Cargando…

Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar

Different genera and/or species of yeasts present on grape berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts o...

Descripción completa

Detalles Bibliográficos
Autores principales: Grangeteau, Cédric, Gerhards, Daniel, von Wallbrunn, Christian, Alexandre, Hervé, Rousseaux, Sandrine, Guilloux-Benatier, Michèle
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Frontiers Media S.A. 2016
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779898/
https://www.ncbi.nlm.nih.gov/pubmed/27014199
http://dx.doi.org/10.3389/fmicb.2016.00268
_version_ 1782419681645166592
author Grangeteau, Cédric
Gerhards, Daniel
von Wallbrunn, Christian
Alexandre, Hervé
Rousseaux, Sandrine
Guilloux-Benatier, Michèle
author_facet Grangeteau, Cédric
Gerhards, Daniel
von Wallbrunn, Christian
Alexandre, Hervé
Rousseaux, Sandrine
Guilloux-Benatier, Michèle
author_sort Grangeteau, Cédric
collection PubMed
description Different genera and/or species of yeasts present on grape berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts or if it is merely a transient habitat for populations brought in by grape berries during the winemaking period. This study focused on three species of non-Saccharomyces yeasts commonly encountered during vinification: Starmerella bacillaris (synonymy with Candida zemplinina), Hanseniaspora guilliermondii and Hanseniaspora uvarum. More than 1200 isolates were identified at the strain level by FT-IR spectroscopy (207 different FTIR strain pattern). Only a small proportion of non-Saccharomyces yeasts present in musts came directly from grape berries for the three species studied. Some strains were found in the must in two consecutive years and some of them were also found in the cellar environment before the arrival of the harvest of second vintage. This study demonstrates for the first time the persistence of non-Saccharomyces yeast strains from year to year in the cellar. Sulfur dioxide can affect yeast populations in the must and therefore their persistence in the cellar environment.
format Online
Article
Text
id pubmed-4779898
institution National Center for Biotechnology Information
language English
publishDate 2016
publisher Frontiers Media S.A.
record_format MEDLINE/PubMed
spelling pubmed-47798982016-03-24 Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar Grangeteau, Cédric Gerhards, Daniel von Wallbrunn, Christian Alexandre, Hervé Rousseaux, Sandrine Guilloux-Benatier, Michèle Front Microbiol Microbiology Different genera and/or species of yeasts present on grape berries, in musts and wines are widely described. Nevertheless, the community of non-Saccharomyces yeasts present in the cellar is still given little attention. Thus it is not known if the cellar is a real ecological niche for these yeasts or if it is merely a transient habitat for populations brought in by grape berries during the winemaking period. This study focused on three species of non-Saccharomyces yeasts commonly encountered during vinification: Starmerella bacillaris (synonymy with Candida zemplinina), Hanseniaspora guilliermondii and Hanseniaspora uvarum. More than 1200 isolates were identified at the strain level by FT-IR spectroscopy (207 different FTIR strain pattern). Only a small proportion of non-Saccharomyces yeasts present in musts came directly from grape berries for the three species studied. Some strains were found in the must in two consecutive years and some of them were also found in the cellar environment before the arrival of the harvest of second vintage. This study demonstrates for the first time the persistence of non-Saccharomyces yeast strains from year to year in the cellar. Sulfur dioxide can affect yeast populations in the must and therefore their persistence in the cellar environment. Frontiers Media S.A. 2016-03-07 /pmc/articles/PMC4779898/ /pubmed/27014199 http://dx.doi.org/10.3389/fmicb.2016.00268 Text en Copyright © 2016 Grangeteau, Gerhards, von Wallbrunn, Alexandre, Rousseaux and Guilloux-Benatier. http://creativecommons.org/licenses/by/4.0/ This is an open-access article distributed under the terms of the Creative Commons Attribution License (CC BY). 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. No use, distribution or reproduction is permitted which does not comply with these terms.
spellingShingle Microbiology
Grangeteau, Cédric
Gerhards, Daniel
von Wallbrunn, Christian
Alexandre, Hervé
Rousseaux, Sandrine
Guilloux-Benatier, Michèle
Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar
title Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar
title_full Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar
title_fullStr Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar
title_full_unstemmed Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar
title_short Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar
title_sort persistence of two non-saccharomyces yeasts (hanseniaspora and starmerella) in the cellar
topic Microbiology
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC4779898/
https://www.ncbi.nlm.nih.gov/pubmed/27014199
http://dx.doi.org/10.3389/fmicb.2016.00268
work_keys_str_mv AT grangeteaucedric persistenceoftwononsaccharomycesyeastshanseniasporaandstarmerellainthecellar
AT gerhardsdaniel persistenceoftwononsaccharomycesyeastshanseniasporaandstarmerellainthecellar
AT vonwallbrunnchristian persistenceoftwononsaccharomycesyeastshanseniasporaandstarmerellainthecellar
AT alexandreherve persistenceoftwononsaccharomycesyeastshanseniasporaandstarmerellainthecellar
AT rousseauxsandrine persistenceoftwononsaccharomycesyeastshanseniasporaandstarmerellainthecellar
AT guillouxbenatiermichele persistenceoftwononsaccharomycesyeastshanseniasporaandstarmerellainthecellar