Microorganisms of Grape Berries

Kántor, Attila; Mareček, Ján; Ivanišová, Eva; Terentjeva, Margarita; Kačániová, Miroslava

doi:10.1515/prolas-2017-0087

Cited by 22 publications

(14 citation statements)

References 65 publications

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“…In this study, Sphingomonas , Enterobacteriaceae , Methylobacterium , Pseudomonas, Lactobacillus , and Komagataeibacter were the most abundant bacterial genera detected during Chambourcin fermentation. Previous studies demonstrate that Sphingomonas and Methylobacterium constitute 6–13% of the total bacterial population present on different V. vinifera grapes ( Bokulich et al, 2013 ; Kántor et al, 2017 ) while Sphingomonas was shown to positively correlate with fermentation rate (Brix hr 1 ; Bokulich et al, 2016 ). Likewise, Enterobacteriaceae was found to be abundant in different V. vinifera grape musts undergoing either spontaneous or inoculated fermentations showing its universal patterns in the red wine system ( Pinto et al, 2015 ; Bokulich et al, 2016 ).…”

Section: Discussionmentioning

confidence: 99%

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

et al. 2021

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Microbial diversity present on grapes in wineries, and throughout fermentation has been associated with important metabolites for final wine quality. Although microbiome-metabolome associations have been well characterized and could be used as indicators of wine quality, the impact of regionality on the microbiome and metabolome is not well known. Additionally, studies between microbiome and metabolome have been conducted on single species grape such as Vitis vinifera instead of other species and interspecific hybrids. Although the Pennsylvania wine industry is relatively young compared to California, the industry has been experiencing rapid growth over the past decade and is expected to continue to grow in the future. Pennsylvania’s climate of cold winters and high levels of rainfall throughout the growing season favors cultivation of interspecific hybrid grapes such as Vitis ssp. Chambourcin, one of the most commonly grown hybrid varieties in the state. Chambourcin is a prime candidate for studying the impact of regionality on microbiome-metabolome interactions as interspecific hybrid varieties could shape the future of winemaking. Here, we identify for the first time the regional distribution of microbial communities and their interactions with volatile metabolome during fermentation (0–20 days) by integrating high throughput Illumina sequencing (16S and ITS) and headspace-solid phase microextraction-gas chromatography-mass spectrometry. Analyzing 88 samples from nine wineries in the Central and East Pennsylvania regions, we observed high microbial diversity during early stages of fermentation (1–4 days) where non-Saccharomyces yeasts such as Starmerella and Aureobasidium and non-Oenococcus bacteria, Sphingomonas, likely contribute to microbial terroir to the resulting wines. Furthermore, key differentiators between two regions in Pennsylvania, as identified by LEfSe analysis, include the fungal genera Cladosporium and Kazachstania and the bacterial genera Lactococcus and Microbacterium. Moreover, 29 volatile fermentation metabolites were discriminated significantly (variable importance in projection > 1) between the two regions as shown by Partial Least Squares-Discriminant Analysis. Finally, Spearman’s correlation identified regional differences of microbial-metabolite associations throughout fermentation that could be used for targeted microbiome manipulation to improve wine quality and preserve regionality. In summary, these results demonstrate the microbial signatures during fermentation and differential microorganisms and metabolites further support impact of regionality on Chambourcin wines in Pennsylvania.

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Section: Discussionmentioning

confidence: 99%

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

et al. 2021

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“…Whilst non-Saccharomyces yeasts are easily isolated from the grape surface 16 , the extremely low occurrence of S. cerevisiae on healthy, undamaged grapes, makes it largely undetectable 96 , and difficult to recover without enrichment through a fermentation 97 . In this study, spontaneous fermentation was conducted each vintage in sanitised 500 L steel tanks at the experimental winery.…”

Section: Discussionmentioning

confidence: 99%

Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León

González-Alonso

Walker

Pascual

et al. 2021

Sci Rep

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Abstract‘Microbial terroir’ relates to the influence of autochthonous yeasts associated with a grape cultivar on the resultant wine. Geographic region, vineyard site and topography, climate and vintage influence the biodiversity of these microbial communities. Current research focus attempts to correlate their ‘microbial fingerprint’ to the sensorial and chemical characteristics of varietal wines from distinct geographical wine regions. This study focuses on the minor red grape variety, Negro Saurí, which has seen a resurgence in the León Appellation of Origin in Spain as a varietal wine. An experimental vineyard at Melgarajo S.A. (42° 15′ 48.68_N 5° 9′ 56.66_W) was sampled over four consecutive vintages, with autochthonous yeasts being isolated from grapes, must and pilot-scale un-inoculated fermentations, and identified by ITS sequencing. Forty-nine isolates belonging to Metschnikowia pulcherrima, Lachancea thermotolerans, Hanseniaspora uvarum and Torulaspora delbrueckii were isolated from grapes and must, and early stages of fermentation dependent on seasonal variation. Saccharomyces cerevisiae predominated throughout fermentation, as a heterogeneous and dynamic population, with seven major biotypes identified amongst 110 isolates across four consecutive vintages. Twenty-four S. cerevisiae isolates representing five strains dominated in two or more vintages. Their persistence through fermentation warrants further validation of their oenological properties as starter cultures.

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“…Individual colonies were suspended in 150 µL of distilled water and 450 µL of ethanol. The samples prepared in this way were frozen at minus 25 • C and then analyzed using the MALDI-TOF MS instrument (Bruker Daltonics GmbH, Leipzig, Germany), by the earlier described method [37]. The obtained spectra were processed by the use of BioTyper software, version 2.0 (Bruker Daltonics).…”

Section: Isolation Of Bacteria From the Wastewater Samples And Their mentioning

confidence: 99%

Occurrence of Biogenic Amines Producers in the Wastewater of the Dairy Industry

et al. 2020

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Out of six samples of wastewater produced in the dairy industry, taken in 2017 at various places of dairy operations, 86 bacterial strains showing decarboxylase activity were isolated. From the wastewater samples, the species of genera Staphylococcus, Lactococcus, Enterococcus, Microbacterium, Kocuria, Acinetobacter, Pseudomonas, Aeromonas, Klebsiella and Enterobacter were identified by the MALDI-TOF MS and biochemical methods. The in vitro produced quantity of eight biogenic amines (BAs) was detected by the HPLC/UV–Vis method. All the isolated bacteria were able to produce four to eight BAs. Tyramine, putrescine and cadaverine belonged to the most frequently produced BAs. Of the isolated bacteria, 41% were able to produce BAs in amounts >100 mg L−1. Therefore, wastewater embodies a potential vector of transmission of decarboxylase positive microorganisms, which should be taken into consideration in hazard analyses within foodstuff safety control. The parameters of this wastewater (contents of nitrites, nitrates, phosphates, and proteins) were also monitored.

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Microorganisms of Grape Berries

Cited by 22 publications

References 65 publications

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

Characterization of Microbial Dynamics and Volatile Metabolome Changes During Fermentation of Chambourcin Hybrid Grapes From Two Pennsylvania Regions

Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León

Occurrence of Biogenic Amines Producers in the Wastewater of the Dairy Industry

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