terclim by ICS banner
IVES 9 IVES Conference Series 9 ENRICHMENT OF THE OENOLOGICAL MALDI-TOF/MS PROTEIN SPECTRA DATABASE FOR RELIABLE OENOLOGICAL YEAST AND BACTERIA IDENTIFICATION

ENRICHMENT OF THE OENOLOGICAL MALDI-TOF/MS PROTEIN SPECTRA DATABASE FOR RELIABLE OENOLOGICAL YEAST AND BACTERIA IDENTIFICATION

Abstract

The Matrix Assisted Laser Desorption/Ionization–Time-Of-Flight Mass Spectrometry (MALDI-TOF MS) technology is commonly used in food and medical sector to identify yeast or bacteria species isolated from a nutritive culture media. Since a decade, brewery and oenology industries have been attracted to this method which combines fast analysis times, reliability and low cost of analysis. Briefly, this method is based on the comparison of the MALDI-TOF/MS protein spectra of an isolated colony of yeast or bacteria with those contain in a manufacturer’s reference protein spectra database. Initiated in 2015, the creation of the first oenological mass spectra database has proved to be essential for increase quality of species identification. Indeed some yeast or bacteria of interest in oenological environment are less representative or absent from manufacturer’s reference spectra database such as some species of Pichia or Starmerella genus for yeast and Acetobacter species for bacteria. Moreover, many study demonstrated that yeast and bacteria isolated from wine related environment have some particular genetic and phenotypic characteristics and commonly belong to separated subgroups within the species. These wine strains specificity make essential to create an oenological dedicated MALDI-TOF/MS spectra database with wine related environment isolated yeast and bacteria strains to obtain successful identification by MALDI-TOF/MS. The oenological mass spectra database contains today more than 200 yeast and bacteria species, corresponding to 40 different oenological yeast species and 28 distinct species of acetic and lactic acid bacteria, mainly provide by the Biological Resources Centre CRBO (ISVV). The database has been implemented and successfully used in several studies related to yeast and bacteria species diversity analysis as well as the impact on the winemaking process (pre-fermentery stages without SO₂, use of chitosan).

This oenological mass spectra database is extensible and constantly implemented to meet the needs or future challenges of the wine industry. Finally, this innovative method of MALDI-TOF/MS, completed with oenological mass spectra database, allows quick and cheap implantation validation of grape juice bioprotection preparation composed of oenological yeast species.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Amélie Vallet-Courbin¹, Marine Lucas¹, Patrick Lucas², Isabelle Masneuf-Pomarede2,3, Julie Maupeu¹

1. Microflora-ADERA, UMR 1366, ISVV, F-33140 Villenave d’Ornon, France.
2. Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, OENO, UMR1366, ISVV, F-33140 Villenave d’Ornon, France.
3. Bordeaux Sciences Agro, Bordeaux INP, INRAE, OENO, UMR 1366, ISVV, F-33170 Gradignan, France.

Contact the author*

Keywords

Yeast, bacteria, MALDI-TOF/MS, identification, database

Tags

IVES Conference Series | OENO Macrowine | oeno macrowine 2023

Citation

Related articles…

FUNCTIONALIZED MESOPOROUS SILICA IS A VIABLE ALTERNATIVE TO BENTONITE FOR WINE PROTEIN STABILIZATION

The presence of grape-derived heat unstable proteins can lead to haze formation in white wines [1], an instability prevented by removing these proteins by adding bentonite, a hydrated aluminum silicate that interacts electrostatically with wine proteins leading to their flocculation. Despite effective, using bentonite has several drawbacks as the costs associated with its use, the potential negative effects on wine quality, and its environmental impact, so that alternative solutions are needed.
Read More

ANTHOCYANINS EXTRACTION FROM GRAPE POMACE USING EUTECTIC SOLVENTS

Grape pomace is one of the main by-products generated after pressing in winemaking.Emerging methods, such as ultrasound-assisted extraction with eutectic mixtures, have great potential due to their low toxicity, and high biodegradability. Choline chloride (ChCl) was used as a hydrogen bond acceptor and its corresponding hydrogen bond donor (malic acid, citric acid, and glycerol: urea). Components were heated at 80 °C and stirred until a clear liquid was obtained. Distilled water was added (30 % v/v). A solid-liquid ratio of 1 g pomace per 10 ml of eutectic solvent was used.

Read More

UNRAVELING THE CHEMICAL MECHANISM OF MND FORMATION IN RED WINE DURING BOTTLE AGING : IDENTIFICATION OF A NEW GLUCOSYLATED HYDROXYKETONE PRO-PRECURSOR

During bottle aging, the development of wine aroma through low and gradual oxygen exposure is often positive in red wines, but can be unfavorable in many cases, resulting in a rapid loss of fresh, fruity flavors. Prematurely aged wines are marked by intense prune and fig aromatic nuances that dominate the desirable bouquet achieved through aging (Pons et al., 2013). This aromatic defect, in part, is caused by the presence of 3-methyl-2,4-nonanedione (MND). MND content was shown to be lower in nonoxidized red wines and higher in oxidized red wines, which systematically exceeds the odor detection threshold (62 ng/L).

Read More

FLAVONOID POTENTIAL OF MINORITY RED GRAPE VARIETIES

The alteration in the rainfall pattern and the increase in the temperatures associated to global climate change are already affecting wine production in many viticultural regions all around the world (1). In fact, grapes are nowadays ripening earlier from a technological point of view than in the past, but they are not necessarily mature from a phenolic point of view. Consequently, the wines made from these grapes can be unbalanced or show high alcohol content. Dramatic shifts in viticultural areas are currently being projected for the future (2).

Read More

PROTEOMIC STUDY OF THE USE OF MANNOPROTEINS BY OENOCOCCUS OENI TO IMPROVE MALOLACTIC FERMENTATION

Malolactic fermentation (MLF) is a desired process to decrease acidity in wine. This fermentation, carried out mostly by Oenococcus oeni, is sometimes challenging due to the wine stress factors affecting this lactic acid bacterium. Wine is a harsh environment for microbial survival due to the presence of ethanol and the low pH, and with limited nutrients that compromise O. oeni development. This may result in slow or stuck fermentations. After the alcoholic fermentation the nutrients that remain in the medium, mainly released by yeast, can be used in a beneficial way by O. oeni during MLF.

Read More