Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii
© 2015 Elsevier B.V. Wine microbiota is complex and includes a wide diversity of yeast species. Few of them are able to survive under the restrictive conditions of dry red wines. In our study we detected and identified seven yeast species of the order Saccharomycetales that can be considered potential spoilers of wines due to physiological traits such as acidogenic metabolism and off-odor generation: Arthroascus schoenii, Candida ishiwadae, Meyerozyma guilliermondii, Pichia holstii, Pichia manshurica, Trigonopsis cantarellii, and Trigonopsis variabilis. Based on the prevalence of T. cantarellii isolates in the wine samples of our study, we further characterized this species, determined molecular and phenotypic features, and performed a proteomic analysis to identify differentially expressed proteins at mid-exponential growth phase in the presence of ethanol in the culture broth. This yeast species is shown to be able to grow in the presence of ethanol by expressing heat shock proteins (Hsp70, Hsp71) and a DNA damage-related protein (Rad24), and to be able to confer spoilage characteristics on wine.
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Elsevier
2015-10-01
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Subjects: | Proteomic analysis, Ethanol resistance, Wine spoilage yeast, Trigonopsis cantarellii, |
Online Access: | http://hdl.handle.net/10261/146116 http://dx.doi.org/10.13039/501100004837 |
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dig-icvv-es-10261-1461162017-03-04T01:54:48Z Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii Portugal, Cauré Pinto, Luís Ribeiro, Miguel Tenorio, Carmen Igrejas, Gilberto Ruiz-Larrea, Fernanda Ministerio de Ciencia e Innovación (España) Proteomic analysis Ethanol resistance Wine spoilage yeast Trigonopsis cantarellii © 2015 Elsevier B.V. Wine microbiota is complex and includes a wide diversity of yeast species. Few of them are able to survive under the restrictive conditions of dry red wines. In our study we detected and identified seven yeast species of the order Saccharomycetales that can be considered potential spoilers of wines due to physiological traits such as acidogenic metabolism and off-odor generation: Arthroascus schoenii, Candida ishiwadae, Meyerozyma guilliermondii, Pichia holstii, Pichia manshurica, Trigonopsis cantarellii, and Trigonopsis variabilis. Based on the prevalence of T. cantarellii isolates in the wine samples of our study, we further characterized this species, determined molecular and phenotypic features, and performed a proteomic analysis to identify differentially expressed proteins at mid-exponential growth phase in the presence of ethanol in the culture broth. This yeast species is shown to be able to grow in the presence of ethanol by expressing heat shock proteins (Hsp70, Hsp71) and a DNA damage-related protein (Rad24), and to be able to confer spoilage characteristics on wine. This research was financially supported by grant CENIT-2008/1002 of the Spanish Ministry of Science and Innovation MICINN-CDTI. Cauré B. Portugal was a contractual researcher supported by grant CENIT-2008/1002. We acknowledge Dr. Antonio Palacios and Dr. David Carrillo of Laboratories Excell Ibérica SL. (Logroño, Spain) for their valuable help in aroma analysis of samples. Peer Reviewed 2017-03-03T11:55:53Z 2017-03-03T11:55:53Z 2015-10-01 2017-03-03T11:55:54Z artículo http://purl.org/coar/resource_type/c_6501 issn: 1879-3460 International Journal of Food Microbiology 210: 113-120 (2015) http://hdl.handle.net/10261/146116 10.1016/j.ijfoodmicro.2015.06.005 http://dx.doi.org/10.13039/501100004837 http://doi.org/10.1016/j.ijfoodmicro.2015.06.005 Sí none Elsevier |
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Proteomic analysis Ethanol resistance Wine spoilage yeast Trigonopsis cantarellii Proteomic analysis Ethanol resistance Wine spoilage yeast Trigonopsis cantarellii |
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Proteomic analysis Ethanol resistance Wine spoilage yeast Trigonopsis cantarellii Proteomic analysis Ethanol resistance Wine spoilage yeast Trigonopsis cantarellii Portugal, Cauré Pinto, Luís Ribeiro, Miguel Tenorio, Carmen Igrejas, Gilberto Ruiz-Larrea, Fernanda Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii |
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© 2015 Elsevier B.V. Wine microbiota is complex and includes a wide diversity of yeast species. Few of them are able to survive under the restrictive conditions of dry red wines. In our study we detected and identified seven yeast species of the order Saccharomycetales that can be considered potential spoilers of wines due to physiological traits such as acidogenic metabolism and off-odor generation: Arthroascus schoenii, Candida ishiwadae, Meyerozyma guilliermondii, Pichia holstii, Pichia manshurica, Trigonopsis cantarellii, and Trigonopsis variabilis. Based on the prevalence of T. cantarellii isolates in the wine samples of our study, we further characterized this species, determined molecular and phenotypic features, and performed a proteomic analysis to identify differentially expressed proteins at mid-exponential growth phase in the presence of ethanol in the culture broth. This yeast species is shown to be able to grow in the presence of ethanol by expressing heat shock proteins (Hsp70, Hsp71) and a DNA damage-related protein (Rad24), and to be able to confer spoilage characteristics on wine. |
author2 |
Ministerio de Ciencia e Innovación (España) |
author_facet |
Ministerio de Ciencia e Innovación (España) Portugal, Cauré Pinto, Luís Ribeiro, Miguel Tenorio, Carmen Igrejas, Gilberto Ruiz-Larrea, Fernanda |
format |
artículo |
topic_facet |
Proteomic analysis Ethanol resistance Wine spoilage yeast Trigonopsis cantarellii |
author |
Portugal, Cauré Pinto, Luís Ribeiro, Miguel Tenorio, Carmen Igrejas, Gilberto Ruiz-Larrea, Fernanda |
author_sort |
Portugal, Cauré |
title |
Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii |
title_short |
Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii |
title_full |
Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii |
title_fullStr |
Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii |
title_full_unstemmed |
Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii |
title_sort |
potential spoilage yeasts in winery environments: characterization and proteomic analysis of trigonopsis cantarellii |
publisher |
Elsevier |
publishDate |
2015-10-01 |
url |
http://hdl.handle.net/10261/146116 http://dx.doi.org/10.13039/501100004837 |
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