Yeast diversity in the vineyard: how it is defined, measured and influenced by fungicides

Sumby, Krista M.; Caliani, N.; Jiranek, Vladimir

doi:10.1111/ajgw.12479

Cited by 8 publications

(2 citation statements)

References 211 publications

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“…mold, known as a phytopathogen causing carrot fomosis, two were Debaryomyces hansenii yeasts, one was identified as Papiliotrema flavescens and the last yeast was Hanseniaspora uvarum. Those yeast species are commonly found on grape surface and other crops [30,31]. For five isolates which grew well, pH modification was lower than 0.2 units, and no change of texture or observation of gas production was noticed.…”

Section: Isolation Identification and Characterization Of Spoilage Po...mentioning

confidence: 90%

Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice

et al. 2022

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Fresh carrot juice presents nutritional and organoleptic qualities which have to be preserved. However, it is a fast perishable beverage, and its low-acidic pH promotes the development of foodborne pathogens and spoilage microorganisms. This study aims to assess the modification and variability of physicochemical and microbial indicators during storage of carrot juice, and to isolate and select microorganisms to be used as promoters of spoilage to quantify the effect of preservation treatments. To achieve that, 10 batches of carrot Daucus carota cv. Maestro juice were prepared independently, stored up to 14 days at 4 °C and analyzed. Volatile compound composition differed mainly according to the analyzed batch. During storage, an increase of the content of ethanol, ethyl acetate or 2-methoxyphenol, which are produced by different microorganisms, was noticed. Isolation of bacteria revealed Pseudomonas, lactic acid bacteria, and enterobacteria, some of them provoking odor modification of carrot juice at 4 °C. Assays in carrot juice with isolated yeasts and molds showed the ability of Meyerozyma guillermondii to induce texture modification and some isolates, e.g., Pichia guillermondii, resulted in gas production. Selected isolates able to induce spoilage are useful to test preservative treatments of fresh carrot juice under controlled conditions.

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Section: Isolation Identification and Characterization Of Spoilage Po...mentioning

confidence: 90%

Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice

et al. 2022

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“…To attain this achievement, a high diversity of sources (e.g., soil, bark, leaves, flowers) has been sampled in attempt to bridge the vineyard and winery environments, but the results have not yet clarified this issue [19][20][21]. Indeed, the development of high-throughput metagenomic approaches has provided an increased breadth to microbial ecology studies [22,23]. Still, several reports have failed to evidence the presence of the WMC outside winery environments [20,21].…”

Section: Introductionmentioning

confidence: 99%

Wine Microbial Consortium: Seasonal Sources and Vectors Linking Vineyard and Winery Environments

et al. 2022

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Winemaking involves a wide diversity of microorganisms with different roles in the process. The wine microbial consortium (WMC) includes yeasts, lactic acid bacteria and acetic acid bacteria with different implications regarding wine quality. Despite this technological importance, their origin, prevalence, and routes of dissemination from the environment into the winery have not yet been fully unraveled. Therefore, this study aimed to evaluate the WMC diversity and incidence associated with vineyard environments to understand how wine microorganisms overwinter and enter the winery during harvest. Soils, tree and vine barks, insects, vine leaves, grapes, grape musts, and winery equipment were sampled along four seasons. The isolation protocol included: (a) culture-dependent microbial recovery; (b) phenotypical screening to select fermenting yeasts, lactic acid, and acetic acid bacteria; and (c) molecular identification. The results showed that during all seasons, only 11.4% of the 1424 isolates presumably belonged to the WMC. The increase in WMC recovery along the year was mostly due to an increase in the number of sampled sources. Acetic acid bacteria (Acetobacter spp., Gluconobacter spp., Gluconoacetobacter spp.) were mostly recovered from soils during winter while spoilage lactic acid bacteria (Leuconostoc mesenteroides and Lactobacillus kunkeii) were only recovered from insects during véraison and harvest. The fermenting yeast Saccharomyces cerevisiae was only isolated from fermented juice and winery equipment. The spoilage yeast Zygosaccharomyces bailii was only recovered from fermented juice. The single species bridging both vineyard and winery environments was the yeast Hanseniaspora uvarum, isolated from insects, rot grapes and grape juice during harvest. Therefore, this species appears to be the best surrogate to study the dissemination of the WMC from vineyard into the winery. Moreover, the obtained results do not evidence the hypothesis of a perennial terroir-dependent WMC given the scarcity of their constituents in the vineyard environment along the year and the importance of insect dissemination.

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