Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in red wine

Longin, Cédric; Degueurce, Claudine; Julliat, Frédérique; Guilloux-Bénatier, Michèle; Rousseaux, Sandrine; Alexandre, Hervé

doi:10.1016/j.foodres.2016.09.019

Cited by 26 publications

(22 citation statements)

References 28 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Concentrations of 0.2 to 0.5 mg.L -1 molecular SO 2 are typically reported to inhibit growth in wine ( Conterno et al, 2006 ; Barata et al, 2008 ). However, some B. bruxellensis strains were shown to be rather sulfite tolerant ( Barata et al, 2008 ; Vigentini et al, 2008 ; Curtin et al, 2012 ; Agnolucci et al, 2014 ; Avramova et al, 2018 ) and sulfite efficiency was elucidated as population level dependent ( Longin et al, 2016 ). Previous studies highlighted genotype-dependent tolerance to sulfur dioxide for B. bruxellensis among Australian isolates with AFLP markers ( Curtin et al, 2012 ), and this was recently confirmed for 39 isolates analyzed with microsatellite markers ( Avramova et al, 2018 ).…”

Section: Discussionmentioning

confidence: 99%

Molecular Diagnosis of Brettanomyces bruxellensis’ Sulfur Dioxide Sensitivity Through Genotype Specific Method

et al. 2018

View full text Add to dashboard Cite

The yeast species Brettanomyces bruxellensis is associated with important economic losses due to red wine spoilage. The most common method to prevent and/or control B. bruxellensis spoilage in winemaking is the addition of sulfur dioxide into must and wine. However, recently, it was reported that some B. bruxellensis strains could be tolerant to commonly used doses of SO2. In this work, B. bruxellensis response to SO2 was assessed in order to explore the relationship between SO2 tolerance and genotype. We selected 145 isolates representative of the genetic diversity of the species, and from different fermentation niches (roughly 70% from grape wine fermentation environment, and 30% from beer, ethanol, tequila, kombucha, etc.). These isolates were grown in media harboring increasing sulfite concentrations, from 0 to 0.6 mg.L-1 of molecular SO2. Three behaviors were defined: sensitive strains showed longer lag phase and slower growth rate and/or lower maximum population size in presence of increasing concentrations of SO2. Tolerant strains displayed increased lag phase, but maximal growth rate and maximal population size remained unchanged. Finally, resistant strains showed no growth variation whatever the SO2 concentrations. 36% (52/145) of B. bruxellensis isolates were resistant or tolerant to sulfite, and up to 43% (46/107) when considering only wine isolates. Moreover, most of the resistant/tolerant strains belonged to two specific genetic groups, allowing the use of microsatellite genotyping to predict the risk of sulfur dioxide resistance/tolerance with high reliability (>90%). Such molecular diagnosis could help the winemakers to adjust antimicrobial techniques and efficient spoilage prevention with minimal intervention.

show abstract

Section: Discussionmentioning

confidence: 99%

Molecular Diagnosis of Brettanomyces bruxellensis’ Sulfur Dioxide Sensitivity Through Genotype Specific Method

et al. 2018

View full text Add to dashboard Cite

show abstract

“…For years, SO 2 has been employed as chemical preservative by winemakers for its antioxidant and microbiostatic properties (Divol et al 2012 , Zuehlke et al 2013 ), and it is the most commonly added preservative to grape must and wine to limit the development of B. bruxellensis and other unwanted microorganisms (Couto et al 2005 , Oelofse et al 2008 ). The response of B. bruxellensis to SO 2 has been extensively studied (Longin et al 2016 ) and various surviving strategies have been reported including sulfur reduction, acetaldehyde production, active sulfur efflux, and ability of this yeast to enter in a viable but not culturable (VBNC) state (Serpaggi et al 2012 ; Divol et al 2012 ; Capozzi et al 2016 ). During the VBNC state, the yeast cells are able to remain viable while temporarily losing their ability to proliferate on culture media (Capozzi et al 2016 ).…”

Section: Introductionmentioning

confidence: 99%

Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine

Berbegal

Spano

Fragasso

et al. 2017

Appl Microbiol Biotechnol

View full text Add to dashboard Cite

Brettanomyces bruxellensis is a common and significant wine spoilage microorganism. B. bruxellensis strains generally detain the molecular basis to produce compounds that are detrimental for the organoleptic quality of the wine, including some classes of volatile phenols that derive from the sequential bioconversion of specific hydroxycinnamic acids such as ferulate and p-coumarate. Although B. bruxellensis can be detected at any stage of the winemaking process, it is typically isolated at the end of the alcoholic fermentation (AF), before the staring of the spontaneous malolactic fermentation (MLF) or during barrel aging. For this reason, the endemic diffusion of B. bruxellensis leads to consistent economic losses in the wine industry. Considering the interest in reducing sulfur dioxide use during winemaking, in recent years, biological alternatives, such as the use of tailored selected yeast and bacterial strains inoculated to promote AF and MLF, are actively sought as biocontrol agents to avoid the “Bretta” character in wines. Here, we review the importance of dedicated characterization and selection of starter cultures for AF and MLF in wine, in order to reduce or prevent both growth of B. bruxellensis and its production of volatile phenols in the matrix.

show abstract

“…In the wine industry, SO 2 is one of the most widely used additives due to its antimicrobial and antioxidant properties [29]. In general, the concentration of mSO 2 used to prevent the growth of B. bruxellensis ranges from 0.2 to 0.8 mg L −1 [30,31]. The kinetic response of the fifteen identified strains was evaluated in synthetic minimum (YNB) and synthetic media supplemented with 0.3 or 0.6 mg L −1 of mSO 2 .…”

Section: Discussionmentioning

confidence: 99%

“…However, this cannot apply to processes contaminated with L-2676 or L-2679 clonal groups. The existence of allotriploidy and genotype diversity in B. bruxellensis has been linked to high tolerance to SO 2 [31][32][33][34][35][36][37][38], and has been attributed to the selection that occurs when adding this antimicrobial to the wide range of fermented beverages. If allotriploidy is the key factor in these two strains, this is a matter that requires further investigation.…”

Section: Discussionmentioning

confidence: 99%

Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

et al. 2020

View full text Add to dashboard Cite

Brettanomyces bruxellensis is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. It is difficult to eradicate owing to its high tolerance of adverse environmental conditions, such as low nutrient availability, low pH, and high levels of ethanol and SO2. In this study, the production of volatile phenols and the growth kinetics of isolates from various regions of Chile were evaluated under stressful conditions. Through randomly amplified polymorphic DNA (RAPD) analysis, 15 strains were identified. These were grown in the presence of p-coumaric acid, a natural antimicrobial and the main precursor of off-flavours, and molecular sulfur dioxide (mSO2), an antimicrobial synthetic used in the wine industry. When both compounds were used simultaneously, there were clear signs of an improvement in the fitness of most of the isolates, which showed an antagonistic interaction in which p-coumaric acid mitigates the effects of SO2. Fourteen strains were able to produce 4-vinylphenol, which showed signs of phenylacrylic acid decarboxylase activity, and most of them produced 4-ethylphenol as a result of active vinylphenol reductase. These results demonstrate for the first time the serious implications of using p-coumaric acid, not only for the production of off-flavours, but also for its protective action against the toxic effects of SO2.

show abstract

Efficiency of population-dependent sulfite against Brettanomyces bruxellensis in red wine

Cited by 26 publications

References 28 publications

Molecular Diagnosis of Brettanomyces bruxellensis’ Sulfur Dioxide Sensitivity Through Genotype Specific Method

Molecular Diagnosis of Brettanomyces bruxellensis’ Sulfur Dioxide Sensitivity Through Genotype Specific Method

Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine

Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

Contact Info

Product

Resources

About