Afficher la notice abrégée

Influence of the farming system on the epiphytic yeasts and yeast-like fungi colonizing grape berries during the ripening process

hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMARTINS, Gulherm
hal.structure.identifierSanté et agroécologie du vignoble [UMR SAVE]
dc.contributor.authorVALLANCE, Jessica
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMERCIER, Anne
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorSTAMATOPOULOS, Panagiotis
hal.structure.identifierSanté et agroécologie du vignoble [UMR SAVE]
dc.contributor.authorREY, Patrice
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorLONVAUD, Aline
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF-POMAREDE, Isabelle
dc.date.accessioned2024-04-08T12:32:08Z
dc.date.available2024-04-08T12:32:08Z
dc.date.issued2014
dc.identifier.issn0168-1605
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/197123
dc.description.abstractEnGrape berries are colonized by a wide array of epiphytic microorganisms such as yeast and filamentous fungi. This microbiota plays a major role in crop health and also interferes with the winemaking process. In this study, culture-dependent and -independent methods were used to investigate the dynamics and diversity of the yeast and yeast-like microorganisms on the grape berry surface during maturation and the influence of cropping systems in this microflora. The results showed a significant impact of both the farming system and the maturity stage on the epiphytic yeast and yeast-like community. A quantitative approach based on counting cultivable populations indicated an increase in the yeast and yeast-like population during the grape ripening process, reaching a maximum when the berries became overripe. The cultivable yeast and yeast-like population also varied significantly depending on the farming system. Microorganism counts were significantly higher for organically- than conventionally-farmed grapes. The yeast and yeast-like community structures were analysed by culture independent methods, using CE-SSCP. The results revealed changes in the genetic structure of the yeast and yeast-like community throughout the ripening process, as well as the impact of the farming system. Copper-based fungicide treatments were revealed as the main factor responsible for the differences in microbial population densities between samples of different farming systems. The results showed a negative correlation between copper levels and yeast and yeast-like populations, providing evidence that copper inhibited this epiphytic community. Taken together, our results showed that shifts in the microbial community were related to changes in the composition of the grape–berry surface, particularly sugar exudation and the occurrence of copper residues from pesticide treatments.
dc.language.isoen
dc.publisherElsevier
dc.subject.engrape berries; yeast microbiota; copper; grape maturity stage; CE-SSCP
dc.title.enInfluence of the farming system on the epiphytic yeasts and yeast-like fungi colonizing grape berries during the ripening process
dc.typeArticle de revue
dc.identifier.doi10.1016/j.ijfoodmicro.2014.02.002
dc.subject.halSciences du Vivant [q-bio]/Ingénierie des aliments
dc.subject.halSciences de l'ingénieur [physics]/Génie des procédés
bordeaux.journalInternational Journal of Food Microbiology
bordeaux.page21-28
bordeaux.volume177
bordeaux.hal.laboratoriesSanté et Agro-Ecologie du Vignoble (SAVE) - UMR 1065*
bordeaux.institutionBordeaux Sciences Agro
bordeaux.institutionINRAE
bordeaux.peerReviewedoui
hal.identifierhal-02639545
hal.version1
hal.popularnon
hal.audienceInternationale
hal.origin.linkhttps://hal.archives-ouvertes.fr//hal-02639545v1
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=International%20Journal%20of%20Food%20Microbiology&rft.date=2014&rft.volume=177&rft.spage=21-28&rft.epage=21-28&rft.eissn=0168-1605&rft.issn=0168-1605&rft.au=MARTINS,%20Gulherm&VALLANCE,%20Jessica&MERCIER,%20Anne&ALBERTIN,%20Warren&STAMATOPOULOS,%20Panagiotis&rft.genre=article


Fichier(s) constituant ce document

FichiersTailleFormatVue

Il n'y a pas de fichiers associés à ce document.

Ce document figure dans la(les) collection(s) suivante(s)

Afficher la notice abrégée