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: imarina:5878361
    Autores:
    Lleixa, JessicaKioroglou, DimitriosMas, Albertdel Carmen Portillo, Maria
    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: Lleixa, Jessica; Kioroglou, Dimitrios; Mas, Albert; del Carmen Portillo, Maria
    Departamento: Bioquímica i Biotecnologia
    Autor/es de la URV: Kioroglou, Dimitrios / LLEIXA DAGA, JESSICA / Mas Baron, Alberto / Portillo Guisado, Maria del Carmen
    Palabras clave: Yeasts Wine fermentation Wine Vitis Time quantitative pcr Sour rot Red wine Population-dynamics Non-saccharomyces yeasts Microbiota Massive sequencing Lactic acid bacteria Gradient gel-electrophoresis Food microbiology Fermentation Enumeration Botrytis Biodiversity Alcoholic fermentation Acetic-acid bacteria Acetic acid bacteria 16s ribosomal-rna sour rot massive sequencing lactic acid bacteria botrytis acetic acid bacteria
    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.
    Áreas temáticas: Zootecnia / recursos pesqueiros Saúde coletiva Safety, risk, reliability and quality Química Odontología Nutrição Microbiology Medicine (miscellaneous) Medicina veterinaria Medicina ii Medicina i Interdisciplinar Geociências General medicine Food science & technology Food science Farmacia Engenharias ii Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências agrárias i Ciência de alimentos Biotecnología Biodiversidade
    Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
    ISSN: 01681605
    Direcció de correo del autor: carmen.portillo@urv.cat albert.mas@urv.cat
    Identificador del autor: 0000-0002-4576-0244 0000-0002-0763-1679
    Fecha de alta del registro: 2024-09-07
    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/
    Referencia al articulo segun fuente origial: International Journal Of Food Microbiology. 281 36-46
    Referencia de l'ítem segons les normes APA: Lleixa, Jessica; Kioroglou, Dimitrios; Mas, Albert; del Carmen Portillo, Maria (2018). Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes. International Journal Of Food Microbiology, 281(), 36-46. DOI: 10.1016/j.ijfoodmicro.2018.05.016
    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: Journal Publications
  • Palabras clave:

    Food Science,Food Science & Technology,Medicine (Miscellaneous),Microbiology,Safety, Risk, Reliability and Quality
    Yeasts
    Wine fermentation
    Wine
    Vitis
    Time quantitative pcr
    Sour rot
    Red wine
    Population-dynamics
    Non-saccharomyces yeasts
    Microbiota
    Massive sequencing
    Lactic acid bacteria
    Gradient gel-electrophoresis
    Food microbiology
    Fermentation
    Enumeration
    Botrytis
    Biodiversity
    Alcoholic fermentation
    Acetic-acid bacteria
    Acetic acid bacteria
    16s ribosomal-rna
    sour rot
    massive sequencing
    lactic acid bacteria
    botrytis
    acetic acid bacteria
    Zootecnia / recursos pesqueiros
    Saúde coletiva
    Safety, risk, reliability and quality
    Química
    Odontología
    Nutrição
    Microbiology
    Medicine (miscellaneous)
    Medicina veterinaria
    Medicina ii
    Medicina i
    Interdisciplinar
    Geociências
    General medicine
    Food science & technology
    Food science
    Farmacia
    Engenharias ii
    Ciências biológicas iii
    Ciências biológicas ii
    Ciências biológicas i
    Ciências agrárias i
    Ciência de alimentos
    Biotecnología
    Biodiversidade
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