Articles producció científica> Bioquímica i Biotecnologia

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

  • Datos identificativos

    Identificador: PC:1506
    Autores:
    Maria del Carmen PortilloAlbert Mas
    Resumen:
    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.
  • Otros:

    Autor según el artículo: Maria del Carmen Portillo; Albert Mas
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: PORTILLO GUISADO, MARIA DEL CARMEN; MAS BARON, ALBERTO
    Palabras clave: Fermentation High-throughput sequencing Wine
    Resumen: 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.
    Grupo de investigación: Biotecnologia Enològica
    Áreas temáticas: Enologia Enología Oenology
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0023-6438
    Identificador del autor: 0000-0002-4576-0244; 0000-0002-0763-1679
    Fecha de alta del registro: 2016-05-18
    Página final: 321
    Volumen de revista: 72
    Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/pii/S002364381630264X?via%3Dihub
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.1016/j.lwt.2016.05.009
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2016
    Página inicial: 317
    Tipo de publicación: Article Artículo Article
  • Palabras clave:

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