Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces

Serpaggi, Virginie; Remize, Fabienne; Recorbet, Ghislaine; Gaudot-Dumas, Eliane; Grand, Anabelle Sequeira-Le; Alexandre, Hervé

doi:10.1016/j.fm.2011.12.020

Cited by 121 publications

(121 citation statements)

References 38 publications

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“…As cells in a VBNC state are metabolically active, they can potentially spoil wine but contradictory data are found in the literature. Some authors found that VBNC cells of B. bruxellensis can only produce vinyl phenols (Agnolucci et al 2010) while others detected the production of ethyl phenols (Serpaggi et al 2012). The size of VBNC cells decreases significantly (Fig.…”

Section: Application To Oenologymentioning

confidence: 94%

“…Amazingly, most of the spoiled wines appear sterile when using classical microbiology techniques for detection of microorganisms. In the past decade, some authors have therefore demonstrated that yeast, like bacteria, can enter a VBNC state allowing them to survive in harsh conditions (Del Mar et al 2000;Mills et al 2002;Bleve et al 2003;Divol and Lonvaud-Funel 2005;du Toit et al 2005;Barata et al 2008;Agnolucci et al 2010;Serpaggi et al 2012). It has recently been hypothesised that large amounts of SO 2 trigger the entry into this state, probably when the cells are no longer able to eliminate the intracellular SO 2 by means of the mechanisms described above.…”

Section: Intracellular Accumulation and Active Effluxmentioning

confidence: 99%

“…The size of VBNC cells decreases significantly (Fig. 4) (Divol and Lonvaud-Funel 2005;Serpaggi et al 2012), and this could lead to cells passing through filters and contaminating wines in bottles (Millet and Lonvaud-Funel 2000). Finally, the VBNC state has very recently been characterised in B. bruxellensis at proteome level using two-dimensional gel electrophoresis and mass spectrometry analysis (Serpaggi et al 2012).…”

Section: Application To Oenologymentioning

confidence: 99%

See 2 more Smart Citations

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

Divol

Toit

Duckitt

2012

Appl Microbiol Biotechnol

137

105

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Section: Application To Oenologymentioning

confidence: 94%

Section: Intracellular Accumulation and Active Effluxmentioning

confidence: 99%

Section: Application To Oenologymentioning

confidence: 99%

See 1 more Smart Citation

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

Divol

Toit

Duckitt

2012

Appl Microbiol Biotechnol

137

105

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“…This indicates that the overall information about the growth physiology of D. bruxellensis and metabolite production appears to be sometimes contradictory. Some authors concluded that production of ethylphenols was intrinsically related to D. bruxellensis growth (Barata et al, 2008b;Dias et al, 2003;Vigentini et al, 2008), whereas other studies suggest the existence of a sulphiteinduced viable but non-culturable subpopulation, which is able to produce vinylphenols and ethylphenols (Agnolucci et al, 2010;Laforgue and Lonvaud-Funel, 2012;Serpaggi et al, 2012).…”

Section: The Production Of Volatile Phenols By Brettanomyces/dekkeramentioning

confidence: 99%

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

Šućur

Čadež

Košmerl

2016

AAS

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This review focuses on the considerable amount of research regarding volatile phenols production by Brettanomyces and on microbiological and technological parameters that influence development of these compounds during all stages of grape processing and winemaking. Also, volatile phenols impact on wine aroma and quality and prevention methods were discussed. The yeast genus Brettanomyces is the major microorganism that has the ability to convert hydroxycinnamic acids into significant concentration of phenolic compounds, especially of 4-ethylphenol and 4-ethylguaiacol, in red wine. When volatile phenols reach concentrations above the sensory threshold in wine, it is then characterized as wine with fault. In order to control the growth of Brettanomyces and preclude volatile phenols production, it is helpful to keep good quality of grape, winery sanitation, control of oxygen and sulphite level, as well as orderly check physiochemical composition of wine.Key words: wine, volatile phenols, Brettanomyces, growth, factors, prevention IZVLEČEK HLAPNI FENOLI V VINU: KONTROLNI UKREPI ZA KVASOVKE Brettanomyces/DekkeraTa pregled se osredotoča na znatno število raziskav, ki preučujejo tvorbo hlapnih fenolov s kvasovkami rodu Brettanomyces, ter na mikrobiološke in tehnološke parametre, ki vplivajo na sintezo tovrstnih fenolov v vseh fazah predelave grozdja in predelave vina. Prav tako je obravnavan tudi vpliv hlapnih fenolov na aromo in kakovosti vina ter preventivni ukrepi. Kvasovke rodu Brettanomyces so glavni mikroorganizmi, ki imajo sposobnost pretvorbe hidroksicimetnih kislin v značilne vsebnosti prisotnih hlapnih fenolov v rdečem vinu, predvsem 4-etilfenola in 4-etilgvajakola. Ko hlapni fenoli dosežejo koncentracije nad senzoričnim pragom zaznave za vino, je potem le-to spoznano kot vino z napako. Za nadzor rasti kvasovk rodu Brettanomyces in preprečevanje nastajanja hlapnih fenolov je koristno upoštevati kontrolo kakovosti grozdja ob trgatvi, higienske razmere v vinski kleti, kontrolo količine kisika in sulfita, ter redno kontrolo fizikalno-kemijske sestave vina.

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“…Various kinds of factors caused the bacteria to the VBNC state, and these bacteria could still have bioactivity in poor environments [25]. These bacteria could not be detected by conventional plate separation, but could be resuscitated in favorable conditions [5,26]. Although VBNC bacteria were in a state of low metabolic activity, Mukamolova [23] reported that one kind of protein, named resuscitation promoting factor (Rpf), secreted in the late period of logarithmic growth of Micrococcus luteus could resuscitate the cells of M. luteus and relative Mycobacterium in VBNC state.…”

Section: Introductionmentioning

confidence: 99%

Isolation of Viable but Non-culturable Bacteria from Printing and Dyeing Wastewater Bioreactor Based on Resuscitation Promoting Factor

Gan

et al. 2017

Curr Microbiol

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Printing and dyeing wastewater with high content of organic matters, high colority, and poor biochemical performance is hard to be degraded. In this study, we isolated viable but non-culturable (VBNC) bacteria from printing and dyeing wastewater with the culture media contained resuscitation promoting factor (Rpf) protein secreted by Micrococcus luteus, counted the culturable cells number with the most probable number, sequenced 16S rRNA genes, and performed polymerase chain reaction-denaturing gradient gel electrophoresis. It is obviously that the addition of Rpf in the enrichment culture could promote growth and resuscitation of bacteria in VBNC state to obtain more fastidious bacteria significantly. The identified bacteria were assigned to nine genera in the treatment group, while the two strains of Ochrobactrum anthropi and Microbacterium sp. could not be isolated from the control group. The function of isolated strains was explored and these strains could degrade the dye of Congo red. This study provides a new sight into the further study including the present state, composition, formation mechanism, and recovery mechanism about VBNC bacteria in printing and dyeing wastewater, which would promote to understand bacterial community in printing and dyeing wastewater, and to obtain VBNC bacteria from ecological environment.

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Characterization of the “viable but nonculturable” (VBNC) state in the wine spoilage yeast Brettanomyces

Cited by 121 publications

References 38 publications

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

Surviving in the presence of sulphur dioxide: strategies developed by wine yeasts

Volatile phenols in wine: Control measures of Brettanomyces/Dekkera yeasts

Isolation of Viable but Non-culturable Bacteria from Printing and Dyeing Wastewater Bioreactor Based on Resuscitation Promoting Factor

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