Cladistics 5, 164–166. The grave varieties collected were Al, Alvarinho; Ax, Alfrocheiro; B, Baga; J, Jean; L, Loureiro; P, Piriquita; T, Trincadeira; TF, Touriga Franca; TN, Touriga Nacional; and TR, Tinta Roriz (also known Aragonez). Also, other biogeography wine studies have been previously published focusing on S. cerevisiae (Schuller et al., 2012). Total sequences obtained for eukaryotic (ITS2 and D2) and prokaryotic (V6) microbial community for IM, SF, and EF samples. Sci. However, and along fermentations, these molds disappeared, which supports the observations that they are sensitive to the wine fermentation conditions (Blesa et al., 2006). Regarding the bacterial community at IM, Enterobacteriaceae, Pseudomonadaceae, Microbacteriaceae, Comamonadaceae families contribuited with 52.68% for group similarity, followed by Oxalobacteraceae, Sphingomonadaceae, Xanthomonadaceae, Nocardioidaceae, Methylobacteriaceae, Halomonadaceae, Propionibacteriaceae, Rhodobacteraceae, Micrococcaceae, Acetobacteraceae, which all together contributed with 38.25%. In general, the lactic acid bacteria (as a group) are involved in the fermentation of malic acid and other wine constituents. Finally, at Estremadura, Enterobacteriaceae, contributed with 22.47% and at Minho appellation, Oxalobacteraceae, Pseudomonadaceae, and or Enterobacteriaceae with 45.39% for the similarity. (2000). However towards the end of fermentation the lactic bacteria population increases and initiates the malolactic fermentation. Antonie Van Leeuwenhoek 76, 317–331. (2014), and Taylor et al., 2014. The sampling was authorized by private wine producers, who are fully acknowledged in this paper, and no specific permissions were required for this activity. The transcriptome of bathymodiolus azoricus gill reveals expression of genes from endosymbionts and free-living deep-sea bacteria. (2009). Regarding the comparison between IM, SF, and EF groups of fungal communities, a higher dissimilarity value was obtained for IM vs. EF (86.53%) followed by IM vs. SF (73.84%) and SF vs. EF (53.44%), where microorganisms belonging to the Lachancea, Saccharomyces, Hanseniaspora, Aureobasidium, Schizosaccharomyces, Candida, Metschnikowia, Torulaspora, Rhodotorula, and Alternaria genera contributed for the dissimilarity of the groups. Yeast diversity and persistence in botrytis-affected wine fermentations. The same behavior was observed for bacterial communities where Enterobacteriaceae, Halomonadaceae, Comamonadaceae, Pseudomonadaceae, and Xanthomonadaceae families contributed with 91.44% of similarity for SF group, whereas Enterobacteriaceae, Comamonadaceae, Acetobacteraceae, Xanthomonadaceae, Pseudomonadaceae, and Oxalobacteraceae families contributed with 91.44% for EF group similarity. Regarding Torulaspora delbrueckii, it was found until EF, and it has been previously reported to survive until later stages of fermentation and to produce lower levels of acetic acid (Ciani et al., 2006). 0000044092 00000 n
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The number of OTUs from both eukaryotic and prokaryotic communities decreased along the fermentation. (1999). Food Microbiol. The use, distribution or reproduction in other forums is permitted, provided the original author(s) or licensor are credited and that the original publication in this journal is cited, in accordance with accepted academic practice. Also, Saccharomyces was detected at IMs, which suggests that this community comes from grapes, reinforcing findings from Bokulich et al.
J. This yeast is characterized by having a high fermentative capacity at high temperatures (optimal growth around 30°C), and by being resistant to SO2 and to the stringent conditions of fermentation (Torija et al., 2001). Malolactice fermentation continues at a much slower pace than alcoholic fermentation. Nevertheless, Alentejo had the highest abundance of Lachancea and Minho was characterized by having the richest biodiversity, which included Hanseniaspora, Lachancea, Metschnikowia, and Aureobasidium. The similarity and dissimilarity across wine fermentation stages namely, initial musts (IM), start of fermentation (SF), and end of fermentation (EF) and wine appellations were calculated through the SIMPER analysis. Grapes and wine musts harbor a complex microbiome, which plays a crucial role in wine fermentation as it impacts on wine flavour and, consequently, on its final quality and value. 0000003227 00000 n
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Indeed, it is known that grapes harbor a complex microbiome, including a high range of filamentous fungi, yeasts and bacteria with different physiological and metabolic characteristics (Pretorius, 2000; Fleet, 2003; Barata et al., 2012). To determine the minimum significant difference (p < 0.05) in the biodiversity (Chao1) of IM, SF and EF samples, one-way analysis of variance (ANOVA) was performed using SPSS 20.0 (IBM, US). Culture-dependent and culture-independent diversity surveys target different bacteria: a case study in a freshwater sample. |, https://www.frontiersin.org/article/10.3389/fmicb.2015.00905, Creative Commons Attribution License (CC BY). For each appellation, one vineyard (farm) with different grape varieties was selected, and for each grape variety, 2 kg of healthy and undamaged grapes were collected. (2012). Microbiol. The cycling conditions applied for eukaryotic microorganisms were the same, but the PCR consisted in 25 cycles. Jolly, N. P., Varela, C., and Pretorius, I. S. (2014). The knowledge and the understanding of the microbial terroir – how the microbiome contributes to the natural environment of grapes and to the identity of wine, is a process that starts at the vineyards, at the harvest of grapes, and then evolves along the different stages of fermentation (Van Leeuwen and Seguin, 2006; Bokulich et al., 2013). Effect of sour rot on the composition of white riesling (Vitis vinifera l.) grapes. Int. To better understand such population dynamics, the relative abundance at class level was analyzed. Shapiro-Wilk normality tests were carried out for each eukaryotic and prokaryotic phylogenetic group. The SF and EF where daily monitored through weighting. Fleet, G., Lafon-Lafourcade, S., and Ribéreau-Gayon, P. (1984). Fungal communities were characterized by either the presence of environmental microorganisms and phytopathogens in the IM, or yeasts associated with alcoholic fermentations in wine must samples as Saccharomyces and non-Saccharomyces yeasts (as Lachancea, Metschnikowia, Hanseniaspora, Hyphopichia, Sporothrix, Candida, and Schizosaccharomyces). Viticulture 50, 107–119. It is also used in production of fermented food products. J. (2011). (2003). In the other hand, LAB and AAB were detected at low abundances, but Oenococcus oeni, a LAB extensively used to carry out the MLF, was not detected. PLoS ONE 9:e85622. Microbial diversity in the deep sea and the underexplored “rare biosphere.” Proc. For both fungal (Figure 4A) and bacterial communities (Figure 4B), samples were grouped according to their fermentative stage, where the first axis explains 48 and 52.3% of the total variation, respectively. Eukaryotic (A) and prokaryotic (B) microbial community distribution over IM, SF and EF of the Portuguese appellations. The sequence-specific portions of the used primers were: V6_F 5′-ATGCAACGCGAAGAACCT-3′ and V6_R 5′-TAGCGATTCCGACTTCA-3′ of V6 region; D2_F 5′-AAGMACTTTGRAAAGAGAG-3′ and D2_R 5′-GGTCCGTGTTTCAAGACG-3′ of D2 region; and ITS2_F 5′-GCATCGATGAAGAACGC-3′ and ITS2_R 5′-CCTCCGCTTATTGATATGC-3′ of ITS2 region. The DNA from each individual sample was extracted using the DNeasy Plant mini kit (QIAGEN, USA), according to the manufacturer’s instructions, with a prior cell rupture using glass beads in Tissue Lyser (Qiagen, USA), to assure full disruption of microbial cells. 0000016868 00000 n
Pasteur confirmed the presence of bacteria in fermenting grape juice 150 years ago, but it was only in the 1960s that the most important bacteria responsible for malolactic fermentation (MLF) were initially classified as Leuconostoc oenos and later as Oenococcus oeni.