Yeast and bacteria analysis of grape, wine and cellar equipments by PCR-DGGE

Journal International des Sciences de la Vigne et du Vin

Volumn 41, Issue 1, 2007, Pages 51-61

  Renouf, Vincent ^a,b   Strehaiano, Pierre ^c   Lonvaud Funel, Aline ^a  

^a UNIVERSITÉ DE BORDEAUX   (France)

^b Bordeaux Sciences Agro   (France)

^c CNRS   (France)

Author keywords

Bacteria; Diversity; PCR DGGE; Species; Winemaking; Yeast

Indexed keywords

BACTERIA (MICROORGANISMS); DEKKERA BRUXELLENSIS; PEDIOCOCCUS; PEDIOCOCCUS PARVULUS; VITACEAE;

EID: 34548573650     PISSN: 11510285     EISSN: None     Source Type: Journal    
DOI: 10.20870/oeno-one.2007.41.1.858     Document Type: Article

References (40)

1. ALEXANDRE H., CHARPENTIER C., 1998. Biochemical aspects of stuck and sluggish fermentation in grape must. J. Ind. Microbiol. Biotech., 20, 20-27.
2. BARBIN P., 2006. Contrôle et éléments de maîtrise de la contamination par la levure Brettanomyces bruxellensis au cours du procédé de vinification en rouge. Thèse de doctorat, INP de Toulouse. France.
3. BELY M., SABLAYROLLES J.M., BARRE P., 1990. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in oenological conditions. J. Ferment. Bioeng., 70, 246-252.
4. CHATONNET P., DUBOURDIEU D., BOIDRON J.N., PONS M., 1992. The origin of ethylphenols in wines. J. Sci. Food Afric., 60, 165-178.
5. CHATONNET P., BOIDRON J.M., DUBOURDIEU D., 1993. Influence des conditions d'élevage et de sulfitage des vins rouges en barriques sur la teneur en acide acétique et en éthylphénols. J. Int. Vigne Vin, 17, 277-298.
6. CIANI M., PEPE V., 2002. The influence of pre-fermentative practices on the dominance of inoculated yeast starter under industrial conditions. J. Sci. Food Agric., 82, 573-578.
7. CLEMENTE-JIMENEZ J.M., MINGORANCE-CAZORLA L., MARTINEZ-RODRIGUEZ S., LAS HERAS VAZQUEZ F.J., RODRIGUEZ-VICO F., 2004. Molecular characterization and oenological properties of wine yeasts isolated from spontaneous fermentation of six varieties of grape must. Food Microbiol., 21, 149-155.
8. COCOLIN L., BISSON L.F., MILLS D.A., 2000. Direct profiling of the yeast dynamics in wine fermentation. FEMS Microbiol. Lett. 189, 81-87.
9. COTON E., ROLLAN G.C., BERTAND A., LONVAUD-FUNEL A., 1998. Histamine-producing lactic acid bacteria in wines: early detection, frequency and distribution. Am. J. Enol. Vitic., 49, 199-203.
10. COUTO J.A., NEVES F., CAMPOS F., HOOG T., 2005. Thermal inactivation of the wine spoilage yeasts Dekkeral Brettanomyces. Int. J. Food Microbiol., 104, 337-344.
11. DIVOL D., LONVAUD-FUNEL A., 2005. Evidence for viable but nonculturable yeasts in botrytis affected wine. J. Appl. Microbiol., 99, 85-93.
12. ERCOLINI D., 2004. PCR-DGGE fingerprinting: novel strategies for detection of microbes in food: a review. J. Microbiol. Methods, 56, 297-314.
13. FELSENTEIN J., 1985. Confidence limits on phytogenies: an approach using the bootstrap. Evolution, 39, 783-791.
14. KUMAR S., TANURA T., JAKOBSEN I.B., MASATOSHI N., 2001. MEGA2: Molecular Evolutionary Genetics Analysis software, Arizona State University, Temple, Arizona, USA.
15. LAFON-LAFOURCADE S., JOYEUX A., 1979. Techniques simplifiées pour le dénombrement et l'identification des micro-organismes vivants dans les moûts et dans les vins. J. Int. Vigne Vin, 13, 295-310.
16. LAUREANO P., D'ANTUONO I., MALFEITO-FERREIRA M., LOUREIRO V., 2003. Effect of different satination treatments on the numbers of total microorganisms and of Dekkera bruxellensis recovered from the wood of wine ageing barrels. Abstracts of the 23rd International Specialized Symposium on yeast, Budapest.
17. LONVAUD-FUNEL A., JOYEUX A., 1988. Une altération bactérienne des vins la "maladie des vins filants". Sci. Aliments 8, 13-49.
18. LOUREIRO V., MALFEITO-FERREIRA M., 2003. Spoilage yeast in the wine industry. Int J. Food Microbiol., 86, 23-50.
19. MASCO L.. HUYS G., DE BRANDT E., TEMMERMAN R., SWINGS J., 2005. Culture-dependent and culture independent qualitative analysis of probiotic product claimed to contain bifidocbacteria. Int. J. Food Microbiol., 27, 211-230.
20. MEDAWAR W., P. SREHAIANOP., M.L. DELIA M.L., 2003. Yeast growth: lag phase modelling in alcoholic media. Food Microbiol., 20, 527-532
21. MUYZER G., 1999. DGGE/TGGE a method for identifying genes from natural ecosystems. Curr. Op.. Microbiol., 2, 317-322.
22. MYERS R.M., FISHER S.G., MANAITIS T., LERMAN L.S., 1985. Modification of the melting properties of duplex DNA by attachment of a GC-rich DNA sequence as determined by denaturing gradient gel electrophoresis. Nucl. Acids. Res., 13, 3111-3129.
23. NISIOTOU A.A., GIBSON G.R., 2005. Isolation of culturable yeasts from market wines and evaluation of the 5.8S-ITS rDNA sequence analysis for identification purposes. Lett. Appl. Microbiol., 41, 454-463.
24. OGIER J.C., SON O., GRUSS A., TAILLIEZ P., DELACROIX-BUCHET A., 2002. Identification of the bacterial microflora in diary products by temporal temperature gradient gel electrophoresis. Appl. Environ. Microbiol., 68, 3691-3701.
25. PINA C., SANTOS C., COUTO J.A., HOGG T., 2004. Ethanol tolerance of five non-Saccharomyces wine yeast in comparison with a strain of Saccharomyces cerevisiae - influence of different culture conditions. Food Microbiol., 21, 439-447.
26. PORRET N.A., SCHNEIDER K., HESFORD F., GAFNER J., 2004. Früherkennung unerwünschter Mikroorganismen in wein: Brettanomyces bruxellensis. Schweiz. Z. Obst-Weinbau, 6, 13-15.
27. PRAKITCHAIWATTANA C.J., FLEET G.H., HEARD G.M., 2004. Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wines grapes. FEMS Yeast Res., 4, 865-877.
28. RASPOR P., F. CUS F., JEMEC K.P., ZAGORC T., CADEZ N., NEMANIC J., 2002 Yeast population dynamics in spontaneous and inoculated alcoholic fermentations of Zametovka must. Food Technol. Biotechnol., 40, 95-102.
29. RENOUF V., CLAISSE O., LONVAUD-FUNEL A., 2005. Understanding the microbial ecosystem on the berry surface through numeration and identification of yeast and bacteria. Aust. J. Grape Wine Res., 11, 316-327.
30. RENOUF V., CLAISSE O., MIOT-SERTIER C., LONVAUD-FUNEL A., 2006a Lactic acid bacteria evolution during winemaking: use of the rpoB gene as a target for PCR-DGGE analysis. Food Microbiol., 23, 136-145.
31. RENOUF V., WALLING E., COULON J., LONVAUD-FUNEL A., 2006b. Le suivi microbiologique du vin: conseils pratiques pour la mise en place d'un suivi microbiologique. Rev. Œnologues, 119, 41-44.
32. RENOUF V., FALCOU M., MIOT-SERTIER C., PERELLOM.C, DE REVEL G., LONVAUD-FUNEL A., 2006c. Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking. J .Appl. Microbiol., 100, 1208-1219.
33. RENOUF V., MIOT-SERTIER C., STREHAIANO P., LONVAUD-FUNEL A., 2006d. The wine microbial consortium: a REAL TERROIR CHARACTERISTIC. J. Int. Sci. Vigne Vin, 40.
34. RENOUF V., PERELLO M.C., STREHAIANO P., LONVAUD-FUNEL A., 2006e. Global survey of the microbial ecosystem during alcoholic fermentation in winemaking. J. Int. Sci. Vigne Vin, 40, 101-116.
35. RENOUF V., LONVAUD-FUNEL A., 2007. Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, a spoilage wine yeast, on the surface of grape berries. Microbiol. Res., 162, 154-167.
36. SAITOU N., NEIM., 1987. The neighbour-joining method: a new method for reconstructing phylogenetic trees. Mol. Biol. Evol., 4, 406-425.
37. STREHAIANO P. 1990. Oxygène et activité des levures. Rev. Fr. Oenol., 124, 68-71.
38. UBEDA J.F., A.I. BRIONES A.J., 1999. Microbiological quality control of filtered and non-filtered wines. Food Control. 10, 41-45.
39. USCANGA M.G.A., M. L. DELIA M.L., STREHAIANO P., 2000 Nutritional requirements of Brettanomyces bruxellensis: Growth and physiology in batch and chemostat cultures. Can. J. Microbiol., 46, 1046-1050.
40. UTHURRY C.A., SUAREZ LEPE J.A., LOMBARDERO J., GARCIA DEL HIERRO J.R., 2005. Ethyl carbamate production by selected yeasts and lactic acid bacteria in red wine. Food Chem., 94, 262-270.