Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené)

Godálová, Zuzana; Kraková, Lucia; Puškárová, Andrea; Bučková, Maria; Kuchta, T.; Piknová, L.; Pangallo, Domenico

doi:10.1016/j.ijfoodmicro.2015.10.015

Cited by 30 publications

(15 citation statements)

References 39 publications

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“…Concerning the different bacterial genera identified during AF, the analyses showed a predominance of species belonging to Gluconobacter , a genus of acetic acid bacteria that are typically associated with berry skin [ 11 ], in the microbiome of the three wines. This finding is in agreement with the results of similar studies using culture-independent methods conducted in Spain [ 48 ], the USA [ 20 ], and Slovakia [ 49 ]. In addition to these dominant genera, a number of other species belonging to several other genera, which were considered innocuous environmental contaminants [ 50 ], were detected during AF.…”

Section: Resultssupporting

confidence: 93%

“…In addition to these dominant genera, a number of other species belonging to several other genera, which were considered innocuous environmental contaminants [ 50 ], were detected during AF. Several of these genera, including Pseudomonas , Enterobacter , Acinetobacter , Pantoea , Methylobacterium , Gilliamella , and Amnibacterium , have been identified in other similar studies [ 43 , 49 , 20 ], whereas a number of novel genera, such as Candidatus_Liberibacter , Frischella , Halomonas , Hymenobacter , Komagataeibacter , Microlunatus , Planktothricoides , Shewanella , Spirosoma , Tanticharoenia , Thermomonas , and Wolbachia were, to the best of our knowledge, uniquely associated with the wine habitat.…”

Section: Resultsmentioning

confidence: 71%

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Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space

et al. 2016

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Currently, there is very little information available regarding the microbiome associated with the wine production chain. Here, we used an amplicon sequencing approach based on high-throughput sequencing (HTS) to obtain a comprehensive assessment of the bacterial community associated with the production of three Apulian red wines, from grape to final product. The relationships among grape variety, the microbial community, and fermentation was investigated. Moreover, the winery microbiota was evaluated compared to the autochthonous species in vineyards that persist until the end of the winemaking process. The analysis highlighted the remarkable dynamics within the microbial communities during fermentation. A common microbial core shared among the examined wine varieties was observed, and the unique taxonomic signature of each wine appellation was revealed. New species belonging to the genus Halomonas were also reported. This study demonstrates the potential of this metagenomic approach, supported by optimized protocols, for identifying the biodiversity of the wine supply chain. The developed experimental pipeline offers new prospects for other research fields in which a comprehensive view of microbial community complexity and dynamics is desirable.

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Section: Resultssupporting

confidence: 93%

Section: Resultsmentioning

confidence: 71%

Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space

et al. 2016

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“…Support to this hypothesis came from Godálová et al [51] in a study of Blaufränkisch and Grüner Veltliner vines, where in addition to genera already found in other studies, such as Sphingomonas, Variovorax, Pantoea, Enterobacter and Tatumella, new genera were detected, namely Amycolatopsis, Hydrogenophilus, Snodgrassella, Telluria, Gilliamella, Lelliottia, and Lonsdale quercina. However, the possible impact of these newly described genera is still to be demonstrated.…”

Section: Analysis Of Alcoholic Fermentationmentioning

confidence: 69%

Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

et al. 2018

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Abstract:In wine industry, there is a prevalent use of starter cultures to promote a controlled and efficient alcoholic fermentation preventing the growth of spoilage microbes. However, current trends in enology aim to combine the guaranteed success of monitored process and the complexity of fermentations either by inoculating autochthonous starters or by performing spontaneously to produce distinctive wines. To understand the complex roles of microorganisms on wine fermentation, we must understand their population dynamics and their relationships with wine quality and metabolome. Current metagenomics techniques based on massive sequencing are gaining relevance to study the diversity and evolution of microbial population on every stage of the wine making process. This new tool and technique increases the throughput and sensitivity to study microbial communities. This review focuses on the current knowledge about wine alcoholic fermentation, the contribution of massive sequencing techniques and the possibility of using this tool for microbial control.

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“…Snodgrassella, a species that has recently been found in the guts of bees, is a fermentative bacteria. However, it is still unclear whether it can produce hydrogen (Moran et al, 2015;Godálová et al, 2016). Desulfovibrio is a sulfate-reducing bacteria that utilizes hydrogen as an…”

Section: Effect Of Ph and Hrt On Fermentative Microbial Communitiesmentioning

confidence: 99%

Impact of hydraulic retention time (HRT) and pH on dark fermentative hydrogen production from glycerol

Silva-Illanes

Tapia-Venegas

Schiappacasse

et al. 2017

Energy

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Hydrogen is a promising alternative of clean energy carrier which can be biologically produced from glycerol-rich waste an abundant and economic source of substrate. However, continuous hydrogen-producing systems still need to be improved and in particular by manipulating the only few available operating conditions. The aim of this study was to investigate the effect of the two main operational parameters, ie. pH and hydraulic retention time (HRT) on hydrogen yields and microbial community structures. For that, a continuous stirred tank reactor (CSTR) was first inoculated with an enriched mixed microflora and was then fed with glycerol. A strong influence of these two operational parameters was shown on hydrogen yields where the maximum yield (0.58 ± 0.13 mol H2 mol-1 glycerol) was achieved at pH 5.5-HRT 12 h and was 28.5 times higher than the minimum (0.02 ± 0.02 mol H2 mol-1 glycerol) obtained at pH 5.0-HRT 14 h. Changes in most dominant microbial populations were mainly influenced by the pH. Interestingly, HRT parameter related to changes in the metabolic patterns and influenced the composition of subdominant Version postprint

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Bacterial consortia at different wine fermentation phases of two typical Central European grape varieties: Blaufränkisch (Frankovka modrá) and Grüner Veltliner (Veltlínske zelené)

Cited by 30 publications

References 39 publications

Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space

Complexity and Dynamics of the Winemaking Bacterial Communities in Berries, Musts, and Wines from Apulian Grape Cultivars through Time and Space

Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?

Impact of hydraulic retention time (HRT) and pH on dark fermentative hydrogen production from glycerol

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