Influence of the farming system and vine variety on yeast communities associated with grape berries

International Journal of Food Microbiology

Volumn 145, Issue 1, 2011, Pages 132-139

  Cordero Bueso, Gustavo ^a   Arroyo, Teresa ^a   Serrano, Ana ^a   Tello, Javier ^a   Aporta, Irene ^a   Vélez, María Dolores ^a   Valero, Eva ^b  

^a Dept Agroalimentación   (Spain)

^b UNIVERSIDAD PABLO DE OLAVIDE   (Spain)

Author keywords

Ecological indexes; Genotype; Grape variety; Vineyard; Yeasts

Indexed keywords

AGRONOMY; ARTICLE; BIODIVERSITY; CANDIDA; CANDIDA SORBOSA; CONTROLLED STUDY; ECOLOGY; ELECTROPHORESIS; FARMING SYSTEM; FERMENTATION; GENOTYPE; GRAPE; NONHUMAN; PICHIA; PICHIA TOLETANA; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; SPAIN; SPECIES DOMINANCE; SPECIES RICHNESS; VARIETAS; VINEYARD; VINICULTURE; YEAST;

AGRICULTURE; BIODIVERSITY; CANDIDA; DNA, FUNGAL; FERMENTATION; GENOTYPE; MICROSATELLITE REPEATS; ORGANIC AGRICULTURE; PICHIA; POLYMERASE CHAIN REACTION; POLYMORPHISM, RESTRICTION FRAGMENT LENGTH; RANDOM AMPLIFIED POLYMORPHIC DNA TECHNIQUE; SACCHAROMYCES CEREVISIAE; SPAIN; VITIS; WINE; YEASTS;

CANDIDA SORBOSA; PICHIA TOLETANA; SACCHAROMYCES CEREVISIAE; VITACEAE;

EID: 79951553760     PISSN: 01681605     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2010.11.040     Document Type: Article

References (57)

1. Ampe F., Miambi E. Cluster analysis, richness and biodiversity indexes derived from denaturing gradient gel electrophoresis fingerprints of bacterial communities demonstrate that traditional maize fermentations are driven by the transformation process. Int. J. Food Microbiol. 2000, 60:91-97.
2. Arroyo T., Cordero-Bueso G., Serrano A., Valero E. β-glucosidase production by non-Saccharomyces yeast isolated from vineyard. Expression of Multidisciplinary Flavour Science 2010, 359-362. Winterthur, Switzerland. I. Blank, M. Wüst, C. Yeretzian (Eds.).
3. Baker B., Benbrook C., Groth E., Benbrook K. Pesticide residues in conventional, Integrated Pest Management (IPM) grown and organic foods: insights from three US data sets. Food Addit. Contam. 2002, 19:427-446.
4. Bauza T., Kelly M.T., Blaise A. Study of polyamines and their precursor amino acids in Grenache noir and Shiraz grapes and wine of the Rhone Valley. Food Chem. 2007, 105:405-413.
5. Benbrook, C., 2005. Elevating Antioxidant Levels in Food through Organic Farming and Food Processing: An Organic Centre State of Science Review Available at: http://www.organic-centerorg/reportfiles/Antioxidant_SSRpdf.
6. Callejón R.M., Clavijo A., Ortigueira P., Troncoso A.M., Paneque P., Morales M.L. Volatile and sensory profile of organic red wines produced by different selected autochthonous and commercial Saccharomyces cerevisiae strains. Anal. Chim. Acta 2010, 660:68-75.
7. Chavan P., Mane S., Kulkarni G., Shaikh S., Ghormade V., Nerkar D.P., Shouche Y., Deshpande M.V. Natural yeast flora of different varieties of grapes used for wine making in India. Food Microbiol. 2009, 26:801-808.
8. Clemente-Jimenez J.M., Mingorance-Cazorla L., Martinez-Rodriguez S., Las Heras-Vazquez F.J., Rodriguez-Vico F. Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must. Food Microbiol. 2004, 21:149-155.
9. Combina M., Mercado L., Borgo P., Elia A., Jofré V., Ganga A., Martinez C., Catanis C. Yeasts associated to Malbec grape berries from Mendoza, Argentina. Int. J. Food Microbiol. 2005, 98:1055-1061.
10. Csoma H., Sipiczki M. Taxonomic reclassification of Candida stellata strains reveals frequent occurrence of Candida zemplinina in wine fermentation. FEMS Yeast Res. 2008, 8:328-336.
11. Di Maro E., Ercolini D., Coppola S. Yeast dynamic during spontaneous wine fermentation of Catalanesca grape. Int. J. Food Microbiol. 2007, 117:201-210.
12. Esteve - Zarzoso B., Belloch C., Uruburu F., Querol A. Identification of yeast by RFLP analysis of the 5.8 rRNA and the two ribosomal internal transcribed spacers. Int. J. Syst. Bacteriol. 1999, 49:329-337.
13. Fernández M., Úbeda J.F., Briones A.I. Typing of non-Saccharomyces with enzymatic activities of interest in wine-making. Int. J. Food Microbiol. 2000, 59:29-36.
14. Fernández - Espinar M.T., Esteve - Zarzoso B., Querol A., Barrio E. RFLP analysis of the ribosomal transcribed spacers and the 5.8S rRNA gene region of the genus Saccharomyces: a fast method species identification and the differentiation of flour yeasts. Antonie Leeuwenhoek 2000, 78:87-97.
15. Fleet G.H., Prakitchaiwattana C.J., Beh A.L., Heard G.M. The yeast ecology of wine grapes. Biodiversity and Biotechnology of wine Yeasts 2002, 1-17. M. Ciani (Ed.).
16. Fleet G.H. Yeast interactions and wine flavour. Int. J. Food Microbiol. 2003, 86:11-22.
17. Francesca N., Chiurazzi M., Romano R., Aponte M., Settani L., Moschetti G. Indigenous yeast communities in the environment of "Rovello bianco" grape variety and their use in commercial White wine fermentation. World J. Microbiol. Biotechnol. 2010, 26:337-351.
18. Ganga M.A., Martínez C. Effect of wine yeast monoculture practice on the biodiversity of non-Saccharomyces yeasts. J. Appl. Microbiol. 2004, 96:76-83.
19. González S.S., Barrio E., Querol A. Molecular identification and characterization of wine yeasts isolated from Tenerife (Canary Island, Spain). J. Appl. Microbiol. 2007, 102:1018-1025.
20. Guillamón J.M., Sabaté J., Barrio E., Cano J., Querol A. Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region. Arch. Microbiol. 1998, 169:387-392.
21. Hill T.C.J., Kerry, Walsh K.A., Harris J.A., Moffet B.F. Using ecological measures with bacterial communities. FEMS Microbiol. Ecol. 2003, 43:1-11.
22. Hole D., Perkins A., Wilson J., Alexander I., Grice P., Evans E. Does organic farming benefit biodiversity?. Biol. Conserv. 2005, 122:113-130.
23. Jolly N.P., Augustyn O.P.H., Pretorius I.S. The role and use of non-Saccharomyces yeasts in wine production. S. Afr. J. Enol. Vitic. 2006, 27:15-39.
24. Kapsopoulou K., Mourtzini A., Anthoulas M., Nerantzis E. Biological acidification during grape must fermentation using mixed cultures of Kluyveromyces thermotolerans and Saccharomyces cerevisiae. World J. Microbiol. Biotechnol. 2007, 23:735-739.
25. Lamb E.G., Bayne E., Holloway G., Schieck J., Boutin S., Herbers J., Haughland D.L. Indices for monitoring biodiversity change: are some more effective than others?. Ecol. Indic. 2009, 9:432-444.
26. Li S.S., Cheng C., Li Z., Chen J.Y., Yan B., Han B.Z., Reeves M. Yeast species associated with wine grapes in China. Int. J. Food Microbiol. 2010, 138:85-90.
27. Mills D., Johannsen E.A., Cocolin L. Yeast diversity and persistence in Botrytis-affected wine fermentations. Appl. Enviromental Microbiol. 2002, 68:4884-4893.
28. Molina A.M., Guadalupe V., Varela C., Swiegers J.H., Pretorius I.S., Agosin E. Differential synthesis of fermentative aroma compounds of two related commercial wine yeast strains. Food Chemistry 2009, 117:189-195.
29. Moreno C.E. Métodos para medir la biodiversidad. M&T-Manuales y Tesis SEA 2001, vol. 1. Zaragoza, España, 84 pp.
30. Mortimer R., Polsinelli M. On the origins of wine yeast. Res. Microbiol. 1999, 150:199-204.
31. Nisiotou A.A., Nychas G.J.E. Yeast populations residing on healthy or Botrytis infected grapes from a vineyard in Attica, Greece. Appl. Environ. Microbiol. 2007, 73:2765-2768.
32. Nurgel C., Erten H., Canbas A., Cabaroglu T., Selli S. Yeast flora during the fermentation of wines from Vitis vinifera L. cv. Emir and Kalecik Karasi grown in Anatolia. World J. Microbiol. Biotechnol. 2005, 21:1187-1194.
33. Passoth V., Fredlund E., Druvefors U.A., Schnürer J. Biotechnology, physiology and genetics of the yeast Pichia anomala. FEMS Yeast Res. 2006, 6:3-13.
34. Pérez-Lamela C., García-Falcón M.S., Simal-Gándara J., Orriols-Fernández I. Influence of grape variety, vine system and enological treatments on the color stability of young red wines. Food Chem. 2007, 67:39-44.
35. Pretorius I.S. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast 2000, 16:675-729.
36. Raspor P., Milek D.M., Polanc J., Monzina S.S., Cacez N. Yeast isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine-growing region, Slovenia. Int. J. Food Microbiol. 2006, 109:97-102.
37. Renault P., Miot-Sertier C., Marullo P., Henández-Orte P., Lagarigue L., Lonvaud-Funel A., Bely M. Genetic characterization and phenotipic variability in Torulaspora delbrueckii species: potential applications in the wine industry. Int. J. Food Microbiol. 2009, 134:201-210.
38. Renouf V., Claisse O., Lonvaud-Funel A. Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria. Aust. J. Grape Wine Res. 2005, 3:316-327.
39. Ribéreau-Gayon P., Dubourdieu D., Donèche B., Lonvaud A. The Microbiology of wine and vinifications. Handbook of Enology 2006, vol. 1:1-51. John Wiley and Sons, West Sussex, England.
40. Romancino D.P., Di Maio S., Muriella R., Oliva D. Analysis on non-Saccharomyces yeast populations isolated from grape musts from Sicily (Italy). J. Appl. Microbiol. 2008, 105:2248-2254.
41. Rossetti L., Giraffa G. Rapid identification of dairy lactic acid bacteria by M13-generated, RAPD-PCER fingerprint databases. J. Microbiol. Methods 2005, 63:135-144.
42. Sabaté J., Cano J., Querol A., Guillamón J.M. Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial. Microbiol. Res. 2002, 157:267-274.
43. Swiegers J.H., Francis I.L., Herderich M.J., Pretorius I.S. Meeting consumer expectations through management in vineyard and winery: the choice of yeast for fermentation offers great potential to adjust the aroma of Sauvignon Blanc wine. Aust. NZ Wine Ind. J. 2006, 21:34-42.
44. Tarozzi A., Hrelia S., Angeloni C., Morroni F., Biagi P., Guardigli M., Cantelli-Forti G., Hrelia P. Antioxidant effectiveness of organically and non-organically grown red oranges in cell culture systems. Eur. J. Nutr. 2006, 45:152-158.
45. Tofalo R., Chaves-López C., Di Fabio F., Schirone M., Felis G.E., Torriani S., Paparella A., Suzzi G. Molecular identification and osmotolerant profile of wine yeast that ferment a high sugar grape must. Int. J. Food Microbiol. 2009, 130:179-187.
46. Torija M.J., Rozès N., Poblet M., Guillamón J.M., Mas A. Yeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years. Antonie Leeuwenhoek 2001, 79:345-352.
47. Torrens J., Urpi P., Riu-Aumatell M., Vichi S., López-Tamames E., Buxaderas S. Different commercial yeast strains affecting the volatile and sensory profile of cava base wine. Int. J. Food Microbiol. 2008, 124:48-57.
48. Valero E., Schuller D., Cambon B., Casal M., Dequin S. Dissemination and survival of commercial wine yeast in the vineyard: a large scale, three-year study. FEMS Yeast Res. 2005, 5:959-969.
49. Valero E., Cambon B., Schuller D., Casal M., Dequin S. Biodiversity of Saccharomyces yeast strains from grape berries of wine-producing areas using starter commercial yeasts. FEMS Yeast Res. 2007, 7:317-329.
50. Vaudano E., Garcia-Moruno E. Discrimination of Saccharomyces cerevisiae wine strains using microsatellite multiplex PCR and band pattern analysis. Food Microbiol. 2008, 25:56-64.
51. Viana F., Gil J.V., Genovés S., Vallés S., Manzanares P. Rational selection of non-Saccharomyces wine yeasts for mixed starters based on ester formation and enological traits. Food Microbiol. 2008, 25:778-785.
52. Vilanova M., Sieiro M.C. Contribution by Saccharomyces cerevisiae yeast to fermentative flavour compounds in wines from cv. Albariño. J. Ind. Microbiol. Biotechnol. 2006, 33:929-933.
53. Wheeler, S.A., and Crisp, P., 2009. Evaluating a range of the benefits and costs of organic and conventional production in a Clare Valley Vineyard in South Australia. Available in http://www.adelaide.edu.au/cies/research/wine/pubs/Wheeler_WCO210.pdf.
54. White T.J., Bruns T., Lee E., Taylor J. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. PCR protocols: a guide to methods and applications 1990, 315-322. Academic Press, San Diego. M.A. Innis, D.H. Gelfand, J.J. Sninsky, T.J. White (Eds.).
55. Woese K., Lange D., Boess C., Bögl K. A comparison of organically and conventionally grown foods - a result of a review of the relevant literature. J. Sci. Food Agric. 1997, 74:281-293.
56. Wondra M., Boveric M. Analyses of aroma components of Chardonnay wine fermented by different yeast strains. Food Technol. Biotechnol. 2001, 39:141-148.
57. Zott K., Miot-Sertier C., Claisse O., Lonvaud-Funel A., Masneuf-Pomarede I. Dynamics and diversity of non-Saccharomyces yeast during the early stages in winemaking. Int. J. Food Microbiol. 2008, 125:197-203.