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.
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
Microbiology
Yang He, Junfeng Zhao, Hua Yin, Yuan Deng
Summary: The study found that beer-spoilage yeast can be induced into a viable but non-culturable state by treatment with hop bitter acids, and can be recovered to a culturable state within a short period of time by the addition of catalase. Transcriptome profiling showed that certain genes were downregulated during the viable but non-culturable state, while others were upregulated during the recovery process.
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Biotechnology & Applied Microbiology
Melodie A. Lindsay, Ninna Granucci, David R. Greenwood, Silas G. Villas-Boas
Summary: Natural sources of flavor and aroma compounds are in high demand, but traditional sources are often insufficient to meet global consumer demand. Fermentation offers a favorable method for producing natural flavors and fragrances. A study investigated the fermentative potential of a non-Saccharomyces yeast, Brettanomyces bruxellensis, for producing flavor and aroma metabolites from juice industry by-products. Submerged solid-substrate fermentations were conducted without nutrient supplementation. The compound phenylethyl alcohol, which contributes to the fragrance of roses, was successfully extracted at a yield of 2.68 g/kg wet carrot pomace weight, providing a novel and natural production strategy compared to traditional steam distillation methods.
FERMENTATION-BASEL
(2022)
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)
Article
Biochemistry & Molecular Biology
Chris Eberlein, Omar Abou Saada, Anne Friedrich, Warren Albertin, Joseph Schacherer
Summary: This study sequenced the polyploid genomes of Brettanomyces bruxellensis yeast strains using long-read sequencing strategy, revealing unique polyploidization history and trajectories in different subpopulations. The genomes contain both genetically close and diverged copies, indicating auto- and allopolyploidization events. Loss of heterozygosity events has influenced the structure of these polyploid genomes.
Article
Chemistry, Applied
Daniela Fracassetti, Natalia Messina, Alberto Saligari, Antonio Tirelli
Summary: This study investigated the preventive effect of different commercial tannins on the light-struck taste in model wine. The results showed that all tannins limited the degradation of methionine and reduced the concentration of volatile sulfur compounds. Additionally, the perception of cooked cabbage aroma decreased with the addition of tannins.
Article
Microbiology
Putu Virgina Partha Devanthi, Ferren Pratama, Katherine Kho, Mohammad J. Taherzadeh, Solmaz Aslanzadeh
Summary: This study investigated the bacterial cellulose (BC) production and biochemical changes in the co-culture system of Komagataeibacter intermedius and Dekkera bruxellensis. The results showed that the concentration and inoculation time of D. bruxellensis had crucial impacts on the species interactions and product yield in the co-culture system.
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.
Review
Food Science & Technology
Filipa V. M. Silva, Sanelle van Wyk
Summary: SO2 is a key additive in wine production but alternative strategies are being sought to reduce levels and avoid adverse effects. Non-thermal technologies like PEF and HPP have been effective in preserving wine quality while inactivating undesirable microbes.
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)
Article
Food Science & Technology
A. Tirelli, I de Noni, M. Stuknyte, V Pica, D. Fracassetti
Summary: The concentration of varietal thiol precursors in grape must is significantly influenced by the extraction steps, highlighting the importance of proper management during pressing to preserve these compounds.
AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH
(2022)
Editorial Material
Microbiology
Cristiana Sbrana, Monica Agnolucci, Luciano Avio, Luca Giovannini, Michela Palla, Alessandra Turrini, Manuela Giovannetti
FRONTIERS IN MICROBIOLOGY
(2022)
Article
Plant Sciences
Alessandra Pepe, Daniela Di Baccio, Ermenegildo Magnani, Manuela Giovannetti, Cristiana Sbrana
Summary: This study investigates the potential role of the arbuscular mycorrhizal symbiont Funneliformis mosseae in improving the nutritional value of chicory plants. It shows that the mycorrhizal symbiont enhances the uptake of zinc and iron, leading to higher levels of health-promoting compounds in the host plant. The study suggests that arbuscular mycorrhizal fungal inoculation can be used to enhance the nutritional value of plant-derived food.
JOURNAL OF SOIL SCIENCE AND PLANT NUTRITION
(2022)
Article
Microbiology
Jordi Tronchoni, Mathabatha Evodia Setati, Daniela Fracassetti, Federica Valdetara, David Maghradze, Roberto Foschino, Jose Antonio Curiel, Pilar Morales, Ramon Gonzalez, Ileana Vigentini, Florian Franz Bauer
Summary: Microbial diversity in vineyards and grapes influences the health and character of wine. The drivers of microbial diversity in vineyards and grapes are influenced by soil, climate, and viticultural practices. This study provides evidence for a grape core microbial consortium and suggests the existence of country-specific and cultivar-specific microbial fingerprints.
Article
Biochemistry & Molecular Biology
Alice Agarbati, Maurizio Ciani, Semih Esin, Monica Agnolucci, Fabio Marcheggiani, Luca Tiano, Francesca Comitini
Summary: Researchers produced and evaluated three potential killer toxins for their inhibitory effect on Brettanomyces bruxellensis in wine. The toxins were found to have lethal effect on the yeast strain without negative impact on human intestinal cells.
INTERNATIONAL JOURNAL OF MOLECULAR SCIENCES
(2023)
Article
Plant Sciences
Andrea Scartazza, Cristiana Sbrana, Ettore D'Andrea, Giorgio Matteucci, Negar Rezaie, Marco Lauteri
Summary: In a Mediterranean beech forest, mycorrhizal fungi play a vital role in regulating carbon and nitrogen dynamics. Our study reveals the relationship between the biomass of ectomycorrhizal fungi and carbon exchange as well as tree productivity. We also found seasonal variations in the isotopic fractionation of nitrogen between different plant components. These findings contribute to a better understanding of the functionality of Mediterranean forests.
PLANT CELL AND ENVIRONMENT
(2023)
Article
Food Science & Technology
Silvia Motta, Antonio Tirelli, Maria Carla Cravero, Massimo Guaita, Antonella Bosso
Summary: The study investigated the effect of adding reduced glutathione (GSH) and/or gallotannins at bottling on the shelf-life of Cortese white wine. The results showed that the addition of GSH can reduce oxidative losses of SO2, but it had poor antioxidant efficacy in protecting the color and aroma components.
Article
Entomology
Valeria Zeni, Arianna Grassi, Marco Santin, Renato Ricciardi, Ylenia Pieracci, Guido Flamini, Filippo Di Giovanni, Margherita Marmugi, Monica Agnolucci, Luciano Avio, Alessandra Turrini, Manuela Giovannetti, Monica Ruffini Castiglione, Annamaria Ranieri, Angelo Canale, Andrea Lucchi, Evgenios Agathokleous, Giovanni Benelli
Summary: The study found that AMF and UV-B have interconnected effects on the ecosystem. AMF can alleviate the negative effects of UV-B on plants, but UV-B alters the emission of VOCs in plants. However, these factors do not have a significant impact on the feeding behavior of polyphagous aphids.
Article
Food Science & Technology
Fatjon Cela, Luciano Avio, Tommaso Giordani, Alberto Vangelisti, Andrea Cavallini, Alessandra Turrini, Cristiana Sbrana, Alberto Pardossi, Luca Incrocci
Summary: The inoculation of arbuscular mycorrhizal fungus (AMF) can improve the growth and nutritional quality of lettuce plants, even when grown in sub-optimal phosphorus conditions.
Article
Food Science & Technology
Laura Rustioni, Alessio Altomare, Gvantsa Shanshiashvili, Fabio Greco, Riccardo Buccolieri, Ileana Blanco, Gabriele Cola, Daniela Fracassetti
Summary: This research evaluates the composition of wines made with white grapes susceptible to sunburn symptoms. The canopy management of 'Verdeca' grapevines in South Italy was studied, with grapes vinified under different conditions. The quality and quantity of grapes produced were significantly affected, with smaller sunburned berries found on unshaded bunches. The winemaking process also had an impact on the resulting wines, with higher pH and extraction of phenolics observed in wines made with sunburned grapes.
Article
Microbiology
Alessandra Di Canito, Alessio Altomare, Daniela Fracassetti, Natalia Messina, Antonio Tirelli, Roberto Foschino, Ileana Vigentini
Summary: Riboflavin is an essential compound for yeast growth and a precursor of flavin coenzymes. It is photosensitive and can cause off-flavors in wine when exposed to light in the presence of methionine. The yeast strain and the initial content of riboflavin in the medium have a significant impact on the production of flavin derivatives and methionine.
Article
Agriculture, Multidisciplinary
Gilbert Koskey, Luciano Avio, Alessandra Turrini, Cristiana Sbrana, Paolo Barberi
Summary: This study evaluated the impact of relay intercropping of durum wheat and lentils on soil mycorrhizal fungi. The results showed that relay intercropping increased lentil grain yield and durum wheat grain protein concentration, and enhanced soil mycorrhizal activity. However, the effect on mycorrhizal root colonization varied. The changes in AMF species diversity and community structure were mainly influenced by crop species and year.
AGRICULTURE ECOSYSTEMS & ENVIRONMENT
(2023)
Article
Biotechnology & Applied Microbiology
Michela Palla, Alessandra Turrini, Caterina Cristani, Laura Bonora, David Pellegrini, Jacopo Primicerio, Arianna Grassi, Filip Hilaj, Manuela Giovannetti, Monica Agnolucci
Summary: This study investigates the potential value of sheep wool residues (SWR) as organic soil amendments for olive trees. The results show that SWR does not negatively affect soil bacterial communities and mycorrhizal symbionts, and has a positive impact on plant growth.
BIORESOURCES AND BIOPROCESSING
(2022)
Article
Food Science & Technology
Guangfei Wei, Yichuan Liang, Guozhuang Zhang, Zhaoyu Zhang, Yongqing Zhang, Shilin Chen, Linlin Dong
Summary: This study investigated the presence of fungi on the surface of Polygonum multiflorum Thunb and found that it is easily contaminated by toxigenic fungi and mycotoxins, posing a health risk for consumers. The results also showed that sampling location and processing can influence the assembly and network complexity of the surface microbiome of Polygonum multiflorum Thunb.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Gabriele Busetta, Giuliana Garofalo, Salvatore Claps, Maria Teresa Sardina, Elena Franciosi, Antonio Alfonzo, Nicola Francesca, Giancarlo Moschetti, Luca Settanni, Raimondo Gaglio
Summary: This study evaluates the microbial diversity of wooden shelves used for the ripening of PDO Pecorino di Filiano and PGI Canestrato di Moliterno cheeses. The results show a strict correlation between the microbiota of wooden shelves and cheese rinds, indicating the positive role of wooden shelves in the cheese ripening process.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Massimo Todaro, Giuliana Garofalo, Gabriele Busetta, Riccardo Gannuscio, Ambra Rita Di Rosa, Maria Luisa Scatassa, Cinzia Cardamone, Isabella Mancuso, Elena Franciosi, Fatima Rando, Monica Agnolucci, Vincenzo Chiofalo, Raimondo Gaglio, Luca Settanni
Summary: This study aimed to reduce the production time of PDO Pecorino Siciliano cheese by comparing two cooking methods and assessing their impact on microbiological composition and lactic acid bacteria populations. The results showed that the different cooking methods did not affect the physicochemical characteristics of the cheese, and sensory evaluation confirmed that the modified production protocol did not significantly alter the product characteristics and overall acceptance. Therefore, cooking under hot water proved to be an effective way to reduce the transformation duration while maintaining the typicality of PDO Pecorino Siciliano cheese.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Yingying Sun, Yana Liu, Weiwei Zhou, Lele Shao, Han Wang, Yijie Zhao, Bo Zou, Xingmin Li, Ruitong Dai
Summary: The study evaluates the effect of Ohmic heating (OH) at various voltage gradients and water bath on microbial inactivation, physicochemical and sensory properties, and microbial flora of pasteurized milk. Results show that OH with higher voltage effectively inactivates microorganisms, slows down lipid oxidation, and maintains sensory quality and amino acids content of milk. The microbial community in milk treated with OH remains relatively stable during storage.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Minjin Oh, Ana Cevallos-Urena, Byoung Sik Kim
Summary: In this study, two bacteriophages, PECP14 and PECP20, infecting Escherichia coli O157:H7 were isolated and found to be stable under different environmental conditions. These phages exhibited specificity in targeting different host receptors and demonstrated the ability to infect other foodborne pathogens. The efficacy of phage treatment was demonstrated through rapid adsorption and bacterial lysis. Furthermore, purified endolysins derived from these phages showed remarkable bacteriolytic activity not only against E. coli O157:H7 but also against other pathogens. These findings suggest that these phages and their endolysins can be used for biological control of E. coli O157:H7 in various stages of agricultural product production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Filippo Marzoli, Michela Bertola, Juliane Pinarelli Fazion, Giulia Cento, Pietro Antonelli, Beatrice Dolzan, Lisa Barco, Simone Belluco
Summary: Insects are a sustainable and protein-rich food source, and Salmonella is a common pathogen in insects. This systematic review aims to collect and evaluate existing studies on the occurrence of Salmonella in crickets and mealworms. Although the number of studies is limited and there are some limitations, this review highlights the importance of obtaining reliable data on the presence of Salmonella in insects, considering the growing market and increased farming scale.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Review
Food Science & Technology
Lucas Chikhi, Melanie Mancier, Hubert Brugere, Bertrand Lombard, Lyazrhi Faouzi, Laurent Guillier, Nathalie Gnanou Besse
Summary: Listeriosis is a severe foodborne disease with a high mortality rate, mainly caused by L. monocytogenes. The EU regulation sets qualitative or quantitative food safety criteria for L. monocytogenes and recommends the use of EN ISO 11290-1 as the reference detection method. Our study compares alternative certified methods for detecting L. monocytogenes, highlighting the importance of diversifying available detection methods.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Christina A. M. DeWitt, Kevin A. Nelson, Hyung Joo Kim, David H. Kingsley
Summary: High pressure processing (HPP) is a non-thermal method that can effectively inactivate pathogens. Research has shown that applying high pressure to thawed samples in an ultra-low temperature environment enhances the inactivation of norovirus.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Suzane Manzini, Thaina Valente Bertozzo, Isabella Neves Aires, Nassarah Jabur Lot Rodrigues, Amanda Bezerra Bertolini, Marcela Alexandrino, Jackieline Sampaio Steinle, Renata Pimentel Bandeira de Melo, Rinaldo Aparecido Mota, Maria Izabel Merino de Medeiros, Virginia Bodelao Richini-Pereira, Vera Claudia Lorenzetti Magalhaes Curci, Simone Baldini Lucheis
Summary: This study detected Toxoplasma gondii DNA in raw bovine milk samples from expansion tanks in small properties located in different cities of the Midwest region of Sa similar to o Paulo, Brazil using PCR. The results showed that the TgNP1 and TgNP2 genes were more efficient in detecting T. gondii DNA, highlighting the importance of raw bovine milk as a potential source of human infections caused by this parasite, and emphasizing the need for proper pasteurization and further understanding of the epidemiology of this protozoan.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Luca Bolzoni, Mauro Conter, Luca Lamperti, Erika Scaltriti, Marina Morganti, Antonio Poeta, Marco Vecchi, Silvia Paglioli, Alessandra Rampini, Paolo Ramoni, Daniela De Vita, Cristina Bacci, Martina Rega, Laura Andriani, Stefano Pongolini, Silvia Bonardi
Summary: This study assessed the role of equids as carriers of Salmonella and the occurrence of contaminated equid carcasses during the slaughter process. Salmonella was detected in a small percentage of equids' caecal contents, but not in carcass samples. Additionally, a genetic match was found between Salmonella strains from horse caecal contents and human cases, suggesting a link between horse meat consumption and salmonellosis.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
Article
Food Science & Technology
Daria Nowinski, Tomasz Czapka, Irena Maliszewska
Summary: The effect of multiple sublethal doses of non-thermal plasma treatments on phenotypical changes and the reduction in phytopathogenicity of three species of fungi was investigated. The plasma damaged the surface of the fungal hyphae, decreased their dry biomass, and affected the activity of pectinase and xylanase. Furthermore, the plasma treatments increased the germination rate of artificially infected cucumber seeds and resulted in plants with higher biomass and longer roots and stems. However, the reduction in phytopathogenicity was not complete after the multiple plasma treatments.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2024)
