Use of Nutritional Requirements for Brettanomyces bruxellensis to Limit Infections in Wine
Specific vitamin requirements of the wine spoilage yeast, Brettanomyces bruxellensis, were evaluated. Previous studies had not taken into influences of ethanol or nutrient carry-over between sequential transfers into vitamin-omitted media. Knowing nutritional needs, limiting growth of the yeast in w...
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| Veröffentlicht in: | Fermentation (Basel) 2016-09, Vol.2 (3), p.17 |
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| creator | Von Cosmos, Nicolas Edwards, Charles |
| description | Specific vitamin requirements of the wine spoilage yeast, Brettanomyces bruxellensis, were evaluated. Previous studies had not taken into influences of ethanol or nutrient carry-over between sequential transfers into vitamin-omitted media. Knowing nutritional needs, limiting growth of the yeast in wine by selective removal of important vitamins was investigated. Six strains of B. bruxellensis were grown and sequentially transferred into single vitamin-omitted media. None of the strains required p-aminobenzoic acid, folic acid, nicotinic acid, myo-inositol, pantothenic acid, or riboflavin. While some needed thiamin depending on the absence/presence of ethanol, growth of all strains was greatly affected by biotin. Here, concentrations ≥0.2 µg/L were required to achieve yeast populations >106 cfu/mL for high (104 cfu/mL) or low (102 cfu/mL) initial inoculums. At concentrations |
| doi_str_mv | 10.3390/fermentation2030017 |
| format | Article |
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Previous studies had not taken into influences of ethanol or nutrient carry-over between sequential transfers into vitamin-omitted media. Knowing nutritional needs, limiting growth of the yeast in wine by selective removal of important vitamins was investigated. Six strains of B. bruxellensis were grown and sequentially transferred into single vitamin-omitted media. None of the strains required p-aminobenzoic acid, folic acid, nicotinic acid, myo-inositol, pantothenic acid, or riboflavin. While some needed thiamin depending on the absence/presence of ethanol, growth of all strains was greatly affected by biotin. Here, concentrations ≥0.2 µg/L were required to achieve yeast populations >106 cfu/mL for high (104 cfu/mL) or low (102 cfu/mL) initial inoculums. At concentrations <0.2 µg/L, culturabilities either remained unchanged or increased less than two logs after 40 days. Since the protein avidin binds irreversibly to biotin, egg whites containing avidin or the purified protein were added to a wine to diminish bioavailability of the vitamin. While biotin concentrations were reduced, populations of B. bruxellensis achieved were decreased by one to three logs, thereby supporting further development of biotin depletion strategies in winemaking.</description><identifier>ISSN: 2311-5637</identifier><identifier>EISSN: 2311-5637</identifier><identifier>DOI: 10.3390/fermentation2030017</identifier><language>eng</language><publisher>Basel: MDPI AG</publisher><subject>Avidin ; Bioavailability ; Biotin ; Brettanomyces bruxellensis ; Ethanol ; Folic acid ; Food ; Infections ; Inositol ; Nicotinic acid ; Nitrogen ; Oxidation ; Pantothenic acid ; para-Aminobenzoic acid ; Riboflavin ; Spoilage ; Thiamine ; Vitamins ; Wine</subject><ispartof>Fermentation (Basel), 2016-09, Vol.2 (3), p.17</ispartof><rights>2016. 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Previous studies had not taken into influences of ethanol or nutrient carry-over between sequential transfers into vitamin-omitted media. Knowing nutritional needs, limiting growth of the yeast in wine by selective removal of important vitamins was investigated. Six strains of B. bruxellensis were grown and sequentially transferred into single vitamin-omitted media. None of the strains required p-aminobenzoic acid, folic acid, nicotinic acid, myo-inositol, pantothenic acid, or riboflavin. While some needed thiamin depending on the absence/presence of ethanol, growth of all strains was greatly affected by biotin. Here, concentrations ≥0.2 µg/L were required to achieve yeast populations >106 cfu/mL for high (104 cfu/mL) or low (102 cfu/mL) initial inoculums. At concentrations <0.2 µg/L, culturabilities either remained unchanged or increased less than two logs after 40 days. Since the protein avidin binds irreversibly to biotin, egg whites containing avidin or the purified protein were added to a wine to diminish bioavailability of the vitamin. While biotin concentrations were reduced, populations of B. bruxellensis achieved were decreased by one to three logs, thereby supporting further development of biotin depletion strategies in winemaking.</description><subject>Avidin</subject><subject>Bioavailability</subject><subject>Biotin</subject><subject>Brettanomyces bruxellensis</subject><subject>Ethanol</subject><subject>Folic acid</subject><subject>Food</subject><subject>Infections</subject><subject>Inositol</subject><subject>Nicotinic acid</subject><subject>Nitrogen</subject><subject>Oxidation</subject><subject>Pantothenic acid</subject><subject>para-Aminobenzoic acid</subject><subject>Riboflavin</subject><subject>Spoilage</subject><subject>Thiamine</subject><subject>Vitamins</subject><subject>Wine</subject><issn>2311-5637</issn><issn>2311-5637</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2016</creationdate><recordtype>article</recordtype><sourceid>ABUWG</sourceid><sourceid>AFKRA</sourceid><sourceid>AZQEC</sourceid><sourceid>BENPR</sourceid><sourceid>CCPQU</sourceid><sourceid>DWQXO</sourceid><sourceid>GNUQQ</sourceid><recordid>eNptkE1Lw0AURQdRsNT-AjcDrqMz85JJstTiRyEoiEVwE5LpezAlybQzE7D_3oa6cOHq3sXhwL2MXUtxC1CKO0Lf4xCbaN2gBAgh8zM2UyBlkmnIz__0S7YIYSuEUCrVQsKMfa0Dckf8dYzeToam4--4H63HSRo4Oc8fPMbYDK4_GAy89eM3dh0OwQYeHa9sbyNfDYRmEgRuB_5pB7xiF9R0ARe_OWfrp8eP5UtSvT2vlvdVYhTkeaKgpFSTVhltABRBIVuRGmkoJV3Ksmlb0UKOlBU6T1VmCiUVmQwhkxuiFubs5uTdebcfMcR660Z_HBLqI5lqkGWRHSk4Uca7EDxSvfO2b_yhlqKefqz_-RF-AHkiako</recordid><startdate>20160901</startdate><enddate>20160901</enddate><creator>Von Cosmos, Nicolas</creator><creator>Edwards, Charles</creator><general>MDPI AG</general><scope>AAYXX</scope><scope>CITATION</scope><scope>8FE</scope><scope>8FH</scope><scope>ABUWG</scope><scope>AFKRA</scope><scope>AZQEC</scope><scope>BBNVY</scope><scope>BENPR</scope><scope>BHPHI</scope><scope>CCPQU</scope><scope>DWQXO</scope><scope>GNUQQ</scope><scope>HCIFZ</scope><scope>LK8</scope><scope>M7P</scope><scope>PIMPY</scope><scope>PQEST</scope><scope>PQQKQ</scope><scope>PQUKI</scope><scope>PRINS</scope></search><sort><creationdate>20160901</creationdate><title>Use of Nutritional Requirements for Brettanomyces bruxellensis to Limit Infections in Wine</title><author>Von Cosmos, Nicolas ; Edwards, Charles</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c2377-239f46f625fd332f381b04c1cf4f6919abb0b37ef5867425c8212fc5e351dffb3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2016</creationdate><topic>Avidin</topic><topic>Bioavailability</topic><topic>Biotin</topic><topic>Brettanomyces bruxellensis</topic><topic>Ethanol</topic><topic>Folic acid</topic><topic>Food</topic><topic>Infections</topic><topic>Inositol</topic><topic>Nicotinic acid</topic><topic>Nitrogen</topic><topic>Oxidation</topic><topic>Pantothenic acid</topic><topic>para-Aminobenzoic acid</topic><topic>Riboflavin</topic><topic>Spoilage</topic><topic>Thiamine</topic><topic>Vitamins</topic><topic>Wine</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Von Cosmos, Nicolas</creatorcontrib><creatorcontrib>Edwards, Charles</creatorcontrib><collection>CrossRef</collection><collection>ProQuest SciTech Collection</collection><collection>ProQuest Natural Science Collection</collection><collection>ProQuest Central (Alumni Edition)</collection><collection>ProQuest Central UK/Ireland</collection><collection>ProQuest Central Essentials</collection><collection>Biological Science Collection</collection><collection>ProQuest Central</collection><collection>Natural Science Collection</collection><collection>ProQuest One Community College</collection><collection>ProQuest Central Korea</collection><collection>ProQuest Central Student</collection><collection>SciTech Premium Collection</collection><collection>ProQuest Biological Science Collection</collection><collection>Biological Science Database</collection><collection>Publicly Available Content Database</collection><collection>ProQuest One Academic Eastern Edition (DO NOT USE)</collection><collection>ProQuest One Academic</collection><collection>ProQuest One Academic UKI Edition</collection><collection>ProQuest Central China</collection><jtitle>Fermentation (Basel)</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Von Cosmos, Nicolas</au><au>Edwards, Charles</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Use of Nutritional Requirements for Brettanomyces bruxellensis to Limit Infections in Wine</atitle><jtitle>Fermentation (Basel)</jtitle><date>2016-09-01</date><risdate>2016</risdate><volume>2</volume><issue>3</issue><spage>17</spage><pages>17-</pages><issn>2311-5637</issn><eissn>2311-5637</eissn><abstract>Specific vitamin requirements of the wine spoilage yeast, Brettanomyces bruxellensis, were evaluated. Previous studies had not taken into influences of ethanol or nutrient carry-over between sequential transfers into vitamin-omitted media. Knowing nutritional needs, limiting growth of the yeast in wine by selective removal of important vitamins was investigated. Six strains of B. bruxellensis were grown and sequentially transferred into single vitamin-omitted media. None of the strains required p-aminobenzoic acid, folic acid, nicotinic acid, myo-inositol, pantothenic acid, or riboflavin. While some needed thiamin depending on the absence/presence of ethanol, growth of all strains was greatly affected by biotin. Here, concentrations ≥0.2 µg/L were required to achieve yeast populations >106 cfu/mL for high (104 cfu/mL) or low (102 cfu/mL) initial inoculums. At concentrations <0.2 µg/L, culturabilities either remained unchanged or increased less than two logs after 40 days. Since the protein avidin binds irreversibly to biotin, egg whites containing avidin or the purified protein were added to a wine to diminish bioavailability of the vitamin. While biotin concentrations were reduced, populations of B. bruxellensis achieved were decreased by one to three logs, thereby supporting further development of biotin depletion strategies in winemaking.</abstract><cop>Basel</cop><pub>MDPI AG</pub><doi>10.3390/fermentation2030017</doi><oa>free_for_read</oa></addata></record> |
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| source | DOAJ Directory of Open Access Journals; Elektronische Zeitschriftenbibliothek - Frei zugängliche E-Journals; MDPI - Multidisciplinary Digital Publishing Institute |
| subjects | Avidin Bioavailability Biotin Brettanomyces bruxellensis Ethanol Folic acid Food Infections Inositol Nicotinic acid Nitrogen Oxidation Pantothenic acid para-Aminobenzoic acid Riboflavin Spoilage Thiamine Vitamins Wine |
| title | Use of Nutritional Requirements for Brettanomyces bruxellensis to Limit Infections in Wine |
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