LE MONTAGNER, Paul; BAKHTIAR, Yacine; MIOT-SERTIER, Cécile; GUILBAUD, Morgan; ALBERTIN, Warren; MOINE, Virginie; DOLS-LAFARGUE, Marguerite; MASNEUF POMAREDE, Isabelle

doi:10.1016/j.fm.2024.104480

LE MONTAGNER, Paul
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

BAKHTIAR, Yacine
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

MIOT-SERTIER, Cécile
Unité de Recherche Œnologie [Villenave d'Ornon] [OENO]

Langue

Article de revue

Ce document a été publié dans

Food Microbiology. 2024-06, vol. 120, p. 104480

Résumé en anglais

Biofilms are central to microbial life because of the advantage that this mode of life provides, whereas the planktonic form is considered to be transient in the environment. During the winemaking process, grape must and wines host a wide diversity of microorganisms able to grow in biofilm. This is the case of Brettanomyces bruxellensis considered the most harmful spoilage yeast, due to its negative sensory effect on wine and its ability to colonise stressful environments. In this study, the effect of different biotic and abiotic factors on the bioadhesion and biofilm formation capacities of B. bruxellensis was analyzed. Ethanol concentration and pH had negligible effect on yeast surface properties, pseudohyphal cell formation or bioadhesion, while the strain and genetic group factors strongly modulated the phenotypes studied. From a biotic point of view, the presence of two different strains of B. bruxellensis did not lead to a synergistic effect. A competition between the strains was rather observed during biofilm formation which seemed to be driven by the strain with the highest bioadhesion capacity. Finally, the presence of wine bacteria reduced the bioadhesion of B. bruxellensis. Due to biofilm formation, O. oeni cells were observed attached to B. bruxellensis as well as extracellular matrix on the surface of the cells.< Réduire

Mots clés en anglais

Bioadhesion

Brettanomyces Bruxellensis

Lactic Acid Bacteria

Mixed-Species Biofilms

Wine

URI

https://oskar-bordeaux.fr/handle/20.500.12278/206240

DOI

http://dx.doi.org/10.1016/j.fm.2024.104480

Unités de recherche

Oenologie - UMR 1366

Voir/Ouvrir

Métadonnées

Partager cette publication !

Licence d’utilisation du document

Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties

Langue

Ce document a été publié dans

Résumé en anglais

Mots clés en anglais

URI

DOI

Unités de recherche