Portal de Periódicos da CAPES

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

2008; Wiley; Volume: 114; Issue: 1 Linguagem: Inglês

10.1002/j.2050-0416.2008.tb00307.x

2050-0416

Pascal Barbin, Jean-Luc Cheval, Jean-François Gilis, Pierre Strehaiano, Patricia Taillandier,

Horticultural and Viticultural Research

Journal of the Institute of BrewingVolume 114, Issue 1 p. 69-75 Free Access Diversity in Spoilage Yeast Dekkera/Brettanomyces bruxellensis Isolated from French Red Wine. Assessment During Fermentation of Synthetic Wine Medium Pascal Barbin, Pascal Barbin Laboratoire de Génie Chimique, CNRS-UMR 5503, 05 rue Paulin Talabot, BP 1301, 31106 Toulouse cedex 01. France.Search for more papers by this authorJean-Luc Cheval, Jean-Luc Cheval Division Biologie Vétérinaire, Institut Départemental d'Analyse et de Conseil, route Gachet 44300 Nantes. France.Search for more papers by this authorJean-François Gilis, Jean-François Gilis OENODEV, 32400 Maumusson Laguian. France.Search for more papers by this authorPierre Strehaiano, Pierre Strehaiano Laboratoire de Génie Chimique, CNRS-UMR 5503, 05 rue Paulin Talabot, BP 1301, 31106 Toulouse cedex 01. France.Search for more papers by this authorPatricia Taillandier, Corresponding Author Patricia Taillandier Laboratoire de Génie Chimique, CNRS-UMR 5503, 05 rue Paulin Talabot, BP 1301, 31106 Toulouse cedex 01. France.E-mail: [email protected]Search for more papers by this author Pascal Barbin, Pascal Barbin Laboratoire de Génie Chimique, CNRS-UMR 5503, 05 rue Paulin Talabot, BP 1301, 31106 Toulouse cedex 01. France.Search for more papers by this authorJean-Luc Cheval, Jean-Luc Cheval Division Biologie Vétérinaire, Institut Départemental d'Analyse et de Conseil, route Gachet 44300 Nantes. France.Search for more papers by this authorJean-François Gilis, Jean-François Gilis OENODEV, 32400 Maumusson Laguian. France.Search for more papers by this authorPierre Strehaiano, Pierre Strehaiano Laboratoire de Génie Chimique, CNRS-UMR 5503, 05 rue Paulin Talabot, BP 1301, 31106 Toulouse cedex 01. France.Search for more papers by this authorPatricia Taillandier, Corresponding Author Patricia Taillandier Laboratoire de Génie Chimique, CNRS-UMR 5503, 05 rue Paulin Talabot, BP 1301, 31106 Toulouse cedex 01. France.E-mail: [email protected]Search for more papers by this author First published: 16 May 2012 https://doi.org/10.1002/j.2050-0416.2008.tb00307.xCitations: 9 AboutPDF ToolsRequest permissionExport citationAdd to favoritesTrack citation ShareShare Give accessShare full text accessShare full-text accessPlease review our Terms and Conditions of Use and check box below to share full-text version of article.I have read and accept the Wiley Online Library Terms and Conditions of UseShareable LinkUse the link below to share a full-text version of this article with your friends and colleagues. Learn more.Copy URL Share a linkShare onFacebookTwitterLinkedInRedditWechat ABSTRACT Yeast 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-to-growth 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. REFERENCES 1 Blondin, B., Ratomahenina, R., Arnoud, A. and Galzy P., Purification and properties of the β-glucosidase of a yeast capable of fermenting cellobiose to ethanol: Dekkera intermedia. Van Der Walt. Appl. Microbiol. Biotechnol., 1993, 7, 1– 6. 2 Chatonnet, P., Dubourdieu, D., Boidron, J. N. and Pons, M., The origin of ethylphenols in wines. J. Sci. Food Agric., 1992, 60, 165– 178. 3 Chatonnet, P., Dubourdieu, D. and Boidron, J. N., The influence of Brettanomyces/Dekkera sp. yeast and lactic acid bacteria on the ethylphenol content of red wines. Am. J. Enol. Viti., 1995, 46, 463– 468. 4 Chatonnet, P., La contamination des vins par Brettanomyces au cours de la vinification et de l'élevage: incidence, détection et moyens de lutte. Revue des OEnologues, 2000, 96, 23– 26. 5 Ciani, M. and Ferraro, L., Role of oxygen on acetic acid production by Brettanomyces/Dekkera in winemaking? J. Sci. Food Agric. 1997, 75, 489– 495. 6 Conterno, L. and Henick-Kling, T. Résultat d'une enquete menée sur les Brettanomyces sans le Pinot noir de Finger Lakes. WINIDEA.NET, Wine Internet Technical Journal, 2005, N°4. 7 Conterno, L., Joseph, Lucy C. M., Arvik, T. J., Henick-Kling, T. and Bisson L., Genetic and physiological characterization of Brettanomyces bruxellensis strains isolated from wines. Am. J. Enol. Vitic., 2006, 57, 139– 147. 8 Curtin, C. D., Bellon, J. R., Henschke, P. A., Godden, P. W. and Lopez, Barros M. A., Genetic diversity of Dekkera bruxellensis isolated from Australian wineries. FEMS Yeast Res., 2007, 7, 471– 481. 9 de Miniac, M. Contamination des fermentations alcooliques industrielles par les levures du genre Brettanomyces. Industries Agro Alimentaires, 1989, Juillet/Août, 459– 463. 10 Délia-Dupuy, M. L., de Miniac, M., Phowchinda, O. and Strehaiano, P., Contamination par les levures Brettanomyces dans les fermentations alcooliques. Microbiol. Aliments Nutr., 1995, 3, 349– 359. 11 Dias, L., Dias, S., Sancho, T., Stender, H., Querol, A., Malfeito-Ferreira, M. and Loureiro, V., Identification of yeast isolated from wine-related environments and capable of producing 4-ethylphenol. Food Microbiol., 2003, 20, 567– 574. 12 Freer, S. N., Acetic acid production by Dekkera/Brettanomyces yeasts. World J. Microbiol. Biotechnol., 2002, 38, 271– 275. 13 Fugelsang, K. C., Yeast and molds. In: Wine microbiology. Chapman & Hall: New York, 1997, pp. 72– 80. 14 Fugelsang, K. C. and Zoecklein B. W., Population dynamics and effects of Brettanomyces bruxellensis strains on Pinot Noir wines. Am. J. Enol. Vitic., 2003, 54, 294– 300. 15 Gilis, J. F., Etude de contamination de fermentations alcooliques industrielles par les levures Brettanomyces Ph.D. Thesis. 1999. Institut National Polytechnique de Toulouse, France. 16 Geros, H., Azevedo, M. M. and Cassio, F., Biochemical studies on the production of acetic acid by the yeast Dekkera anomala? Food Technol. Biotechnol. 2000, 38, 59– 62. 17 Gilliland, R. B., Brettanomyces. Occurrence, characteristics and effects on beer flavour. J. Instit. Brew., 1961, 67, 257– 261. 18 Gondé, P., Blondin, B., Ratomahenina, R., Arnoud, A. and Galzy P., Selection of yeast strains for cellobiose alcoholic fermentation. J. Fermentation Technol., 1982, 60, 579– 584. 19 Guillamón, J. M., Sabaté, J., Barrio, E., Cano, J. and Querol, A., Rapid identification of wine yeast species based on the ribosomal internal transcribed spacer (ITS) region. Archive Microbiol., 1998, 169, 387– 392. 20 Guilloux-Benatier, M., Chassage, D., Alexandre, H., Charpentier, C. and Feuillat, M., Influence de l'autolyse des levures après fermentation sur le développement de Brettanomyces/Dekkera dans le vin. J. Int. Sci. Vigne Vin, 2001, 35, 157– 164. 21 Heresztyn, T., Metabolism of phenolic compounds from hydroxycinnamic acids by Brettanomyces yeasts. Archiv. Microbiol., 1986, 146, 96– 98. 22 Larue, F., Rozes, N., Froudière, I., Couty, C. and Perreira, G. P., Incidence du développement de Dekkera/Brettanomyces dans les moûts et les vins. J. Int. Sci. Vigne Vin, 1991, 25, 149– 165. 23 Loureiro, V. and Malfeito-Ferreira, M., Spoilage yeast in the wine industry. Int. J. Food Microbiol. Review, 2003, 86, 23– 50. 24 Miller, G. L., Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem., 1959, 31, 426– 429. 25 Millet, V. and Lonvaud-Funel, A., The viable but non-culturable state of wine micro-organisms during storage. Lett. Appl. Microbiol., 2000, 30, 136– 141. 26 Mitrakul, C., Henick-Kling, T. and Egli, C., Discrimination of Dekkera/Brettanomyces yeast isolates from wine by using various DNA fingerprinting methods. Food Microbiol., 1999, 16, 3– 14. 27 Monje, M. C., Privat, C., Gastine, V. and Nepveu, F., Determination of ethylphenol compounds in wine by headspace solidphase microextraction in conjunction with gas chromatography and flame ionization detection. Anal. Chem. Acta, 2002, 458, 111– 117. 28 Peynaud, E. and Domecq, S., Sur les Brettanomyces isolés de raisins et de vins. Archiv. Microbiol., 1956, 24, 266– 280. 29 Phister, T. G. and Mills, D. A., Real-time PCR assay for detection and enumeration of Dekkera bruxellensis in wine. Appl. Env. Microbiol., 2003, 69, 7430– 7434. 30 Querol, A., Barrio, E., Huerta, T. and Ramón, D., Molecular monitoring of wine fermentations conducted by dry yeasts strains. Appl. Microbiol. Environ., 1992, 58, 2948– 2953. 31 Renouf, V., Perello, M. C., Strehaiano, P. and Lonvaud-Funel, A., Global survey of the microbial ecosystem during alcoholic fermentation in wine making. J. Int. Science Vigne et Vin, 2006, 40, 101– 116. 32 Rodrigues, N., Gonçalves, G., Pereira-da-Silva, S., Malfeito-Ferreira, M. and Loureiro, V., Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces. J. Appl. Microbiol., 2001, 90, 588– 599. 33 Shinohara, T., Kubodera, S. and Yanagida, F., Distribution of phenolic yeasts and production of phenolic off-flavors in wine fermentations. J. Biosci. Bioeng., 2000, 90, 90– 97. 34 Silva, P., Cardoso, H. and Geros, H., Studies on the wine spoilage capacity of Brettanomyces/Dekkera spp.? Am. J. Enol. Vitic. 2004, 55, 65– 72. 35 de Liberal, Souza A. T., Basilio, A. C. M., do Resende, Monto A., Brasileiro, B. T. V., da Silva-Fliho, E. A., de Morais, J. O. F., Simoes, D. A. and de Morais Jr, M. A., Identification of Dekkera bruxellensis as a major contaminant yeast in continuous fuel ethanol fermentation? J. Applied Microbiol. 2007, 102, 538– 547. 36 Stender, H., Kurtzman, C., Hyldig-Nielsen, J. J., Sørensen, D., Broomer, A. J., Oliviera, K., Perry-O'Keefe, H., Sage, A., Young, B. and Coull, J., Identification of Dekkera bruxellensis (Brettanomyces) from wine by fluorescence in situ hybridization using peptide nucleic acid probes. Appl. Env. Microbiol., 2001, 67, 938– 941. 37 Uscanga, M. G., Délia, M. L. and Strehaiano, P., Nutritional requirements of Brettanomyces bruxellensis: growth and physiology in batch and chemostat cultures. Can. J. Microbiol., 2000, 46, 1046– 1050. Citing Literature Volume114, Issue12008Pages 69-75 ReferencesRelatedInformation