Comparative proteome analysis of Brettanomyces bruxellensis under hydroxycinnamic acid growth

Carmona, Lourdes; Varela, Javier; Godoy, Liliana; Ganga, María Angélica

doi:10.1016/j.ejbt.2016.07.005

Cited by 6 publications

(3 citation statements)

References 51 publications

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“…Phenolic off-flavours production has been related with growing B. bruxellensis cells [ 165 , 166 , 167 ], and, on the contrary, with the existence of viable but non-culturable cells which, in some cases, are able to produce them [ 168 , 169 , 170 , 171 ]. Recent studies [ 172 ] have reported that Pad1p (enzyme responsible for decarboxylating p -coumaric acid and converting it into 4-vinylphenol) decarboxylated p -coumaric acid during the early stages of growth and, subsequently, enzymes accumulated during the exponential growth phase (wherein the reduction in a second reaction step occurs) reduced of 4-vinylphenol to 4-ethylphenol.…”

Section: Brettanomyces / Dekkera Bruxmentioning

confidence: 99%

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

et al. 2017

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Wine is a complex matrix that includes components with different chemical natures, the volatile compounds being responsible for wine aroma quality. The microbial ecosystem of grapes and wine, including Saccharomyces and non-Saccharomyces yeasts, as well as lactic acid bacteria, is considered by winemakers and oenologists as a decisive factor influencing wine aroma and consumer’s preferences. The challenges and opportunities emanating from the contribution of wine microbiome to the production of high quality wines are astounding. This review focuses on the current knowledge about the impact of microorganisms in wine aroma and flavour, and the biochemical reactions and pathways in which they participate, therefore contributing to both the quality and acceptability of wine. In this context, an overview of genetic and transcriptional studies to explain and interpret these effects is included, and new directions are proposed. It also considers the contribution of human oral microbiota to wine aroma conversion and perception during wine consumption. The potential use of wine yeasts and lactic acid bacteria as biological tools to enhance wine quality and the advent of promising advice allowed by pioneering -omics technologies on wine research are also discussed.

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Section: Brettanomyces / Dekkera Bruxmentioning

confidence: 99%

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

et al. 2017

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“…This is mainly due to the inhibitory effect of hydroxycinnamic acids, which are weak organic acids that alter the intracellular pH and cellular metabolism [7]. In B. bruxellensis, it was found that the H + -ATPase pump (homologous to Pma1p in S. cerevisiae) plays a key role in reducing the concentration of intracellular protons during its adaptation to p-coumaric acid [17], which can be observed in changes in its growth kinetics. However, the data so far obtained cannot establish a direct connection between the presence of p-coumaric acid, and yeast tolerance to sulphite, which has serious implications for cytoplasmic acidification and ATP demand.…”

Section: Discussionmentioning

confidence: 99%

“…Yeast cells were activated by inoculation in 5 mL of liquid YPD minimum medium (1% yeast extract, 2% glucose and 2% peptone) for 8 days at 28 • C with constant agitation [17]. Subsequently, 100 µL of each culture was transferred to 5 mL of synthetic medium and incubated for 8 days at 28 • C. These were used as seed cultures for the tests in the presence of inhibitors.…”

Section: Growth Kinetics Using Micro-cultures In the Presence Of P-comentioning

confidence: 99%

Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

et al. 2020

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Brettanomyces bruxellensis is regarded as the main spoilage microorganism in the wine industry, owing to its production of off-flavours. It is difficult to eradicate owing to its high tolerance of adverse environmental conditions, such as low nutrient availability, low pH, and high levels of ethanol and SO2. In this study, the production of volatile phenols and the growth kinetics of isolates from various regions of Chile were evaluated under stressful conditions. Through randomly amplified polymorphic DNA (RAPD) analysis, 15 strains were identified. These were grown in the presence of p-coumaric acid, a natural antimicrobial and the main precursor of off-flavours, and molecular sulfur dioxide (mSO2), an antimicrobial synthetic used in the wine industry. When both compounds were used simultaneously, there were clear signs of an improvement in the fitness of most of the isolates, which showed an antagonistic interaction in which p-coumaric acid mitigates the effects of SO2. Fourteen strains were able to produce 4-vinylphenol, which showed signs of phenylacrylic acid decarboxylase activity, and most of them produced 4-ethylphenol as a result of active vinylphenol reductase. These results demonstrate for the first time the serious implications of using p-coumaric acid, not only for the production of off-flavours, but also for its protective action against the toxic effects of SO2.

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Comparative proteomic analyses reveal the metabolic aspects and biotechnological potential of nitrate assimilation in the yeast Dekkera bruxellensis

Peña-Moreno

Parente

Silva

et al. 2021

Appl Microbiol Biotechnol

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Comparative proteome analysis of Brettanomyces bruxellensis under hydroxycinnamic acid growth

Cited by 6 publications

References 51 publications

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

Microbial Contribution to Wine Aroma and Its Intended Use for Wine Quality Improvement

Biodiversity among Brettanomyces bruxellensis Strains Isolated from Different Wine Regions of Chile: Key Factors Revealed about Its Tolerance to Sulphite

Comparative proteomic analyses reveal the metabolic aspects and biotechnological potential of nitrate assimilation in the yeast Dekkera bruxellensis

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