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New advances on the Brettanomyces bruxellensis biofilm mode of life.

dc.rights.licenseopenen_US
dc.contributor.authorLEBLEUX, Manon
dc.contributor.authorABDO, Hany
dc.contributor.authorCOELHO, Christian
dc.contributor.authorBASMACIYAN, Louise
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.authorMAUPEU, Julie
dc.contributor.authorLAURENT, Julie
dc.contributor.authorROULLIER-GALL, Chloé
dc.contributor.authorALEXANDRE, Herve
dc.contributor.authorGUILLOUX-BENATIER, Michèle
dc.contributor.authorWEIDMANN, Stéphanie
dc.contributor.authorROUSSEAUX, Sandrine
dc.date.accessioned2020-12-04T15:34:22Z
dc.date.available2020-12-04T15:34:22Z
dc.date.issued2020-04-02
dc.identifier.issn1879-3460en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/21297
dc.description.abstractEnThe wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the winemaking process due to its resistance to multiple stress conditions. The ability to form biofilm is a potential resistance strategy, although it has been given little attention so far for this yeast. In this work, the capacity to form biofilm and its structure were explored in YPD medium and in wine. Using microsatellite analysis, 65 isolates were discriminated into 5 different genetic groups from which 12 strains were selected. All 12 strains were able to form biofilm in YPD medium on a polystyrene surface. The presence of microcolonies, filamentous cells and extracellular polymeric substances, constituting the structure of the biofilm despite a small thickness, were highlighted using confocal and electronic microscopy. Moreover, different cell morphologies according to genetic groups were highlighted. The capacity to form biofilm in wine was also revealed for two selected strains. The impact of wine on biofilms was demonstrated with firstly considerable biofilm cell release and secondly growth of these released biofilm cells, both in a strain dependent manner. Finally, B. bruxellensis has been newly described as a producer of chlamydospore-like structures in wine, for both planktonic and biofilm lifestyles.
dc.language.isoENen_US
dc.subject.enBiofilms
dc.subject.enBrettanomyces
dc.subject.enFood Microbiology
dc.subject.enWine
dc.title.enNew advances on the Brettanomyces bruxellensis biofilm mode of life.
dc.title.alternativeInt J Food Microbiolen_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.ijfoodmicro.2019.108464en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed31816527en_US
dc.description.sponsorshipEuropeEuropean Union (FEDER)en_US
bordeaux.journalInternational Journal of Food Microbiologyen_US
bordeaux.page108464en_US
bordeaux.volume318en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
bordeaux.identifier.funderIDConseil régional de Bourgogne-Franche-Comtéen_US
bordeaux.identifier.funderIDMinistère de l'Enseignement supérieur, de la Recherche et de l'Innovationen_US
bordeaux.import.sourcepubmed
hal.exportfalse
workflow.import.sourcepubmed
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