Inventory and monitoring of wine microbial consortia
Inventory and monitoring of wine microbial consortia
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DOI：
10.1007/s00253-006-0798-3
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发表时间：
2007-05-01
影响因子：
5
通讯作者：
Lonvaud-Funel, Aline
中科院分区：
文献类型：
--
作者：
Renouf, Vincent;Claisse, Olivier;Lonvaud-Funel, Aline
葡萄酒微生物生态系统的进化一般限于酿酒酵母和酒酒球菌，它们分别是通过在酒精和苹果酸-乳酸发酵期间作用而将葡萄汁转化为葡萄酒的两个主要媒介。但是其他种类的酵母，如布鲁塞尔酒香酵母和某些粘稠的小片球菌菌株会破坏葡萄酒。这项研究的目的是更准确地解决该系统的组成，确定其他组成部分。聚合酶链反应-变性梯度凝胶电泳（PCR-DGGE）方法的优点，葡萄酒微生物生态学研究的细菌和酵母菌种鉴定和监测葡萄酒生产的每个阶段说明。在直接DNA提取后，PCR-DGGE被用于对葡萄酒环境中发现的细菌和酵母菌种类进行尽可能详尽的清点。构建了系统发育邻接树来说明微生物多样性。PCR-DGGE还与选择性培养基中的群体计数相结合，以监测生产各个阶段的微生物变化。此外，增菌培养基有助于检测腐败物质的出现。并对葡萄酒微生物群落的遗传多样性及其在酿酒过程中的动态变化进行了描述。最重要的是，我们的研究更好地了解了葡萄酒酿造过程中各个阶段葡萄酒微生物群落的复杂性和多样性：在葡萄浆果上，在发酵过程中，在葡萄酒中，在陈酿过程中。在葡萄上，可以鉴定出52种不同的酵母菌和40种细菌。在酿酒过程中，多样性急剧减少，然后在老化。酵母菌和乳酸菌也从非常古老的葡萄酒中分离出来。B。bruxellensis和O. oeni是最常见的。
The evolution of the wine microbial ecosystem is generally restricted to Saccharomyces cerevisiae and Oenococcus oeni, which are the two main agents in the transformation of grape must into wine by acting during alcoholic and malolactic fermentation, respectively. But others species like the yeast Brettanomyces bruxellensis and certain ropy strains of Pediococcus parvulus can spoil the wine. The aim of this study was to address the composition of the system more precisely, identifying other components. The advantages of the polymerase chain reaction-denaturing gradient gel electrophoresis (PCR-DGGE) approach to wine microbial ecology studies are illustrated by bacteria and yeast species identification and their monitoring at each stage of wine production. After direct DNA extraction, PCR-DGGE was used to make the most exhaustive possible inventory of bacteria and yeast species found in a wine environment. Phylogenetic neighbor-joining trees were built to illustrate microbial diversity. PCR-DGGE was also combined with population enumeration in selective media to monitor microbial changes at all stages of production. Moreover, enrichment media helped to detect the appearance of spoilage species. The genetic diversity of the wine microbial community and its dynamics during winemaking were also described. Most importantly, our study provides a better understanding of the complexity and diversity of the wine microbial consortium at all stages of the winemaking process: on grape berries, in must during fermentation, and in wine during aging. On grapes, 52 different yeast species and 40 bacteria could be identified. The diversity was dramatically reduced during winemaking then during aging. Yeast and lactic acid bacteria were also isolated from very old vintages. B. bruxellensis and O. oeni were the most frequent.