Genotype-dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates

Curtin, Chris; Kennedy, Emma; Henschke, Paul A.

doi:10.1111/j.1472-765x.2012.03257.x

Cited by 61 publications

(47 citation statements)

References 16 publications

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“…In fact, the strain-dependent character of 'resuscitation' percentage shed new light on these phenomena. Our results confirm the high level of phenotypic polymorphism existing in B. bruxellensis species, already evidenced at the level of sulphite sensitivity/tolerance (Curtin et al, 2012;Vigentini et al, 2013). After the study of VBNC behaviour, we selected one strain to perform a molecular analysis at the transcriptomic level.…”

Section: Discussionsupporting

confidence: 85%

Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach

Capozzi¹,

Toro²,

Grieco³

et al. 2016

Food Microbiology

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Section: Discussionsupporting

confidence: 85%

Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach

Capozzi¹,

Toro²,

Grieco³

et al. 2016

Food Microbiology

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“…Other traits, including nitrate utilisation as well as sulphite tolerance, have also shown strain-dependent occurrence (Curtin et al 2012;Vigentini et al 2013;Borneman et al 2014), which can be linked easily to high genetic strain divergence (Vigentini et al 2012). …”

Section: Discussionmentioning

confidence: 98%

Strain-dependent tolerance to acetic acid in Dekkera bruxellensis

et al. 2015

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Dekkera bruxellensis-a yeast species associated with wine and beer production-has recently received attention because of its ability to compete with Saccharomyces cerevisiae in distilleries producing fuel ethanol, and due to its resistance to high ethanol and acid levels. The tolerance to acetic acid in 29 strains of D. bruxellensis was investigated by screening growth at different concentrations up to 120 mM at pH 4.5. Different metabolic responses were exhibited in three strains (CBS 98, CBS 2499 and CBS 4482) that were analysed by their FTIR-metabolomic fingerprint. Physiological studies showed that the presence of acetic acid significantly affected their growth, causing a different reduction in growth rate, glucose consumption and ethanol production rates, as well as biomass and ethanol yields. The examined strains were unable to metabolise acetic acid in the presence of glucose, probably due to a glucose repression mechanism on the acetyl-CoA syntethase activity. Interestingly, the cells continued to produce acetic acid as byproduct of their fermentative metabolism. We also showed that the HOG MAP kinase pathway was not activated by phosphorylation upon exposure of the cells to acetic acid.

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“…Some of the available studies were performed on synthetic media with or without ethanol as opposed to under vinification conditions (9,42). Thus, the objectives of this study were to evaluate the impact of m S02 on (i) culturability in combination with storage temperature and (ii) relationships between cultur ability, viability, and/or 4-ethylphenol production by B. bruxellensis strains isolated from Washington state wines.…”

mentioning

confidence: 99%

Impact of Sulfur Dioxide and Temperature on Culturability and Viability of Brettanomyces bruxellensis in Wine

Zuehlke

Edwards

2013

Journal of Food Protection

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Brettanomyces is a major threat to red wine quality, causing off-odors such as "medicinal," "barnyard," or even "sewage" during aging. Although sulfites (SO2) are used to limit spoilage by these yeast cells, reduced storage temperatures may lessen SO2 requirements. To test this hypothesis, a 4 | 4 factorial experimental design with molecular SO2(mSO2) concentration (0.0, 0.2, 0.5, or 1.1 mg/liter) and storage temperature (22, 18, 15, or 10°C) was devised. Of three strains evaluated, B5 was the lone strain to regain culturability following exposure to 0.5 mg/liter mSO2 (18°C), whereas only F3 remained culturable in the absence of mSO2 at 10°C. Application of fluorescence microscopy using two different probes and quantitative PCR assays revealed only a 2-log reduction in metabolically active cells from wines with SO2 that were not culturable on nonselective media. Culturability in these wines eventually returned regardless of the concentration of mSO2 present. In addition, 4-ethylphenol production ceased upon addition of SO2. These findings provide additional support that Brettanomyces can enter a "viable-but-not-culturable" state upon exposure to sulfites. Given the diversity among strains, maintaining conditions of ≤15°C and ≥0.4 mg/liter mSO2 will help limit spoilage by Brettanomyces but will not lead to its complete eradication.

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Genotype-dependent sulphite tolerance of Australian Dekkera (Brettanomyces) bruxellensis wine isolates

Cited by 61 publications

References 16 publications

Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach

Viable But Not Culturable (VBNC) state of Brettanomyces bruxellensis in wine: New insights on molecular basis of VBNC behaviour using a transcriptomic approach

Strain-dependent tolerance to acetic acid in Dekkera bruxellensis

Impact of Sulfur Dioxide and Temperature on Culturability and Viability of Brettanomyces bruxellensis in Wine

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