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Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis

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Abstract

Purpose

Brettanomyces bruxellensis is a serious source of concern for winemakers. The production of volatile phenols by the yeast species confers to wine unpleasant sensory characteristics which are unacceptable by the consumers and inevitably provoke economic loss for the wine industry. This ubiquitous yeast is able to adapt to all winemaking steps and to withstand various environmental conditions. Moreover, the ability of B. bruxellensis to adhere and colonize inert materials can be the cause of the yeast persistence in the cellars and thus recurrent wine spoilage. We therefore investigated the surface properties, biofilm formation capacity, and the factors which may affect the attachment of the yeast cells to surfaces with eight strains representative of the genetic diversity of the species.

Methods

The eight strains of B. bruxellensis were isolated from different geographical and industrial fermentation origins. The cells were grown in synthetic YPD medium containing 1% (w/v) yeast extract (Difco Laboratories, Detroit), 2% (w/v) bacto peptone (Difco), and 1% (w/v) glucose. Surface physicochemical properties as electrophoretic mobility and adhesion to hydrocarbon of the cells were studied. The ability of the strains to form biofilm was quantified using a colorimetric microtiter 96-well polystyrene plate. Biochemical characteristics were examined by colorimetric methods as well as by chemical analysis.

Result

Our results show that the biofilm formation ability is strain-dependent and suggest a possible link between the physicochemical properties of the studied strains and their corresponding genetic group.

Conclusion

The capacity to detect and identify the strains of the spoilage yeast based on their biofilm formation abilities may help to develop more efficient cleaning procedures and preventing methods.

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Funding

This work was supported by funds from FranceAgriMer. Lipids analysis was performed at the lipidomic plateform of Bordeaux University.

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Authors and Affiliations

  1. UR Oenologie EA 4577, USC 1366 INRA, Bordeaux INP, Université de Bordeaux, Bordeaux, France

    Maria Dimopoulou, Marguerite Dols-Lafargue, Warren Albertin & Isabelle Masneuf-Pomarede

  2. UMR Génie et Microbiologie des Procédés Alimentaires, GMPA, AgroParisTech, INRA, Université Paris-Saclay, 78850, Thiverval-Grignon, France

    Margareth Renault, Jean-Marie Herry & Marie-Noëlle Bellon-Fontaine

  3. ENSCBP, Bordeaux INP, 33600, Pessac, France

    Marguerite Dols-Lafargue & Warren Albertin

  4. Ecole Nationale Supérieure des Sciences Agronomiques de Bordeaux-Aquitaine, Bordeaux, France

    Isabelle Masneuf-Pomarede

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  1. Maria Dimopoulou
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  2. Margareth Renault
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  3. Marguerite Dols-Lafargue
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  4. Warren Albertin
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  6. Marie-Noëlle Bellon-Fontaine
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  7. Isabelle Masneuf-Pomarede
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Correspondence to Maria Dimopoulou.

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Informed consent was obtained from all individual participants included in the study. The study has been also published as a preprint version with doi https://doi.org/10.1101/579144.

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Dimopoulou, M., Renault, M., Dols-Lafargue, M. et al. Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis. Ann Microbiol 69, 1217–1225 (2019). https://doi.org/10.1007/s13213-019-01503-5

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