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Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine.

dc.rights.licenseopenen_US
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorDIMOPOULOU, Maria
dc.contributor.authorHATZIKAMARI, Magdalini
hal.structure.identifierUnité de Recherche Oenologie [Villenave d'Ornon] [OENO]
dc.contributor.authorMASNEUF POMAREDE, Isabelle
ORCID: 0000-0002-8806-8944
IDREF: 13239667X
hal.structure.identifierÉcole 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.date.accessioned2020-07-02T10:08:05Z
dc.date.available2020-07-02T10:08:05Z
dc.date.issued2019
dc.identifier.issn0740-0020en_US
dc.identifier.urihttps://oskar-bordeaux.fr/handle/20.500.12278/8455
dc.description.abstractEnBrettanomyces bruxellensis is the most common spoilage wine yeast which can provoke great economic damage to the wine industry due to the production of undesirable odors. The capacity of the species to adapt in various environmental conditions offers a selective advantage that is reflected by intraspecific variability at genotypic and phenotypic level. In this study, microsatellite analysis of 22 strains isolated from Greek wine revealed the existence of distinct genetic subgroups that are correlated with their geographical origin. The response of these strains to increasing levels of sulfur dioxide confirmed the presence of both sensitive and tolerant strains, which belong to distinguished genetic clusters. The genetic categorization of B. bruxellensis strains could be used by the winemakers as a diagnostic tool regarding sulfur dioxide sensitivity.
dc.language.isoENen_US
dc.subjectBrettanomyces Bruxellensis
dc.subjectMicrosatellite marqueur
dc.subjectOenologie
dc.subjectGrèce
dc.subjectAnhydride sulfureux
dc.subject.enBrettanomyces Bruxellensis
dc.subject.enDekkera Bruxellensis
dc.subject.enGreek Wine
dc.subject.enMicrosatellites
dc.subject.enSulfur Dioxide Resistance
dc.title.enSulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine.
dc.title.alternativeFood microbiol.en_US
dc.typeArticle de revueen_US
dc.identifier.doi10.1016/j.fm.2018.10.013en_US
dc.subject.halSciences du Vivant [q-bio]/Biologie végétaleen_US
dc.identifier.pubmed30497597en_US
bordeaux.journalFood Microbiologyen_US
bordeaux.page155-163en_US
bordeaux.volume78en_US
bordeaux.hal.laboratoriesOenologie - EA 4577en_US
bordeaux.institutionBordeaux INPen_US
bordeaux.institutionUniversité de Bordeauxen_US
bordeaux.peerReviewedouien_US
bordeaux.inpressnonen_US
hal.exportfalse
bordeaux.COinSctx_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.jtitle=Food%20Microbiology&rft.date=2019&rft.volume=78&rft.spage=155-163&rft.epage=155-163&rft.eissn=0740-0020&rft.issn=0740-0020&rft.au=DIMOPOULOU,%20Maria&HATZIKAMARI,%20Magdalini&MASNEUF%20POMAREDE,%20Isabelle&ALBERTIN,%20Warren&rft.genre=article


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