Article
Biotechnology & Applied Microbiology
Adriana Nunes de Lima, Rui Magalhaes, Francisco Manuel Campos, Jose Antonio Couto
Summary: The research aimed to evaluate the survival and metabolism of Dekkera bruxellensis in monovarietal wines, showing differences in survival capacity in different wines.
Article
Microbiology
Daniela Catrileo, Sandra Moreira, Maria Angelica Ganga, Liliana Godoy
Summary: The study explores the growth of Brettanomyces bruxellensis under the stress of p-coumaric acid and different light intensities. The yeast adapts to these stress factors and manages to grow, with a higher expression of stress-related genes under lower light intensity indicating a protective effect.
FRONTIERS IN MICROBIOLOGY
(2021)
Article
Biochemistry & Molecular Biology
Domenico De Bellis, Alessio Di Stefano, Pasquale Simeone, Giulia Catitti, Simone Vespa, Antonia Patruno, Marco Marchisio, Eleonora Mari, Lisa Granchi, Carlo Viti, Piero Chiacchiaretta, Angelo Cichelli, Rosanna Tofalo, Paola Lanuti
Summary: A flow cytometry kit for the rapid detection of B. bruxellensis in wine has been developed, which allows for the rapid detection of B. bruxellensis in simple and complex mixtures, indicating its potential for reducing wine spoilage.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2022)
Article
Food Science & Technology
Mahesh Chandra, Patricia Branco, Catarina Prista, Manuel Malfeito-Ferreira
Summary: This study examined the influence of wine components, p-coumaric acid, and micronutrients on the culturability, viability, and volatile phenols production of Brettanomyces bruxellensis under sulfite stress. It was found that high doses of sulfite led to the continuous production of 4-ethylphenol by dead or nonculturable cells. However, when minerals and vitamins were added, both growth recovery and 4-ethylphenol production were observed, indicating their importance in maintaining cell viability under sulfite stress. The yeast could also utilize p-coumaric acid as an energy source and produce ATP while under sulfite stress.
Article
Biotechnology & Applied Microbiology
Paul Le Montagner, Morgan Guilbaud, Cecile Miot-Sertier, Lysiane Brocard, Warren Albertin, Patricia Ballestra, Marguerite Dols-Lafargue, Vincent Renouf, Virginie Moine, Marie-Noelle Bellon-Fontaine, Isabelle Masneuf-Pomarede
Summary: Brettanomyces bruxellensis is a harmful spoilage yeast in the wine industry, affecting the sensory qualities of wine. This study found that the yeast has the ability to persist and survive in the environment through bioadhesion phenomena. By studying over 50 representative strains, the researchers discovered variations in morphology and physico-chemical surface properties.
Article
Food Science & Technology
Jessica Lleixa, Maria Martinez-Safont, Isabelle Masneuf-Pomarede, Maura Magani, Warren Albertin, Albert Mas, Maria C. Portillo
Summary: Brettanomyces bruxellensis is the most commonly reported spoilage yeast in aged wines due to phenolic off-flavors. A study on 64 B. bruxellensis strains isolated from Catalonian aging wines revealed high intraspecific diversity and varying levels of tolerance to sulfur dioxide. The strains were also capable of producing volatile phenols even as they lost culturability over time.
Article
Food Science & Technology
Ivan Benito-Vazquez, Ignacio Belda, Javier Ruiz, Javier Vicente, Eva Navascues, Domingo Marquina, Antonio Santos
Summary: A conventional PCR method targeting B. bruxellensis was developed in this study, using a polyvinylpyrrolidone pre-treatment to allow for low detection limit of 10(2) UFC/mL in wine samples. The procedure was simplified by avoiding time-consuming DNA extraction steps, making it easy for application in wineries.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Review
Chemistry, Multidisciplinary
Amandine L. Flourat, Jeanne Combes, Claire Bailly-Maitre-Grand, Kevin Magnien, Arnaud Haudrechy, Jean-Hugues Renault, Florent Allais
Summary: p-Hydroxycinnamic acids are phenolic compounds involved in lignin biosynthesis pathway, with attractive properties such as antioxidant, anti-UV, and anticancer activities, and are used as building blocks for various industries, but their production cost remains high.
Article
Microbiology
Manon Lebleux, Emmanuel Denimal, Deborah De Oliveira, Ambroise Marin, Nicolas Desroche, Herve Alexandre, Stephanie Weidmann, Sandrine Rousseaux
Summary: In this study, a Random Amplified Polymorphic DNA (RAPD) adapted PCR method successfully discriminated 74 different B. bruxellensis isolates, offering a faster and cheaper alternative to previous microsatellite analysis. By using deep learning to analyze optical microscopy images, a Convolutional Neural Network (CNN) was trained to predict the genetic group of B. bruxellensis isolates with 96.6% accuracy, making intraspecific discrimination faster, simpler, and less costly. These methods show promising new perspectives in oenology for the study of microbial ecosystems.
Article
Food Science & Technology
Elise Da-Silva, Anais Surribas, Cyril Gambari, Daniel Granes, Lucile Pic, Lise Barthelmebs
Summary: This study describes the development of a colorimetric molecular diagnostic test for the rapid and specific detection of Brettanomyces bruxellensis in red wine. The test shows high specificity and sensitivity, and can detect the presence of B. bruxellensis in wine samples.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2023)
Review
Chemistry, Multidisciplinary
Alessandra Di Canito, Roberto Foschino, Martina Mazzieri, Ileana Vigentini
Summary: Brettanomyces bruxellensis species has diverse roles in industries like biofuel production and food sectors like alcoholic beverages. Despite some knowledge regarding its genetic characteristics, tools for efficient genetic modification are still underdeveloped, posing challenges due to high genotype diversity within this species.
APPLIED SCIENCES-BASEL
(2021)
Article
Biochemical Research Methods
Tian Jiang, Chenyi Li, Yajun Yan
Summary: Metabolic engineering has been enhanced by the development of a p-coumaric acid responsive regulator PadR. Novel components yveF and yveG were discovered to positively impact the regulation of PadR-PpadC sensor system. Mutants K64A and H38A showed increased dynamic range and sensitivity, while hybrid promoters P1, P2, P7, and P9 exhibited stronger strength than PpadC, expanding the applicability of the sensor system in future research.
ACS SYNTHETIC BIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
Caroline Bartel, Michael Roach, Cristobal Onetto, Chris Curtin, Cristian Varela, Anthony Borneman
Summary: Studies have shown that the use of sulfur dioxide may lead to increased tolerance of Brettanomyces bruxellensis to sulfites, and exposure to sublethal sulfites can induce adaptive evolution in this yeast. This evolutionary process may involve the gene SSU1, which is associated with sulfite tolerance.
FEMS YEAST RESEARCH
(2021)
Article
Biochemistry & Molecular Biology
Ehsan Ahmadifar, Naser Kalhor, Mahmoud A. O. Dawood, Mehdi Ahmadifar, Mohsen Shahriari Moghadam, Morteza Yousefi
Summary: The study evaluated the impact of p-Coumaric acid as an antioxidant additive on common carp, showing improved growth performance and enhanced serum enzyme activities. Additionally, p-Coumaric acid was found to reduce lipid peroxidation levels effectively.
FISH PHYSIOLOGY AND BIOCHEMISTRY
(2021)
Article
Agronomy
Xue Zhang, Qingxi Yang, Manli Luo, Mei Song, Qian Zhou, Jianye Chen, Shujuan Ji
Summary: This study investigated the impact of pcoumaric acid (p-CA) treatment on the sensory quality of broccoli during shelf life. The results showed that a 0.5 mmol L-1 p-CA treatment delayed yellowing and maintained higher chlorophyll content. It also improved antioxidant capacity and inhibited the expression of genes involved in chlorophyll catabolism, thus reducing chlorophyll degradation.
POSTHARVEST BIOLOGY AND TECHNOLOGY
(2023)
Article
Microbiology
P. Coronado, S. Aguilera, L. Carmona, L. Godoy, C. Martinez, M. A. Ganga
ANTONIE VAN LEEUWENHOEK INTERNATIONAL JOURNAL OF GENERAL AND MOLECULAR MICROBIOLOGY
(2015)
Article
Biotechnology & Applied Microbiology
Lourdes Carmona, Javier Varela, Liliana Godoy, Maria Angelica Ganga
ELECTRONIC JOURNAL OF BIOTECHNOLOGY
(2016)
Article
Biotechnology & Applied Microbiology
Liliana Godoy, Evelyn Silva-Moreno, Wladimir Mardones, Darwin Guzman, Francisco A. Cubillos, Angelica Ganga
JOURNAL OF MOLECULAR MICROBIOLOGY AND BIOTECHNOLOGY
(2017)
Article
Food Science & Technology
Andrea Acuna-Fontecilla, Evelyn Silva-Moreno, Maria Angelica Ganga, Liliana Godoy
CYTA-JOURNAL OF FOOD
(2017)
Article
Biotechnology & Applied Microbiology
Maria Soledad Toledo, Pia Armijo, Liliana Godoy, Jorge Saavedra, M. Angelica Ganga
JOURNAL OF PURE AND APPLIED MICROBIOLOGY
(2018)
Article
Microbiology
Jorge Valdes, Paz Tapia, Victoria Cepeda, Javier Varela, Liliana Godoy, Francisco A. Cubillos, Evelyn Silva, Claudio Martinez, Maria Angelica Ganga
FEMS MICROBIOLOGY LETTERS
(2014)
Article
Food Science & Technology
Liliana Godoy, Veronica Garcia, Ruben Pena, Claudio Martinez, Ma Angelica Ganga
Article
Multidisciplinary Sciences
Liliana Godoy, Patricia Vera-Wolf, Claudio Martinez, Juan A. Ugalde, Maria Angelica Ganga
SCIENTIFIC REPORTS
(2016)
Article
Microbiology
Daniela Catrileo, Andrea Acuna-Fontecilla, Liliana Godoy
FRONTIERS IN MICROBIOLOGY
(2020)
Article
Biochemistry & Molecular Biology
David Danko, Daniela Bezdan, Evan E. Afshin, Sofia Ahsanuddin, Chandrima Bhattacharya, Daniel J. Butler, Kern Rei Chng, Daisy Donnellan, Jochen Hecht, Katelyn Jackson, Katerina Kuchin, Mikhail Karasikov, Abigail Lyons, Lauren Mak, Dmitry Meleshko, Harun Mustafa, Beth Mutai, Russell Y. Neches, Amanda Ng, Olga Nikolayeva, Tatyana Nikolayeva, Eileen Png, Krista A. Ryon, Jorge L. Sanchez, Heba Shaaban, Maria A. Sierra, Dominique Thomas, Ben Young, Omar O. Abudayyeh, Josue Alicea, Malay Bhattacharyya, Ran Blekhman, Eduardo Castro-Nallar, Ana M. Canas, Aspassia D. Chatziefthimiou, Robert W. Crawford, Francesca De Filippis, Youping Deng, Christelle Desnues, Emmanuel Dias-Neto, Marius Dybwad, Eran Elhaik, Danilo Ercolini, Alina Frolova, Dennis Gankin, Jonathan S. Gootenberg, Alexandra B. Graf, David C. Green, Iman Hajirasouliha, Jaden J. A. Hastings, Mark Hernandez, Gregorio Iraola, Soojin Jang, Andre Kahles, Frank J. Kelly, Kaymisha Knights, Nikos C. Kyrpides, Pawel P. Labaj, Patrick K. H. Lee, Marcus H. Y. Leung, Per O. Ljungdahl, Gabriella Mason-Buck, Ken McGrath, Cem Meydan, Emmanuel F. Mongodin, Milton Ozorio Moraes, Niranjan Nagarajan, Marina Nieto-Caballero, Houtan Noushmehr, Manuela Oliveira, Stephan Ossowski, Olayinka O. Osuolale, Orhan Ozcan, David Paez-Espino, Nicolas Rascovan, Hugues Richard, Gunnar Ratsch, Lynn M. Schriml, Torsten Semmler, Osman U. Sezerman, Leming Shi, Tieliu Shi, Rania Siam, Le Huu Song, Haruo Suzuki, Denise Syndercombe Court, Scott W. Tighe, Xinzhao Tong, Klas Udekwu, Juan A. Ugalde, Brandon Valentine, Dimitar Vassilev, Elena M. Vayndorf, Thirumalaisamy P. Velavan, Jun Wu, Maria M. Zambrano, Jifeng Zhu, Sibo Zhu, Christopher E. Mason
Summary: This study establishes a global metagenomic atlas of urban microbial ecosystems, revealing a vast number of unknown microbial species and genetic elements, highlighting the distribution of antibiotic resistance genes in cities, and indicating the influence of geographical and climatic characteristics on urban microbial composition.
Article
Microbiology
Daniela Catrileo, Sandra Moreira, Maria Angelica Ganga, Liliana Godoy
Summary: The study explores the growth of Brettanomyces bruxellensis under the stress of p-coumaric acid and different light intensities. The yeast adapts to these stress factors and manages to grow, with a higher expression of stress-related genes under lower light intensity indicating a protective effect.
FRONTIERS IN MICROBIOLOGY
(2021)
Review
Environmental Sciences
Soumya Ghosh, Zainab T. Al-Sharify, Mathabatha Frank Maleka, Helen Onyeaka, Maleke Maleke, Alhaji Maolloum, Liliana Godoy, Maryam Meskini, Mina Rezghi Rami, Shabnam Ahmadi, Shahad Z. Al-Najjar, Noor T. Al-Sharify, Sura M. Ahmed, Mohammad Hadi Dehghani
Summary: This study review explores the potential use of propolis, a natural bee product, in combating SARS-CoV viruses. Propolis has various biological properties, including antioxidant, immunomodulatory, anti-inflammatory, antiviral, antifungal, and bactericidal activities. The review highlights the potential role of flavonoids in propolis in reducing viral replication. Observations suggest that propolis may contribute to earlier viral clearance, enhanced symptom recovery, quicker hospital discharge, and reduced mortality in COVID-19 patients. Further research is needed to validate these findings.
ENVIRONMENTAL SCIENCE AND POLLUTION RESEARCH
(2022)
Review
Biotechnology & Applied Microbiology
Kevin Becerra, Soumya Ghosh, Liliana Godoy
Summary: This review briefly summarizes previous studies on the fate of pesticides during alcoholic fermentation in wine grape production and their impact on yeast function. It discusses the potential of using yeasts as a biological tool to reduce pesticide concentration in grapes. The review explores the effects of pesticides on yeasts and their fermentation process, as well as the mechanism by which yeast cells adsorb and/or degrade pesticides. It also examines the use of yeasts as a remediation tool in the wine industry to ensure pesticide-free products.
FERMENTATION-BASEL
(2023)