Evaluation of fungal and yeast diversity in Slovakian wine-related microbial communities

Brežná, Barbara; Ženišová, Katarína; Chovanová, Katarína; Chebeňová, V.; Kraková, Lucia; Kuchta, T.; Pangallo, Domenico

doi:10.1007/s10482-010-9469-6

Cited by 42 publications

(14 citation statements)

References 18 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…The remaining species isolated from finished fermentations were present in the correspondent freshly crushed grapes samples in proportions under the detection limit of our experimental approach (3.3%—one in 30 isolates). Only after enrichment through must fermentation could they be detected, with the frequencies and proportions generally found in similar studies on other geographic locations [4,5,7,46,63,74–76]. Among them, S .…”

Section: Discussionmentioning

confidence: 58%

Association between Grape Yeast Communities and the Vineyard Ecosystems

et al. 2017

View full text Add to dashboard Cite

The grape yeast biota from several wine-producing areas, with distinct soil types and grapevine training systems, was assessed on five islands of Azores Archipelago, and differences in yeast communities composition associated with the geographic origin of the grapes were explored. Fifty-seven grape samples belonging to the Vitis vinifera grapevine cultivars Verdelho dos Açores (Verdelho), Arinto da Terceira (Arinto) and Terrantez do Pico (Terrantez) were collected in two consecutive years and 40 spontaneous fermentations were achieved. A total of 1710 yeast isolates were obtained from freshly crushed grapes and 1200 from final stage of fermentations. Twenty-eight species were identified, Hanseniaspura uvarum, Pichia terricola and Metschnikowia pulcherrima being the three most representative species isolated. Candida carpophila was encountered for the first time as an inhabitant of grape or wine-associated environments. In both sampling years, a higher proportion of H. uvarum in fresh grapes from Verdelho cultivar was observed, in comparison with Arinto cultivar. Qualitatively significant differences were found among yeast communities from several locations on five islands of the Archipelago, particularly in locations with distinctive agro-ecological compositions. Our results are in agreement with the statement that grape-associated microbial biogeography is non-randomly associated with interactions of climate, soil, cultivar, and vine training systems in vineyard ecosystems. Our observations strongly support a possible linkage between grape yeast and wine typicality, reinforcing the statement that different viticultural terroirs harbor distinctive yeast biota, in particular in vineyards with very distinctive environmental conditions.

show abstract

Section: Discussionmentioning

confidence: 58%

Association between Grape Yeast Communities and the Vineyard Ecosystems

et al. 2017

View full text Add to dashboard Cite

show abstract

“…Surprisingly, no strains of Ca. zemplinina were found among the isolates although this osmotolerant and psychrotolerant species (Sipiczki, 2003 ) is quite regularly encountered on ripe grape (e.g., Li et al, 2010 ; Brežná et al, 2010 ; Cadez et al, 2010 ; Sun et al, 2014 ; Brysch-Herzberg and Seidel, 2015 ; Setati et al, 2015 ) and is the third major wine yeast in the Tokaj region (Csoma and Sipiczki, 2008 ). As the locations of sample collection covered the entire Tokaj region, the lack of Ca.…”

Section: Discussionmentioning

confidence: 99%

Overwintering of Vineyard Yeasts: Survival of Interacting Yeast Communities in Grapes Mummified on Vines

Sipiczki

2016

Front. Microbiol.

View full text Add to dashboard Cite

The conversion of grape must into wine involves the development and succession of yeast populations differing in species composition. The initial population is formed by vineyard strains which are washed into the must from the crushed grapes and then completed with yeasts coming from the cellar environment. As the origin and natural habitat of the vineyard yeasts are not fully understood, this study addresses the possibility, that grape yeasts can be preserved in berries left behind on vines at harvest until the spring of the next year. These berries become mummified during the winter on the vines. To investigate whether yeasts can survive in these overwintering grapes, mummified berries were collected in 16 localities in the Tokaj wine region (Hungary-Slovakia) in early March. The collected berries were rehydrated to recover viable yeasts by plating samples onto agar plates. For the detection of minority species which would not be detected by direct plating, an enrichment step repressing the propagation of alcohol-sensitive yeasts was also included in the process. The morphological, physiological, and molecular analysis identified 13 basidiomycetous and 23 ascomycetous species including fermentative yeasts of wine-making relevance among the 3879 isolates. The presence of viable strains of these species demonstrates that the grapes mummified on the vine can serve as a safe reservoir of yeasts, and may contribute to the maintenance of grape-colonizing yeast populations in the vineyard over years, parallel with other vectors and habitats. All basidiomycetous species were known phylloplane yeasts. Three Hanseniaspora species and pigmented Metschnikowia strains were the most frequent ascomycetes. Other fermentative yeasts of wine-making relevance were detected only in the enrichment cultures. Saccharomyces (S. paradoxus, S. cerevisiae, and S. uvarum) were recovered from 13% of the samples. No Candida zemplinina was found. The isolates with Aureobasidium morphology turned out to belong to Aureobasidium subglaciale, Kabatiella microsticta, or Columnosphaeria fagi. The ascomyceteous isolates grew at high concentrations of sugars with Wickerhamomyces anomalus being the most tolerant species. Complex interactions including antagonism (growth inhibition, contact inhibition, competition for nutrients) and synergism (crossfeeding) among the isolates and with Botrytis cinerea shape the composition of the overwintering communities.

show abstract

“…In experiments involving large numbers of clones with inserts of similar lengths, the colonies were screened for diversity by PCR-RFLP as described previously (Brežná et al, 2010). HaeIII was selected as the optimal enzyme for fungi, bacteria, and actinomycetes.…”

Section: Dna Purification and Pcr For Rflpmentioning

confidence: 99%

Analysis of microbial diversity and niche in rhizosphere soil of healthy and diseased cotton at the flowering stage in southern Xinjiang

Luan¹,

Zhang²,

Lou³

et al. 2015

Genet. Mol. Res.

View full text Add to dashboard Cite

ABSTRACT. Understanding how microbial community composition and diversity respond to continuous cropping obstacle is not well understood. However, determining the community composition vs assessing the diversity of molecular operational taxonomic units is often difficult. In this study, we focused on the microbial diversity and niche differentiation in rhizosphere soils between healthy and diseased cotton using a molecular approach based on a culture-independent method. A total of 124 operational taxonomic units (OTUs) from 1076 DNA fragments were detected, including 46, 57, and 21 OTUs from fungi, bacteria, and actinomycetes, respectively. The identified OTUs were confirmed by sequencing after polymerase chain reaction-restriction 1603 Microflora of healthy/diseased cotton rhizosphere soil ©FUNPEC-RP www.funpecrp.com.br Genetics and Molecular Research 14 (1): 1602-1611 (2015) fragment length polymorphism analysis. The number of OTUs from Fusarium species in diseased rhizosphere soils was higher than that in healthy rhizosphere, which was consistent with field observations. Overall, the results showed that microbes in healthy rhizosphere soils were more diverse and occupied a wider niche in the healthy rhizosphere soil environment of the cotton field. Beneficial microbes should further be analyzed in studies examining the soil ecology of fields in which continuous cropping of cotton takes place.

show abstract

Evaluation of fungal and yeast diversity in Slovakian wine-related microbial communities

Cited by 42 publications

References 18 publications

Association between Grape Yeast Communities and the Vineyard Ecosystems

Association between Grape Yeast Communities and the Vineyard Ecosystems

Overwintering of Vineyard Yeasts: Survival of Interacting Yeast Communities in Grapes Mummified on Vines

Analysis of microbial diversity and niche in rhizosphere soil of healthy and diseased cotton at the flowering stage in southern Xinjiang

Contact Info

Product

Resources

About