Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles

Marie Lisandra Zepeda-mendoza; Nathalia Kruse Edwards; Mikkel Gulmann Madsen; Martin Abel-kistrup; Lara Puetz; Thomas Sicheritz-ponten; Jan H. Swiegers

doi:10.5344/ajev.2018.17092

Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles

Marie Lisandra Zepeda-mendoza, Nathalia Kruse Edwards, Mikkel Gulmann Madsen, Martin Abel-kistrup, Lara Puetz, Thomas Sicheritz-ponten, Jan H. Swiegers

4 Citations (Scopus)

Abstract

The interactions between lactic acid bacteria, yeast, and other wine microbiota impact on wine quality. Some strains of lactic acid bacteria Oenococcus oeni possess cinnamoyl esterase activity that releases hydroxycinnamic acids (HCAs) that can subsequently be processed by some strains of the spoilage yeast Brettanomyces bruxellensis and lead to off-flavor compounds. Using metagenomic analyses, this study investigated the influence of O. oeni and B. bruxellensis on the taxonomic and functional potential profiles of the microbial community of Cabernet Sauvignon wine, particularly regarding flavor formation. Metagenomic datasets were generated from inoculations of three strains of B. bruxellensis, in combination with two O. oeni strains, with and without cinnamoyl esterase activity. Effect on the microbial profiles was found to depend on the O. oeni and B. bruxellensis strains being combined and on the abundance that the inoculants reach in the final wine, which depends on unidentified conditions (e.g., derived from microbial interactions). This study confirmed that the potential of B. bruxellensis to produce off-flavor compounds from HCAs is strain dependent. Interestingly, the samples without microbial inoculants also had this potential, suggesting that microbiota from the native grape could also influence the levels of HCAs. The metagenomic analyses complemented by experimental validation also found that the presence of B. bruxellensis did not interfere with the microbial functional potential to transform l-malic acid into l-lactic acid, which typically leads to a less acidic flavor. We show that metagenomic approaches can help uncover the complex wine microbial community traits, such as flavor, impacted by the simultaneous presence of O. oeni and B. bruxellensis.

Original language	English
Journal	American Journal of Enology and Viticulture
Volume	69
Issue number	4
Pages (from-to)	321-333
ISSN	0002-9254
DOIs	https://doi.org/10.5344/ajev.2018.17092
Publication status	Published - 1 Oct 2018

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Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles. / Zepeda-mendoza, Marie Lisandra; Edwards, Nathalia Kruse; Madsen, Mikkel Gulmann et al.

In: American Journal of Enology and Viticulture, Vol. 69, No. 4, 01.10.2018, p. 321-333.

Research output: Contribution to journal › Journal article › Research › peer-review

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title = "Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles",

abstract = "The interactions between lactic acid bacteria, yeast, and other wine microbiota impact on wine quality. Some strains of lactic acid bacteria Oenococcus oeni possess cinnamoyl esterase activity that releases hydroxycinnamic acids (HCAs) that can subsequently be processed by some strains of the spoilage yeast Brettanomyces bruxellensis and lead to off-flavor compounds. Using metagenomic analyses, this study investigated the influence of O. oeni and B. bruxellensis on the taxonomic and functional potential profiles of the microbial community of Cabernet Sauvignon wine, particularly regarding flavor formation. Metagenomic datasets were generated from inoculations of three strains of B. bruxellensis, in combination with two O. oeni strains, with and without cinnamoyl esterase activity. Effect on the microbial profiles was found to depend on the O. oeni and B. bruxellensis strains being combined and on the abundance that the inoculants reach in the final wine, which depends on unidentified conditions (e.g., derived from microbial interactions). This study confirmed that the potential of B. bruxellensis to produce off-flavor compounds from HCAs is strain dependent. Interestingly, the samples without microbial inoculants also had this potential, suggesting that microbiota from the native grape could also influence the levels of HCAs. The metagenomic analyses complemented by experimental validation also found that the presence of B. bruxellensis did not interfere with the microbial functional potential to transform l-malic acid into l-lactic acid, which typically leads to a less acidic flavor. We show that metagenomic approaches can help uncover the complex wine microbial community traits, such as flavor, impacted by the simultaneous presence of O. oeni and B. bruxellensis.",

author = "Zepeda-mendoza, {Marie Lisandra} and Edwards, {Nathalia Kruse} and Madsen, {Mikkel Gulmann} and Martin Abel-kistrup and Lara Puetz and Thomas Sicheritz-ponten and Swiegers, {Jan H.}",

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AU - Zepeda-mendoza, Marie Lisandra

AU - Edwards, Nathalia Kruse

AU - Madsen, Mikkel Gulmann

AU - Abel-kistrup, Martin

AU - Puetz, Lara

AU - Sicheritz-ponten, Thomas

AU - Swiegers, Jan H.

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N2 - The interactions between lactic acid bacteria, yeast, and other wine microbiota impact on wine quality. Some strains of lactic acid bacteria Oenococcus oeni possess cinnamoyl esterase activity that releases hydroxycinnamic acids (HCAs) that can subsequently be processed by some strains of the spoilage yeast Brettanomyces bruxellensis and lead to off-flavor compounds. Using metagenomic analyses, this study investigated the influence of O. oeni and B. bruxellensis on the taxonomic and functional potential profiles of the microbial community of Cabernet Sauvignon wine, particularly regarding flavor formation. Metagenomic datasets were generated from inoculations of three strains of B. bruxellensis, in combination with two O. oeni strains, with and without cinnamoyl esterase activity. Effect on the microbial profiles was found to depend on the O. oeni and B. bruxellensis strains being combined and on the abundance that the inoculants reach in the final wine, which depends on unidentified conditions (e.g., derived from microbial interactions). This study confirmed that the potential of B. bruxellensis to produce off-flavor compounds from HCAs is strain dependent. Interestingly, the samples without microbial inoculants also had this potential, suggesting that microbiota from the native grape could also influence the levels of HCAs. The metagenomic analyses complemented by experimental validation also found that the presence of B. bruxellensis did not interfere with the microbial functional potential to transform l-malic acid into l-lactic acid, which typically leads to a less acidic flavor. We show that metagenomic approaches can help uncover the complex wine microbial community traits, such as flavor, impacted by the simultaneous presence of O. oeni and B. bruxellensis.

AB - The interactions between lactic acid bacteria, yeast, and other wine microbiota impact on wine quality. Some strains of lactic acid bacteria Oenococcus oeni possess cinnamoyl esterase activity that releases hydroxycinnamic acids (HCAs) that can subsequently be processed by some strains of the spoilage yeast Brettanomyces bruxellensis and lead to off-flavor compounds. Using metagenomic analyses, this study investigated the influence of O. oeni and B. bruxellensis on the taxonomic and functional potential profiles of the microbial community of Cabernet Sauvignon wine, particularly regarding flavor formation. Metagenomic datasets were generated from inoculations of three strains of B. bruxellensis, in combination with two O. oeni strains, with and without cinnamoyl esterase activity. Effect on the microbial profiles was found to depend on the O. oeni and B. bruxellensis strains being combined and on the abundance that the inoculants reach in the final wine, which depends on unidentified conditions (e.g., derived from microbial interactions). This study confirmed that the potential of B. bruxellensis to produce off-flavor compounds from HCAs is strain dependent. Interestingly, the samples without microbial inoculants also had this potential, suggesting that microbiota from the native grape could also influence the levels of HCAs. The metagenomic analyses complemented by experimental validation also found that the presence of B. bruxellensis did not interfere with the microbial functional potential to transform l-malic acid into l-lactic acid, which typically leads to a less acidic flavor. We show that metagenomic approaches can help uncover the complex wine microbial community traits, such as flavor, impacted by the simultaneous presence of O. oeni and B. bruxellensis.

U2 - 10.5344/ajev.2018.17092

DO - 10.5344/ajev.2018.17092

M3 - Journal article

SN - 0002-9254

VL - 69

SP - 321

EP - 333

JO - American Journal of Enology and Viticulture

JF - American Journal of Enology and Viticulture

IS - 4

ER -

Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles

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