Effect of oenological practices on microbial populations using culture-independent techniques

Andorrà, Imma; Landi, Sara; Mas, Albert; Guillamón, José Manuel; Esteve-Zarzoso, Braulio

doi:10.1016/j.fm.2008.05.005

Cited by 108 publications

(66 citation statements)

References 36 publications

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“…It must be underlined that the identification of selected native Inzolia isolates revealed that, although the main percentage of high SO 2 -tolerant yeasts was identified as S. cerevisiae, some nonSaccharomyces species exhibited this characteristic. These results confirm the data of several quantitative ecological studies, which reported that, although the population size of non-Saccharomyces species is reduced throughout the wine fermentations, their growth was not completely suppressed, either in spontaneous or in inoculated fermentations (Hierro et al 2007;Andorrà et al 2008). In our research, besides species frequently reported at the final step of fermentation, as a consequence of high ethanol and sulphur dioxide tolerances, such as Z. bailii, P. anomala, S'codes ludwigii, K. thermotolerans, we found also an isolate of H. uvarum, a species widely considered low-tolerant to these compounds.…”

Section: Discussionsupporting

confidence: 90%

Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of “Inzolia” grapes

Capece

Pietrafesa

Romano

2011

World J Microbiol Biotechnol

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The aim of this research was the study of indigenous yeasts isolated from spontaneous fermentation of Inzolia grapes, one of the most widespread native white grapes in Sicily (Italy). The use of selective medium for the isolation and the screening for sulphur dioxide tolerance were useful for the first selection among 640 isolates. The yeasts characterized by high SO 2 tolerance were identified at species level by restriction analysis of ITS region; although the majority of isolates were identified as S. cerevisiae, some non-Saccharomyces yeasts were found. Forty-seven selected yeasts, both S. cerevisiae and non-Saccharomyces yeasts, were characterized for genetic and technological diversity. The genetic polymorphism was evaluated by RAPD-PCR analysis, whereas the technological diversity was analyzed by determining the main secondary compounds in the experimental wines obtained by inoculating these yeasts. Both the molecular and metabolic profiles of selected yeasts were able to clearly discriminate S. cerevisiae from nonSaccharomyces yeasts. This research was useful for the constitution of a collection of selected indigenous yeast strains, including S. cerevisiae and non-Saccharomyces species possessing interesting enological traits. This collection represents a source of wild yeasts, among of which it is possible to select indigenous starters able to maintain the specific organoleptic characteristics of Inzolia wine.

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Section: Discussionsupporting

confidence: 90%

Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of “Inzolia” grapes

Capece

Pietrafesa

Romano

2011

World J Microbiol Biotechnol

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“…The examples of such molecular-based methods are: Intergenic transcribed spacer-polymerase chain reaction/restriction fragment length polymorphism (ITS-PCR/RFLP) (Glover et al, 2005;Sawadogo-Lingani et al, 2010), real-time PCR assay (Karns et al, 2005), quantitative-polymerase chain reaction (qPCR) (Andorrá et al, 2008), denaturing gradient gel electrophoresis (DGGE) (Díez et al, 2001;Temmerman et al, 2004;Stringini et al, 2009 ) functions. Due to the nature and origin of traditional beer, its processing is prone to microbial contamination through various routes.…”

Section: Micro-organisms Associated With Indigenous Beermentioning

confidence: 99%

Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa: A mini review

Shale¹,

Mukamugema²,

Lues³

et al. 2014

Afr. J. Food Sci.

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“…This observation supports the hypothesis of the presence of viable but not culturable cells, that are not able to form colonies on agar medium, but are metabolically active during the fermentation. More recently, Andorrà et al (2008Andorrà et al ( , 2009) also studied the effect of SO 2 and temperature on microbial dynamics during wine fermentations. In both cases they demonstrated a good applicability of PCR-DGGE when yeast populations were present with similar counts.…”

Section: Yeast Ecologymentioning

confidence: 99%

“…Andorrà et al (2008) monitored LAB and acetic acid bacteria (AAB) dynamics during wine fermentation as affected by SO 2 . While LAB were determined to be present at the threshold DGGE detection level (10 3 -10 4 cfu/ml,) and only one band, belonging to O. oeni, was detected.…”

Section: Bacterial Ecologymentioning

confidence: 99%

Culture independent analyses and wine fermentation: an overview of achievements 10 years after first application

et al. 2010

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Wine fermentations are complex microbial ecosystems, with both yeasts and bacteria taking part in the transformation process with their metabolic activities. Traditional microbiological methods do not allow a complete understanding of the microbial ecology of complex systems. This is due mainly to the capacity of certain microorganisms to grow on microbiological media preferentially with respect to others. Moreover, with these methods, stressed or damaged cells cannot be detected on the plates. In the last 10 years new methods based on the analysis of nucleic acids (DNA and RNA) extracted directly from the sample without the need for microbial cultivation have been developed. A method often used in this type of study is the polymerase chain reaction (PCR) coupled with denaturing gradient gel electrophoresis (DGGE). This paper aims to report the most important contributions of PCR-DGGE to the study of microbiological ecology during wine fermentation.

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Effect of oenological practices on microbial populations using culture-independent techniques

Cited by 108 publications

References 36 publications

Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of “Inzolia” grapes

Experimental approach for target selection of wild wine yeasts from spontaneous fermentation of “Inzolia” grapes

Possible microbial and biochemical contaminants of an indigenous banana beer Urwagwa: A mini review

Culture independent analyses and wine fermentation: an overview of achievements 10 years after first application

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