Download or read book The Characterization of Yeast Communities in Commercial Wine Fermentations Using Denaturing Gradient Gel Electrophoresis written by Eric Johannsen and published by . This book was released on 2002 with total page 238 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Molecular Determination of Microbial Community Composition and Activity During a Pinot Gris Fermentation written by Lianne Cowie and published by . This book was released on 2011 with total page 178 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Wine is the product of microbial activity for it is microorganisms (predominantly yeasts) that turn grape juice into wine. Somewhat surprisingly, there have been relatively few studies of wine-associated microorganisms in New Zealand, and globally, wine-associated bacteria are poorly studied in comparison with yeasts. Most likely this is because culturebased techniques are limited in their ability to accurately identify species within microbial communities and also because industrially important or dominant species are prioritised. The primary aim of this study was to develop a culture-independent molecular method for co-extracting DNA and RNA from a spontaneous Pinot Gris ferment. A secondary aim was to use PCR and RT-PCR amplicons of the extracted DNA and RNA, respectively, for molecular fingerprinting via denaturing gradient electrophoresis (DGGE). This approach was chosen to enable rapid determination of patterns of biodiversity and community dynamics of the yeast and bacteria present throughout vinification at a commercial winery. Simultaneous extraction of DNA and RNA from the same sample enables identification of species composition and a 'snapshot' of which species are metabolically active at each timepoint. The protocols trialed were a CTAB bead-beating protocol + DNase digestion, Griffiths' co-extraction CTAB + phenol:chloroform:isoamyl protocol, McIlroy's co-extraction protocol based on NaTCA and a Triton X-100 + DNase digestion protocol. The Triton-X protocol proved to be the most suitable due to its very high yield of quality RNA amplifiable by RT-PCR, high yield of quality DNA suitable for subsequent PCR amplification and ease of use. Attempts to optimise DGGE molecular fingerprinting of yeast PCR products from wine ferment samples using species-level (NL1-GC, NL4) as opposed to the common genus-level (NL1-GC, LS2) primers were hampered by excessive smearing that may have been a result of the PCR fragment being too large for adequate resolution on a DGGE gel. It is suggested that future studies aim at improving the efficiencies of the Triton-X co-extraction protocol and perhaps try another molecular fingerprinting method"--Abstract.
Download or read book Yeasts in the Production of Wine written by Patrizia Romano and published by Springer Nature. This book was released on 2019-09-16 with total page 515 pages. Available in PDF, EPUB and Kindle. Book excerpt: It is well established that certain strains of yeasts are suitable for transforming grape sugars into alcohol, while other yeast strains are not suitable for grape fermentations. Recent progress has clearly demonstrated that the sensory profile of a wine is characteristic of each vine cultivated, and the quality and technological characteristics of the final product varies considerably due to the strains which have performed and/or dominated the fermentation process. Because of their technological properties, wine yeast strains differ significantly in their fermentation performance and in their contribution to the final bouquet and quality of wine, such as useful enzymatic activities and production of secondary compounds related both to wine organoleptic quality and human health. The wine industry is greatly interested in wine yeast strains with a range of specialized properties, but as the expression of these properties differs with the type and style of wine to be made, the actual trend is in the use of selected strains, which are more appropriate to optimize grape quality. Additionally, wine quality can be influenced by the potential growth and activity of undesirable yeast species, considered spoilage yeasts, which cause sluggish and stuck fermentation and detrimental taste and aroma in the wine.
Download or read book Red Wine Technology written by Antonio Morata and published by Academic Press. This book was released on 2018-10-29 with total page 408 pages. Available in PDF, EPUB and Kindle. Book excerpt: Red Wine Technology is a solutions-based approach on the challenges associated with red wine production. It focuses on the technology and biotechnology of red wines, and is ideal for anyone who needs a quick reference on novel ways to increase and improve overall red wine production and innovation. The book provides emerging trends in modern enology, including molecular tools for wine quality and analysis. It includes sections on new ways of maceration extraction, alternative microorganisms for alcoholic fermentation, and malolactic fermentation. Recent studies and technological advancements to improve grape maturity and production are also presented, along with tactics to control PH level. This book is an essential resource for wine producers, researchers, practitioners, technologists and students. Winner of the OIV Award 2019 (Category: Enology), International Organization of Vine and Wine Provides innovative technologies to improve maceration and color/tannin extraction, which influences color stability due to the formation of pyranoanthocyanins and polymeric pigments Contains deep evaluations of barrel ageing as well as new alternatives such as microoxigenation, chips, and biological ageing on lees Explores emerging biotechnologies for red wine fermentation including the use of non-Saccharomyces yeasts and yeast-bacteria coinoculations, which have effects in wine aroma and sensory quality, and also control spoilage microorganisms
Download or read book Game Changer Next Generation Sequencing and Its Impact on Food Microbiology written by Jennifer Ronholm and published by Frontiers Media SA. This book was released on 2018-04-26 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in next-generation sequencing technologies (NGS) are revolutionizing the field of food microbiology. Microbial whole genome sequencing (WGS) can provide identification, characterization, and subtyping of pathogens for epidemiological investigations at a level of precision previously not possible. This allows for connections and source attribution to be inferred between related isolates that may be overlooked by traditional techniques. The archiving and global sharing of genome sequences allow for retrospective analysis of virulence genes, antimicrobial resistance markers, mobile genetic elements and other novel genes. The advent of high-throughput 16S rRNA amplicon sequencing, in combination with the advantages offered by massively parallel second-generation sequencing for metagenomics, enable intensive studies on the microbiomes of food products and the impact of foods on the human microbiome. These studies may one day lead to the development of reliable culture-independent methods for food monitoring and surveillance. Similarly, RNA-seq has provided insights into the transcriptomes and hence the behaviour of bacterial pathogens in food, food processing environments, and in interaction with the host at a resolution previously not achieved through the use of microarrays and/or RT-PCR. The vast un-tapped potential applications of NGS along with its rapidly declining costs, give this technology the ability to contribute significantly to consumer protection, global trade facilitation, and increased food safety and security. Despite the rapid advances, challenges remain. How will NGS data be incorporated into our existing global food safety infrastructure? How will massive NGS data be stored and shared globally? What bioinformatics solutions will be used to analyse and optimise these large data sets? This Research Topic discusses recent advances in the field of food microbiology made possible through the use of NGS.
Download or read book Wine Chemistry and Biochemistry written by M. Victoria Moreno-Arribas and published by Springer Science & Business Media. This book was released on 2008-11-06 with total page 729 pages. Available in PDF, EPUB and Kindle. Book excerpt: The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.
Download or read book Terminal Restriction Fragment Length Polymorphism as a Tool for Characterizing the Microbial Ecology of Beer and Wine written by Nicholas Andrew Bokulich and published by . This book was released on 2011 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Terminal restriction fragment length polymorphism (TRFLP) presents a powerful, high-throughput tool for profiling the microbial communities of beer, wine, and other fermentations. The first chapter of this thesis discusses the different needs for community analysis in the beer/wine industries and fermentation research and considers the value of a number of molecular methods currently available (including TRFLP) to meet these ends. Chapter two describes the generation and validation of a yeast TRFLP database, enabling accurate identification of fermentation-relevant yeasts using this technique. Chapter three reports the use of TRFLP to characterize both yeast and bacterial communities of American spontaneous ale (ASA) over the course of three years of fermentation. This work demonstrates the sensitivity of TRFLP and its utility for studying fermentation systems, including its adaption for large-scale, time-based or multivariate studies.
Download or read book Population Dynamics and Activities of Native Yeasts in Washington State Vineyards and During Alcoholic Fermentation written by Xuefei Wang and published by . This book was released on 2018 with total page 180 pages. Available in PDF, EPUB and Kindle. Book excerpt: Native yeasts are an important part of the microbiota in vineyards and some are recognized for their biocontrol activity and their contributions to the wine fermentation process. To assess biocontrol activity, 11 yeast and yeast-like strains isolated from Washington vineyards were tested for their ability to colonize grape berries, inhibit the growth of Botrytis cinerea in vitro, and suppress disease symptoms on berries. Strains of Aureobasidium pullulans, Candida saitoana, Curvibasidium pallidicorallinum, Metschnikowia chrysoperlae, Metschnikowia pulcherrima, Meyerozyma guilliermondii, Saccharomyces cerevisiae, and Wickerhamomyces anomalus multiplied rapidly on grapes berries by 2 days after inoculation, and the population sizes reached log 7 CFU mL-1 of tissue by 10 days. B. cinerea isolates from Washington State varied in virulence on berries, and B. prunorum, which is significantly less virulent, was identified for the first time from Washington grapes. Consistent disease suppression occurred on berries inoculated with B. cinerea and treated with A. pullulans, Mt. chrysoperlae, Mt. pulcherrima, Me. guilliermondii, and S. cerevisiae. Specific real-time PCR primers were designed to the internal transcribed spacer (ITS) and large ribosome subunit region of the 26S ribosomal RNA subunit. Real-time PCR assays were developed to target strains of Brettanomyces bruxellensis, C. californica, Cur. pallidicorallinum, H. uvarum, H. opuntiae, Mt. pulcherrima, Mt. chrysoperlae, Me. caribbica, Me. guilliermondii, S. cerevisiae, and A. pullulans. A strong correlation existed between cell populations and amounts of purified DNA (pg) for six of the yeasts; exceptions were A. pullulans and C. pallidicorallinum. The utility of the real-time assays for detecting Mt. pulcherrima/ chrysoperlae, Me. caribbica/ guilliermondii, and S. cerevisiae was further validated using fermentation samples. Next-generation sequencing (NGS) was used to characterize native yeast communities on 'Cabernet Sauvignon' from two Washington vineyards, and in natural fermentations in 2015 and 2016. Yeast diversity was assessed using the ITS1 region of the 26S rRNA gene. Yeast community richness (number of taxa), structure, population sizes and dynamics were correlated with geographic location, vintage year, grape growth stages, sampling points during fermentations and sulfite addition. Vineyard location and year were the primary factors that accounted for the variation among yeast communities in vineyards and during alcoholic fermentation.
Download or read book Understanding Wine Microbiota Challenges and Opportunities written by Aline Lonvaud and published by Frontiers Media SA. This book was released on 2019-08-16 with total page 168 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wine yeast and bacteria have been extensively characterized in terms of physiological and metabolic traits largely in pure culture analyses. Winemaking practices derived from this basic knowledge have undoubtedly improved wine quality. Phylogenetic studies and genome comparisons in extensive collections have revealed the processes of evolution and adaptation of the two main microbial species, Saccharomyces cerevisiae and Oenococcus oeni, present in wine. However, grapes and grape juice contain a variety of microorganisms and these principal agents of fermentation are in fact part of a complex microbial community that evolves dynamically in a special niche. Thanks to the new methods of analysis, the complexity of the microbiota can be measured in any sample of must or wine. In addition, there is greater appreciation of diversity within the main species present in wine. Intraspecific diversity has been evaluated in yeast and bacteria species and strains can be typed even in the mixture of selected or indigenous strains. Descriptions of microbial profiles in all the regions of the world suggest that the microbiota is a significant element of terroir or regional signature. It is no longer enough to simply describe what is present. It is important to consider evolution, physiology and metabolism taking into account microbial interactions within the community. Research in wine microbiology has also expanded our understanding of the participation and role of non-Saccharomyces organisms in winemaking, and refined knowledge on microbial spoilage. However, it is challenging to go from the simple description of these phenomena to their interpretation. The greatest difficulty lies in analyzing the functioning of the extraordinary complex system of yeast and bacteria present during different stages of the fermentation. Interactions in the very particular environment of fermenting grape induce alternations of relative populations’ dominances and declines with subsequent impacts on wine composition. Some mechanisms have been identified or suggested, but much remains to be done. The recent advent of inoculation with non-Saccharomyces in oenological practice, sometimes leading to inconstant results, reflects the profound gaps that exist in knowledge of the complexity of fermentation and wine microbial ecosystems. Understanding how the microbial community works is expected to provide a sound basis before using fermentation helpers and starters, taking into account the indigenous microbiota. It will also aid in monitoring and understanding native or uninoculated fermentations that rely on the complex interactions of grape, winery and fermentation biota for their aroma and flavor profile. The aim of this Research Topic was to bring together current knowledge on several key aspects of wine microorganism biology: i) Evolution / co-evolution of yeasts and bacteria in their process of domestication and adaptation to the oenological niche. ii) Mechanisms of interactions between species and strains, both on grapes and in grape must. iii) Metabolism and physiology of yeast and bacteria in interactions with each other and with the environment, considering to what extent expected objectives (typicity, lower alcohol, etc.,) can be reached by using selected strains. iv) Development of novel technologies or approaches for the assessment of changes in a dynamic microbial community and the linking of such changes to wine flavor and aroma properties. v) Diversity, ecology, physiology and metabolism of B. bruxellensis. Damage from this spoilage agent is not effectively prevented because we do not fully understand the biology of this species, particularly in interaction with other yeast and bacteria. Each chapter presents advances in these areas of study. Research in wine microbiology, particularly in the wine microbiome and its impacts on wine composition is enhancing our understanding of the complexities and dynamics of microbial food and beverage ecosystems.
Download or read book Advances in Sustainable Viticulture and Winemaking Microbiology written by Gustavo Cordero-Bueso and published by Frontiers Media SA. This book was released on 2019-02-20 with total page 193 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Sustainable Viticulture and Winemaking Microbiology is an international scientific research eBook on the context of sustainable viticulture and winemaking development from the microbiological point of view. The Editors welcome the lectors to read multidisciplinary articles that bridge viticulture and winemaking with microbial ecology, environmental and social sciences. Manuscripts focus on novel findings underlining those relationships. The journal ‘Frontiers in Microbiology’ published original research articles that demonstrate a clear scientific breakthrough versus current knowledge. This eBook covers application fields such as sustainable viticulture, sustainable winemaking, the climatic global change, the preservation of natural resources and health, agriculture and biodiversity, ecological, economical and social impacts of beverages and food quality and security management and the geographical distribution of yeast and bacteria populations related to winemaking issues of agricultural changes. ‘If wine was perfect, there would be no need for microorganisms for a sustainable viticulture and winemaking’ - Gustavo Cordero-Bueso
Download or read book Wine Microbiology written by Kenneth C. Fugelsang and published by Рипол Классик. This book was released on 2007 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Yeast Communities Influence Regional Character in New Zealand Pinot Noir written by Diana Hawkins and published by . This book was released on 2019 with total page 75 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recent studies have suggested that yeast and other micro organisms may contribute to a wine’s regional distinctiveness. This study represents the first attempt to experimentally test how yeast communities, consisting of multiple isolates and species, contribute to regional wine attributes in a controlled environment. It sought to explore the following questions using New Zealand Pinot Noir as a medium: • Are yeast communities present in the early stages of uninoculated Pinot Noir fermentations regionally distinct in New Zealand? • Do these yeast communities – including non-Saccharomyces species – modulate wine aroma and/or fermentation kinetics in a regionally distinct manner? • Is there a community effect on fermentation kinetics and/or wine aroma? New methodologies for preparing a mixed species inoculum from regional yeast communities in a repeatable manner were optimised. Synthetic yeast communities comprised of natural isolates were successfully collated for 17 vineyard sites across Martinborough, Marlborough and Central Otago in New Zealand. This allowed community contribution to regional character to be explored in a controlled setting for the first time. The species present during the early stages of uninoculated New Zealand Pinot Noir fermentations were identified; however, we were unable to reject the null hypothesis of no difference in species composition between the three geographic regions since regional differences were not found in the types of species present during the early stages of fermentation. Wines were produced using these yeast communities and 28 yeast-derived aroma compounds were measured via Headspace Solid-Phase Dynamic Extraction Coupled with Gas Chromatography-Mass Spectrometry. Yeast community composition was found to have a significant impact on wine sensory attributes and fermentation kinetic variables. The region the communities were from was also found to have a significant impact on wine sensory attributes; however, the impact on fermentation kinetics was mixed. These results allowed us to reject the two remaining null hypotheses and accept the alternative hypotheses that yeast communities modulate wine aroma in a regionally distinct manner; and that the composition of these communities also modulates wine aroma and fermentation kinetics. This suggests that there is a microbial component to regional character for New Zealand Pinot Noir.
Download or read book Microbiota of Grapes Positive and Negative Role on Wine Quality written by Giuseppe Spano and published by Frontiers Media SA. This book was released on 2017-03-28 with total page 233 pages. Available in PDF, EPUB and Kindle. Book excerpt: During spontaneous food/beverage fermentations, the microbiota associated with the raw material has a considerable importance: this microbial consortium evolves in reason of the nutrient content and of the physical, chemical, and biological determinants present in the food matrix, shaping fermentation dynamics with significant impacts on the ‘qualities’ of final productions. The selection from the indigenous micro-biodiversity of ‘virtuous’ ecotypes that coupled pro-technological and biotechnological aptitudes provide the basis for the formulation of ‘tailored’ starter cultures. In the fermenting food and beverage arena, the wine sector is generally characterized by the generation of a high added value. Together with a pronounced seasonality, this feature strongly contributes to the selection of a large group of starter cultures. In the last years, several studies contributed to describe the complexity of grapevine-associated microbiota using both culture-dependent and culture-independent approaches. The grape-associated microbial communities continuously change during the wine-making process, with different dominances that correspond to the main biotechnological steps that take place in wine. In order to simplify, following a time trend, four major dominances can be mainly considered: non-Saccharomyces, Saccharomyces, lactic acid bacteria (LAB), and spoilage microbes. The first two dominances come in succession during the alcoholic fermentation: the impact of Saccharomyces (that are responsible of key enological step of ethanol production) can be complemented/integrated by the contributions of compatible non-Saccharomyces strains. Lactic acid bacteria constitute the malolactic consortium responsible of malolactic fermentation, a microbial bioconversion often desired in wine (especially in red wine production). Finally, the fourth dominance, the undesired microbiota, represents a panel of microorganisms that, coupling spoilage potential to the resistance to the harsh conditions typical of wine environment, can cause important economic losses. In each of these four dominances a complex microbial biodiversity has been described. The studies on the enological significance of the micro-biodiversity connected with each of the four dominances highlighted the presence of a dichotomy: in each consortia there are species/strains that, in reason of their metabolisms, are able to improve wine ‘qualities’ (resource of interest in starter cultures design), and species/strains that with their metabolism are responsible of depreciation of wine. Articles describing new oenological impacts of yeasts and bacteria belonging to the four main categories above mentioned (non-Saccharomyces, Saccharomycetes, lactic acid bacteria, and spoilage microbes) are welcome. Moreover, in this Research Topic, we encourage mini-review submissions on topics of immediate interest in wine microbiology that link microbial biodiversity with positive/negative effects in wine.
Download or read book Advances in Grape and Wine Biotechnology written by Antonio Morata and published by BoD – Books on Demand. This book was released on 2019-09-04 with total page 298 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances in Grape and Wine Biotechnology is a collection of fifteen chapters that addresses different issues related to the technological and biotechnological management of vineyards and winemaking. It focuses on recent advances in the field of viticulture with interesting topics such as the development of a microvine model for research purposes, the mechanisms of cultivar adaptation and evolution in a climate change scenario, and the consequences of vine water deficit on yield components. Other topics include the metabolic profiling of different Saccharomyces and non-Saccharomyces yeast species and their contribution in modulating the sensory quality of wines produced in warm regions, the use of new natural and sustainable fining agents, and available physical methods to reduce alcohol content. This volume will be of great interest to researchers and vine or wine professionals.
Download or read book Applied and Environmental Microbiology written by and published by . This book was released on 2007 with total page 884 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Non conventional Yeasts from Basic Research to Application written by Andriy Sibirny and published by Springer. This book was released on 2019-08-12 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume scopes several aspects of non-conventional yeast research prepared by the leading specialists in the field. An introduction on taxonomy and systematics enhances the reader’s knowledge on yeasts beyond established ones such as Saccharomyces cerevisiae. Biotechnological approaches that involve fungal utilization of unusual substrates, production of biofuels and useful chemicals as citric acid, glutathione or erythritol are discussed. Further, strategies for metabolic engineering based on knowledge on regulation of gene expression as well as sensing and signaling pathways are presented. The book targets researchers and advanced students working in Microbiology, Microbial Biotechnology and Biochemistry.
Download or read book Handbook of Fermented Meat and Poultry written by Fidel Toldrá and published by John Wiley & Sons. This book was released on 2014-10-27 with total page 532 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fermented meat products have been consumed for centuries in many different parts of the world and constitute one of the most important groups of food. Bacterial cultures are used in their manufacture to preserve the meat and confer particular textures and sensory attributes. Examples of fermented meats include salami, chorizo, pepperoni and saucisson. This fully revised and expanded reference book on meat fermentation presents all the principle fermented meat products and the processing technologies currently used in their manufacture. The 54 chapters of this substantial book are grouped into the following sections: Meat fermentation worldwide: overview, production and principles Raw materials Microbiology and starter cultures for meat fermentation Sensory attributes Product categories: general considerations Semidry-fermented sausages Dry-fermented sausages Other fermented meats and poultry Ripened meat products Biological and chemical safety of fermented meat products Processing sanitation and quality assurance There are five new chapters in the second edition that address the following topics: Smoking and new smoke flavourings; Probiotics; Methodologies for the study of the microbial ecology in fermented sausages; Low sodium in meat products; and Asian sausages. Handbook of Fermented Meat and Poultry, Second Edition provides readers with a full overview of meat fermentation, the role of microorganisms naturally present and/or added as starter cultures, safety aspects and an account of the main chemical, biochemical, physical and microbiological changes that occur in processing and how they affect final quality. Finally, readers will find the main types of worldwide fermented meat products, typically produced in different areas, with the description of their main characteristics.
