Yeasts associated to Malbec grape berries from Mendoza, Argentina

Combina, Mariana; Mercado, Laura; Borgo, P.; Elia, Antonia Concetta; Jofré, Viviana; Ganga, Angélica; Martı́nez, Claudio; Catania, Carlos D.

doi:10.1111/j.1365-2672.2005.02540.x

Cited by 78 publications

(60 citation statements)

References 20 publications

(34 reference statements)

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“…Accumulating data point towards a further persistence of non-Saccharomyces yeasts in wine fermentations than was previously suggested (7,11,35). In accordance with these findings, several non-Saccharomyces yeasts could survive the elevated ethanol concentrations at the end of the course, including I. orientalis, L. thermotolerans, P. guilliermondii, Kazachstania sp., C. zemplinina, and Z. bailii.…”

Section: Discussionmentioning

confidence: 86%

“…The predominance of H. uvarum at early stages of must fermentations has been well documented (7,37). Our results are in general agreement with this statement and further propose the evolvement of C. zemplinina at early and mid stages, particularly in Botrytis-affected fermentations, which is also in accordance with previous reports (25,34).…”

Section: Discussionmentioning

confidence: 99%

“…In this study, it was observed that although H. uvarum gradually declines during the time course, H. opuntiae persists, accounting for equal or even higher proportions of cells at the middle stage. Further research is needed to illuminate a possible implication of H. opuntiae in the occasional longer persistence of Hanseniaspora species in must fermentations, as previously described (7,11,36).…”

Section: Discussionmentioning

confidence: 99%

“…Numerous studies have shown the dominance of S. cerevisiae during spontaneous wine fermentations (7,30,35,37). However, it should be considered that most of these experiments were conducted under industrial conditions in wine cellars or plants, where the environment was occupied by S. cerevisiae strains selected over the years (22).…”

Section: Discussionmentioning

confidence: 99%

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Yeast Community Structures and Dynamics in Healthy andBotrytis-Affected Grape Must Fermentations

Nisiotou

Spiropoulos

Nychas

2007

Appl Environ Microbiol

110

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Indigenous yeast population dynamics during the fermentation of healthy and Botrytis-affected grape juice samples from two regions in Greece, Attica and Arcadia, were surveyed. Species diversity was evaluated by using restriction fragment length polymorphism and sequence analyses of the 5.8S internal transcribed spacer and the D1/D2 ribosomal DNA (rDNA) regions of cultivable yeasts. Community-level profiles were also obtained by direct analysis of fermenting samples through denaturing gradient gel electrophoresis of 26S rDNA amplicons. Both approaches revealed structural divergences in yeast communities between samples of different sanitary states or geographical origins. In all cases, Botrytis infection severely perturbed the bioprocess of fermentation by dramatically altering species heterogeneity and succession during the time course. At the beginning and middle of fermentations, Botrytis-affected samples possessed higher levels of biodiversity than their healthy counterparts, being enriched with fermentative and/or spoilage species, such as Zygosaccharomyces bailii and Issatchenkia spp. or Kluyveromyces dobzhanskii and Kazachstania sp. populations that have not been reported before for wine fermentations. Importantly, Botrytis-affected samples exposed discrete final species dominance. Selection was not species specific, and two different populations, i.e., Saccharomyces cerevisiae in samples from Arcadia and Z. bailii in samples from Attica, could be recovered at the end of Botrytis-affected fermentations. The governing of wine fermentations by Z. bailii is reported for the first time and could elucidate the origins and role of this particular spoilage microbe for the wine industry. This is the first survey to compare healthy and Botrytis-affected spontaneous fermentations by using both culture-based and -independent molecular methods in an attempt to further illuminate the complex yeast ecology of grape must fermentations.Grape must fermentations are governed by dynamic yeast species assemblages, whose physiognomy is influenced by several chemical constraints and biological attributes. Among these factors, the chemical composition of the must, particular enological practices, and primary species richness/heterogeneity in the grape juice have been shown to determine yeast succession during the fermentation course and the final species dominance (12, 13). Accumulating data reveal additional factors that may designate the boundaries of yeast inhabitants, such as the grape variety and the geographical location of the vineyard (6,12,31,33,38). Biological invasions also influence resident yeast biota and may stimulate forces that shape community diversity, yet their impact on must fermentation has been underestimated in earlier literature (12,20). Botrytis is an important grape pathogen that dramatically changes the physicochemical state of berries and consequently may alter the structure of the yeast community (12,27). It has also been postulated that Botrytis infection may affect species succession during alcoh...

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Section: Discussionmentioning

confidence: 86%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

Section: Discussionmentioning

confidence: 99%

See 2 more Smart Citations

Yeast Community Structures and Dynamics in Healthy andBotrytis-Affected Grape Must Fermentations

Nisiotou

Spiropoulos

Nychas

2007

Appl Environ Microbiol

110

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“…Nevertheless, the yeast flora of grapes is surprisingly poorly documented (13,19). As determined so far, the physiognomy of the grape microflora may change in response to factors such as the climate, grape variety, and geographical region (4,18,21). Biological invasion is a critical concern for widespread changes in the community.…”

mentioning

confidence: 99%

Yeast Populations Residing on Healthy orBotrytis-Infected Grapes from a Vineyard in Attica, Greece

Nisiotou

Nychas

2007

Appl Environ Microbiol

100

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The yeast flora associated with healthy and Botrytis-infected grapes was assessed. Molecular identification methods assigned isolates to six genera and nine species. For the first time Hanseniaspora opuntiae was encountered as an inhabitant of the grape ecosystem. By using DraI, an informative restriction fragment length polymorphism pattern was generated to distinguish H. opuntiae from the closely related organism Hanseniaspora guilliermondii. Botrytis infection resulted in a larger population and greater diversity of yeasts enriched with fermentative or spoilage species.Grape berries, especially the interface between soluble nutrients and the septic world, are common niches for yeasts. From a biotechnological point of view, grapes are the primordial source of the microorganisms necessary for alcoholic fermentation to occur, providing must with both beneficial and potentially spoilage species. Nevertheless, the yeast flora of grapes is surprisingly poorly documented (13, 19). As determined so far, the physiognomy of the grape microflora may change in response to factors such as the climate, grape variety, and geographical region (4,18,21). Biological invasion is a critical concern for widespread changes in the community. Botrytis is among the most important pathogens that cause grape damage (gray rot) or drying (noble rot), yet its role in yeast ecology has not been studied previously. We assessed and compared yeasts present on Botrytis-infected and healthy grapes. Different molecular methods were used for species identification, and the robustness of these methods is discussed below.Grape samples were collected at the time of harvest (2005 vintage) from the experimental vineyard of the Agricultural University of Athens (37 58Ј⌵, 23 32Ј⌭; 30 m above sea level). The grapevines were treated with ground sulfur rock during the spring, and no other chemicals were applied after this. 'Mavroliatis' and 'Sefka', two red Vitis vinifera varieties, were included in the analysis. Vines of each variety were cultivated in parallel single rows that were 20 m long and 40 m apart. Healthy and rotten bunches of each variety were randomly and aseptically collected from throughout the rows. The platetrapped antigen enzyme-linked immunosorbent assay was used to confirm Botrytis infection of rotten grapes, using monoclonal antibody BC-12.CA4 (14) as described previously (5). One hundred grams of randomly collected berries from each sample was aseptically crushed with a Stomacher (Lab Blender 400), and the pH of the juice was recorded. D-Glucose/Dfructose and ethanol contents were determined by using appropriate enzymatic kits (Boehringer Mannheim/R-Biopharm, Germany). Decimal dilutions (10 Ϫ1 to 10 Ϫ6 ) in Ringer's solution were prepared, and 100-l portions were spread on different culture media. For enumeration and isolation of total yeasts, non-Saccharomyces yeasts, Saccharomyces, and Dekkera/ Brettanomyces spp., samples were spread in triplicate on Wallerstein laboratory nutrient agar (Oxoid Ltd.), lysine medium agar (Oxoid Ltd.)...

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Isolation and Selection of Conventional and Non‐Conventional Fermentative Yeasts

Simões

Gomes

2015

Advances in Food Biotechnology

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Yeasts associated to Malbec grape berries from Mendoza, Argentina

Cited by 78 publications

References 20 publications

Yeast Community Structures and Dynamics in Healthy andBotrytis-Affected Grape Must Fermentations

Yeast Community Structures and Dynamics in Healthy andBotrytis-Affected Grape Must Fermentations

Yeast Populations Residing on Healthy orBotrytis-Infected Grapes from a Vineyard in Attica, Greece

Isolation and Selection of Conventional and Non‐Conventional Fermentative Yeasts

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