Articles producció científica> Bioquímica i Biotecnologia

Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes

  • Datos identificativos

    Identificador: PC:3259
    Handle: https://hdl.handle.net/20.500.11797/PC3259
    Autores:
    Jessica LleixàDimitrios KioroglouAlbert Mas, Maria del Carmen Portillo
    Resumen:
    The main losses in viticulture around the world are normally associated with rotten grapes affecting both the chemical composition and the grape microbiota that later might affect the alcoholic fermentation. We analyzed the population in musts obtained from sour rotten, botrytized and healthy Macabeo grapes and the population dynamics during the spontaneous alcoholic fermentation by culture dependent and various culture independent methods including, for the first time, qPCR and massive sequencing. Grape health state affected the fermentation kinetics and also the microbial diversity and composition. Unexpectedly, the fermentation proceeded the fastest in the rotten must followed by the healthy and the botrytized grapes. As in previous studies, plate cell counts and qPCR results confirmed the increase in the number of both bacteria and fungi in the musts from damaged grapes. Massive sequencing detected higher biodiversity than the other techniques at each stage, with Saccharomyces and Oenococcus found already in the grape must. Hanseniaspora osmophila replaced to Hanseniaspora uvarum as the predominant yeast during the mid-fermentation stage for both damaged grapes. Furthermore, musts and beginning of fermentation from rotten and botrytized grapes consistently had a higher presence of the fungi Zygosaccharomyces, Penicillium and Aspergillus while high abundance of Botrytis were observed just for botrytized grapes. As expected, the acetic acid bacteria number increased in musts from rotten and botrytized grapes, mostly due to changes in proportion of the genus Gluconoacetobacter which remained more abundant during damaged grapes fermentation than during healthy ones. Interestingly, the presence of Oenococcus oeni at the end of the alcoholic fermentation was strongly affe

  • Otros:

    Autor según el artículo: Jessica Lleixà; Dimitrios Kioroglou; Albert Mas, Maria del Carmen Portillo
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Jessica Lleixà; Dimitrios Kioroglou; Albert Mas, Maria del Carmen Portillo
    Resumen: The main losses in viticulture around the world are normally associated with rotten grapes affecting both the chemical composition and the grape microbiota that later might affect the alcoholic fermentation. We analyzed the population in musts obtained from sour rotten, botrytized and healthy Macabeo grapes and the population dynamics during the spontaneous alcoholic fermentation by culture dependent and various culture independent methods including, for the first time, qPCR and massive sequencing. Grape health state affected the fermentation kinetics and also the microbial diversity and composition. Unexpectedly, the fermentation proceeded the fastest in the rotten must followed by the healthy and the botrytized grapes. As in previous studies, plate cell counts and qPCR results confirmed the increase in the number of both bacteria and fungi in the musts from damaged grapes. Massive sequencing detected higher biodiversity than the other techniques at each stage, with Saccharomyces and Oenococcus found already in the grape must. Hanseniaspora osmophila replaced to Hanseniaspora uvarum as the predominant yeast during the mid-fermentation stage for both damaged grapes. Furthermore, musts and beginning of fermentation from rotten and botrytized grapes consistently had a higher presence of the fungi Zygosaccharomyces, Penicillium and Aspergillus while high abundance of Botrytis were observed just for botrytized grapes. As expected, the acetic acid bacteria number increased in musts from rotten and botrytized grapes, mostly due to changes in proportion of the genus Gluconoacetobacter which remained more abundant during damaged grapes fermentation than during healthy ones. Interestingly, the presence of Oenococcus oeni at the end of the alcoholic fermentation was strongly affected by the health status of the grapes.
    Grupo de investigación: Biotecnologia Enològica
    Áreas temáticas: Indústries agroalimentàries Industrias agroalimentarias Agribusiness
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 0168-1605
    Identificador del autor: ; 0000-0002-0763-1679; 0000-0002-4576-0244;0000-0003-3495-4585;
    Fecha de alta del registro: 2018-06-19
    Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
    Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0168160518302757
    URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
    DOI del artículo: 10.1016/j.ijfoodmicro.2018.05.016
    Entidad: Universitat Rovira i Virgili
    Año de publicación de la revista: 2018
    Tipo de publicación: Article Artículo Article

  • Palabras clave:

    Vi
    Bacteris de l'àcid làctic
    Àcid acètic
    Indústries agroalimentàries
    Industrias agroalimentarias
    Agribusiness
    0168-1605

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