Dynamic changes in microbiota and mycobiota during spontaneous ‘ V ino S anto T rentino’ fermentation
| Autor: | Davide Albanese, Carlotta De Filippo, Claudio Donati, Elena Franciosi, Irene Stefanini, Duccio Cavalieri, A. Cavazza |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Mycobiota Saccharomyces cerevisiae Wine Bioengineering Applied Microbiology and Biotechnology Biochemistry Vino Santo 03 medical and health sciences Botany Food science Funghi Research Articles Terroir Bacteria biology microbiota and mycobiota Metagenomica Pichia membranifaciens Fungi food and beverages biology.organism_classification Biota Yeast in winemaking 030104 developmental biology Italy Metagenomics Fermentation Batteri Fermentazione Settore BIO/19 - MICROBIOLOGIA GENERALE Research Article Biotechnology |
| Zdroj: | Microbial Biotechnology Microbial biotechnology (Qualify. Online) 9 (2016): 195–208. doi:10.1111/1751-7915.12337 info:cnr-pdr/source/autori:Stefanini, Irene; Albanese, Davide; Cavazza, Agostino; Franciosi, Elena; De Filippo, Carlotta; Donati, Claudio; Cavalieri, Duccio/titolo:Dynamic changes in microbiota and mycobiota during spontaneous 'Vino Santo Trentino' fermentation/doi:10.1111%2F1751-7915.12337/rivista:Microbial biotechnology (Qualify. Online)/anno:2016/pagina_da:195/pagina_a:208/intervallo_pagine:195–208/volume:9 |
| ISSN: | 1751-7915 |
| DOI: | 10.1111/1751-7915.12337 |
| Popis: | Vino Santo is a sweet wine produced from late harvesting and pressing of Nosiola grapes in a small, well-defined geographical area in the Italian Alps. We used metagenomics to characterize the dynamics of microbial communities in the products of three wineries, resulting from spontaneous fermentation with almost the same timing and procedure. Comparing fermentation dynamics and grape microbial composition, we show a rapid increase in a small number of wine yeast species, with a parallel decrease in complexity. Despite the application of similar protocols, slight changes in the procedures led to significant differences in the microbiota in the three cases of fermentation: (i) fungal content of the must varied significantly in the different wineries, (ii) Pichia membranifaciens persisted in only one of the wineries, (iii) one fermentation was characterized by the balanced presence of Saccharomyces cerevisiae and Hanseniaspora osmophila during the later phases. We suggest the existence of a highly winery-specific 'microbial-terroir' contributing significantly to the final product rather than a regional 'terroir'. Analysis of changes in abundance during fermentation showed evident correlations between different species, suggesting that fermentation is the result of a continuum of interaction between different species and physical-chemical parameters. We used metagenomics to characterize the dynamics of microbial communities in three spontaneous fermentations of Vino Santo, a sweet wine produced from late harvesting and pressing of Nosiola grapes. Comparing fermentation dynamics and grape microbial composition, we show a rapid increase in a small number of wine yeast species, with a parallel decrease in complexity. Analysis of changes in abundance during fermentation showed evident correlations between different species, suggesting that fermentation is the result of a continuum of interaction between different species and physical chemical parameters. |
| Databáze: | OpenAIRE |
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