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dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLE MONTAGNER, Paul
dc.contributor.authorGUILBAUD, Morgan
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMIOT-SERTIER, Cécile
hal.structure.identifierBordeaux Imaging Center [BIC]
dc.contributor.authorBROCARD, Lysiane
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorBALLESTRA, Patricia
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDOLS-LAFARGUE, Marguerite
dc.contributor.authorRENOUF, Vincent
dc.contributor.authorMOINE, Virginie
dc.contributor.authorBELLON-FONTAINE, Marie-Noëlle
hal.structure.identifierUnité de Recherche Œnologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF-POMARÈDE, Isabelle
dc.date.accessioned2024-03-27T13:55:59Z
dc.date.available2024-03-27T13:55:59Z
dc.date.issued2023-01
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/189030
dc.description.abstractEnBrettanomyces bruxellensis is the most damaging spoilage yeast in the wine industry because of its negative impact on the wine organoleptic qualities. The strain persistence in cellars over several years associated with recurrent wine contamination suggest specific properties to persist and survive in the environment through bioadhesion phenomena. In this work, the physico-chemical surface properties, morphology and ability to adhere to stainless steel were studied both on synthetic medium and on wine. More than 50 strains representative of the genetic diversity of the species were considered. Microscopy techniques made it possible to highlight a high morphological diversity of the cells with the presence of pseudohyphae forms for some genetic groups. Analysis of the physico-chemical properties of the cell surface reveals contrasting behaviors: most of the strains display a negative surface charge and hydrophilic behavior while the Beer 1 genetic group has a hydrophobic behavior. All strains showed bioadhesion abilities on stainless steel after only 3 h with differences in the concentration of bioadhered cells ranging from 2.2 × 102 cell/cm2 to 7.6 × 106 cell/cm2. Finally, our results show high variability of the bioadhesion properties, the first step in the biofilm formation, according to the genetic group with the most marked bioadhesion capacity for the beer group. © 2023 The Authors
dc.language.isoENen_US
dc.rightsAttribution-NonCommercial-NoDerivs 3.0 United States*
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/3.0/us/*
dc.subject.enWine
dc.subject.enBrettanomyces bruxellensis
dc.subject.enBioadhesion
dc.subject.enSpoilage
dc.subject.enPseudohyphae
dc.title.enHigh intraspecific variation of the cell surface physico-chemical and bioadhesion properties in Brettanomyces bruxellensis
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.fm.2023.104217en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed36906300en_US
bordeaux.journalFood Microbiologyen_US
bordeaux.volume112en_US
bordeaux.hal.laboratoriesOenologie - UMR 1366en_US
bordeaux.hal.laboratoriesBordeaux Imaging Centre [BIC]en_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionINRAEen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.popularnonen_US
hal.audienceInternationaleen_US
hal.exportfalse
dc.rights.ccCC BY-NC-NDen_US
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Microbiology&rft.date=2023-01&rft.volume=112&rft.au=LE%20MONTAGNER,%20Paul&GUILBAUD,%20Morgan&MIOT-SERTIER,%20C%C3%A9cile&BROCARD,%20Lysiane&ALBERTIN,%20Warren&rft.genre=article


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