Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production

Xu, Zhecun; Walker, M.; Zhang, Jin; Gardner, J. L.; Sumby, Krista M.; Jiranek, Vladimir

doi:10.1007/s00253-021-11509-2

Cited by 7 publications

(5 citation statements)

References 149 publications

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“…Lactobacillus , which is a key bacteria in wine manufacture, was in the highest relative abundance in IR grapes. It produces lactic acid and numerous antibacterial compounds (such as bacteriocins) during the wine-brewing process and suppresses the growth of pathogens and spoilage microorganisms [ 54 ]. Massilia bacteria were predominantly found in Chardonnay by Leveau and Tech [ 55 ].…”

Section: Resultsmentioning

confidence: 99%

Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi’s Vineyard, Xinjiang

Miao

Wang

et al. 2022

Foods

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Epiphytic microbial communities significantly impact the health and quality of grape berries. This study utilized high-performance liquid chromatography and high-throughput sequencing to explore the epiphytic microbial diversity and physicochemical indicators in nine different wine grape varieties. In total, 1,056,651 high-quality bacterial 16S rDNA sequences and 1,101,314 fungal ITS reads were used for taxonomic categorization. Among the bacteria, Proteobacteria and Firmicutes were the dominant phyla, and Massilia, Pantoea, Pseudomonas, Halomonas, Corynebacterium, Bacillus, Anaerococcus, and Acinetobacter were the dominant genera. Among the fungi, Ascomycota and Basidiomycota were the dominant phyla, and Alternaria, Filobasidium, Erysiphe, Naganishia, and Aureobasidium were the dominant genera. Notably, Matheran (MSL) and Riesling (RS) exhibited the highest microbial diversity among the nine grape varieties. Moreover, pronounced differences in epiphytic microorganisms in red and white grapes suggested that the grape variety significantly influences the structure of surface microbial communities. Understanding the composition of epiphytic microorganisms on the grape skin can provide a direct guide to winemaking.

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Section: Resultsmentioning

confidence: 99%

Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi’s Vineyard, Xinjiang

Miao

Wang

et al. 2022

Foods

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“…Lactobacillus is also one of the most significant genera involved in fruit wine production. It can create lactic acid and antimicrobial compounds such as bacteriocins, which limit the growth of pathogens and spoilage bacteria during the brewing process, increasing the flavor of fruit wine ( Xu Z. et al, 2021 ). In addition to these bacteria, Gluconobacter , a functional bacterium, was also present in small amounts at stages A, B, and C. Gluconobacter is generally sensitive to alcohol, and its growth can be suppressed by high levels of alcohol ( Habe et al, 2021 ).…”

Section: Resultsmentioning

confidence: 99%

A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation

Miao

Wang

et al. 2022

Front. Microbiol.

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Flat peaches possess characteristic flavors and are rich in nutrients. The fermentation of flat peaches to produce wine through complex biochemical reactions is an effective method to overcome their seasonal defects. Spontaneously fermented flat peach wine has plentiful and strong flavors, but the microbiota of fermentation are still unknown. In this study, the microbial succession and volatile compound dynamics of spontaneous fermentation in Xinjiang flat peach wine were investigated using high-throughput sequencing (HTS) and headspace solid phase microextraction (HS-SPME) coupled with gas chromatography-mass spectrometry (GC-MS) technology, respectively, to better understand the microbiota involved. Multivariate data analysis was used to predict the relationship between microorganisms and volatile chemicals. The results showed that Kazachstania, Pichia, Aspergillus, Fructobacillus, Leuconostoc, and Lactobacillus were the dominant genera during the spontaneous fermentation of flat peach wine. Furthermore, ethyl hexanoate, 3-hexen-1-yl acetate, ethyl caprate, ethyl caprylate, phenethyl acetate, ethanol, γ-decalactone, decanal, 1-hexanoic acid, and octanoic acid endued flat peach wine with a strong fruity and fatty aroma. The core functional microbiota (primarily consisting of 11 bacterial and 14 fungal taxa) was strongly associated with the production of 27 volatile compounds in the spontaneously fermented flat peach wine, according to multivariate data analysis. Some alcohols and esters were positively linked with the presence of Kazachstania and Pichia. Meanwhile, the presence of Fructobacillus, Leuconostoc, Lactobacillus, and Weissella was significantly correlated with 2-non-anol, ethanol, 3-methyl-1-butanol, octyl formate, isoamyl lactate, and ethyl lactate. This snapshot of microbial succession and volatile compound dynamics provides insights into the microorganisms involved in flat peach wine fermentation and could guide the production of flat peach wine with desirable characteristics.

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“…This phage was first isolated from kimchi, in which it infected Lactiplantibacillus plantarum ( 52 ). The decrease of the cell viability of P. damnosus , due to a change from good environmental conditions in the lambic beer to more stressful conditions and nutrient depletion after a few weeks of refermentation in the bottles, might have led to prophage induction ( 53 , 54 ). The growth of Lb.…”

Section: Discussionmentioning

confidence: 99%

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

Bongaerts,

Bouchez,

De Roos

et al. 2024

Appl Environ Microbiol

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The production of gueuze beers through refermentation and maturation of blends of lambic beer in bottles is a way for lambic brewers to cope with the variability among different lambic beer batches. The resulting gueuze beers are more carbonated than lambic beers and are supposed to possess a unique flavor profile that varies over time. To map this refermentation and maturation process for gueuze production, a blend of lambic beers was made and bottled, whereby one of them was produced with the old wheat landrace Zeeuwse Witte . Through the use of matrix-assisted laser desorption/ionization time-of-flight mass spectrometry and high-throughput sequencing of bacterial and fungal amplicons, in combination with metabolite target analysis, new insights into gueuze production were obtained. During the initial stages of refermentation, the conditions in the bottles were similar to those encountered during the maturation phase of lambic beer productions in wooden barrels, which was also reflected microbiologically (presence of Brettanomyces species, Pediococcus damnosus , and Acetobacter lambici ) and biochemically (ethanol, higher alcohols, lactic acid, acetic acid, volatile phenolic compounds, and ethyl esters). However, after a few weeks of maturation, a switch from a favorable environment to one with nutrient and dissolved oxygen depletion resulted in several changes. Concerning the microbiology, a sequential prevalence of three lactic acid bacterial species occurred, namely, P. damnosus , Lentilactobacillus buchneri , and Lactobacillus acetotolerans , while the diversity of the yeasts decreased. Concerning the metabolites produced, mainly those of the Brettanomyces yeasts determined the metabolic profiles encountered during later stages of the gueuze production. IMPORTANCE Gueuze beers are the result of a refermentation and maturation process of a blend of lambic beers carried out in bottles. These gueuze beers are known to have a long shelf life, and their quality typically varies over time. However, knowledge about gueuze production in bottles is scarce. The present study provided more insights into the varying microbial and metabolite composition of gueuze beers during the first 2 years of this refermentation and maturation process. This will allow gueuze producers to gain more information about the influence of the refermentation and maturation time on their beers. These insights can also be used by gueuze producers to better inform their customers about the quality of young and old gueuze beers.

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Exploring the diversity of bacteriophage specific to Oenococcus oeni and Lactobacillus spp and their role in wine production

Cited by 7 publications

References 149 publications

Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi’s Vineyard, Xinjiang

Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi’s Vineyard, Xinjiang

A Snapshot of Microbial Succession and Volatile Compound Dynamics in Flat Peach Wine During Spontaneous Fermentation

Refermentation and maturation of lambic beer in bottles: a necessary step for gueuze production

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