Brettanomyces bruxellensis phenotypic diversity, tolerance to wine stress and wine spoilage ability

Brettanomyces bruxellensis is a yeast species found in many fermented matrices. A high level of genetic diversity prevails in this species and was recently connected with tolerance to sulfur dioxide, the main preservative used in wine. We therefore examine other phenotypes that may modulate the abil...

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Bibliographic Details
Published in:Food microbiology 2020-05, Vol.87, p.103379-103379, Article 103379
Main Authors: Cibrario, Alice, Miot-Sertier, Cécile, Paulin, Margot, Bullier, Bastien, Riquier, Laurent, Perello, Marie-Claire, de Revel, Gilles, Albertin, Warren, Masneuf-Pomarède, Isabelle, Ballestra, Patricia, Dols-Lafargue, Marguerite
Format: Article
Language:English
Subjects:
Brettanomyces
Brettanomyces - drug effects
Brettanomyces - growth & development
Brettanomyces - isolation & purification
Brettanomyces - metabolism
Carbohydrate utilization
Ethanol - metabolism
Food Preservatives - pharmacology
Genotype
Hydrogen-Ion Concentration
Life Sciences
Phenol
Phenotype
Phenotypic diversity
Sulfur Dioxide - pharmacology
Wine - analysis
Wine - microbiology
Wine spoilage
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Summary:Brettanomyces bruxellensis is a yeast species found in many fermented matrices. A high level of genetic diversity prevails in this species and was recently connected with tolerance to sulfur dioxide, the main preservative used in wine. We therefore examine other phenotypes that may modulate the ability of the species to spoil wine, in a selection of representative strains. The species shows a fairly high homogeneity with respect to the carbohydrates that can support growth, but more diverse behaviors regarding tolerance to low pH or ethanol. Thought no clear link can be drawn with genotype, some strains appear more tolerant than the others, mainly in the AWRI1499 like genetic group. Volatile phenol production is ubiquitous within the species, independent from yeast growth profile and not affected by the nature of the growth substrate. The specific production. n rate of volatile phenol production raises in case of increased aeration. It is little affected by pH decrease until 3.0 or by ethanol concentration increase up to 12% vol, but it decreased in case of increased constraint (pH 
ISSN:0740-0020
1095-9998
DOI:10.1016/j.fm.2019.103379