Diversity of Natural Yeast Flora of Grapes and Its Significance in Wine Making

Mane, Sarika; Ghormade, Vandana; Tupe, Santosh G.; Deshpande, Mukund V.

doi:10.1007/978-981-10-2621-8_1

Cited by 5 publications

(4 citation statements)

References 117 publications

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“…It is possible that lower fungal diversity found in grape berries is due to sugar compounds found in the grape surface, which can constrain the number of fungal species capable of inhabiting this type of habitat. Indeed, we sampled mature grape berries, which have higher sugar concentrations than growing grape berries ( Mane et al, 2017 ).…”

Section: Discussionmentioning

confidence: 99%

Effects of agricultural management on phyllosphere fungal diversity in vineyards and the association with adjacent native forests

Castañeda

Miura

Sánchez

et al. 2018

PeerJ

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Agriculture is one of the main drivers of land conversion, and agriculture practices can impact on microbial diversity. Here we characterized the phyllosphere fungal diversity associated with Carménère grapevines under conventional and organic agricultural management. We also explored the fungal diversity present in the adjacent sclerophyllous forests to explore the potential role of native forest on vineyard phyllosphere. After conducting D2 and ITS2 amplicon sequencing, we found that fungal diversity indices did not change between conventional and organic vineyards, but community structure was sensitive to the agricultural management. On the other hand, we found a high proportion of shared fungal OTUs between vineyards and native forests. In addition, both habitats had similar levels of fungal diversity despite forest samples were derived from multiple plant species. In contrast, the community structure was different in both habitats. Interestingly, the native forest had more unidentified species and unique OTUs than vineyards. Forest dominant species were Aureobasidium pullulans and Endoconidioma populi, whereas Davidiella tassiana, Didymella sp., and Alternaria eichhorniae were more abundant in vineyards. Overall, this study argues that a better understanding of the relationship native forests and agroecosystems is needed for maintaining and enhancing ecosystem services provided by natural ecosystems. Finally, knowledge of microbial communities living in the Chilean Mediterranean biome is needed for appropriate conservation management of these biomes and their classification as biodiversity hotspots.

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Section: Discussionmentioning

confidence: 99%

Effects of agricultural management on phyllosphere fungal diversity in vineyards and the association with adjacent native forests

Castañeda

Miura

Sánchez

et al. 2018

PeerJ

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“…Higher densities of Saccharomyces cerevisiae were also described for damaged fruit. Despite its extensive association with human-related environments, such as for wine fermentation, the natural abundance of S. cerevisiae was low on undamaged fruit [19]. This species is naturally found in different ecological niches, often in changing environments and subjected to limiting nutrient availability, such as the bark of oak tree stems [20][21][22].…”

Section: Glossarymentioning

confidence: 99%

Ecology and functional potential of phyllosphere yeasts

Gouka¹,

Raaijmakers²,

Cordovez³

2022

Trends in Plant Science

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“…Saccharomyces carlsbergensis is most commonly used in the fermentation of most beers [29]. e other yeast strains of importance are Schizosaccharomyces, Hanseniaspora, Candida, Zygosaccharomyces, Cryptococcus, Saccharomyces, Brettanomyces, and Debaryomyces [30].…”

Section: Fungimentioning

confidence: 99%

Microbial Contamination, an Increasing Threat to the Consumption of Fresh Fruits and Vegetables in Today’s World

Balali

Yar

Dela

et al. 2020

International Journal of Microbiology

154

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Microbes are found all over the globe with some few exceptions, including sterilized surfaces. They include normal flora that is nonpathogenic, which contribute to the larger percentage, and pathogenic species which are few. Hence, the activities of humans cannot be completely separated from microbes. Thus, many pathogenic microbes have found their way into fresh fruits and vegetables which are a great source of a healthy diet for humans. The growing demand for fresh fruits and vegetables has necessitated larger production. The larger production of vegetables within the shortest possible time to meet the growing demand has placed them at a higher risk of contamination with the pathogenic microbes, making the safety of consumers uncertain. Study of sources of contamination and type of pathogenic etiological agents isolated from fresh fruits and vegetables includes Bacillus cereus, Campylobacter jejuni, Clostridium botulinum, E. coli O157: H7, Listeria monocytogenes, Salmonella spp., Shigella, Staphylococcus, and Vibrio cholera. Several measures have proven to be effective in controlling contamination of microbes and they include the establishment of surveillance systems to monitor the production chain and thoroughly washing vegetables with vinegar water. Saltwater and other washing techniques are effective but caution should be taken to make sure one does not use one cycle of water for washing all vegetables. The consumption of fresh fruits and vegetables is still encouraged by this review but significant measures must be taken to check the safety of these products before consumption.

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Diversity of Natural Yeast Flora of Grapes and Its Significance in Wine Making

Cited by 5 publications

References 117 publications

Effects of agricultural management on phyllosphere fungal diversity in vineyards and the association with adjacent native forests

Effects of agricultural management on phyllosphere fungal diversity in vineyards and the association with adjacent native forests

Ecology and functional potential of phyllosphere yeasts

Microbial Contamination, an Increasing Threat to the Consumption of Fresh Fruits and Vegetables in Today’s World

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