Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques

Andorrà, Imma; Landi, Sara; Mas, Albert; Esteve-Zarzoso, Braulio; Guillamón, José Manuel

doi:10.1016/j.foodres.2009.11.014

Cited by 66 publications

(49 citation statements)

References 28 publications

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“…Total yeast, C. zemplinina, H. uvarum and S. cerevisiae were quantified and standard curves made according to Andorrà, Landi et al (2010). All the reagents were from Applied Biosystems and the primers used were from Invitrogen (Warrington, UK).…”

Section: Quantification By Real-time Pcrmentioning

confidence: 99%

“…Because of its specificity and sensitivity, one of the most promising PCR techniques in food control is the real-time quantitative PCR (QPCR) (Bleve, Rizzotti, Dellaglio, & Torriani, 2003). In the past we developed several protocols to detect microorganisms in wine (Andorrà et al, 2008;Andorrà, Landi, Mas, Esteve-Zarzoso, & Guillamón, 2010;González, Hierro, Poblet, Mas, & Guillamón, 2006;Hierro, Esteve-Zarzoso, Gonzalez, Mas, & Guillamón, 2006). We now aim to study the interactions among the three main yeast species (S. cerevisiae, H. uvarum and Candida zemplinina) by monitoring pure and mixed cultures inoculated in a synthetic grape must by QPCR.…”

Section: Introductionmentioning

confidence: 99%

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Effect of mixed culture fermentations on yeast populations and aroma profile

Andorrà

Berradre

Mas

et al. 2012

LWT

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102

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Section: Quantification By Real-time Pcrmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Effect of mixed culture fermentations on yeast populations and aroma profile

Andorrà

Berradre

Mas

et al. 2012

LWT

Self Cite

102

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“…The former technique is more appropriate for detection and monitoring of a desired microorganism, whereas the latter for microbial community profiling. Although both techniques are supplemented with culture-dependent methods, however PCR-DGEE fails to detect species in low abudance, and qPCR suffers from scalability problems when many strains should be targeted [10,11].…”

Section: Introductionmentioning

confidence: 99%

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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“…This observation supports the hypothesis of the presence of viable but not culturable cells, that are not able to form colonies on agar medium, but are metabolically active during the fermentation. More recently, Andorrà et al (2008Andorrà et al ( , 2009) also studied the effect of SO 2 and temperature on microbial dynamics during wine fermentations. In both cases they demonstrated a good applicability of PCR-DGGE when yeast populations were present with similar counts.…”

Section: Yeast Ecologymentioning

confidence: 99%

Culture independent analyses and wine fermentation: an overview of achievements 10 years after first application

et al. 2010

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Wine fermentations are complex microbial ecosystems, with both yeasts and bacteria taking part in the transformation process with their metabolic activities. Traditional microbiological methods do not allow a complete understanding of the microbial ecology of complex systems. This is due mainly to the capacity of certain microorganisms to grow on microbiological media preferentially with respect to others. Moreover, with these methods, stressed or damaged cells cannot be detected on the plates. In the last 10 years new methods based on the analysis of nucleic acids (DNA and RNA) extracted directly from the sample without the need for microbial cultivation have been developed. A method often used in this type of study is the polymerase chain reaction (PCR) coupled with denaturing gradient gel electrophoresis (DGGE). This paper aims to report the most important contributions of PCR-DGGE to the study of microbiological ecology during wine fermentation.

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Effect of fermentation temperature on microbial population evolution using culture-independent and dependent techniques

Cited by 66 publications

References 28 publications

Effect of mixed culture fermentations on yeast populations and aroma profile

Effect of mixed culture fermentations on yeast populations and aroma profile

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

Culture independent analyses and wine fermentation: an overview of achievements 10 years after first application

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