terclim by ICS banner
IVES 9 IVES Conference Series 9 IMPACT OF ABIOTIC AND BIOTIC FACTORS ON BIOADHESION PROPERTIES OF BRETTANOMYCES BRUXELLENSIS

IMPACT OF ABIOTIC AND BIOTIC FACTORS ON BIOADHESION PROPERTIES OF BRETTANOMYCES BRUXELLENSIS

Abstract

Brettanomyces bruxellensis is an ubiquitous yeast associated with different fermentation media such as beer and kombucha, where its presence is beneficial to bring an aromatic typicity. However, it is a main spoilage yeast in wines, in which it produces volatile phenols responsible for organoleptic deviations causing significant economic losses (Chatonnet et al., 1992). Cellar and winery equipment’s are considered as the first source of contamination, during fermentation and wine ageing process (Connel et al., 2002). Indeed, it is possible to find B. bruxellensis in the air, on walls and floors of the cellars, on small materials, vats and barrels. Furthermore, specific strains are recurrently isolated in wines of certain wineries, thus showing the ability of the species to be resident in the cellar for long periods (Cibrario et al., 2019). Bioadhesion phenomena and biofilm formation are protective mechanisms that could explain the persistence of B. bruxellensis in the winery and recurrent wine contaminations. A subset of 17 B. bruxellensis strains, representative of the species genetic diversity and showing contrasting bioadhesion phenotypes, were selected to study the impact of pH and ethanol concentration on electronegativity (Zeta potential), hydrophobic character (MATS) and bioadhesion on stainless steel by confocal microscopy. The experimental design consisted in multi-strains and multi-species bioadhesions in order to observe potential interactions. Our results show that pH and ethanol concentrations do not impact the phenotypes but that the strains and genetic groups are the main factors explaining the variance suggesting the role of genetic mechanisms on bioadhesion properties. Regarding multispecies bioadhesion, a decrease in the bioadhesion of B. bruxellensis is observed in association with lactic acid and acetic acid bacteria. Multi-strains bioadhesion of B. bruxellensis show that the most bioadhesive strain is present in higher proportions during the first stages of the bioadhesive process comparing with other strains. This study provides new insights into the impact of environmental factors on B. bruxellensis lifestyles as bioadhesion in response to stressful environments, with major consequences on surface colonization in food industry and wine spoilage.

 

1. Chatonnet, P., Dubourdie, D., Boidron, J. -n., Pons, M., 1992. The origin of ethylphenols in wines. Journal of the Science of Food and Agriculture 60, 165–178. https://doi.org/10.1002/jsfa.2740600205
2. Cibrario, A., Avramova, M., Dimopoulou, M., Magani, M., Miot-Sertier, C., Mas, A., Portillo, M.C., Ballestra, P., Albertin, W., Masneuf-Pomarede, I., Dols-Lafargue, M., 2019. Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars. PLOS ONE 14, e0222749. https://doi.org/10.1371/journal.pone.0222749
3. Connell, L., Stender, H., Edwards, C.G., 2002. Rapid Detection and Identification of Brettanomyces from Winery Air Samples Based on Peptide Nucleic Acid Analysis. Am J Enol Vitic. 53, 322–324.

DOI:

Publication date: February 9, 2024

Issue: OENO Macrowine 2023

Type: Poster

Authors

Paul Le Montagner1,2,3, Cécile Miot-Sertier¹, Marguerite Dols-Lafargue¹, Warren Albertin¹, Vincent Renouf³, Virginie Moine², Isabelle Masneuf Pomarède1,4

1. Univ. Bordeaux, INRAE, Bordeaux INP, Bordeaux Sciences Agro, OENO, UMR 1366, ISVV, 33140, Villenave d’Ornon, France 
2. Biolaffort, Floirac, France
3. Laboratoire Excell, Floirac, France
4. Bordeaux Sciences Agro, Gradignan, France

Contact the author*

Keywords

Brettanomyces bruxellensis, Wine, Spoilage, Bioadhesion

Tags

IVES Conference Series | oeno macrowine 2023 | oeno-macrowine

Citation

Related articles…

INSIGHTS ON THE ROLE OF GENES ON AROMA FORMATION OF WINES

Yeast secondary metabolism is a complex network of biochemical pathways and the genetic profile of the yeast carrying out the alcoholic fermentation is obviously important in the formation of the metabolites conferring specific odors to wine. The aim of the present research was to investigate the relative expression of genes involved in flavor compound production in eight different Saccharomyces cerevisiae strains.
Two commercial yeast strains Sc1 (S.cerevisiae x S.bayanus) and Sc2 (S.cerevisiae) and six indigenous S. cerevisiae strains (Sc3, Sc4, Sc5, Sc6, Sc7, Sc8) isolated during spontaneous fermentations were inoculated in Assyrtiko and Vidiano grape must.

Read More

ASSESSMENT OF GRAPE QUALITY THROUGH THE MONITORING OFPHENOLIC RIPENESS AND THE APPLICATION OF A NEW RAPID METHOD BASED ON RAMAN SPECTROSCOPY

The chemical composition of grape berries at harvest is one of the key aspects influencing wine quality and depends mainly on the ripeness level of grapes. Climate change affects this trait, unbalancing technological and phenolic ripeness, and this further raises the need for a fast determination of the grape maturity in order to quickly and efficiently determine the optimal time for harvesting. To this end, the characterization of variety-specific ripening curves and the development of new and rapid methods for determining grape ripeness are of key importance.

Read More

INFLUENCE OF THE THICKNESS OF OAK ALTERNATIVES ON THE COMPOSITION AND QUALITY OF RED WINES

Aging red wines in oak barrels is an expensive and laborious process that can only be applied to wines with a certain added value. For this reason, the use of oak alternatives coupled with micro-oxygenation has progressively increased over recent years, because it can reproduce the processes taking place in the barrels more economically and quickly [1]. Several studies have explored how oak alternatives [2-5] can contribute to wine composition and quality but little is known about the influence of their thickness.

Read More

CHARACTERIZATION OF THE AROMA PROFILE OF COMMERCIAL PROSECCO SPARKLING WINES

The typicality of a wine, as well as its aromatic identity, are attributes that are highly sought after and requested by the current market. It is therefore of considerable technological interest to investigate the aromatic aspects of specific wines and to identify the odorous substances involved.In this thesis work, the characterization of the aromatic composition of Prosecco wines available on the market with a price range between 7 and 13 euros was carried out. These wines came from three different areas of origin such as Valdobbiadene, Asolo and Treviso.

Read More

FLOW CYTOMETRY, A POWERFUL AND SUSTAINABLE METHOD WITH MULTIPLE APPLICATIONS IN ENOLOGY

Flow cytometry (FCM) is a powerful technique allowing the detection, characterization and quantification of microbial populations in different fields of application (medical environment, food industry, enology, etc.). Depending on the fluorescent markers and specific probes used, FCM provides information on the physiological state of the cell and allows the quantification of a microorganism of interest within a mixed population. For 15 years, the enological sector has shown growing interest in this technique, which is now used to determine the populations present (of interest or spoilage) and the physiological state of microorganisms at the different stages of winemaking.

Read More