Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine

被引：18

作者：

Dimopoulou, Maria ^{[1
,2
]}

Hatzikamari, Magdalini ^{[1
]}

Masneuf-Pomarede, Isabelle ^{[2
,3
]}

Albertin, Warren ^{[2
,4
]}

机构：

[1] Aristotle Univ Thessaloniki, Fac Agr Forestry & Nat Environm, Dept Food Sci & Technol, Thessaloniki, Greece

[2] Univ Bordeaux, Bordeaux INP, USC INRA 1366, UR Oenol EA 4577, Bordeaux, France

[3] Ecole Natl Super Sci Agron Bordeaux Aquitaine, Gradignan, France

[4] Bordeaux INP, ENSCBP, F-33600 Pessac, France

来源：

FOOD MICROBIOLOGY | 2019年 / 78卷

关键词：

Brettanomyces bruxellensis; Dekkera bruxellensis; Microsatellites; Sulfur dioxide resistance; Greek wine; DEKKERA-BRUXELLENSIS; BIODIVERSITY; GROWTH; IMPACT;

D O I：

10.1016/j.fm.2018.10.013

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

Brettanomyces 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.

引用

页码：155 / 163

页数：9