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
Biotechnology & Applied Microbiology
Kevin Pigao, Ryan O'Donnell, James Osborne, Chris Curtin
Summary: This study successfully isolated Brettanomyces yeasts from samples obtained from a vineyard in Oregon, and found that Brettanomyces is not a common occurrence in vineyard yeast populations. Additionally, rare non-Saccharomyces genera were also isolated from other samples.
AMERICAN JOURNAL OF ENOLOGY AND VITICULTURE
(2021)
Article
Microbiology
Patricia Branco, Rute Coutinho, Manuel Malfeito-Ferreira, Catarina Prista, Helena Albergaria
Summary: Brettanomyces bruxellensis is a common microbial hazard in wine production, often controlled by the addition of sulfur dioxide. Recent research has found that Saccharomyces cerevisiae secretes a natural biocide that inhibits the growth and off-flavors production of B. bruxellensis, providing a potential alternative to reduce the need for sulfur dioxide in wines.
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
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
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
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
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
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
Microbiology
Maria Dimopoulou, Vasiliki Kefalloniti, Panagiotis Tsakanikas, Seraphim Papanikolaou, George-John E. Nychas
Summary: This study investigated the biofilm formation capacity of Brettanomyces bruxellensis on stainless steel coupons, revealing chemical groups involved in the process using FTIR analysis. It discovered that metabolic fingerprints were similar within the same cell phenotype class but different between the two phenotypes, indicating a clear separation of cell phenotypes. This study successfully applied a non-invasive technique to uncover the metabolic fingerprint related to biofilm formation, showing a homogenous mechanism within the yeast species.
Article
Food Science & Technology
Silvia Perez-Magarino, Ana Martinez-Gil, Marta Bueno-Herrera, Ignacio Nevares, Maria del Alamo-Sanza
Summary: This study evaluated the changes in the chemical composition of 27 Spanish commercial red, white, and rose wines after air saturation and oxidation at 35 degrees C for 7 days. The results showed that all wines were high oxygen consumers, with white and rose wines exhibiting greater variability in their chemical composition. Wines that consumed more oxygen had faster or slower reaction rates, while those that consumed less oxygen reacted slowly.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Microbiology
Francesca Comitini, Alice Agarbati, Laura Canonico, Edoardo Galli, Maurizio Ciani
Summary: The strain 18 of Wickerhamomyces anomalus, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 which inhibits Brettanomyces bruxellensis species, showing a promising biocontrol agent against spoilage yeasts in winemaking, particularly during wine storage. The purified WA18 protein exhibits a broad-spectrum of activity and has a potential application with commercial starter cultures in co-culture conditions.
Article
Chemistry, Analytical
Terry L. Bates, Gavin L. Sacks
Summary: A rapid and efficient HS-SPMESH-DART-MS method was developed and validated for the measurement of volatile phenols in grapes and wines. The method achieved fast analysis speed and low limits of detection, with 24 samples analyzed in 60 minutes, and showed good correlation with the gold standard GC-MS method.
ANALYTICA CHIMICA ACTA
(2023)
Article
Biochemistry & Molecular Biology
Remi De La Burgade, Valerie Nolleau, Teddy Godet, Nicolas Galy, Dimitri Tixador, Christophe Loisel, Nicolas Sommerer, Aurelie Roland
Summary: Flavour scalping refers to the absorption of flavor compounds on wine closures. While previous studies have examined the impact of closure type, this research investigates the impact of closure permeability on flavour scalping. The adsorption of volatile sulphur compounds (VSCs) on four micro-agglomerated wine cork closures was examined through soaking them in model and Shiraz wines for 7 days. The results show that most of the VSCs were quickly scalped after 1 hour of soaking, with no significant impact of closure type on the kinetics and adsorption rates of the VSCs.
Article
Food Science & Technology
Diana De Santis, Andrea Bellincontro, Roberto Forniti, Rinaldo Botondi
Summary: Treatment of red Cesanese wine grapes with ethylene can increase the content of polyphenols and anthocyanins, but prolonged exposure may lead to a loss of anthocyanins. Furthermore, the 36-hour ethylene treatment may also increase some volatile compounds.
Article
Biotechnology & Applied Microbiology
Jatziri Mota-Gutierrez, Ilario Ferrocino, Manuela Giordano, Mirna Leonor Suarez-Quiroz, Oscar Gonzalez-Rios, Luca Cocolin
Summary: Studying the metagenome of fermented cocoa pulp-bean mass using shotgun metagenomics reveals the important role of microbial communities in determining the unique flavors. Metagenomic diversity, fermentation length, and MAGs significantly influence the final product quality, with differences in metabolic pathways and microbial communities between Criollo and Forastero fermentations.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2021)
Article
Biotechnology & Applied Microbiology
I. Franciosa, M. Coton, I. Ferrocino, M. R. Corvaglia, E. Poirier, J. -L. Jany, K. Rantsiou, L. Cocolin, J. Mounier
Summary: The study aimed to investigate fungal diversity and mycotoxin production during maturation of PGI Salame Piemonte. Penicillium nalgiovense and Debaryomyces hansenii were the most dominant taxa in casings, while a higher fungal diversity was observed in meat samples. Mycotoxins and penicillin G were monitored using QTOF LC-MS, and only trace amounts of roquefortine C were detected in two batches.
JOURNAL OF APPLIED MICROBIOLOGY
(2021)
Article
Nutrition & Dietetics
Valentina Ponzo, Ilario Ferrocino, Ilaria Goitre, Marianna Pellegrini, Mauro Bruno, Marco Astegiano, Gianni Cadario, Eleonora Castellana, Fabio Bioletto, Maria Rita Corvaglia, Patrizia Malfa, Luca Cocolin, Ezio Ghigo, Simona Bo
Summary: By conducting a double-blind placebo-controlled gluten challenge test, this study found that almost half of individuals suspected of gluten sensitivity reported symptoms even with the placebo. These individuals showed lower mental health scores, increased risk for eating disorders, and a different gut microbiota composition compared to placebo-responsive participants.
Article
Biochemistry & Molecular Biology
Cristina Serra-Castello, Ilario Ferrocino, Anna Jofre, Luca Cocolin, Sara Bover-Cid, Kalliopi Rantsiou
Summary: The combination of lactate as an antimicrobial agent and high-pressure processing (HPP) as a lethal treatment is an effective strategy for controlling L. monocytogenes in cooked meat products. The molecular mechanisms underlying the protective effect of lactate involve promoting shifts in pathogen metabolism and membrane properties, enhancing resistance to HPP. This study provides insights into the adaptive responses of L. monocytogenes to lactate and HPP, contributing to the understanding of the piezo-protective effect of lactate.
Review
Plant Sciences
Gergely Ujvari, Alessandra Turrini, Luciano Avio, Monica Agnolucci
Summary: Arbuscular mycorrhizal fungi (AMF) play a key role in enhancing plant nutrition, health, and product quality. The associated bacterial communities contribute to this by providing services such as nutrient mobilization and plant hormone release. Further studies are needed to understand whether AMF may be used as a tool to introduce beneficial root endophytes in sustainable agriculture.
Article
Food Science & Technology
Jatziri Mota-Gutierrez, Luca Cocolin
Summary: The review critically examines the accelerated use of lactobacilli in new food manufacturing and functional food product development, emphasizing the importance of addressing the social/environmental impact and safety repercussions.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2021)
Article
Food Science & Technology
Michela Palla, Giuseppe Conte, Arianna Grassi, Semih Esin, Andrea Serra, Marcello Mele, Manuela Giovannetti, Monica Agnolucci
Summary: Traditional fermented foods are made using a variety of autochthonous microorganisms, which produce bioactive compounds and show new functional properties. The study identified yeast strains capable of producing high levels of conjugated linoleic acid and propionic acid, with anti-inflammatory properties. These novel yeast strains also showed remarkable resistance to simulated gastric and intestinal fluids, making them potential candidates for industrial production of health-promoting fermented foods.
Review
Biochemical Research Methods
Ilario Ferrocino, Kalliopi Rantsiou, Luca Cocolin
Summary: A detailed understanding of the microbiome of cheese and dairy products is crucial for optimizing their flavor, appearance, quality, and safety. High-throughput sequencing can greatly enhance the ability to track and understand the function and interaction of microorganisms. The interaction between dairy-associated microbial communities and the gut microbiome can have implications for human health. Therefore, studying the role, origin, diversity, and function of microbial species in dairy production can help improve processes and outcomes.
CURRENT OPINION IN BIOTECHNOLOGY
(2022)
Article
Nutrition & Dietetics
Ilario Ferrocino, Marianna Pellegrini, Chiara D'Eusebio, Ilaria Goitre, Valentina Ponzo, Maurizio Fadda, Rosalba Rosato, Giulio Mengozzi, Guglielmo Beccuti, Fabio Dario Merlo, Farnaz Rahimi, Isabella Comazzi, Luca Cocolin, Ezio Ghigo, Simona Bo
Summary: The metabolic benefits of time-restricted eating (TRE) in humans are statistically significant but not clinically relevant. This study compared the effects of a TRE regimen with a time-unrestricted (TUE) regimen on patients with obesity. The results show that TRE led to a slightly greater weight loss compared to TUE, but there were no significant differences in other variables. The changes in gut microbiota composition induced by TRE were of uncertain clinical significance.
Article
Food Science & Technology
Vasileios Englezos, Neil P. Jolly, Paola Di Gianvito, Kalliopi Rantsiou, Luca Cocolin
Summary: This article provides an overview of the interactions among microorganisms during different steps of the winemaking process. It allows wine producers to control and fine-tune microorganism population dynamics, thereby influencing the fermentation process and ultimately the quality of wine.
TRENDS IN FOOD SCIENCE & TECHNOLOGY
(2022)
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
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
Microbiology
Davide Buzzanca, Valentina Alessandria, Cristian Botta, Negin Seif Zadeh, Ilario Ferrocino, Kurt Houf, Luca Cocolin, Kalliopi Rantsiou
Summary: This study focused on the transcriptome analysis of three A. butzleri strains isolated from human stools to study their colonization and invasion abilities in a human intestinal in vitro model. The results showed that all three strains have colonization abilities, with one strain exhibiting the strongest colonization ability. Additionally, differential expression of genes related to organic acid metabolism and iron transport during cell model colonization was observed. These findings highlight the importance of previously unreported genes in the virulence mechanisms of A. butzleri.
MICROBIOLOGY SPECTRUM
(2023)
Article
Veterinary Sciences
Giorgia Meineri, Elisa Martello, David Atuahene, Silvia Miretti, Bruno Stefanon, Misa Sandri, Ilaria Biasato, Maria Rita Corvaglia, Ilario Ferrocino, Luca Simone Cocolin
Summary: The aim of this study was to evaluate the effect of administering Saccharomyces boulardii on the nutritional, immunological, inflammatory, stress status, and gut composition in healthy adult dogs. Supplementation with S. boulardii significantly improved intestinal health and reduced stress.
VETERINARY SCIENCES
(2022)
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)
