are generally lacking. In fact, over the last few years most of the attempts made to correlate soil microbial communities and wine quality were limited by overlooking both the functional traits of soil microbiota and the spatial variability of vineyards soils. In this work, we used a functional gene microarray approach (GeoChip) and soil enzymatic analyses to assess the soil microbial community functional potential related to the different wine quality. In order to minimize the soil variability, this work was conducted at a "within-vineyard" scale, comparing two similar soils (BRO11 and BRO12) previously identified with respect to pedological and hydrological properties within a single vineyard in Central Tuscany and that yielded highly contrasting wine quality upon cultivation of the same Sangiovese cultivar (BRO12 exhibited the higher quality). Our results showed an enrichment of Actinobacteria in BRO12, whereas Alfa-and Gamma-Proteobacteria were more abundant in BRO11, where an enrichment of bacteria involved in N fixation and denitrification occurred. Overall, the GeoChip output revealed a greater biological activity in BRO11 but a significant enrichment of sulfur-oxidation genes in BRO12 compared to BRO11 soil, where a higher level of arylsulfatase activity was also detected. Moreover, the low content of sulfates and available nitrogen found in BRO12 suggested that the reduced availability of sulfates for vine plants might limit the reduced glutathione (GSH) synthesis, which plays an important role in aroma protection in musts and wines. In conclusion, in addition to nitrogen availability, we propose that soil microbial sulfur metabolism may also play a key role in shaping plant physiology, grapes and wine quality. Overall, these results support the existence of a "microbial functional terroir" effect as a determining factor in vineyard-scale variation among wine grapes.

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Section: Introductionmentioning

confidence: 99%

Microbial Functional Diversity in Vineyard Soils: Sulfur Metabolism and Links With Grapevine Plants and Wine Quality

Mocali

Kuramae

Kowalchuk

et al. 2020

Front. Environ. Sci.

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“…Plus récemment, l'idée de cultiver un « terroir microbien » qui permettrait d'apposer sur un aliment fermenté le label d'une « signature gustative » reconnaissable et associée à un lieu particulier a été soutenue par des personnalités comme le chef vedette David Chang. Dans un article pour l'International Journal of Gastronomy and Food Science, Chang et ses associés ont décrit leur travail dans les cuisines du restaurant Momofuku pour développer un produit à base de porc fermenté : le butabushi, doté d'un intense goût umami (savoureux), qui peut être extrait et utilisé en cuisine (Felder et al 2012) Entre le fromage artisanal et le katsuobushi de Momofuku, la microbiologie appliquée joue depuis peu dans le laboratoire de Dutton un rôle beaucoup plus important que prévu. Que peut-il y avoir de si fascinant pour deux chercheurs en microbiologie dans le potentiel du terroir microbien ?…”

Section: Le Cas Du Fromage Artisanalunclassified

Périls et promesses de l’abondance microbienne

Paxson¹,

Helmreich²

2017

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“…More recently, the idea of cultivating a ‘microbial terroir’ that might stamp a fermented food with uniquely located and therefore distinctive ‘signature flavors’ is being championed by the likes of celebrity chef David Chang. In an article in the International Journal of Gastronomy and Food Science , Chang and associates at his Momofuku restaurant’s test kitchen describe developing a fermented pork product, butabushi , as a source of intense umami (savory) flavor to be drawn off and used in cooking (Felder et al, 2012). While clearly excited about the ‘wild fermentation’ they were undertaking in the kitchen (cf.…”

Section: The Case Of Artisanal Cheesementioning

confidence: 99%

The perils and promises of microbial abundance: Novel natures and model ecosystems, from artisanal cheese to alien seas

2013

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Microbial life has been much in the news. From outbreaks of Escherichia coli to discussions of the benefits of raw and fermented foods to recent reports of life forms capable of living in extreme environments, the modest microbe has become a figure for thinking through the presents and possible futures of nature, writ large as well as small. Noting that dominant representations of microbial life have shifted from an idiom of peril to one of promise, we argue that microbes -especially when thriving as microbial communities -are being upheld as model ecosystems in a prescriptive sense, as tokens of how organisms and human ecological relations with them could, should, or might be. We do so in reference to two case studies: the regulatory politics of artisanal cheese and the speculative research of astrobiology. To think of and with microbial communities as model ecosystems offers a corrective to the scientific determinisms we detect in some recent calls to attend to the materiality of scientific objects.

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Defining microbial terroir: The use of native fungi for the study of traditional fermentative processes

Cited by 39 publications

References 4 publications

Microbial Functional Diversity in Vineyard Soils: Sulfur Metabolism and Links With Grapevine Plants and Wine Quality

Microbial Functional Diversity in Vineyard Soils: Sulfur Metabolism and Links With Grapevine Plants and Wine Quality

Périls et promesses de l’abondance microbienne

The perils and promises of microbial abundance: Novel natures and model ecosystems, from artisanal cheese to alien seas

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