Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production
The spoilage yeast Brettanomyces/Dekkera can persist throughout the winemaking process and has the potential to produce off-flavours that affect the sensory quality of wine. The main objective of this study was to select different strains of Brettanomyces bruxellensis isolated from red wines and to...
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| Veröffentlicht in: | Food microbiology 2009-06, Vol.26 (4), p.377-385 |
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| creator | Oelofse, A. Lonvaud-Funel, A. du Toit, M. |
| description | The spoilage yeast
Brettanomyces/Dekkera can persist throughout the winemaking process and has the potential to produce off-flavours that affect the sensory quality of wine. The main objective of this study was to select different strains of
Brettanomyces bruxellensis isolated from red wines and to compare their volatile phenol production. From a collection of 63 strains, eight strains of
B. bruxellensis were selected for volatile phenol production after the application of molecular techniques such as ISS–PCR, PCR–DGGE and REA–PFGE. All strains showed three large chromosomes of similar size with PFGE. However, unique restriction profiles of the chromosomes were visible after
NotI digestion that clearly distinguished the strains. All strains were capable of producing large quantities of 4-ethylphenol and 4-ethylguaiacol from
p-coumaric acid and ferulic acid, respectively in synthetic media. However, the diversity among strains for volatile phenol production differed between synthetic media and wine with regard to the maximum production levels of 4-ethylphenol and 4-ethylguaiacol. This study illustrated the diversity of
B. bruxellensis strains that occur during winemaking. |
| doi_str_mv | 10.1016/j.fm.2008.10.011 |
| format | Article |
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Brettanomyces/Dekkera can persist throughout the winemaking process and has the potential to produce off-flavours that affect the sensory quality of wine. The main objective of this study was to select different strains of
Brettanomyces bruxellensis isolated from red wines and to compare their volatile phenol production. From a collection of 63 strains, eight strains of
B. bruxellensis were selected for volatile phenol production after the application of molecular techniques such as ISS–PCR, PCR–DGGE and REA–PFGE. All strains showed three large chromosomes of similar size with PFGE. However, unique restriction profiles of the chromosomes were visible after
NotI digestion that clearly distinguished the strains. All strains were capable of producing large quantities of 4-ethylphenol and 4-ethylguaiacol from
p-coumaric acid and ferulic acid, respectively in synthetic media. However, the diversity among strains for volatile phenol production differed between synthetic media and wine with regard to the maximum production levels of 4-ethylphenol and 4-ethylguaiacol. This study illustrated the diversity of
B. bruxellensis strains that occur during winemaking.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2008.10.011</identifier><identifier>PMID: 19376458</identifier><identifier>CODEN: FOMIE5</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>4-ethylguaiacol ; 4-ethylphenol ; analytical methods ; Biological and medical sciences ; Brettanomyces ; Brettanomyces - classification ; Brettanomyces - genetics ; Brettanomyces - isolation & purification ; Brettanomyces - metabolism ; Brettanomyces bruxellensis ; chemical composition ; chromosomes ; Dekkera ; Denaturing gradient gel electrophoresis ; DNA, Fungal - analysis ; Electrophoresis, Agar Gel ; Electrophoresis, Gel, Pulsed-Field ; Fermented food industries ; food analysis ; food composition ; Food Contamination - analysis ; Food industries ; Food Microbiology ; food spoilage ; Fundamental and applied biological sciences. Psychology ; genetic techniques and protocols ; Identification ; Life Sciences ; Microbiology and Parasitology ; Mycological Typing Techniques - methods ; phenols ; Phenols - analysis ; Phenols - metabolism ; Phylogeny ; Polymerase Chain Reaction ; Pulsed field gel electrophoresis ; Red wine ; red wines ; Saccharomycetaceae ; Species Specificity ; Spoilage ; strain differences ; Vitaceae ; volatile compounds ; Volatile phenols ; Volatilization ; Wine - analysis ; Wine - microbiology ; winemaking ; Wines and vinegars ; yeasts</subject><ispartof>Food microbiology, 2009-06, Vol.26 (4), p.377-385</ispartof><rights>2008 Elsevier Ltd</rights><rights>2009 INIST-CNRS</rights><rights>Distributed under a Creative Commons Attribution 4.0 International License</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c498t-b89a6c96cc8d516364e740e1d56bdd26353b2954ea9b81a90b3239ec913ac2c13</citedby></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.fm.2008.10.011$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>230,315,781,785,886,3551,27929,27930,46000</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=21487223$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/19376458$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink><backlink>$$Uhttps://hal.inrae.fr/hal-02659702$$DView record in HAL$$Hfree_for_read</backlink></links><search><creatorcontrib>Oelofse, A.</creatorcontrib><creatorcontrib>Lonvaud-Funel, A.</creatorcontrib><creatorcontrib>du Toit, M.</creatorcontrib><title>Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>The spoilage yeast
Brettanomyces/Dekkera can persist throughout the winemaking process and has the potential to produce off-flavours that affect the sensory quality of wine. The main objective of this study was to select different strains of
Brettanomyces bruxellensis isolated from red wines and to compare their volatile phenol production. From a collection of 63 strains, eight strains of
B. bruxellensis were selected for volatile phenol production after the application of molecular techniques such as ISS–PCR, PCR–DGGE and REA–PFGE. All strains showed three large chromosomes of similar size with PFGE. However, unique restriction profiles of the chromosomes were visible after
NotI digestion that clearly distinguished the strains. All strains were capable of producing large quantities of 4-ethylphenol and 4-ethylguaiacol from
p-coumaric acid and ferulic acid, respectively in synthetic media. However, the diversity among strains for volatile phenol production differed between synthetic media and wine with regard to the maximum production levels of 4-ethylphenol and 4-ethylguaiacol. This study illustrated the diversity of
B. bruxellensis strains that occur during winemaking.</description><subject>4-ethylguaiacol</subject><subject>4-ethylphenol</subject><subject>analytical methods</subject><subject>Biological and medical sciences</subject><subject>Brettanomyces</subject><subject>Brettanomyces - classification</subject><subject>Brettanomyces - genetics</subject><subject>Brettanomyces - isolation & purification</subject><subject>Brettanomyces - metabolism</subject><subject>Brettanomyces bruxellensis</subject><subject>chemical composition</subject><subject>chromosomes</subject><subject>Dekkera</subject><subject>Denaturing gradient gel electrophoresis</subject><subject>DNA, Fungal - analysis</subject><subject>Electrophoresis, Agar Gel</subject><subject>Electrophoresis, Gel, Pulsed-Field</subject><subject>Fermented food industries</subject><subject>food analysis</subject><subject>food composition</subject><subject>Food Contamination - analysis</subject><subject>Food industries</subject><subject>Food Microbiology</subject><subject>food spoilage</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>genetic techniques and protocols</subject><subject>Identification</subject><subject>Life Sciences</subject><subject>Microbiology and Parasitology</subject><subject>Mycological Typing Techniques - methods</subject><subject>phenols</subject><subject>Phenols - analysis</subject><subject>Phenols - metabolism</subject><subject>Phylogeny</subject><subject>Polymerase Chain Reaction</subject><subject>Pulsed field gel electrophoresis</subject><subject>Red wine</subject><subject>red wines</subject><subject>Saccharomycetaceae</subject><subject>Species Specificity</subject><subject>Spoilage</subject><subject>strain differences</subject><subject>Vitaceae</subject><subject>volatile compounds</subject><subject>Volatile phenols</subject><subject>Volatilization</subject><subject>Wine - analysis</subject><subject>Wine - microbiology</subject><subject>winemaking</subject><subject>Wines and vinegars</subject><subject>yeasts</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2009</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqFkc2PFCEQxYnRuOPo3ZNy0cTDjHx0M-Bt3ahrMsaD7pnQUO0yoWGE7tH976XTk_VkPAHFr169ykPoOSVbSqh4e9j2w5YRIutzSyh9gFaUqHajlJIP0YrsGrIhhJEL9KSUA6lEy9VjdEEV34mmlSs0fUkB7BRMxt5BHH3vrRl9ijj1-H2GcTQxDXcWCu7y9BtCgFh8wWXMxseCfUnBjOBwn9OAc7388rHCJjp8mr98AHy8hZgCPubkJjuLP0WPehMKPDufa3Tz8cP3q-vN_uunz1eX-41tlBw3nVRGWCWsla6lgosG6kZAXSs655jgLe-YahswqpPUKNJxxhVYRbmxzFK-Rm8W3VsT9DH7weQ7nYzX15d7PdcIE63aEXaa2dcLW23-nKCMevDF1oVNhDQVzZuGSybFf0FGWsZldbJGZAFtTqVk6O8tUKLn_PRB94Oe85srNZ3a8uKsPXUDuL8N58Aq8OoMmGJN6LOJ1pd7jtFG7hjjlXu5cL1J2vzIlbn5xgjldSwTgqlKvFsIqAGcPGRdrIdowfkMdtQu-X_7_ANo58GT</recordid><startdate>20090601</startdate><enddate>20090601</enddate><creator>Oelofse, A.</creator><creator>Lonvaud-Funel, A.</creator><creator>du Toit, M.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>FBQ</scope><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>7QR</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>P64</scope><scope>F28</scope><scope>1XC</scope></search><sort><creationdate>20090601</creationdate><title>Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production</title><author>Oelofse, A. ; Lonvaud-Funel, A. ; du Toit, M.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c498t-b89a6c96cc8d516364e740e1d56bdd26353b2954ea9b81a90b3239ec913ac2c13</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2009</creationdate><topic>4-ethylguaiacol</topic><topic>4-ethylphenol</topic><topic>analytical methods</topic><topic>Biological and medical sciences</topic><topic>Brettanomyces</topic><topic>Brettanomyces - classification</topic><topic>Brettanomyces - genetics</topic><topic>Brettanomyces - isolation & purification</topic><topic>Brettanomyces - metabolism</topic><topic>Brettanomyces bruxellensis</topic><topic>chemical composition</topic><topic>chromosomes</topic><topic>Dekkera</topic><topic>Denaturing gradient gel electrophoresis</topic><topic>DNA, Fungal - analysis</topic><topic>Electrophoresis, Agar Gel</topic><topic>Electrophoresis, Gel, Pulsed-Field</topic><topic>Fermented food industries</topic><topic>food analysis</topic><topic>food composition</topic><topic>Food Contamination - analysis</topic><topic>Food industries</topic><topic>Food Microbiology</topic><topic>food spoilage</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>genetic techniques and protocols</topic><topic>Identification</topic><topic>Life Sciences</topic><topic>Microbiology and Parasitology</topic><topic>Mycological Typing Techniques - methods</topic><topic>phenols</topic><topic>Phenols - analysis</topic><topic>Phenols - metabolism</topic><topic>Phylogeny</topic><topic>Polymerase Chain Reaction</topic><topic>Pulsed field gel electrophoresis</topic><topic>Red wine</topic><topic>red wines</topic><topic>Saccharomycetaceae</topic><topic>Species Specificity</topic><topic>Spoilage</topic><topic>strain differences</topic><topic>Vitaceae</topic><topic>volatile compounds</topic><topic>Volatile phenols</topic><topic>Volatilization</topic><topic>Wine - analysis</topic><topic>Wine - microbiology</topic><topic>winemaking</topic><topic>Wines and vinegars</topic><topic>yeasts</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Oelofse, A.</creatorcontrib><creatorcontrib>Lonvaud-Funel, A.</creatorcontrib><creatorcontrib>du Toit, M.</creatorcontrib><collection>AGRIS</collection><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Chemoreception Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><collection>Hyper Article en Ligne (HAL)</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Oelofse, A.</au><au>Lonvaud-Funel, A.</au><au>du Toit, M.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2009-06-01</date><risdate>2009</risdate><volume>26</volume><issue>4</issue><spage>377</spage><epage>385</epage><pages>377-385</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><coden>FOMIE5</coden><abstract>The spoilage yeast
Brettanomyces/Dekkera can persist throughout the winemaking process and has the potential to produce off-flavours that affect the sensory quality of wine. The main objective of this study was to select different strains of
Brettanomyces bruxellensis isolated from red wines and to compare their volatile phenol production. From a collection of 63 strains, eight strains of
B. bruxellensis were selected for volatile phenol production after the application of molecular techniques such as ISS–PCR, PCR–DGGE and REA–PFGE. All strains showed three large chromosomes of similar size with PFGE. However, unique restriction profiles of the chromosomes were visible after
NotI digestion that clearly distinguished the strains. All strains were capable of producing large quantities of 4-ethylphenol and 4-ethylguaiacol from
p-coumaric acid and ferulic acid, respectively in synthetic media. However, the diversity among strains for volatile phenol production differed between synthetic media and wine with regard to the maximum production levels of 4-ethylphenol and 4-ethylguaiacol. This study illustrated the diversity of
B. bruxellensis strains that occur during winemaking.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>19376458</pmid><doi>10.1016/j.fm.2008.10.011</doi><tpages>9</tpages></addata></record> |
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| ispartof | Food microbiology, 2009-06, Vol.26 (4), p.377-385 |
| issn | 0740-0020 1095-9998 |
| language | eng |
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| source | MEDLINE; Elsevier ScienceDirect Journals Complete |
| subjects | 4-ethylguaiacol 4-ethylphenol analytical methods Biological and medical sciences Brettanomyces Brettanomyces - classification Brettanomyces - genetics Brettanomyces - isolation & purification Brettanomyces - metabolism Brettanomyces bruxellensis chemical composition chromosomes Dekkera Denaturing gradient gel electrophoresis DNA, Fungal - analysis Electrophoresis, Agar Gel Electrophoresis, Gel, Pulsed-Field Fermented food industries food analysis food composition Food Contamination - analysis Food industries Food Microbiology food spoilage Fundamental and applied biological sciences. Psychology genetic techniques and protocols Identification Life Sciences Microbiology and Parasitology Mycological Typing Techniques - methods phenols Phenols - analysis Phenols - metabolism Phylogeny Polymerase Chain Reaction Pulsed field gel electrophoresis Red wine red wines Saccharomycetaceae Species Specificity Spoilage strain differences Vitaceae volatile compounds Volatile phenols Volatilization Wine - analysis Wine - microbiology winemaking Wines and vinegars yeasts |
| title | Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production |
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