Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production

Oelofse, A.; Lonvaud‐Funel, Aline; Toit, Maret du

doi:10.1016/j.fm.2008.10.011

Cited by 64 publications

(51 citation statements)

References 35 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A total of 50 strains representing the different Brettanomyces species, i.e., B. anomalus (D. anomala), B. bruxellensis (D. bruxellensis), B. custersianus, B. naardenensis, and B. nanus, was isolated from different food products and beverages and used in this study. A subset of these strains was isolated from three lambic beer casks from the Cantillon Brewery (Anderlecht, Belgium; February 2012) as described previously (3,19,20). Additional strains were obtained from several culture collections or kindly provided by colleagues (Table 1).…”

Section: Methodsmentioning

confidence: 99%

“…Subsequently, S. cerevisiae cells were removed by centrifugation (15 min, 4,000 ϫ g, 4°C), and 20 g/liter glucose, 10 mg/liter cycloheximide, 40 mg/liter oxytetracycline, and 60 mg/liter chloramphenicol were added to the supernatant, which resulted in WEM suitable for Brettanomyces isolation. After growing the Brettanomyces cultures in WEM, a 10-fold dilution series of each sample was plated (100 l) in duplicate on either Wallerstein laboratory nutrient (WLN) agar (20), Dekkera/Brettanomyces differential medium (DBDM) as described by Rodrigues et al (3) but without the addition of ethanol, or universal beer agar (UBA) supplemented with the antibiotics cycloheximide (10 mg/liter), oxytetracycline (10 mg/liter), and chloramphenicol (50 mg/liter) (19). The plates were incubated for 5 to 14 days at 25°C.…”

Section: Methodsmentioning

confidence: 99%

“…Additionally, the species is of increasing relevance for the biofuel industry (8). Apart from isolations from beer and wine, Brettanomyces species have been detected and isolated in other foods, such as cider, soft drinks, dairy products, and olives (9)(10)(11)(12)(13)(14)(15)(16)(17)(18)(19)(20). Despite its economic importance either as a spoilage contaminant in wine and nonalcoholic beverages or as a vital component of the fermentation biota in the production of certain beers, the physiology and ecology of Brettanomyces yeasts have only recently been the subject of intensive research (1,(21)(22)(23)(24)(25).…”

mentioning

confidence: 99%

“…So far, most genetic studies on Brettanomyces have focused on rapid fingerprinting using rRNA sequencing (26,27), PCRrestriction fragment length polymorphism (RFLP) analysis (28), random amplified polymorphic DNA (RAPD) analysis (29), amplified fragment length polymorphism (AFLP) analysis, arbitrarily primed PCR (AP-PCR), and microsatellite fingerprinting (25,30). However, so far these studies have mostly been performed with strains belonging to the same species, most often B. bruxellensis (17,20,29). In most cases, only a limited set of isolates was investigated or studies were performed on isolates from only a single origin, e.g., wineries (17,31,32).…”

mentioning

confidence: 99%

See 3 more Smart Citations

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Crauwels

Zhu

Steensels

et al. 2014

Appl Environ Microbiol

View full text Add to dashboard Cite

e Brettanomyces yeasts, with the species Brettanomyces (Dekkera) bruxellensis being the most important one, are generally reported to be spoilage yeasts in the beer and wine industry due to the production of phenolic off flavors. However, B. bruxellensis is also known to be a beneficial contributor in certain fermentation processes, such as the production of certain specialty beers. Nevertheless, despite its economic importance, Brettanomyces yeasts remain poorly understood at the genetic and genomic levels. In this study, the genetic relationship between more than 50 Brettanomyces strains from all presently known species and from several sources was studied using a combination of DNA fingerprinting techniques. This revealed an intriguing correlation between the B. bruxellensis fingerprints and the respective isolation source. To further explore this relationship, we sequenced a (beneficial) beer isolate of B. bruxellensis (VIB X9085; ST05.12/22) and compared its genome sequence with the genome sequences of two wine spoilage strains (AWRI 1499 and CBS 2499). ST05.12/22 was found to be substantially different from both wine strains, especially at the level of single nucleotide polymorphisms (SNPs). In addition, there were major differences in the genome structures between the strains investigated, including the presence of large duplications and deletions. Gene content analysis revealed the presence of 20 genes which were present in both wine strains but absent in the beer strain, including many genes involved in carbon and nitrogen metabolism, and vice versa, no genes that were missing in both AWRI 1499 and CBS 2499 were found in ST05.12/22. Together, this study provides tools to discriminate Brettanomyces strains and provides a first glimpse at the genetic diversity and genome plasticity of B. bruxellensis.

show abstract

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

mentioning

confidence: 99%

mentioning

confidence: 99%

See 2 more Smart Citations

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Crauwels

Zhu

Steensels

et al. 2014

Appl Environ Microbiol

View full text Add to dashboard Cite

show abstract

“…In contrast, Oelofse et al (2009) suggested that the conversion pathway of ferulic acid as precursor was preferred to pcoumaric acid by different D. bruxellensis strains grown in wine spiked with similar amounts of both compounds (100 mg l -1 ). Besides, the ratio of pcoumaric and ferulic acid was 8:1 (Sturm et al, 2015) and it has been proven that ferulic acid is slightly more toxic to the yeast than p-coumaric acid (Harris et al, 2008).…”

Section: Precursorsmentioning

confidence: 90%

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

Šućur

Čadež

Košmerl

2016

AAS

View full text Add to dashboard Cite

This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus Brettanomyces is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of Brettanomyces and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.Key words: wine, volatile phenols, Brettanomyces, growth, factors, prevention IZVLEČEK HLAPNI FENOLI V VINU: KONTROLNI UKREPI ZA KVASOVKE Brettanomyces/DekkeraTa pregled se osredotoča na znatno število raziskav, ki preučujejo tvorbo hlapnih fenolov s kvasovkami rodu Brettanomyces, ter na mikrobiološke in tehnološke parametre, ki vplivajo na sintezo tovrstnih fenolov v vseh fazah predelave grozdja in predelave vina. Prav tako je obravnavan tudi vpliv hlapnih fenolov na aromo in kakovosti vina ter preventivni ukrepi. Kvasovke rodu Brettanomyces so glavni mikroorganizmi, ki imajo sposobnost pretvorbe hidroksicimetnih kislin v značilne vsebnosti prisotnih hlapnih fenolov v rdečem vinu, predvsem 4-etilfenola in 4-etilgvajakola. Ko hlapni fenoli dosežejo koncentracije nad senzoričnim pragom zaznave za vino, je potem le-to spoznano kot vino z napako. Za nadzor rasti kvasovk rodu Brettanomyces in preprečevanje nastajanja hlapnih fenolov je koristno upoštevati kontrolo kakovosti grozdja ob trgatvi, higienske razmere v vinski kleti, kontrolo količine kisika in sulfita, ter redno kontrolo fizikalno-kemijske sestave vina.

show abstract

Wine Technology

Novo¹,

Quirós²,

Morales³

et al. 2012

Handbook of Fruits and Fruit Processing

View full text Add to dashboard Cite

Wine fermentation has been known and practiced by mankind since prehistoric times, long before the underlying microbiological and physiological principles were understood. The present chapter aims to give a general overview of the global winemaking process, focusing on diverse aspects that encompass from grapevine management to the differential technical procedures involved in the production of red, rosé, white, and sparkling wines. Special attention has been paid to the microbial ecology of wine fermentation, where the role and main features of different yeast species (including Saccharomyces cerevisiae) and lactic acid bacteria has been extensively approached. The last part of the chapter aims to provide detailed useful information regarding wine faults and their sensorial descriptors. Evidences both on their microbiological or chemical origin and the strategies commonly used in the wine industry for their avoidance have been carefully addressed. Wine TechnologyWinemaking process White wineRed/rosé wine

show abstract

Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production

Cited by 64 publications

References 35 publications

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Assessing Genetic Diversity among Brettanomyces Yeasts by DNA Fingerprinting and Whole-Genome Sequencing

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

Wine Technology

Contact Info

Product

Resources

About