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Molecular diagnosis of brettanomyces bruxellensis’ sulfur dioxide sensitivity through genotype specific method

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorAVRAMOVA, Marta
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorVALLET-COURBIN, Amélie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMAUPEU, Julie
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944
IDREF: 13239667X
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
dc.date.accessioned2020-09-02T08:06:41Z
dc.date.available2020-09-02T08:06:41Z
dc.date.issued2018
dc.identifier.issn1664-302Xen_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/10755
dc.description.abstractEnThe yeast species Brettanomyces bruxellensis is associated with important economic losses due to red wine spoilage. The most common method to prevent and/or control B. bruxellensis spoilage in winemaking is the addition of sulfur dioxide into must and wine. However, recently, it was reported that some B. bruxellensis strains could be tolerant to commonly used doses of SO2. In this work, B. bruxellensis response to SO2 was assessed in order to explore the relationship between SO2 tolerance and genotype. We selected 145 isolates representative of the genetic diversity of the species, and from different fermentation niches (roughly 70% from grape wine fermentation environment, and 30% from beer, ethanol, tequila, kombucha, etc.). These isolates were grown in media harboring increasing sulfite concentrations, from 0 to 0.6 mg.L-1 of molecular SO2. Three behaviors were defined: sensitive strains showed longer lag phase and slower growth rate and/or lower maximum population size in presence of increasing concentrations of SO2. Tolerant strains displayed increased lag phase, but maximal growth rate and maximal population size remained unchanged. Finally, resistant strains showed no growth variation whatever the SO2 concentrations. 36% (52/145) of B. bruxellensis isolates were resistant or tolerant to sulfite, and up to 43% (46/107) when considering only wine isolates. Moreover, most of the resistant/tolerant strains belonged to two specific genetic groups, allowing the use of microsatellite genotyping to predict the risk of sulfur dioxide resistance/tolerance with high reliability (>90%). Such molecular diagnosis could help the winemakers to adjust antimicrobial techniques and efficient spoilage prevention with minimal intervention.
dc.language.isoENen_US
dc.subjectOenologie
dc.subjectVitis vinifera
dc.subjectBrettanomyces bruxellensis
dc.subjectVinification en rouge
dc.subject.enBrettanomyces Bruxellensis
dc.subject.enResistance
dc.subject.enSpoilage Yeast
dc.subject.enSulfur Dioxide
dc.subject.enTolerance
dc.subject.enWine
dc.title.enMolecular diagnosis of brettanomyces bruxellensis’ sulfur dioxide sensitivity through genotype specific method
dc.typeArticle de revueen_US
dc.identifier.doi10.3389/fmicb.2018.01260en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed29942296en_US
bordeaux.journalFrontiers in Microbiologyen_US
bordeaux.page1-9en_US
bordeaux.volume9en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
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