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Brettanomyces bruxellensis is the most reported spoilage yeast in aged wines mainly due to the production of phenolic off-flavors. In the present study, 64 B. bruxellensis strains isolated from Catalonian ageing wines were genetically and physiologically evaluated. The B. bruxellensis strains had high intraspecific diversity and were distributed genetically using the polymerase chain reaction of the intron splice site (ISS-PCR) into 8 clusters, mostly depending on their origin, and into 22 clones using microsatellite analysis. Wine-like conditions resulted in poor growth of several strains but, those growing, increased their tolerance to sulfur dioxide (SO2) with incubation time. However, tolerance to SO2 was not related to the genetic clusters as defined using ISS-PCR. Furthermore, some of the strains were resistant and grew in 60 mg/L of total SO2 (2.67 mg/L molecular SO2) in wine-like conditions. Additionally, the spoilage potential of the isolated strains was evaluated using precursors of 4-ethylphenol and 4-ethylguaiacol. All the strains were able to produce these compounds above their detection threshold even if the cells were losing culturability with incubation time. Thus, both the resistance to SO2 and the production of volatile phenols varied within the strains. This complexity must be taken into account to optimize both monitoring and corrective interventions, suggesting the importance of an early detection.
Jessica Lleixà; Maria Martínez-Safont; Isabelle Masneuf-Pomarede; Maura Magani; Warren Albertin; Albert Mas; Maria C. Portillo. Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines. Food Bioscience 2021, 40, 100900 .
AMA StyleJessica Lleixà, Maria Martínez-Safont, Isabelle Masneuf-Pomarede, Maura Magani, Warren Albertin, Albert Mas, Maria C. Portillo. Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines. Food Bioscience. 2021; 40 ():100900.
Chicago/Turabian StyleJessica Lleixà; Maria Martínez-Safont; Isabelle Masneuf-Pomarede; Maura Magani; Warren Albertin; Albert Mas; Maria C. Portillo. 2021. "Genetic and phenotypic diversity of Brettanomyces bruxellensis isolates from ageing wines." Food Bioscience 40, no. : 100900.
Wine origin and ageing are two factors related to wine quality which in turn is associated to wine metabolome. Currently, new metabolomic techniques and proper statistics procedures allow accurate profiling of wine metabolome. Thus, the main goal was to evaluate different metabolomic methodologies on their ability to provide patterns on the wine metabolome based on selected factors, such as ageing of barrel-aged wine (factor time), prior usage of the barrels (factor barrel-type), and differences between wine ageing in barrels or glass bottles (factor bottled-wine). In the current study, we implement NMR, targeted and untargeted GC-MS and LC-MS metabolomic analytical techniques so as to gain insights into the volatile and nonvolatile wine metabolome composition of red wines from two cellars located in the only two Spanish Qualified Appellations of Origin; DOQ Priorat and DOCa Rioja regions. Overall, 95 differentially significant metabolites were identified facilitating the evaluation of the analytical methodologies performance and finding common trends of those metabolites depending on the considered factor. The results did not favor NMR as an effective technique on the current dataset whereas suggested LC-MS as an adequate technique for revealing differences based on the factor time, targeted GC-MS on the factor barrel-type, and untargeted GC-MS on the factor bottled-wine. Thus, a combination of different metabolomic techniques is necessary for a complete overview of the metabolome changes. These results ease the selection of the correct methodology depending on the specific factor investigated.
Dimitrios Kioroglou; Albert Mas; Maria C. Portillo. Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines. Foods 2020, 9, 1381 .
AMA StyleDimitrios Kioroglou, Albert Mas, Maria C. Portillo. Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines. Foods. 2020; 9 (10):1381.
Chicago/Turabian StyleDimitrios Kioroglou; Albert Mas; Maria C. Portillo. 2020. "Qualitative Factor-Based Comparison of NMR, Targeted and Untargeted GC-MS and LC-MS on the Metabolomic Profiles of Rioja and Priorat Red Wines." Foods 9, no. 10: 1381.
Wine aged in barrels or bottles is susceptible to alteration by microorganisms that affect the final product quality. However, our knowledge of the microbiota during aging and the factors modulating the microbial communities is still quite limited. The present work uses high-throughput sequencing (HTS) techniques to deal with the meta-taxonomic characterization of microbial consortia present in red wines along 12 months aging. The wines obtained from two different grape varieties were aged at two different cellars and compared based on time of wine aging in the barrels, previous usage of the barrels, and differences between wine aging in oak barrels or glass bottles. The aging in barrels did not significantly affect the microbial diversity but changed the structure and composition of fungal and bacterial populations. The main microorganisms driving these changes were the bacterial genera Acetobacter, Oenococcus, Lactobacillus, Gluconobacter, Lactococcus, and Komagataeibacter and the fungal genera Malassezia, Hanseniaspora, and Torulaspora. Our results showed that the oak barrels increased effect on the microbial diversity in comparison with the glass bottles, in which the microbial community was very similar to that of the wine introduced in the barrels at the beginning of the aging. Furthermore, wine in the bottles harbored higher proportion of Lactobacillus but lower proportion of Acetobacter. Finally, it seems that 1 year of previous usage of the barrels was not enough to induce significant changes in the diversity or composition of microbiota through aging compared with new barrels. This is the first meta-taxonomic study on microbial communities during wine aging and shows that the microorganism composition of barrel-aged wines was similar at both cellars. These results hint at the possibility of a common and stable microbiota after aging in the absence of exogenous alterations. Further corroborations on the current outcome would be valuable for the comparison and detection of microbial alterations during aging that could potentially prevent economic losses in the wine industry.
Dimitrios Kioroglou; Albert Mas; Maria C. Portillo. High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines. Frontiers in Microbiology 2020, 11, 1 .
AMA StyleDimitrios Kioroglou, Albert Mas, Maria C. Portillo. High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines. Frontiers in Microbiology. 2020; 11 ():1.
Chicago/Turabian StyleDimitrios Kioroglou; Albert Mas; Maria C. Portillo. 2020. "High-Throughput Sequencing Approach to Analyze the Effect of Aging Time and Barrel Usage on the Microbial Community Composition of Red Wines." Frontiers in Microbiology 11, no. : 1.
We used barcoded sequencing to analyze the eukaryotic population in the grape berries at different ripening states in four Australian vineyards. Furthermore, we used an innovative compositional data analysis for assessing the diversity of microbiome communities. The novelty was the introduction of log-ratio balances between the detected genera. Altogether, our results suggest that fungal communities were more impacted by the geographical origin of the Australian vineyards than grape variety and harvest time. Even if the most abundant genera were Aureobasidium and Mycosphaerella, they were ubiquitous to all samples and were not discriminative. In fact, the balances and the fungal community structure seemed to be greatly affected by changes of the genera Penicillium, Colletotrichum, Aspergillus, Rhodotorula, and Botrytis. These results were not evident from the comparison of relative abundance based on OTU counts alone, remarking the importance of the balance analysis for microbiome studies.
Dimitrios Kioroglou; Elena Kraeva-Deloire; Leigh M. Schmidtke; Albert Mas; Maria C. Portillo. Geographical Origin Has a Greater Impact on Grape Berry Fungal Community than Grape Variety and Maturation State. Microorganisms 2019, 7, 669 .
AMA StyleDimitrios Kioroglou, Elena Kraeva-Deloire, Leigh M. Schmidtke, Albert Mas, Maria C. Portillo. Geographical Origin Has a Greater Impact on Grape Berry Fungal Community than Grape Variety and Maturation State. Microorganisms. 2019; 7 (12):669.
Chicago/Turabian StyleDimitrios Kioroglou; Elena Kraeva-Deloire; Leigh M. Schmidtke; Albert Mas; Maria C. Portillo. 2019. "Geographical Origin Has a Greater Impact on Grape Berry Fungal Community than Grape Variety and Maturation State." Microorganisms 7, no. 12: 669.
Metataxonomic analysis represents a fast and cost-effective approach for acquiring informative insight into the composition of the microbiome of samples with variable diversity, such as wine samples. Nevertheless, it comprises a vast amount of laboratory procedures and bioinformatic frameworks each one associated with an inherent variability of protocols and algorithms, respectively. As a solution to the bioinformatic maze, QIIME bioinformatic framework has incorporated benchmarked, and balanced parameters as default parameters. In the current study, metataxonomic analysis of two types of mock community standards with the same microbial composition has been performed for evaluating the effectivess of QIIME balanced default parameters on a variety of aspects related to different laboratory and bioinformatic workflows. These aspects concern NGS platforms, PCR protocols, bioinformatic pipelines, and taxonomic classification algorithms. Several qualitative performance expectations have been the outcome of the analysis, rendering the mock community a useful evaluation tool.
Dimitrios Kioroglou; Albert Mas; Maria Del Carmen Portillo. Evaluating the Effect of QIIME Balanced Default Parameters on Metataxonomic Analysis Workflows With a Mock Community. Frontiers in Microbiology 2019, 10, 1084 .
AMA StyleDimitrios Kioroglou, Albert Mas, Maria Del Carmen Portillo. Evaluating the Effect of QIIME Balanced Default Parameters on Metataxonomic Analysis Workflows With a Mock Community. Frontiers in Microbiology. 2019; 10 ():1084.
Chicago/Turabian StyleDimitrios Kioroglou; Albert Mas; Maria Del Carmen Portillo. 2019. "Evaluating the Effect of QIIME Balanced Default Parameters on Metataxonomic Analysis Workflows With a Mock Community." Frontiers in Microbiology 10, no. : 1084.
The main losses in viticulture around the world are normally associated with rotten grapes affecting both the chemical composition and the grape microbiota that later might affect the alcoholic fermentation. We analyzed the population in musts obtained from sour rotten, botrytized and healthy Macabeo grapes and the population dynamics during the spontaneous alcoholic fermentation by culture dependent and various culture independent methods including, for the first time, qPCR and massive sequencing. Grape health state affected the fermentation kinetics and also the microbial diversity and composition. Unexpectedly, the fermentation proceeded the fastest in the rotten must followed by the healthy and the botrytized grapes. As in previous studies, plate cell counts and qPCR results confirmed the increase in the number of both bacteria and fungi in the musts from damaged grapes. Massive sequencing detected higher biodiversity than the other techniques at each stage, with Saccharomyces and Oenococcus found already in the grape must. Hanseniaspora osmophila replaced to Hanseniaspora uvarum as the predominant yeast during the mid-fermentation stage for both damaged grapes. Furthermore, musts and beginning of fermentation from rotten and botrytized grapes consistently had a higher presence of the fungi Zygosaccharomyces, Penicillium and Aspergillus while high abundance of Botrytis were observed just for botrytized grapes. As expected, the acetic acid bacteria number increased in musts from rotten and botrytized grapes, mostly due to changes in proportion of the genus Gluconoacetobacter which remained more abundant during damaged grapes fermentation than during healthy ones. Interestingly, the presence of Oenococcus oeni at the end of the alcoholic fermentation was strongly affected by the health status of the grapes.
Jessica Lleixà; Dimitrios Kioroglou; Albert Mas; Maria Del Carmen Portillo. Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes. International Journal of Food Microbiology 2018, 281, 36 -46.
AMA StyleJessica Lleixà, Dimitrios Kioroglou, Albert Mas, Maria Del Carmen Portillo. Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes. International Journal of Food Microbiology. 2018; 281 ():36-46.
Chicago/Turabian StyleJessica Lleixà; Dimitrios Kioroglou; Albert Mas; Maria Del Carmen Portillo. 2018. "Microbiome dynamics during spontaneous fermentations of sound grapes in comparison with sour rot and Botrytis infected grapes." International Journal of Food Microbiology 281, no. : 36-46.
In wine industry, there is a prevalent use of starter cultures to promote a controlled and efficient alcoholic fermentation preventing the growth of spoilage microbes. However, current trends in enology aim to combine the guaranteed success of monitored process and the complexity of fermentations either by inoculating autochthonous starters or by performing spontaneously to produce distinctive wines. To understand the complex roles of microorganisms on wine fermentation, we must understand their population dynamics and their relationships with wine quality and metabolome. Current metagenomics techniques based on massive sequencing are gaining relevance to study the diversity and evolution of microbial population on every stage of the wine making process. This new tool and technique increases the throughput and sensitivity to study microbial communities. This review focuses on the current knowledge about wine alcoholic fermentation, the contribution of massive sequencing techniques and the possibility of using this tool for microbial control.
Dimitrios Kioroglou; Jessica Lleixá; Albert Mas; Maria Del Carmen Portillo. Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine? Fermentation 2018, 4, 7 .
AMA StyleDimitrios Kioroglou, Jessica Lleixá, Albert Mas, Maria Del Carmen Portillo. Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine? Fermentation. 2018; 4 (1):7.
Chicago/Turabian StyleDimitrios Kioroglou; Jessica Lleixá; Albert Mas; Maria Del Carmen Portillo. 2018. "Massive Sequencing: A New Tool for the Control of Alcoholic Fermentation in Wine?" Fermentation 4, no. 1: 7.
The inoculation of wines with autochthonous yeast allows obtaining complex wines with a peculiar microbial footprint characteristic from a wine region. Mixed inoculation of non-Saccharomyces yeasts and S. cerevisiae is of interest for the wine industry for technological and sensory reasons. However, the interactions between these yeasts are not well understood, especially those regarding the availability of nutrients. The aim of the present study was to analyze the effect of nitrogen and sugar concentration on the evolution of mixed yeast populations on controlled laboratory-scale fermentations monitored by density, plate culturing, PCR-DGGE and sugar and nitrogen consumption. Furthermore, the effect of the time of inoculation of Saccharomyces cerevisiae respect the initial co-inoculation of three non-Saccharomyces yeasts was evaluated over the evolution of fermentation. Our results have shown that S. cerevisiae inoculation during the first 48h conferred a stabilizing effect over the fermentations with non-Saccharomyces strains tested and, generally, reduced yeast diversity at the end of the fermentation. On the other hand, nitrogen limitation increased the time of fermentation and also the proportion of non-Saccharomyces yeasts at mid and final fermentation. High sugar concentration resulted in different proportions of the inoculated yeast depending on the time of S. cerevisiae inoculation. This work emphasizes the importance of the concentration of nutrients on the evolution of mixed fermentations and points to the optimal conditions for a stable fermentation in which the inoculated yeasts survived until the end.
Jessica Lleixà; Maria Manzano; Albert Mas; María Del C. Portillo. Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions. Frontiers in Microbiology 2016, 7, 1959 .
AMA StyleJessica Lleixà, Maria Manzano, Albert Mas, María Del C. Portillo. Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions. Frontiers in Microbiology. 2016; 7 ():1959.
Chicago/Turabian StyleJessica Lleixà; Maria Manzano; Albert Mas; María Del C. Portillo. 2016. "Saccharomyces and non-Saccharomyces Competition during Microvinification under Different Sugar and Nitrogen Conditions." Frontiers in Microbiology 7, no. : 1959.
Strain FC2004T, a strictly anaerobic, extreme thermophilic heterotroph was isolated from a hot spring in Thailand. Typical cells of strain FC2004T are rod shaped (0.5 - 0.6 x 1.1 - 2.5 µm) with an outer membrane swelling out over an end. Filaments (10 - 30 µm-long) and membrane bound spheroids containing 2 cells inside (3 - 8 µm-diameter) were observed. Temperature range for growth was 60 to 88 oC (optimum temperature 78 - 80 oC), pH range was 6.5 to 8.5 (optimum pH 7.5), and the growth range for NaCl concentration was 0 to <5 g/L (optimum concentration 0.5 g/L). So stimulated growth yield. S2O3-2 and NO3- did not influence growth. Glucose, maltose, sucrose, fructose, cellobiose, carboxymethyl cellulose and starch were utilized for growth. Membrane was composed mainly of the saturated fatty acids C16:0 (71.6%) and C18:0 (10.7%). G+C content was 45.8 mol%. The 16S rRNA gene sequence of strain FC2004T revealed highest similarity to species of the genus Fervidobacterium: F. pennivorans DSM 9078T (97% - 96%), F. islandicum AW-1 (96%), F. changbaicum CBS-1T (96%), F. islandicum H-21T (95%), F. nodosum Rt17-B1T (95%), F. riparium 1445tT (95%) and F. gondwanense AB39T (93%). Phylogenetic analysis of 16S rRNA gene sequences and ANI analysis suggest strain FC2004T as a novel species within the genus Fervidobacterium, The name Fervidobacterium thailandense sp. nov. is proposed. The type strain is FC2004T, which is equivalent to Fervidobacterium sp. strain FC2004 (JCM 18757) or Fervidobacterium thailandensis strain FC 2004 (ATCC BAA-2483).
Wirojne Kanoksilapatham; Patlada Pasomsup; Porranee Keawram; Alba Cuecas; Maria Carmen Portillo; Juan Miguel Gonzalez. Fervidobacterium thailandense sp. nov., an extremely thermophilic bacterium isolated from a hot spring. International Journal of Systematic and Evolutionary Microbiology 2016, 66, 5023 -5027.
AMA StyleWirojne Kanoksilapatham, Patlada Pasomsup, Porranee Keawram, Alba Cuecas, Maria Carmen Portillo, Juan Miguel Gonzalez. Fervidobacterium thailandense sp. nov., an extremely thermophilic bacterium isolated from a hot spring. International Journal of Systematic and Evolutionary Microbiology. 2016; 66 (12):5023-5027.
Chicago/Turabian StyleWirojne Kanoksilapatham; Patlada Pasomsup; Porranee Keawram; Alba Cuecas; Maria Carmen Portillo; Juan Miguel Gonzalez. 2016. "Fervidobacterium thailandense sp. nov., an extremely thermophilic bacterium isolated from a hot spring." International Journal of Systematic and Evolutionary Microbiology 66, no. 12: 5023-5027.
Understanding the diversity and evolution of microorganisms during wine fermentation is essential for controlling its production. Previous studies have been primarily based on culture-dependent methods but recent incorporation of culture-independent molecular methods is showing a quite different view of microbial composition and diversity during the wine making process. Herein we applied barcoded pyrosequencing technology to monitor bacterial and yeast dynamics during laboratory scale spontaneous wine fermentation from Grenache variety. Members of the lactic acid bacteria (LAB) and acetic acid bacteria (AAB) were the most abundant, representing the orders Lactobacillales and Rhodospirillales more than 70% of the bacterial population. Other bacterial genera, not previously detected at the end of fermentation, were present in low proportion and their possible role remains unknown. Within the yeast community, the genera Hanseniaspora and Candida were dominant during the initial and mid fermentation while the final fermentation was mainly dominated by Candida and Saccharomyces. This study contributes to the knowledge of the microbial dynamics across spontaneous wine fermentation and presents high-throughput sequencing as a useful tool to monitor and evaluate bacterial and yeast diversity and dynamics during wine fermentation.
Maria Del Carmen Portillo; Albert Mas. Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing. LWT 2016, 72, 317 -321.
AMA StyleMaria Del Carmen Portillo, Albert Mas. Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing. LWT. 2016; 72 ():317-321.
Chicago/Turabian StyleMaria Del Carmen Portillo; Albert Mas. 2016. "Analysis of microbial diversity and dynamics during wine fermentation of Grenache grape variety by high-throughput barcoding sequencing." LWT 72, no. : 317-321.
Interest in the use of non-Saccharomyces yeasts in winemaking has been increasing due to their positive contributions to wine quality. The non-Saccharomyces yeast Hanseniaspora vineae is an apiculate yeast that has been associated with the production of wine with good aromatic properties. However, little is known about the fermentation dynamics of H. vineae in natural must and its interaction with autochthonous yeasts. In the present study, we performed semi industrial fermentations of Macabeo and Merlot musts inoculated with either H. vineae or S. cerevisiae. The yeast population dynamics were monitored by plate culturing, qPCR, PCR-DGGE and massive sequencing techniques. The results obtained with these techniques show that H. vineae was able dominate the autochthonous microbiota in Macabeo must but not in Merlot must, which exhibited a larger, more diverse yeast population. The presence of H. vineae throughout most of the Macabeo fermentation resulted in more fruity and flowery wine, as indicated by the chemical analysis of the final wines, which demonstrated a strong presence of phenethyl acetate at concentrations higher than the threshold of perception and approximately 50 times more than that produced in wines fermented with S. cerevisiae. This compound is associated with fruity, floral and honey aromas.
Jessica Lleixà; Valentina Martin; Maria Carmen Portillo; Francisco Carrau; Gemma Beltran; Albert Mas. Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae. Frontiers in Microbiology 2016, 7, 338 -338.
AMA StyleJessica Lleixà, Valentina Martin, Maria Carmen Portillo, Francisco Carrau, Gemma Beltran, Albert Mas. Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae. Frontiers in Microbiology. 2016; 7 ():338-338.
Chicago/Turabian StyleJessica Lleixà; Valentina Martin; Maria Carmen Portillo; Francisco Carrau; Gemma Beltran; Albert Mas. 2016. "Comparison of Fermentation and Wines Produced by Inoculation of Hanseniaspora vineae and Saccharomyces cerevisiae." Frontiers in Microbiology 7, no. : 338-338.
Epiphytic bacteria on grape berries play a critical role in grape health and quality, which decisively influence the winemaking process. Despite their importance, the bacteria related with grape berry surface remain understudied and most previous work has been based on culture-dependent methods, which offer a limited view of the actual diversity. Herein, we used high-throughput sequencing to investigate the bacterial diversity on the surface from two grape varieties, Grenache and Carignan, and compared them across five vineyards included within the Priorat region (Spain). We could detect up to 14 bacterial phyla with Firmicutes (37.6% Bacillales and 14% Lactobacillales), Proteobacteria (16.8% Pseudomonadales and 11.6% Enterobacteriales) and Actinobacteria (3.4% Actinomycetales) being the most abundant. Bacterial community was different at each vineyard being grape varietal, geographical situation and orientation related with changes in bacterial populations. The most abundant bacterial taxa and those driving differences between the vineyards and grape varietals were identified. This study indicates that bacterial community heterogeneities can be influenced by geographic factors like orientation.
Maria Del Carmen Portillo; Judit Franquès; Isabel Araque; Cristina Reguant; Albert Bordons. Bacterial diversity of Grenache and Carignan grape surface from different vineyards at Priorat wine region (Catalonia, Spain). International Journal of Food Microbiology 2015, 219, 56 -63.
AMA StyleMaria Del Carmen Portillo, Judit Franquès, Isabel Araque, Cristina Reguant, Albert Bordons. Bacterial diversity of Grenache and Carignan grape surface from different vineyards at Priorat wine region (Catalonia, Spain). International Journal of Food Microbiology. 2015; 219 ():56-63.
Chicago/Turabian StyleMaria Del Carmen Portillo; Judit Franquès; Isabel Araque; Cristina Reguant; Albert Bordons. 2015. "Bacterial diversity of Grenache and Carignan grape surface from different vineyards at Priorat wine region (Catalonia, Spain)." International Journal of Food Microbiology 219, no. : 56-63.
Decomposition of soil organic matter by microorganisms is a major process governing the carbon balance between soil and atmosphere which needs to be fully understood. Extracellular enzyme activity is often the limiting factor for microbial utilization of soil organic matter. Contrary to expectations, we observed that enzymatic activity rises at increasing temperatures in soils and sediments. Current climatic change will induce the increase of global mean temperatures, frequency of extreme heat events and soil temperatures during the next decades. The relevance of the increase in activity at high temperature is dependent on latitude. At latitudes around and below 40° a significant number of days per year present high temperatures. Results suggest that the hydrolytic activity of microbial extracellular enzymes is currently underestimated mainly at medium and low latitudes where soil temperatures frequently reach high values (often above 40 °C). This report contributes to understand (1) the hydrolysis of soil organic matter within a latitude-dependent scenario of global warming and (2) the role of microorganisms in processing soil organic matter and their influence in carbon cycling.
J. M. Gonzalez; Maria Carmen Portillo; M. Piñeiro-Vidal. Latitude-dependent underestimation of microbial extracellular enzyme activity in soils. International Journal of Environmental Science and Technology 2014, 12, 2427 -2434.
AMA StyleJ. M. Gonzalez, Maria Carmen Portillo, M. Piñeiro-Vidal. Latitude-dependent underestimation of microbial extracellular enzyme activity in soils. International Journal of Environmental Science and Technology. 2014; 12 (7):2427-2434.
Chicago/Turabian StyleJ. M. Gonzalez; Maria Carmen Portillo; M. Piñeiro-Vidal. 2014. "Latitude-dependent underestimation of microbial extracellular enzyme activity in soils." International Journal of Environmental Science and Technology 12, no. 7: 2427-2434.
11 páginas.-- 6 figuras.-- 52 referencias.-- Material suplementario online en la versión electrónica del artículo: doi:10.1007/s00248-014-0437-y (8 páginas.-- 4 figuras.-- 1 tabla)Understanding the distribution of bacteria is a major goal of microbial ecology which remains to be fully deciphered. In this study, a model 50 °C temperature gradient at a Northern Thailand hot spring was analyzed to determine how the bacterial communities were structured in the environment. Communities were examined through 16S rRNA gene amplification, denaturing gradient gel electrophoresis, and sequencing. The two major phyla, Cyanobacteria and Chloroflexi, showed characteristic distributions along the temperature gradient. Different clades were allocated at specific portions of the gradient. Comparisons of the bacterial communities along the temperature gradient showed sharp decreases of similarity at increasing temperature difference. Peaks of maximum richness were observed at 50 and 70 °C. This study contributes to explain how environmental conditions and microbial interactions can influence the distribution of specific bacterial clades and phyla shaping the structure of microbial communities in nature.The Spanish Ministry of Science and Innovation, CGL2009-12328/BOS and CSD2009-00006, and the Regional Government of Andalusia (BIO288). FEDERPeer reviewe
Alba Cuecas; Maria Carmen Portillo; W. Kanoksilapatham; J. M. Gonzalez. Bacterial Distribution Along a 50 °C Temperature Gradient Reveals a Parceled Out Hot Spring Environment. Microbial Ecology 2014, 68, 729 -739.
AMA StyleAlba Cuecas, Maria Carmen Portillo, W. Kanoksilapatham, J. M. Gonzalez. Bacterial Distribution Along a 50 °C Temperature Gradient Reveals a Parceled Out Hot Spring Environment. Microbial Ecology. 2014; 68 (4):729-739.
Chicago/Turabian StyleAlba Cuecas; Maria Carmen Portillo; W. Kanoksilapatham; J. M. Gonzalez. 2014. "Bacterial Distribution Along a 50 °C Temperature Gradient Reveals a Parceled Out Hot Spring Environment." Microbial Ecology 68, no. 4: 729-739.
Second generation biofuel production depends on lignocellulosic (LC) biomass transformation into simple sugars and their subsequent fermentation into alcohols. However, the main obstacle in this process is the efficient breakdown of the recalcitrant cellulose to sugar monomers. Hence, efficient feedstock pretreatment and hydrolysis are necessary to produce a cost effective biofuel. Recently, ionic liquids (ILs) have been recognized as a promising solvent able to dissolve different biomass feedstocks, providing higher sugar yields. However, most of the hydrolytic enzymes and microorganisms are inactivated, completely or partially, in the presence of even low concentrations of IL, making necessary the discovery of novel hydrolytic enzymes and fermentative microorganisms that are tolerant to ILs. In this review, the current state and the challenges of using ILs as a pretreatment of LC biomass was evaluated, underlining the advances in the discovery and identification of new IL-tolerant enzymes and microorganisms that could improve the bioprocessing of biomass to fuels and chemicals.
Maria Carmen Portillo; Anas Saadeddin. Recent trends in ionic liquid (IL) tolerant enzymes and microorganisms for biomass conversion. Critical Reviews in Biotechnology 2013, 35, 1 -8.
AMA StyleMaria Carmen Portillo, Anas Saadeddin. Recent trends in ionic liquid (IL) tolerant enzymes and microorganisms for biomass conversion. Critical Reviews in Biotechnology. 2013; 35 (3):1-8.
Chicago/Turabian StyleMaria Carmen Portillo; Anas Saadeddin. 2013. "Recent trends in ionic liquid (IL) tolerant enzymes and microorganisms for biomass conversion." Critical Reviews in Biotechnology 35, no. 3: 1-8.
Cell size is a key ecological trait of soil microorganisms that determines a wide range of life history attributes, including the efficiency of nutrient acquisition. However, because of the methodological issues associated with determining cell sizesin situ, we have a limited understanding of how cell abundances vary across cell size fractions and whether certain microbial taxa have consistently smaller cells than other taxa. In this study, we extracted cells from three distinct soils and fractionated them into seven size ranges (5 μm to 0.2 μm) by filtration. Cell abundances in each size fraction were determined by direct microscopy, with the taxonomic composition of each size fraction determined by high-throughput sequencing of the 16S rRNA gene. Most of the cells were smaller than cells typically grown in culture, with 59 to 67% of cells Acidobacteria,Gemmatimonadetes,Crenarchaeota,Verrucomicrobia, andElusimicrobia). In general, there was a direct relationship between average cell size and culturability, with those soil taxa that are poorly represented in culture collections tending to be smaller. Size fractionation not only provides important insight into the life history strategies of soil microbial taxa but also is a useful tool to enable more focused investigations into those taxa that remain poorly characterized.
Maria Carmen Portillo; Jonathan W. Leff; Christian L. Lauber; Noah Fierer. Cell Size Distributions of Soil Bacterial and Archaeal Taxa. Applied and Environmental Microbiology 2013, 79, 7610 -7617.
AMA StyleMaria Carmen Portillo, Jonathan W. Leff, Christian L. Lauber, Noah Fierer. Cell Size Distributions of Soil Bacterial and Archaeal Taxa. Applied and Environmental Microbiology. 2013; 79 (24):7610-7617.
Chicago/Turabian StyleMaria Carmen Portillo; Jonathan W. Leff; Christian L. Lauber; Noah Fierer. 2013. "Cell Size Distributions of Soil Bacterial and Archaeal Taxa." Applied and Environmental Microbiology 79, no. 24: 7610-7617.
Nitrate addition stimulated sulfide oxidation by increasing the activity of nitrate-reducing sulfide-oxidizing bacteria (NR-SOB), decreasing the concentration of dissolved H2S in the water phase and, consequently, its release to the atmosphere of a pilot-scale anaerobic bioreactor. The effect of four different concentrations of nitrate (0.12, 0.24, 0.50, and 1.00 mM) was investigated for a period of 3 days in relation to sulfide concentration in two bioreactors set up at Guadalete wastewater treatment plant (Jerez de la Frontera, Spain). Physicochemical variables were measured in water and air, and the activity of bacteria implicated in the sulfur and nitrogen cycles was analyzed in the biofilms and in the water phase of the bioreactors. Biofilms were a net source of sulfide for the water and gas phases (7.22 ± 5.3 μmol s−1) in the absence of nitrate dosing. Addition of nitrate resulted in a quick (within 3 h) decrease of sulfide both in the water and atmospheric phases. Sulfide elimination efficiency in the water phase increased with nitrate concentrations following the Michaelis–Menten kinetics (K s = 0.63 mM NO3 −). The end of nitrate addition resulted in a recovery or increase of initial net sulfide production in about 3 h. Addition of nitrate increased the activity of NR-SOB and decreased the activity of sulfate-reducing bacteria. Results confirmed the role of NR-SOB on hydrogen sulfide consumption coupled with nitrate reduction and sulfate recycling, revealing Sulfurimonas denitrificans and Paracoccus denitrificans as NR-SOB of great importance in this process.
D. Villahermosa; A. Corzo; Juan Miguel Gonzalez; Maria Carmen Portillo; Emilio Garcia-Robledo; Sokratis Papaspyrou. Reduction of Net Sulfide Production Rate by Nitrate in Wastewater Bioreactors. Kinetics and Changes in the Microbial Community. Water, Air, & Soil Pollution 2013, 224, 1 -15.
AMA StyleD. Villahermosa, A. Corzo, Juan Miguel Gonzalez, Maria Carmen Portillo, Emilio Garcia-Robledo, Sokratis Papaspyrou. Reduction of Net Sulfide Production Rate by Nitrate in Wastewater Bioreactors. Kinetics and Changes in the Microbial Community. Water, Air, & Soil Pollution. 2013; 224 (10):1-15.
Chicago/Turabian StyleD. Villahermosa; A. Corzo; Juan Miguel Gonzalez; Maria Carmen Portillo; Emilio Garcia-Robledo; Sokratis Papaspyrou. 2013. "Reduction of Net Sulfide Production Rate by Nitrate in Wastewater Bioreactors. Kinetics and Changes in the Microbial Community." Water, Air, & Soil Pollution 224, no. 10: 1-15.
The microbial communities in a two-stage anaerobic digestion process treating olive mill “solid” residues were studied by molecular identification techniques. The microbial species identification in the hydrolytic-acidogenic step and in the methanogenic step was carried out by polymerase chain reaction amplification of 16S ribosomal RNA genes, denaturing gradient gel electrophoresis, cloning, and sequencing. This study revealed that Firmicutes (from 31.1 to 61.1 %, average 42.1 %) mainly represented by Clostridiales, and the Chloroflexi (from 29.4 to 53.3 %, average 47.35 %) were the most abundant species for the hydrolytic-acidogenic reactor. Other microorganisms such as Gamma-Proteobacteria (Pseudomonas species as the major representative; from 3.9 to 9.7 %; average 5.7 %), Actinobacteria (from 1.0 to 10.2 %; average 4.6 %) and Bacteroidetes (from 1.1 to 3.1 %; average 1.7 %) were also detected. The methanogenic communities detected in the methanogenic reactor were mainly represented by members of the obligate acetotrophic methanogenic genus Methanosaeta. Methanosaeta was the crucial Archaea to obtain a high methane yield in the methanogenic stage.
Bárbara Rincón; Maria Carmen Portillo; Juan Miguel Gonzalez; Rafael Borja. Microbial community dynamics in the two-stage anaerobic digestion process of two-phase olive mill residue. International Journal of Environmental Science and Technology 2013, 10, 635 -644.
AMA StyleBárbara Rincón, Maria Carmen Portillo, Juan Miguel Gonzalez, Rafael Borja. Microbial community dynamics in the two-stage anaerobic digestion process of two-phase olive mill residue. International Journal of Environmental Science and Technology. 2013; 10 (4):635-644.
Chicago/Turabian StyleBárbara Rincón; Maria Carmen Portillo; Juan Miguel Gonzalez; Rafael Borja. 2013. "Microbial community dynamics in the two-stage anaerobic digestion process of two-phase olive mill residue." International Journal of Environmental Science and Technology 10, no. 4: 635-644.
Desulfovibrio vulgaris Hildenborough genome presents a phosphotransferase system putatively involved in the transport of carbohydrates. However, utilization of sugars by this sulfate-reducing bacterium has never been reported. Herein, we have observed proliferation of D. vulgaris Hildenborough with some carbohydrates, in mutualism with Stenotrophomonas maltophilia, a non-fermentative, gram-negative gammaproteobacterium, or Microbacterium, a gram-positive actinobacterium. These results suggest the importance of feedback interactions between different heterotrophic bacterial species including the alternative for D. vulgaris of exploiting additional organic resources and novel habitats. Thus, D. vulgaris strongly participates in the mineralization of carbohydrates both in complex natural and artificial systems.
M. M. Santana; Maria Carmen Portillo; Juan Miguel Gonzalez. Mutualistic growth of the sulfate-reducer Desulfovibrio vulgaris Hildenborough with different carbohydrates. Microbiology 2012, 81, 663 -668.
AMA StyleM. M. Santana, Maria Carmen Portillo, Juan Miguel Gonzalez. Mutualistic growth of the sulfate-reducer Desulfovibrio vulgaris Hildenborough with different carbohydrates. Microbiology. 2012; 81 (6):663-668.
Chicago/Turabian StyleM. M. Santana; Maria Carmen Portillo; Juan Miguel Gonzalez. 2012. "Mutualistic growth of the sulfate-reducer Desulfovibrio vulgaris Hildenborough with different carbohydrates." Microbiology 81, no. 6: 663-668.
Thermophilic bacteria were isolated from a soil of an olive grove in Alentejo (Portugal) and characterized morphologically, physiologically, and at the molecular level by partial sequencing of the 16S ribosomal RNA genes, followed by subsequent phylogenetic analysis. The isolates were shown to be gram‐positive rods, motile, and to belong to the Firmicutes Phylum. They were able to produce ammonium and sulfate during growth, the levels of which vary among the bacterial isolates. This ability suggests that these bacteria may have an important role in the mobilization of organic S and N in the soil and therefore in providing essential nutrients for plant growth. Tests using two isolates indicated a positive effect on initial seedling development suggesting their potential use in soil nutrient supplementation. The presence of these thermophiles in arable temperate soils might be increasingly important, particularly when the predicted global climate warming is considered, and their features are discussed in this context and considering actual strategies to improve soil fertilization.
Margarida M. Santana; Maria Carmen Portillo; Juan Miguel Gonzalez; Maria Clara. Characterization of new soil thermophilic bacteria potentially involved in soil fertilization. Journal of Plant Nutrition and Soil Science 2012, 176, 47 -56.
AMA StyleMargarida M. Santana, Maria Carmen Portillo, Juan Miguel Gonzalez, Maria Clara. Characterization of new soil thermophilic bacteria potentially involved in soil fertilization. Journal of Plant Nutrition and Soil Science. 2012; 176 (1):47-56.
Chicago/Turabian StyleMargarida M. Santana; Maria Carmen Portillo; Juan Miguel Gonzalez; Maria Clara. 2012. "Characterization of new soil thermophilic bacteria potentially involved in soil fertilization." Journal of Plant Nutrition and Soil Science 176, no. 1: 47-56.