Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking

Ciani, Maurizio; Ferraro, L

doi:10.1002/(sici)1097-0010(199712)75:4<489::aid-jsfa902>3.3.co;2-0

Cited by 33 publications

(51 citation statements)

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“…These observations suggested that the presence of acetic acid is not the only cause of inhibition of glucose metabolism and growth; the concomitant presence of acetic acid and oxygen mainly exerts a negative effect on both. As expected, oxygen limitation inhibited acetic acid production in the control cultures because its production is associated with oxygen concentration (41). Nevertheless, the presence of acetic acid in the growth medium stimulated its biosynthesis instead of its consumption (Table 1).…”

Section: Resultsmentioning

confidence: 99%

Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis

Capusoni

Arioli

Zambelli

et al. 2016

Appl Environ Microbiol

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The yeast Dekkera bruxellensis, associated with wine and beer production, has recently received attention, because its high ethanol and acid tolerance enables it to compete with Saccharomyces cerevisiae in distilleries that produce fuel ethanol. We investigated how different cultivation conditions affect the acetic acid tolerance of D. bruxellensis. We analyzed the ability of two strains (CBS 98 and CBS 4482) exhibiting different degrees of tolerance to grow in the presence of acetic acid under aerobic and oxygen-limited conditions. We found that the concomitant presence of acetic acid and oxygen had a negative effect on D. bruxellensis growth. In contrast, incubation under oxygen-limited conditions resulted in reproducible growth kinetics that exhibited a shorter adaptive phase and higher growth rates than those with cultivation under aerobic conditions. This positive effect was more pronounced in CBS 98, the more-sensitive strain. Cultivation of CBS 98 cells under oxygen-limited conditions improved their ability to restore their intracellular pH upon acetic acid exposure and to reduce the oxidative damage to intracellular macromolecules caused by the presence of acetic acid. This study reveals an important role of oxidative stress in acetic acid tolerance in D. bruxellensis, indicating that reduced oxygen availability can protect against the damage caused by the presence of acetic acid. This aspect is important for optimizing industrial processes performed in the presence of acetic acid. IMPORTANCEThis study reveals an important role of oxidative stress in acetic acid tolerance in D. bruxellensis, indicating that reduced oxygen availability can have a protective role against the damage caused by the presence of acetic acid. This aspect is important for the optimization of industrial processes performed in the presence of acetic acid.A s living microorganisms grow, their metabolism causes considerable changes to their ecological niches: nutrients are sequestered, and a variety of compounds are produced, such as organic acids, ethanol, and others, which can create a hostile environment for other competing microorganisms. Bacteria and yeasts are able to produce large amounts of some organic acids, such as acetic acid. In addition, organisms are constantly faced with different environmental stimuli, stresses, and competition with other organisms, which represent the driving forces leading to the evolution of several traits. The yeast Saccharomyces cerevisiae exhibits a strong fermentative lifestyle due to the Crabtree effect and to its ability to grow at a high rate even under anaerobic conditions (1-3) and low pH (4). In the context of natural evolution, this ability may have helped this organism to consume sugars quickly and to compete with other microorganisms by producing ethanol (5, 6). During yeast evolution, this particular strategy apparently evolved in at least two lineages: the Saccharomyces complex and Dekkera/Brettanomyces (7). S. cerevisiae is used worldwide for baking, producing alcoholic bev...

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Section: Resultsmentioning

confidence: 99%

Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis

Capusoni

Arioli

Zambelli

et al. 2016

Appl Environ Microbiol

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“…Recently, studies have shown that the availability of oxygen presents a favourable scenario for the development of Brettanomyces/Dekkera yeasts during winemaking as it supports their growth and survival and also acetic acid production (Ciani et al, 1997;Freer et al, 2003;Aguilar-Uscanga et al, 2003). In contrast, anaerobosis during alcoholic fermentation may well impede Brettanomyces/Dekkera growth, but would not necessarily prevent their development (Ciani et al, 1997).…”

Section: Volatile Acidity (Va) and Other Volatile Fatty Acidsmentioning

confidence: 99%

Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review

Oelofse

Pretorius

Toit

2016

SAJEV

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Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces, or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producing various metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persist throughout the harsh winemaking process and have in recent years become a major oenological concern worldwide. This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkera in wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation from the winemaking environment and the factors for controlling and managing Brettanomyces spoilage.

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“…under both aerobic and semi-aerobic conditions 12,16 . Cotton-plugged and shake flask fermentations would be considered as micro-aerobic, resulting in favourable conditions for ethanol reduction and acetic acid production 5 . But in this case, ethanol analysis (data not shown) showed that ethanol was consumed by all the strains in the second part of fermentation (13 to 25 g/L) without any correlation to the second growth phase when it existed.…”

Section: -Ethylphenol Profilesmentioning

confidence: 99%

Diversity in Spoilage Yeast Dekkera/Brettanomyces bruxellensis Isolated from French Red Wine. Assessment During Fermentation of Synthetic Wine Medium

Barbin

Cheval²,

Gilis³

et al. 2008

Journal of the Institute of Brewing

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J. Inst. Brew. 114(1), 69-75, 2008Yeast Brettanomyces bruxellensis is a contaminant found worldwide and is responsible for red wine spoilage due to the development of animal and phenolic off-odours. During this study, 24 Brettanomyces bruxellenis isolates were obtained from red wine samples from two French wineries and these were discriminated as 23 strains. Nine strains coming from 2 wineries and 4 vintages were cultivated in synthetic wine medium for 1500 hours and they gave nine different behaviours. Four main growth patterns (with different growth steps and durations) and three main different sugar consumption profiles were obtained. Glucose and fructose were not limiting substrates for all strains. The production level of 4-ethylphenol was found to vary from strain to strain (from 0.350 to 2.773 mg L -1 ) and was independent of the biomass concentration. Some strains presented a coupled-togrowth production of volatile phenols, others did not. This study showed that different strains of Brettanomyces bruxellensis behaved differently, one from another, under the given conditions taking into consideration several aspects. The results thus demonstrate a large intraspecific diversity.

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Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking

Cited by 33 publications

References 0 publications

Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis

Effects of Oxygen Availability on Acetic Acid Tolerance and Intracellular pH in Dekkera bruxellensis

Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review

Diversity in Spoilage Yeast Dekkera/Brettanomyces bruxellensis Isolated from French Red Wine. Assessment During Fermentation of Synthetic Wine Medium

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