Application of flow cytometry to wine microorganisms

Longin, Cédric; Petitgonnet, Clément; Guilloux-Bénatier, Michèle; Rousseaux, Sandrine; Alexandre, Hervé

doi:10.1016/j.fm.2016.10.023

Cited by 51 publications

(29 citation statements)

References 93 publications

Supporting

Mentioning

Contrasting

Unclassified

Order By: Relevance

“…In order to make an assessment of the viability or vitality of individual bacterial cells in foods, a range of fluorescent stains, also referred to as probes or dyes, have been developed for use in FCM based assays (Longin, Petitgonnet, Guilloux-Benatier, Rousseaux, & Alexandre, 2017). It is beyond the scope of this article to individually assess the properties of each stain, however, it is clear from the literature that an extensive range are now available (Davey & Winson, 2003;Diaz et al, 2010;Egli & Kotzsch, 2015;Overton, 2015;Strauber & Muller, 2010).…”

Section: Stains and Viabilitymentioning

confidence: 99%

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review

Wilkinson

2018

Trends in Food Science & Technology

130

102

View full text Add to dashboard Cite

Section: Stains and Viabilitymentioning

confidence: 99%

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review

Wilkinson

2018

Trends in Food Science & Technology

130

102

View full text Add to dashboard Cite

“…Parallel to the use of technologies that reduce the colonization of spoilage yeasts in food products, there are technologies able to monitor the yeasts and bacteria populations and their nature in the alcoholic and malolactic fermentations during wine production. One of these techniques is the flow cytometry (FCM) [149]; other techniques are fluorescence-activated cell sorting (FACS), quantum dots (QDs) and emerging monitoring technologies such as mass cytometry (Cy-TOF), imaging flow cytometry and, recently, spectral cytometry.…”

Section: Yeast Populations Monitoring Techniquesmentioning

confidence: 99%

Wine Spoilage Yeasts: Control Strategy

Escott¹,

Loira²,

Morata³

et al. 2017

Yeast - Industrial Applications

View full text Add to dashboard Cite

Traditionally in winemaking, sulphur dioxide (SO 2) is chemically the most widely used for microflora control as antimicrobial preservative. Other tested compounds for selective yeast control are sorbic and benzoic acids. Herein, we discuss the effectiveness and the application of traditional and novel treatments and biotechnologies for chemical and biological control of wine spoilage yeasts. The versatility of the killer toxins and the antimicrobial properties of natural compounds such as carvacrol, essential oils and bioactive peptides will be considered. Some of the wine spoilage yeasts that are intended to control belong to the genera Zygosaccharomyces, Saccharomycodes and Dekkera/Brettanomyces, but also the non-Saccharomyces yeasts species dominating the first phase of fermentation (Hanseniaspora uvarum, Hansenula anomala, Metschnikowia pulcherrima, Wickerhamomyces anomalus) and some others, such as Schizosaccharomyces pombe, depending on the kind of wine to be produced.

show abstract

“…Les marqueurs de vitalité permettent de déterminer les fonctions essentielles vitales comme l'activité enzymatique par exemple. La fluorescéine di-acétate (FDA) est un marqueur couramment utilisé dans de nombreuses applications puisque son utilisation est rapide et simple [13] (Figure 3). En effet, le marquage FDA reflète l'activité enzymatique cellulaireà travers l'activité estérase, mettant enévidence l'activité métabolique cellulaire.…”

Section: Vitalité Cellulaireunclassified

“…L'analyse du cycle cellulaire, le potentiel membranaire, la présence d'espèces réactivesà l'oxygène, la concentration en lipides intracellulaires, le pH intracellulaire peut etre ainsi mesuré [13].…”

Section: Autres Applicationsunclassified

“…La FISH est utilisée depuis de nombreuses années [30] mais la visualisation de la fluorescenceétait principalement effectuée par microscopie avant d'être combinéeà la CMF il y a une dizaine d'années [31]. Aujourd'hui, de nombreuses espèces présentent en oenologie peuventêtre discriminées au sein d'une population globale par l'utilisation d'une sonde oligonucléotidique [13]. B. bruxellensis est une levure dont une quantification précise et rapide est indispensable lors de l'élevage de vin rouge.…”

Section: Utilisation D'une Sonde Oligonucléotidiqueunclassified

See 1 more Smart Citation

La cytométrie appliquée aux mircoorganismes du vin

Longin¹,

Petitgonnet²,

Guilloux-Bénatier³

et al. 2017

BIO Web Conf.

Self Cite

View full text Add to dashboard Cite

Flow cytometry (FCM) is a powerful technique allowing detection and enumeration of microbial populations in food and during food process. Thanks to the fluorescent dyes used and specific probes, FCM provides information about cell physiological state and allows enumeration of a microorganism in a mixed culture. Thus, this technique is increasingly used to quantify pathogen, spoilage microorganisms and microorganisms of interest. Since one decade, FCM applications to the wine field increase greatly to determine population and physiological state of microorganisms performing alcoholic and malolactic fermentations. We will describe FCM principles and the available techniques allowing quantification of wine microorganisms by FCM using fluorescent dyes. Different examples of FCM analysis regarding monitoring of alcoholic fermentation, malolactic fermentation (total population, viable population, physiological state), specific detection and quantification of spoilage microorganisms like Brettanomyces will be presented.

show abstract

Application of flow cytometry to wine microorganisms

Cited by 51 publications

References 93 publications

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review

Flow cytometry as a potential method of measuring bacterial viability in probiotic products: A review

Wine Spoilage Yeasts: Control Strategy

La cytométrie appliquée aux mircoorganismes du vin

Contact Info

Product

Resources

About