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Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDIMOPOULOU, Maria
dc.contributor.authorRENAULT, Margareth
hal.structure.identifierEcole Nationale Supérieure de Chimie, de Biologie et de Physique (ENSCBP)
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDOLS-LAFARGUE, Marguerite
hal.structure.identifierEcole Nationale Supérieure de Chimie, de Biologie et de Physique (ENSCBP)
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorALBERTIN, Warren
dc.contributor.authorHERRY, Jean-Marie
dc.contributor.authorBELLON-FONTAINE, Marie Noelle
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944
IDREF: 13239667X
dc.date.accessioned2020-07-02T13:23:05Z
dc.date.available2020-07-02T13:23:05Z
dc.date.issued2019
dc.identifier.issn1590-4261en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/8477
dc.description.abstractEnPurpose Brettanomyces bruxellensis is a serious source of concern for winemakers. The production of volatile phenols by the yeast species confers to wine unpleasant sensory characteristics which are unacceptable by the consumers and inevitably provoke economic loss for the wine industry. This ubiquitous yeast is able to adapt to all winemaking steps and to withstand various environmental conditions. Moreover, the ability of B. bruxellensis to adhere and colonize inert materials can be the cause of the yeast persistence in the cellars and thus recurrent wine spoilage. We therefore investigated the surface properties, biofilm formation capacity, and the factors which may affect the attachment of the yeast cells to surfaces with eight strains representative of the genetic diversity of the species.[br/] Methods The eight strains of B. bruxellensis were isolated from different geographical and industrial fermentation origins. The cells were grown in synthetic YPD medium containing 1% (w/v) yeast extract (Difco Laboratories, Detroit), 2% (w/v) bacto peptone (Difco), and 1% (w/v) glucose. Surface physicochemical properties as electrophoretic mobility and adhesion to hydrocarbon of the cells were studied. The ability of the strains to form biofilm was quantified using a colorimetric microtiter 96-well polystyrene plate. Biochemical characteristics were examined by colorimetric methods as well as by chemical analysis.[br/] Result Our results show that the biofilm formation ability is strain-dependent and suggest a possible link between the physicochemical properties of the studied strains and their corresponding genetic group.[br/] Conclusion The capacity to detect and identify the strains of the spoilage yeast based on their biofilm formation abilities may help to develop more efficient cleaning procedures and preventing methods.
dc.language.isoENen_US
dc.subject.enBrettanomyces Bruxellensis
dc.subject.enWine Spoilage
dc.subject.enBiochemical Properties
dc.subject.enPhysico-Chemical Surface Properties
dc.subject.enBiofilm Formation
dc.title.enMicrobiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis
dc.title.alternativeAnn. microbiol.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1007/s13213-019-01503-5en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
bordeaux.journalAnnals of Microbiologyen_US
bordeaux.page1217-1225en_US
bordeaux.volume69en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.issue12en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
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