Yeast Communities of Vineyards in Dagestan: Ecological, Taxonomic, and Genetic Characteristics

Абдуллабекова, Д. А.; Магомедова, Е. С.; Aliverdieva, D. A.; Качалкин, А. В.

doi:10.1134/s1062359020030024

Cited by 4 publications

(3 citation statements)

References 23 publications

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“…This also applied to the comparison of eukaryotic species richness detected in samples of Portugieser I-ITS2 compared to the corresponding samples of category II (Table 1). It stands in clear contrast to the findings of Abdullabekova et al (2020) [55], who found the highest number of yeast species at physiological ripeness of grape observed by a direct plating approach. The decrease in species richness during ripening appears contradictory since the samples of category II were harvested later and with a longer interval between last treatment and sampling.…”

Section: Discussioncontrasting

confidence: 99%

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Ozonized Oleic Acid as a New Viticultural Treatment? Study of the Effect of LIQUENSO® Oxygenate on the Carpoplane Microbial Community and Wine Microorganisms Combining Metabarcoding and In Vitro Assays

Stahl

Edo²,

Nonnenmacher³

et al. 2022

Ecologies

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In this study, an amplicon metagenomic approach was used to determine the effect of repeated treatments with ozonized oleic acid on the microbial community of grapevine carpoplane. Differences in community composition of treated vineyards were compared to non-treated and conventionally treated samples regarding the prokaryotic and eukaryotic microbiome at two developmental stages (BBCH 83, BBCH 87). The results showed effects both on occurrence and on abundance of microorganisms and the community assembly. Wine-relevant genera such as Acetobacter and members of the former genus Lactobacillus could be identified as part of the natural microbiota. The impact of the new viticultural treatment on these organisms was assessed in liquid culture-based microtiter assays. Therefore, we investigated an array of two acetic acid bacteria (AAB), four lactic acid bacteria (LAB) and nine saccharomyces and non-saccharomyces yeasts. Brettanomyces bruxellensis, Saccharomyces cerevisiae, Pediococcus sp. and Acetobacter aceti revealed the highest sensitivities against ozonized oleic acid (LIQUENSO® Oxygenat). Culture growth of these organisms was significantly reduced at an ozonide concentration of 0.25% (v/v), which corresponded to a quarter of the concentration used in the vineyard. The metabarcoding approach in combination with complementary in vitro assays allow new insights into treatment effects on the community and species scale.

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Section: Discussioncontrasting

confidence: 99%

“…Others such as O. oeni were absent in the samples. This is presumably due to the premature sampling of the berries, since these species were found to be present mainly on fully mature berries [37,40,52,55]. Consistently, O. oeni could not be identified in earlier metagenomic studies [40].…”

Section: Discussionmentioning

confidence: 88%

Ozonized Oleic Acid as a New Viticultural Treatment? Study of the Effect of LIQUENSO® Oxygenate on the Carpoplane Microbial Community and Wine Microorganisms Combining Metabarcoding and In Vitro Assays

Stahl

Edo²,

Nonnenmacher³

et al. 2022

Ecologies

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“…nov. is known from four strains isolated from Georgian honeysuckle and adjacent soils in Dagestan (Caucasus, Russia). While this species was quite common in some soils collected underneath Georgian honeysuckle, the yeast not found on or underneath grapevines sampled in the same area [21][22][23], and all subsequent attempts to isolate Z. dagestanica sp. nov. from other plants were likewise not successful.…”

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confidence: 99%

Zygotorulaspora dagestanica sp. nov., a novel ascomycetous yeast species associated with the Georgian honeysuckle (Lonicera iberica M. Bieb.)

Качалкин

Абдуллабекова

Магомедова

et al. 2021

International Journal of Systematic and Evolutionary Microbiology

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During an investigation of the yeast communities associated with wild fruit shrubs in Dagestan (Caucasus, Russia), four fermenting ascospore-producing yeast strains were isolated from leaves of the Georgian honeysuckle (Lonicera iberica M. Bieb.) and from soil underneath this plant. Phylogenetic analyses based on concatenated sequences of the ITS region and D1/D2 domains of the large subunit rRNA gene and concatenated sequences of the ribosomal DNA cystron, RPB2 and TEF1 genes showed that the isolated strains represented a new species of the genus Zygotorulaspora. The new species was placed in the basal position to other species of the clade and close to Zygotorulaspora mrakii. Based on the results of phylogenetic analyses and the phenotypic characteristics of the four studied strains, a novel species is described, for which the name Zygotorulaspora dagestanica sp. nov. is proposed. The holotype is KBP Y-4591T, three metabolically inactive cryopreserved isotype cultures are DSM 100088, VKM Y-3060 and VKPM Y-4318. The MycoBank number is MB 838285.

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Yeast communities before and after spontaneous fermentation of wine grapes: a case study from Nova Scotia

et al. 2023

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Wine fermentations are generally completed by the domestic yeast Saccharomyces cerevisiae, but many indigenous vineyard yeasts also influence wine flavour and aroma. Despite the flourishing wine industry in Nova Scotia, there has yet to be any systematic evaluation of these yeasts in Atlantic Canada. The yeast communities of pressed L’Acadie blanc grapes sampled from an organic vineyard in the Annapolis Valley in 2018 and 2019 were characterized before and after spontaneous fermentation by both Illumina and PacBio sequencing, to address and compare potential platform biases. Chemical and sensory evaluations were also conducted. Basidiomycete yeasts including Vishniacozyma carnescens, Filobasidium globisporum and Curvibasidium cygneicollum dominated pre-fermentation diversity. Species of Saccharomyces made up ~0.04% of sequences prior to fermentation, but 85-100% after fermentation, with some replicates dominated by S. cerevisiae and some by S. uvarum. PacBio sequencing detected high proportions of Hanseniaspora uvarum, while Illumina sequencing did not. A better understanding of Nova Scotia vineyard yeast communities will allow local wine makers to make better use of non-traditional yeasts and spontaneous fermentations to produce high-quality wines unique to the region.

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Yeast Communities of Vineyards in Dagestan: Ecological, Taxonomic, and Genetic Characteristics

Cited by 4 publications

References 23 publications

Ozonized Oleic Acid as a New Viticultural Treatment? Study of the Effect of LIQUENSO® Oxygenate on the Carpoplane Microbial Community and Wine Microorganisms Combining Metabarcoding and In Vitro Assays

Ozonized Oleic Acid as a New Viticultural Treatment? Study of the Effect of LIQUENSO® Oxygenate on the Carpoplane Microbial Community and Wine Microorganisms Combining Metabarcoding and In Vitro Assays

Zygotorulaspora dagestanica sp. nov., a novel ascomycetous yeast species associated with the Georgian honeysuckle (Lonicera iberica M. Bieb.)

Yeast communities before and after spontaneous fermentation of wine grapes: a case study from Nova Scotia

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