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The phenolic profile of the grape berries is a key quality factor for the red grapevine varieties and several techniques have been applied to improve it. An innovative technique is the application of resistance elicitors and phytohormones. In the present study, leaves and berries of a Greek red indigenous variety (Mouhtaro) sprayed with two elicitors, benzothiadiazole and chitosan and a plant hormone abscisic acid, during veraison. Physicochemical and phenolic characteristics of the berries and microbial communities of rhizosphere, phyllosphere and carposphere were analyzed at harvest. Differences in the microbial communities on different plant compartments were observed after the application of the plant activators. Chitosan treatment increased the abundance of the beneficial lactic acid bacteria, while the abscisic acid treatment decreased the presence of spoilage fungi on the carposphere. Treatments differentiate total phenolics, anthocyanins and in the chemical characteristics of grape must with chitosan treated grapes had increased anthocyanins and skin-derived phenolics that correlated positively with the microbial taxa that was discriminant by LefSe analysis. This research provides an overview of the effect of plant activators on the microbial ecology and grape quality of the Greek variety Mouhtaro and presents the potential of new and innovative approaches in the field of sustainable viticulture.
Dimitrios-Evangelos Miliordos; Myrto Tsiknia; Nikolaos Kontoudakis; Maria Dimopoulou; Costas Bouyioukos; Yorgos Kotseridis. Impact of Application of Abscisic Acid, Benzothiadiazole and Chitosan on Berry Quality Characteristics and Plant Associated Microbial Communities of Vitis vinifera L var. Mouhtaro Plants. Sustainability 2021, 13, 5802 .
AMA StyleDimitrios-Evangelos Miliordos, Myrto Tsiknia, Nikolaos Kontoudakis, Maria Dimopoulou, Costas Bouyioukos, Yorgos Kotseridis. Impact of Application of Abscisic Acid, Benzothiadiazole and Chitosan on Berry Quality Characteristics and Plant Associated Microbial Communities of Vitis vinifera L var. Mouhtaro Plants. Sustainability. 2021; 13 (11):5802.
Chicago/Turabian StyleDimitrios-Evangelos Miliordos; Myrto Tsiknia; Nikolaos Kontoudakis; Maria Dimopoulou; Costas Bouyioukos; Yorgos Kotseridis. 2021. "Impact of Application of Abscisic Acid, Benzothiadiazole and Chitosan on Berry Quality Characteristics and Plant Associated Microbial Communities of Vitis vinifera L var. Mouhtaro Plants." Sustainability 13, no. 11: 5802.
Brettanomyces bruxellensis is a wine spoilage yeast known to colonize and persist in production cellars. However, knowledge on the biofilm formation capacity of B. bruxellensis remains limited. The present study investigated the biofilm formation of 11 B. bruxellensis strains on stainless steel coupons after 3 h of incubation in an aqueous solution. FTIR analysis was performed for both planktonic and attached cells, while comparison of the obtained spectra revealed chemical groups implicated in the biofilm formation process. The increased region corresponding to polysaccharides and lipids clearly discriminated the obtained spectra, while the absorption peaks at the specific wavenumbers possibly reveal the presence of β-glucans, mannas and ergosterol. Unsupervised clustering and supervised classification were employed to identify the important wavenumbers of the whole spectra. The fact that all the metabolic fingerprints of the attached versus the planktonic cells were similar within the same cell phenotype class and different between the two phenotypes, implies a clear separation of the cell phenotype; supported by the results of the developed classification model. This study represents the first to succeed at applying a non-invasive technique to reveal the metabolic fingerprint implicated in the biofilm formation capacity of B. bruxellensis, underlying the homogenous mechanism within the yeast species.
Maria Dimopoulou; Vasiliki Kefalloniti; Panagiotis Tsakanikas; Seraphim Papanikolaou; George-John Nychas. Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy. Microorganisms 2021, 9, 587 .
AMA StyleMaria Dimopoulou, Vasiliki Kefalloniti, Panagiotis Tsakanikas, Seraphim Papanikolaou, George-John Nychas. Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy. Microorganisms. 2021; 9 (3):587.
Chicago/Turabian StyleMaria Dimopoulou; Vasiliki Kefalloniti; Panagiotis Tsakanikas; Seraphim Papanikolaou; George-John Nychas. 2021. "Assessing the Biofilm Formation Capacity of the Wine Spoilage Yeast Brettanomyces bruxellensis through FTIR Spectroscopy." Microorganisms 9, no. 3: 587.
Yeasts are able to act as biosorbents, as their cell wall includes several components capable of binding organic xenobiotic compounds that can potentially be removed during various fermentation processes. In the present investigation, two novel Saccharomyces cerevisiae strains (LMBF-Y 16 and LMBF-Y-18), previously isolated from grapes, were studied regarding their physiological behavior (dry cell weight—DCW production, substrate uptake, and ethanol and glycerol biosynthesis) during fermentations of grape must, in some cases enriched with commercial glucose and fructose (initial total sugar concentration approximately 150 and 250 g/L, respectively). Myclobutanil (a chiral triazole fungicide broadly used as a protective agent of vine) was also added to the culture media at various concentrations in order to assess the ability of the yeasts to simultaneously perform alcoholic fermentations and detoxify the medium (i.e., to remove the fungicide). In the first set of experiments and for both tested strains, trials were carried out in either 250 mL or 2.0 L agitated shake flasks in either synthetic glucose-based experiments or grape musts. Since the results obtained in the trials where the cultures were placed in 2.0 L flasks with grape musts as substrates were superior in terms of both DCW and ethanol production, these experimental conditions were selected for the subsequent studies. Both strains showed high fermentative efficiency, producing high amounts of DCW (9.5–10.5 g/L) in parallel with high ethanol production, which in some cases achieved values very close to the maximum theoretical ethanol production yield (≈0.49 g of ethanol per g of sugar). When using grape must with initial total sugars at approximately 250 g/L (very high gravity fermentation media, close to winemaking conditions), significantly high ethanol quantities (i.e., ranging between 105 and 123 g/L) were produced. Myclobutanil addition slightly negatively affected sugar conversion into ethanol; however, in all cases, ethanol production was very satisfactory. A non-negligible myclobutanil removal during fermentation, which ranged between 5%–27%, as a result of the adsorptive or degradative capacity of the yeast was also reported. The presence of myclobutanil had no effect on DCW production and resulted in no significant differences in the biosynthesis of glycerol. Therefore, these newly isolated yeast strains could be excellent candidates for simultaneous high ethanol production and parallel pesticide removal in a general biorefinery concept demonstrating many environmental benefits.
Antonia Terpou; Maria Dimopoulou; Aikaterini Belka; Stamatina Kallithraka; George-John E. Nychas; Seraphim Papanikolaou. Effect of Myclobutanil Pesticide on the Physiological Behavior of Two Newly Isolated Saccharomyces cerevisiae Strains during Very-High-Gravity Alcoholic Fermentation. Microorganisms 2019, 7, 666 .
AMA StyleAntonia Terpou, Maria Dimopoulou, Aikaterini Belka, Stamatina Kallithraka, George-John E. Nychas, Seraphim Papanikolaou. Effect of Myclobutanil Pesticide on the Physiological Behavior of Two Newly Isolated Saccharomyces cerevisiae Strains during Very-High-Gravity Alcoholic Fermentation. Microorganisms. 2019; 7 (12):666.
Chicago/Turabian StyleAntonia Terpou; Maria Dimopoulou; Aikaterini Belka; Stamatina Kallithraka; George-John E. Nychas; Seraphim Papanikolaou. 2019. "Effect of Myclobutanil Pesticide on the Physiological Behavior of Two Newly Isolated Saccharomyces cerevisiae Strains during Very-High-Gravity Alcoholic Fermentation." Microorganisms 7, no. 12: 666.
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. 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. 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. 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.
Maria Dimopoulou; Margareth Renault; Marguerite Dols-Lafargue; Warren Albertin; Jean-Marie Herry; Marie-Noëlle Bellon-Fontaine; Isabelle Masneuf-Pomarede. Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis. Annals of Microbiology 2019, 69, 1217 -1225.
AMA StyleMaria Dimopoulou, Margareth Renault, Marguerite Dols-Lafargue, Warren Albertin, Jean-Marie Herry, Marie-Noëlle Bellon-Fontaine, Isabelle Masneuf-Pomarede. Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis. Annals of Microbiology. 2019; 69 (12):1217-1225.
Chicago/Turabian StyleMaria Dimopoulou; Margareth Renault; Marguerite Dols-Lafargue; Warren Albertin; Jean-Marie Herry; Marie-Noëlle Bellon-Fontaine; Isabelle Masneuf-Pomarede. 2019. "Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis." Annals of Microbiology 69, no. 12: 1217-1225.
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. 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.
Maria Dimopoulou; Margareth Renault; Marguerite Dols-Lafargue; Warren Albertin-Leguay; Jean-Marie Herry; Marie-Noelle Bellon-Fontaine; Isabelle Masneuf-Pomarede; Warren Albertin. Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis. 2019, 579144 .
AMA StyleMaria Dimopoulou, Margareth Renault, Marguerite Dols-Lafargue, Warren Albertin-Leguay, Jean-Marie Herry, Marie-Noelle Bellon-Fontaine, Isabelle Masneuf-Pomarede, Warren Albertin. Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis. . 2019; ():579144.
Chicago/Turabian StyleMaria Dimopoulou; Margareth Renault; Marguerite Dols-Lafargue; Warren Albertin-Leguay; Jean-Marie Herry; Marie-Noelle Bellon-Fontaine; Isabelle Masneuf-Pomarede; Warren Albertin. 2019. "Microbiological, biochemical, physicochemical surface properties and biofilm forming ability of Brettanomyces bruxellensis." , no. : 579144.
Brettanomyces bruxellensis is the most common spoilage wine yeast which can provoke great economic damage to the wine industry due to the production of undesirable odors. The capacity of the species to adapt in various environmental conditions offers a selective advantage that is reflected by intraspecific variability at genotypic and phenotypic level. In this study, microsatellite analysis of 22 strains isolated from Greek wine revealed the existence of distinct genetic subgroups that are correlated with their geographical origin. The response of these strains to increasing levels of sulfur dioxide confirmed the presence of both sensitive and tolerant strains, which belong to distinguished genetic clusters. The genetic categorization of B. bruxellensis strains could be used by the winemakers as a diagnostic tool regarding sulfur dioxide sensitivity.
Maria Dimopoulou; Magdalini Hatzikamari; Isabelle Masneuf-Pomarede; Warren Albertin. Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine. Food Microbiology 2018, 78, 155 -163.
AMA StyleMaria Dimopoulou, Magdalini Hatzikamari, Isabelle Masneuf-Pomarede, Warren Albertin. Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine. Food Microbiology. 2018; 78 ():155-163.
Chicago/Turabian StyleMaria Dimopoulou; Magdalini Hatzikamari; Isabelle Masneuf-Pomarede; Warren Albertin. 2018. "Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine." Food Microbiology 78, no. : 155-163.