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…

AROMATIC AND FERMENTATIVE PERFORMANCES OF HANSENIASPORA VINEAE IN DIFFERENT SEQUENTIAL INOCULATION PROTOCOLS WITH SACCHAROMYCES CEREVISIAE FOR WHITE WINEMAKING

Hanseniaspora vineae (Hv) is a fermenting non-Saccharomyces yeast that compared to Saccharomyces cerevisiae (Sc) present some peculiar features on its metabolism that make it attractive for its use in wine production. Among them, it has been reported a faster yeast lysis and release of polysaccharides, as well as increased ß-glucosidase activity. Hv also produces distinctive aroma compounds, including elevated levels of fermentative compounds such as ß-phenylethyl acetate and norisoprenoids like safranal. However, it is known for its high nutritional requirements, resulting in prolonged and sluggish fermentations, even when complemented with Sc strain and nutrients.

Read More

OTA DEGRADATION BY BACTERIAL LACCASEST

Laccases from lactic acid bacteria (LAB) are described as multicopper oxidase enzymes with copper union sites. Among their applications, phenolic compounds’ oxidation and biogenic amines’ degradation, have been described. Besides, the role of LAB in the toxicity reduction of ochratoxin A (OTA) has been reported (Fuchs et al., 2008; Luz et al., 2018). Fungal laccases, but not bacterial laccases, have been screened for OTA and mycotoxins’ degradation (Loi et al., 2018). OTA is a mycotoxin produced by some fungal species, such as Penicillium and Aspergillus sp., which infect grape bunches used for winemaking.

Read More

CHARACTERIZATION AND IDENTIFICATION OF YEAST BIOACTIVE PEPTIDES RELEASED DURING FERMENTATION AND AUTOLYSIS IN MODEL WINE

Aging wine on lees is a consolidated practice during which some yeast components (e.g., polysaccharides,
proteins, peptides) are released and solubilized in wine thus, affecting its stability and quality.
Apart from the widely studied mannoproteins, the role of other yeast components in modulating wine
characteristics is still scarce. Wine peptides have been studied for their contribution to taste, antioxidant,
and antihypertensive potentials. However, the peptides detected in wine can be influenced by the
interaction between yeasts and grape components.

Read More

EFFECTS OF WINEMAKING FACTORS AND AGEING ON THE POLYPHENOLIC AND COLORIMETRIC PROFILES IN RED WINES PRONE TO COLOUR INSTABILITY

The effects of (A) grape freezing, and (B) malolactic fermentation, have been evaluated on the chemical and colorimetric profiles of red wines from Schiava grossa cv. grapes, thus prone to colour instability. The aim was to observe if specific variables (e.g. grape freezing) could improve the extraction and stability of pigments. The samples were studied from musts up to twelve months in bottle. The study was conducted with independent parallel micro-vinifications (12 = 4 theses x 3 replicates) under strictly-controlled conditions.

Read More

FACTORS AFFECTING QUERCETIN SOLUBILITY IN SANGIOVESE RED WINE: FIRST RESULTS

Quercetin (Q) is present in grape in form of glycosides and as aglycone. These compounds are extracted from grape skins during winemaking. In wines, following the hydrolysis reactions, the amount of quercetin aglycon can exceed its solubility value. Unfortunately, a threshold solubility concentration for quercetin in wine is not easy to determine because it depends on wine matrix (Gambuti et al., 2020).

Read More