A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine
Abstract
:1. Introduction
2. Results
2.1. Experimental Modes and Monitoring of Malolactic Fermentation
2.2. Malolactic Consortia Monitored using 16S High Throughput Sequencing
3. Discussion
4. Materials and Methods
4.1. Microorganisms
4.2. Vinifications
4.3. Determination of Microbial Population
4.4. Genomic DNA Extraction
4.5. High Throughput Sequencing
4.6. Statistical Analysis and Estimation of Fungal Alpha and Beta Diversity
Supplementary Materials
Author Contributions
Funding
Acknowledgments
Conflicts of Interest
Abbreviations
AF | Alcoholic Fermentation |
MLF | Malolactic Fermentation |
LAB | Lactic Acid Bacteria |
OTUs | Operational Units |
NGS | Next Generation Sequencing |
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Year | Subject | References |
---|---|---|
2011 | Study of bacterial communities associated with the leaf and berry surfaces of ‘Chardonnay’ grape | [32] |
2012 | Study of bacterial communities associated with botrytized wine fermentations (sampling time compatible with MLF) | [33] |
2014 | Grape-associated microbial biogeography from different regions of California | [34] |
2015 | Study of bacterial communities associated with spontaneous wine fermentations (from six Portuguese wine appellations) in the initial musts, start and end of alcoholic fermentation | [35] |
2015 | Influence of the use of sulfur dioxide (in winemaking) on bacterial diversity | [36] |
2015 | Study of the evolution of bacterial communities during the alcoholic fermentation of organically and conventionally produced wines | [37] |
2016 | Study of the bacterial communities associated with the main wine fermentation stages including malolactic fermentation | [38] |
2016 | Study of the bacterial communities in berries, musts, and wines, including malolactic fermentation | [39] |
2016 | Study of the bacterial communities associated with Corvina berries at the end of the withering process performed in two different conditions | [40] |
2018 | Correlation between soil- and grape-associated bacterial communities in vineyards | [41] |
2018 | Study of bacterial diversity associated with healthy, rotten, botrytized grapes and with the derived musts and wine (up to the alcoholic fermentation) | [42] |
2018 | Study of the epiphytic bacterial community of vine bark and its relationships with grape bacterial diversity | [43] |
2019 | Study of bacterial diversity associated with the grape surface of samples collected from different wine regions in Xinjiang, China | [44] |
2019 | Bacterial communities associated with alcoholic fermentation, including the variation between musts that successfully complete alcoholic fermentation and those that become ‘stuck’ in the process | [45] |
Codes | Tested Management of The Microbial Resources |
---|---|
PdC | ‘Pied-de-cuve’ practice |
UM | Uninoculated must |
SC | S. cerevisiae |
SCMPco | S. cerevisiae + M. pulcherrima (co) |
SCTDco | S. cerevisiae + T. delbrueckii (co) |
SCOO | S. cerevisiae + O. oeni |
SCLP | S. cerevisiae + L. plantarum |
SCMPsq | S. cerevisiae + M. pulcherrima (sq) |
SCTDsq | S. cerevisiae + T. delbrueckii (sq) |
L-malic Acid (g/L) | Lactic Acid (g/L) | |
---|---|---|
PdC | 0.830 ± 0.052 a | 1.773 ± 0.064 a |
UM | 1.327 ± 0.127 b | 1.400 ± 0.001 b |
SC | 0.030 ± 0.017 c | 2.493 ± 0.105 c |
SCMPco | 0.062 ± 0.032 c | 2.113 ± 0.102 d |
SCTDco | 1.657 ± 0.021 d | 0.857 ± 0.093 e |
SCOO | 0.046 ± 0.020 c | 2.160 ± 0.151 d |
SCLP | 0.013 ± 0.005 c | 2.430 ± 0.206 cd |
SCMPsq | 0.300 ± 0.017 c | 1.927 ± 0.127 ad |
SCTDsq | 1.863 ± 0.025 e | 0.530 ± 0.005 f |
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Berbegal, C.; Borruso, L.; Fragasso, M.; Tufariello, M.; Russo, P.; Brusetti, L.; Spano, G.; Capozzi, V. A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine. Int. J. Mol. Sci. 2019, 20, 3980. https://doi.org/10.3390/ijms20163980
Berbegal C, Borruso L, Fragasso M, Tufariello M, Russo P, Brusetti L, Spano G, Capozzi V. A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine. International Journal of Molecular Sciences. 2019; 20(16):3980. https://doi.org/10.3390/ijms20163980
Chicago/Turabian StyleBerbegal, Carmen, Luigimaria Borruso, Mariagiovanna Fragasso, Maria Tufariello, Pasquale Russo, Lorenzo Brusetti, Giuseppe Spano, and Vittorio Capozzi. 2019. "A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine" International Journal of Molecular Sciences 20, no. 16: 3980. https://doi.org/10.3390/ijms20163980