Articles producció científica> Bioquímica i Biotecnologia

Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing

  • Dades identificatives

    Identificador: PC:1506
    Autors:
    Maria del Carmen PortilloAlbert Mas
    Resum:
    Understanding the diversity and evolution of microorganisms during wine fermentation is essential for controlling its production. Previous studies have been primarily based on culture-dependent methods but recent incorporation of culture-independent molecular methods is showing a quite different view of microbial composition and diversity during the wine making process. Herein we applied barcoded pyrosequencing technology to monitor bacterial and yeast dynamics during laboratory scale spontaneous wine fermentation from Grenache variety. Members of the lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were the most abundant, representing the orders Lactobacillales and Rhodospirillales more than 70% of the bacterial population. Other bacterial genera, not previously detected at the end of fermentation, were present in low proportion and their possible role remains unknown. Within the yeast community, the genera Hanseniaspora and Candida were dominant during the initial and mid fermentation while the final fermentation was mainly dominated by Candida and Saccharomyces. This study contributes to the knowledge of the microbial dynamics across spontaneous wine fermentation and presents high-throughput sequencing as a useful tool to monitor and evaluate bacterial and yeast diversity and dynamics during wine fermentation.
  • Altres:

    Autor segons l'article: Maria del Carmen Portillo; Albert Mas
    Departament: Bioquímica i Biotecnologia
    Autor/s de la URV: PORTILLO GUISADO, MARIA DEL CARMEN; MAS BARON, ALBERTO
    Paraules clau: Fermentation High-throughput sequencing Wine
    Resum: Understanding the diversity and evolution of microorganisms during wine fermentation is essential for controlling its production. Previous studies have been primarily based on culture-dependent methods but recent incorporation of culture-independent molecular methods is showing a quite different view of microbial composition and diversity during the wine making process. Herein we applied barcoded pyrosequencing technology to monitor bacterial and yeast dynamics during laboratory scale spontaneous wine fermentation from Grenache variety. Members of the lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were the most abundant, representing the orders Lactobacillales and Rhodospirillales more than 70% of the bacterial population. Other bacterial genera, not previously detected at the end of fermentation, were present in low proportion and their possible role remains unknown. Within the yeast community, the genera Hanseniaspora and Candida were dominant during the initial and mid fermentation while the final fermentation was mainly dominated by Candida and Saccharomyces. This study contributes to the knowledge of the microbial dynamics across spontaneous wine fermentation and presents high-throughput sequencing as a useful tool to monitor and evaluate bacterial and yeast diversity and dynamics during wine fermentation.
    Grup de recerca: Biotecnologia Enològica
    Àrees temàtiques: Enologia Enología Oenology
    Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0023-6438
    Identificador de l'autor: 0000-0002-4576-0244; 0000-0002-0763-1679
    Data d'alta del registre: 2016-05-18
    Pàgina final: 321
    Volum de revista: 72
    Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
    Enllaç font original: https://www.sciencedirect.com/science/article/pii/S002364381630264X?via%3Dihub
    URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI de l'article: 10.1016/j.lwt.2016.05.009
    Entitat: Universitat Rovira i Virgili
    Any de publicació de la revista: 2016
    Pàgina inicial: 317
    Tipus de publicació: Article Artículo Article
  • Paraules clau:

    Vi
    Fermentació
    Fermentation
    High-throughput sequencing
    Wine
    Enologia
    Enología
    Oenology
    0023-6438
  • Documents:

  • Cerca a google

    Search to google scholar