Search

Your search keyword '"Lonvaud-Funel A"' showing total 107 results
Start Over Author "Lonvaud-Funel A" Publisher hal ccsd
107 results on '"Lonvaud-Funel A"'

1. Brettanomyces bruxellensis : où en sommes-nous ?

Author

Aline Lonvaud-Funel, Unité de Recherche Oenologie [Villenave d'Ornon], and Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)

Subjects
[SDV.BV]Life Sciences [q-bio]/Vegetal Biology, lcsh:SB1-1110, lcsh:Agriculture (General), lcsh:Plant culture, lcsh:S1-972
Abstract

International audience; B. bruxellensis appeared in inventories of must and wine yeasts as from the 1950s, and was quickly blamed for wine spoilage. Much later, the volatile phenols produced by these yeasts were identified as the cause of sensory deterioration. Their presence is an increasingly important issue, especially during barrel aging. Sulfite addition is the ideal means of eradication, but sometimes it is not enough. Especially well adapted to wine, B. bruxellensis is now of great concern to winemakers and microbiologists.; Dès les années 1950, B. bruxellensis apparait dans les inventaires de levures de moûts et de vins, et rapidement, on lui attribue des altérations du vin. Beaucoup plus tard, les phénols volatils produits par ces levures sont identifiés comme la cause de déviations sensorielles. Leur présence est de plus en plus prégnante, surtout pendant l’élevage en barriques. Le sulfitage est le moyen idéal d’éradication, mais s’avère quelquefois insuffisant. Particulièrement bien adaptée au vin, B. bruxellensis est aujourd’hui au centre des préoccupations des vinificateurs et des microbiologistes.

Published
2019

2. Hypotheses on the effects of enological tannins and total red wine phenolic compounds on Oenococcus oeni

Author

Laura Chasseriaud, Michael Jourdes, Magali Deleris-Bou, Sibylle Krieger-Weber, Aline Lonvaud-Funel, Olivier Claisse, Pierre-Louis Teissedre, Nathalie Sieczkowski, Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), and Lallemand SAS

Subjects
Wine, biology, food and beverages, biology.organism_classification, Microbiology, Yeast in winemaking, Phenols, Polyphenol, White Wine, Fermentation, Malolactic fermentation, [SDV.BV]Life Sciences [q-bio]/Vegetal Biology, Vitis, Food science, Tannins, Oenococcus, Food Science, Oenococcus oeni, Winemaking
Abstract

International audience; Lot of articles report on the impact of polyphenols on wine lactic acid bacteria, but it is clear that the results still remain confusing, because the system is complicated both in term of chemical composition and of diversity of strains. In addition, red wines polyphenols are multiple, complex and reactive molecules. Moreover, the final composition of wine varies according to grape variety and to extraction during winemaking. Therefore it is nearly impossible to deduce their effects on bacteria from experiments in oversimplified conditions. In the present work, effect of tannins preparations, currently considered as possible technological adjuvants, was assessed on growth and malolactic fermentation for two malolactic starters. Experiments were conducted in a laboratory medium and in a white wine. Likewise, impact of total polyphenolic extracts obtained from different grape variety red wines was evaluated in the white wine as culture medium. As expected growth and activity of both strains were affected whatever the additions. Results suggest some interpretations to the observed impacts on bacterial populations. Influence of tannins should be, at least partly, due to redox potential change. Results on wine extracts show the need for investigating the bacterial metabolism of some galloylated molecules. Indeed, they should play on bacterial physiology and probably affect the sensory qualities of wines.

Published
2015

3. Progrès, réalité et futur des levains malolactiques. Partie 2/2 : Les nouvelles stratégies d’étude

Author

Lonvaud-Funel, Aline, Unité de Recherche Oenologie [Villenave d'Ornon], and Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)

Subjects
[SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, levain malolactique
Abstract

National audience; La biologie moléculaire a fait son entrée en œnologie au début des années 1990. Depuis elle est devenue un outil incontournable dans les recherches en microbiologie du vin où elle est nécessairement associée aux études physiologiques et métaboliques en conditions œnologiques. Les progrès dans les équipements et méthodes pour l’analyse de gènes et de génomes ont permis d’entreprendre des études jusqu’alors inconcevables. Les premières applications ont été le typage des souches ; les méthodes ont évolué depuis l’hybridation de sondes, jusqu’à l’obtention de profils de toutes sortes, obtenus avec ou sans hydrolyse d’ADN, par des techniques d’électrophorèse variées. Jusqu’alors il était bien hasardeux de distinguer une souche d’une autre de la même espèce, sauf si elle avait des caractères biochimiques nettement différents, et encore fallait-il qu’ils soient stables. L’industrie des levains a mis à profit le typage des souches pour le contrôle des collections et de la production. Aussitôt, les œnologues et utilisateurs s’en sont emparés pour le contrôle de l’implantation des souches ensemencées. Les méthodes plus récentes sont essentiellement basées sur la PCR, méthode spécifique, sensible et fiable, devenue bon marché, pour la détection et le dénombrement des espèces et souches d’altération. Une nouvelle approche pour l’étude des bactéries lactiques : la génomique Avec les progrès dans l’identification des souches et dans le séquençage de génomes entiers de nouvelles perspectives s’ouvrent. Il paraît envisageable de déterminer l’origine des différences entre les souches. Pour les levains malolactiques, la question cruciale est celle de la survie des bactéries après leur inoculation dans le vin. Les travaux des années 1990 ont bien identifié le rôle majeur de la membrane soumise à l’effet délétère du pH bas, de l’alcool, des acides gras et d’autres molécules toxiques du vin. Mais ces résultats ne pouvaient aller plus loin que la constatation et les outils manquaient pour approfondir. Le début des années 2000 marque un tournant dans l’étude de l’espèce majoritairement concernée, Œnococcus œni. Il devient possible de séquencer la totalité du génome d’une souche et par conséquent de comparer des génomes pour relier leurs différences à celles des propriétés des souches. Aujourd’hui la séquence complète de dizaines de génomes est connue et répertoriée dans la banque internationale des séquences du NCBI. L’origine génétique de la diversité des souches d’Œnococcus œni est révélée après traitement informatique des données. Mais il reste à la relier à celle des propriétés des souches, notamment en condition œnologique. Pour cela, la nécessité de construire des collections suffisamment larges et représentatives est apparue évidente. Aujourd’hui, les centres de recherche des grandes régions viticoles isolent et génotypent des souches pour réaliser, souvent avec les industriels, des programmes de sélection.

Published
2015

4. Progrès, réalité et futur des levains malolactiques. Partie 1/2 : Un peu d’histoire

Author

Lonvaud-Funel, Aline, Unité de Recherche Oenologie [Villenave d'Ornon], and Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV)

Subjects
[SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, levain malolactique
Abstract

National audience; Initialement reconnue comme moyen de désacidification dans les années 1960, la fermentation malolactique a été progressivement adoptée aussi pour son action sur la stabilité microbiologique et la complexification du bouquet des vins. La dégustation qui tient de plus en plus de place dans l’évaluation des expérimentations confirme et précise l’incidence de la fermentation malolactique sur les caractères organoleptiques, qu’il s’agisse de vins blancs ou de vins rouges. Dans certaines régions, les pratiques culturales et le prolongement de la maturation aboutissent à des moûts dont la concentration en acide malique a diminué au fil du temps. Pour autant la fermentation malolactique reste incontournable, non plus pour la désacidification devenue pratiquement inutile, mais pour son impact sur la composition aromatique des vins. Les levains malolactiques devenus plus fiables font partie aujourd’hui des outils pour les producteurs soucieux de maîtriser les processus microbiologiques de la vinification.

Published
2015

5. Distribution and functions of phosphotransferase system genes in the genome of the lactic acid bacterium Oenococcus oeni

Author

Cécile Miot-Sertier, Marguerite Dols-Lafargue, Lucie Dutilh, Zohra Jamal, Claire Le Marrec, Patricia Ballestra, François Thibau, Aline Lonvaud-Funel, Université de Bordeaux Ségalen [Bordeaux 2], Œnologie, Institut National de la Recherche Agronomique (INRA)-Université Victor Segalen - Bordeaux 2, Oenologie (UMRO), and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
Molecular Sequence Data, Adaptation, Biological, Wine, Cellobiose, Applied Microbiology and Biotechnology, Phosphotransferase, 03 medical and health sciences, chemistry.chemical_compound, Bacterial Proteins, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Malolactic fermentation, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Gene, Oenococcus, 030304 developmental biology, Oenococcus oeni, Genetics, 0303 health sciences, Analysis of Variance, Ecology, biology, Base Sequence, 030306 microbiology, Permease, Reverse Transcriptase Polymerase Chain Reaction, Phosphotransferases, Membrane Transport Proteins, PEP group translocation, Sequence Analysis, DNA, biology.organism_classification, Biochemistry, chemistry, Food Microbiology, Genome, Bacterial, Food Science, Biotechnology
Abstract

Oenococcus oeni , the lactic acid bacterium primarily responsible for malolactic fermentation in wine, is able to grow on a large variety of carbohydrates, but the pathways by which substrates are transported and phosphorylated in this species have been poorly studied. We show that the genes encoding the general phosphotransferase proteins, enzyme I (EI) and histidine protein (HPr), as well as 21 permease genes (3 isolated ones and 18 clustered into 6 distinct loci), are highly conserved among the strains studied and may form part of the O. oeni core genome. Additional permease genes differentiate the strains and may have been acquired or lost by horizontal gene transfer events. The core pts genes are expressed, and permease gene expression is modulated by the nature of the bacterial growth substrate. Decryptified O. oeni cells are able to phosphorylate glucose, cellobiose, trehalose, and mannose at the expense of phosphoenolpyruvate. These substrates are present at low concentrations in wine at the end of alcoholic fermentation. The phosphotransferase system (PTS) may contribute to the perfect adaptation of O. oeni to its singular ecological niche.

Published
2013

6. Cracking the Pseudome Code: Inside the 'silent' Psi-genes language to reconstruct Oenococcus oeni evolutionary adaptation to wine

Author

Bourgeade, Laetitia, Martin, Tiphaine, Goulielmakis, Aurélie, Lonvaud-Funel, Aline, Lucas, Patrick, Bon, Elisabeth, Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Models and Algorithms for the Genome ( MAGNOME), Centre National de la Recherche Scientifique (CNRS)-Université de Bordeaux (UB)-Inria Bordeaux - Sud-Ouest, Institut National de Recherche en Informatique et en Automatique (Inria)-Institut National de Recherche en Informatique et en Automatique (Inria), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), UR CALITYSS - VetAgroSup, Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, Inria Bordeaux - Sud-Ouest, Institut National de Recherche en Informatique et en Automatique (Inria)-Institut National de Recherche en Informatique et en Automatique (Inria)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS), Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, Université de Bordeaux (UB)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Centre National de la Recherche Scientifique (CNRS)-Université de Bordeaux (UB)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Centre National de la Recherche Scientifique (CNRS), Université de Bordeaux (UB)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Centre National de la Recherche Scientifique (CNRS), Œnologie, Institut National de la Recherche Agronomique (INRA)-Université Victor Segalen - Bordeaux 2, and Bon, Elisabeth

Subjects
[SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [INFO.INFO-DS]Computer Science [cs]/Data Structures and Algorithms [cs.DS], [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [INFO.INFO-DS] Computer Science [cs]/Data Structures and Algorithms [cs.DS], [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], ComputingMilieux_MISCELLANEOUS, [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM]
Abstract

National audience

Published
2012

7. Suivi moléculaire de fermentations mixtes S. uvarum/S. cerevisiae permettant de valoriser le potentiel aromatique des vins blancs

Author

ZOTT, Katharina, Maupeu, Julie, Coulon, Joana, Marullo, Philippe, Delaherche, Arnaud, Lonvaud-Funel, Aline, Masneuf-Pomarede, Isabelle, ProdInra, Migration, Œnologie, and Institut National de la Recherche Agronomique (INRA)-Université Victor Segalen - Bordeaux 2

Subjects
[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2012

8. Hydroxycinnamic acid decarboxylase activity of Brettanomyces bruxellensis involved in volatile phenol production: relationship with cell viability

Author

R. Laforgue, Aline Lonvaud-Funel, Oenologie (UMRO), and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
0106 biological sciences, Coumaric Acids, Carboxy-Lyases, Decarboxylation, Brettanomyces, Brettanomyces bruxellensis, Wine, 01 natural sciences, Microbiology, Fungal Proteins, 03 medical and health sciences, chemistry.chemical_compound, Phenols, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Sulfur Dioxide, Phenol, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Viability assay, chemistry.chemical_classification, Volatile Organic Compounds, 0303 health sciences, Microbial Viability, biology, 030306 microbiology, biology.organism_classification, Hydroxycinnamic acid, Enzyme assay, Enzyme, chemistry, Biochemistry, biology.protein, Food Science
Abstract

International audience; Brettanomyces bruxellensis populations have been correlated with an increase in phenolic off-flavors in wine. The volatile phenols causing the olfactory defect result from the successive decarboxylation and reduction of hydroxycinnamic acids that are normal components of red wines. The growth of B. bruxellensis is preventable by adding sulfur dioxide (SO(2)), with variable effectiveness. Moreover, it was hypothesized that SO(2) was responsible for the entry of B. bruxellensis into a viable but non-culturable (VBNC) state. The aim of this project was to investigate the effects of SO(2) on the remaining enzyme activities of B. bruxellensis populations according to their viability and cultivability, focusing on the hydroxycinnamate decarboxylase enzyme, the first enzyme needed, rather than the metabolites produced. Enzyme activity was determined both in cell-free extracts and resting cells after various SO(2) treatments in synthetic media. After slight sulfiting (around 50 mg/L total SO(2)), the yeasts had lost part of their enzyme activity but not their cultivability. At higher doses (at least 75 mg/L total SO(2)) the majority of yeasts had lost their cultivability but still retained part of their enzyme activity. These results suggested that non culturable cells retained some enzyme activity.

Published
2012

9. Grape berry bacterial microbiota: Impact of the ripening process and the farming system

Author

Cécile Miot-Sertier, Aline Lonvaud-Funel, Guy Soulas, Guilherme Martins, Béatrice Lauga, Olivier Claisse, Isabelle Masneuf-Pomarède, Institut des sciences analytiques et de physico-chimie pour l'environnement et les materiaux ( IPREM ), Université de Pau et des Pays de l'Adour ( UPPA ) -Centre National de la Recherche Scientifique ( CNRS ), inconnu, Inconnu, Microbiologie du Sol et de l'Environnement ( MSE ), Institut National de la Recherche Agronomique ( INRA ) -Université de Bourgogne ( UB ), Institut des sciences analytiques et de physico-chimie pour l'environnement et les materiaux (IPREM), Université de Pau et des Pays de l'Adour (UPPA)-Centre National de la Recherche Scientifique (CNRS), Microbiologie du Sol et de l'Environnement (MSE), Institut National de la Recherche Agronomique (INRA)-Université de Bourgogne (UB), and Université de Pau et des Pays de l'Adour (UPPA)-Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)

Subjects
Firmicutes, Population, Berry, Gram-Positive Bacteria, Microbiology, Vineyard, grape berries, Actinobacteria, [ SDV.EE.SANT ] Life Sciences [q-bio]/Ecology, environment/Health, 03 medical and health sciences, epiphytic bacteria, RNA, Ribosomal, 16S, Botany, Gram-Negative Bacteria, Proteobacteria, ripening process, Vitis, education, GeneralLiterature_REFERENCE(e.g.,dictionaries,encyclopedias,glossaries), ComputingMilieux_MISCELLANEOUS, 030304 developmental biology, 2. Zero hunger, [SDV.EE.SANT]Life Sciences [q-bio]/Ecology, environment/Health, 0303 health sciences, education.field_of_study, biology, Bacteria, 030306 microbiology, Denaturing Gradient Gel Electrophoresis, food and beverages, Agriculture, General Medicine, 15. Life on land, biology.organism_classification, Microbial population biology, copper, Epiphytic bacteria, Metagenome, Food Science
Abstract

Wine grapes are a primary source of microbial communities that play a prominent role in the quality of grapes prior to harvesting, as well as in the winemaking process. This study investigated the dynamics and diversity of the epiphytic bacteria on the grape berry surface during maturation. The quantitative and qualitative effects of conventional and organic farming systems on this microbial community were investigated, using both cultivation-dependent and independent approaches. Analyses of grape berry bacterial microbiota revealed changes in the size and structure of the population during the berry ripening process, with levels rising gradually and reaching their highest value when the berries were over ripe. As the season progressed to maturity, Gram-negative bacterial communities (mostly Pseudomonas spp.) declined whereas Gram-positive communities (mostly Micrococcus spp.) increased. The 16S rRNA gene sequences of cultured isolates were analysed and over 44 species were identified from 21 genera in the Proteobacteria, Actinobacteria, and Firmicutes phyla. Copper concentrations originating from phytosanitary treatments varied according to the vineyard and farming system. A negative correlation between copper concentrations and cell densities provided clear evidence that copper inhibited bacterial communities. The bacterial community structure was analysed by targeting the 16S rRNA genes, using PCR-DGGE on cultivable populations and T-RFLP on whole communities in cell suspension. The results suggest that the farming system has a clear impact on the bacterial community structure.

Published
2012

10. A plasmid contributing to wine adaptation and technological properties of Oenococcus oeni strains

Author

Favier, Marion, Bilhere, Eric, Lonvaud-Funel, Aline, Renouf, Vincent, Moine, Virginie, Lucas, Patrick, Œnologie, Institut National de la Recherche Agronomique (INRA)-Université Victor Segalen - Bordeaux 2, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), and ProdInra, Migration

Subjects
[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, plasmid, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, wine adaptation, technological properties, ComputingMilieux_MISCELLANEOUS, oenococcus oeni
Abstract

International audience

Published
2011

11. How does Oenococcus oeni adapt to its environment? A pangenomic oligonucleotide microarray for analysis O. oeni gene expression under wine shock

Author

Aurélie Goulielmakis, Julen Bridier, Aurélien Barré, Olivier Claisse, David James Sherman, Pascal Durrens, Aline Lonvaud-Funel, Elisabeth Bon, Models and Algorithms for the Genome ( MAGNOME), Centre National de la Recherche Scientifique (CNRS)-Université de Bordeaux (UB)-Inria Bordeaux - Sud-Ouest, Institut National de Recherche en Informatique et en Automatique (Inria)-Institut National de Recherche en Informatique et en Automatique (Inria), Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), CBiB-Centre de Bioinformatique de Bordeaux, Université Bordeaux Segalen - Bordeaux 2, Univ. Bordeaux Segalen (P. Darriet, L. Geny, P. Lucas, A. Lonvaud, G. de Revel, P.L. Teissedre), DIVOENI, Inria Bordeaux - Sud-Ouest, Institut National de Recherche en Informatique et en Automatique (Inria)-Institut National de Recherche en Informatique et en Automatique (Inria)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS), Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, Bon, Elisabeth, Univ. Bordeaux Segalen (P. Darriet, L. Geny, P. Lucas, A. Lonvaud, G. de Revel, P.L. Teissedre), Université de Bordeaux (UB)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Centre National de la Recherche Scientifique (CNRS)-Université de Bordeaux (UB)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Centre National de la Recherche Scientifique (CNRS), Œnologie, and Institut National de la Recherche Agronomique (INRA)-Université Victor Segalen - Bordeaux 2

Subjects
[SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM]
Abstract

ISBN : 9782100575961; International audience; Oenococcus oeni is a small lactic acid bacterium with a compact genome (~ 2 Mb in size and ca. 1800 genes) that is naturally found in oenological and coder niches, and is the most common agent associated with malolactic fermentation (MLF). The diversity of metabolisms and adaptations to the environment of this species renders MLF quite unpredictable. Until now, the understanding of how O. oeni adapts to its niche has been treated through a classical genomic-phenotypic angle, and has revealed the role of genome plasticity (local mutations; differential gene insertion-deletions) in these adaptations. In this work, we endeavored to elucidate this dialogue between genes and environment, by exploring how the expression system is solicited when O. oeni strains are placed under stress-exposure conditions.

Published
2011

12. Variety and variability of glycosidase activities in an Oenococcus oeni strain collection tested with synthetic and natural substrates

Author

Gagné, S., Lucas, Patrick, Perello, Marie-Claire, Claisse, Olivier, Lonvaud-Funel, Aline, De Revel, Gilles, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), Oenologie (UMRO), and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
Quercus, Volatile Organic Compounds, Glycoside Hydrolases, Plant Extracts, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Wine, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Wood, Oenococcus
Abstract

International audience; AIMS: To evaluate the capacity of Oenococcus oeni strains to release aroma compounds from glycosylated precursors by measuring glycosidase activities with both synthetic and natural substrates. METHODS AND RESULTS: Five glycosidase activities were investigated in 47 O. oeni strains using synthetic substrates. This screening revealed that activity levels vary considerably, not only for each strain (depending on the substrate tested), but also between strains. Fifteen strains exhibiting different activity profiles were further analysed using natural substrates extracted from both untoasted and toasted oak. In the latter, various amounts of aromatic compounds were measured, thus confirming the specific potentials of the selected strains, but the results were different from those obtained using synthetic substrates. In addition, the use of toasted wood extracts significantly increased the release of wood aromas, which minimized differences between strains. CONCLUSIONS: The capability of O. oeni to hydrolysate glycoconjugate aroma precursors is strain-dependent and variable, depending on the substrate. SIGNIFICANCE AND IMPACT OF THE STUDY: Instead of synthetic substrates, natural aroma precursors should be used for an adequate evaluation of the glycosidase potential of O. oeni.

Published
2011

13. Biodiversité intraspécifique chez Oenococcus oeni

Author

Bridier, Julen, Claisse, Olivier, Coton, Monika, Desmarais, Cécile, Miot-Sertier, Cecile, David, Vanessa, Alexandre, Hervé, Coton, Emmanuel, Lonvaud-Funel, Aline, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), Association pour le Développement de la Recherche Appliquée aux Industries Agricoles et Alimentaires, Université de Bourgogne (UB), and ProdInra, Migration

Subjects
[SDV] Life Sciences [q-bio], [SDE] Environmental Sciences, QUALITÉ DES VINS, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, MARQUER ŒNOLOGIQUE, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDE]Environmental Sciences, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2010

14. Les IS30 contribuent à la diversité génétique chez les Oenococcus oeni

Author

El Gharniti, F., Cécile MIOT-SERTIER, Marguerite Dols-Lafargue, Elisabeth Bon, Aline Lonvaud-Funel, Claire Le Marrec-Le Henaff, Unité de Recherche Oenologie [Villenave d'Ornon], Institut National de la Recherche Agronomique (INRA)-Université de Bordeaux (UB)-Institut des Sciences de la Vigne et du Vin (ISVV), Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Bon, Elisabeth, and Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2

Subjects
[SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, ComputingMilieux_MISCELLANEOUS, [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM]
Abstract

International audience

Published
2010

15. Étude de la diversité génétique intraspécifique d’Oenococcus oeni

Author

Bridier, Julen, Claisse, Olivier, Lonvaud-Funel, Aline, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), and ProdInra, Migration

Subjects
[SDV] Life Sciences [q-bio], [SDE] Environmental Sciences, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDE]Environmental Sciences, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2010

16. Reassessment of phenotypic traits for Saccharomyces bayanus var. uvarum wine yeast strains

Author

Denis Dubourdieu, Isabelle Masneuf-Pomarède, Aline Lonvaud-Funel, Philippe Marullo, Marina Bely, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), SARCO, Laffort, and Partenaires INRAE

Subjects
S. BAYANUS VAR. UVARUM, Wine, Ethanol fermentation, Microbiology, Saccharomyces, 03 medical and health sciences, Botany, LEVURES SACCHAROMYCES, Acetic Acid, 030304 developmental biology, Fermentation in winemaking, 0303 health sciences, Microbial Viability, Ethanol, biology, 030306 microbiology, Genetic Variation, General Medicine, Phenotypic trait, BIOMETRIC STUDY, Phenylethyl Alcohol, biology.organism_classification, Adaptation, Physiological, VIABILITY, Yeast, Cold Temperature, Yeast in winemaking, Phenotype, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, LOW-TEMPERATURE ADAPTATION, WINE FERMENTATION, Fermentation, Food Science
Abstract

Among Saccharomyces yeast, S. cerevisiae and S. bayanus var. uvarum are related species, sharing the same ecosystem in sympatry. The physiological and technological properties of a large collection of genetically-identified S. bayanus var. uvarum wine strains were investigated in a biometric study and their fermentation behavior was compared at 24 degrees C and 13 degrees C. The variability of the phenotypic traits was considered at both intraspecific and interspecific levels. Low ethanol tolerance at 24 degrees C and production of high levels of 2-phenylethanol and its acetate were clearly revealed as discriminative technological traits, distinguishing the S. bayanus var. uvarum strains from S. cerevisiae. Although some S. bayanus var. uvarum strains produced very small amounts of acetic acid, this was not a species-specific trait, as the distribution of values was similar in both species. Fermentation kinetics at 24 degrees C showed that S. bayanus var. uvarum maintained a high fermentation rate after Vmax, with low nitrogen requirements, but stuck fermentations were observed at later stages. In contrast, a shorter lag phase compared with S.cerevisiae, higher cell viability, and the ability to complete alcoholic fermentation at 13 degrees C confirmed the low-temperature adaptation trait of S.bayanus var. uvarum. This study produced a phenotypic characterization data set for a collection of S. bayanus var. uvarum strains, thus paving the way for industrial developments using this species as a new genetic resource.

Published
2010

17. Brettanomyces bruxellensis evolution and volatile phenols production in red wines during storage in bottles

Author

Marie-Claire Perello, Joana Coulon, Vincent Renouf, Aline Lonvaud-Funel, G. de Revel, Microflora, Institut des Sciences de la Vigne et du Vin, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), and Institut des Sciences de la Vigne et du Vin (ISVV)

Subjects
0106 biological sciences, Time Factors, business.product_category, Food Handling, Brettanomyces, Population, Food spoilage, Food storage, Brettanomyces bruxellensis, Wine, alteration, spoilage prediction, volatile phenols, wine, 01 natural sciences, Applied Microbiology and Biotechnology, 03 medical and health sciences, Phenols, 010608 biotechnology, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Bottle, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, Food science, education, 030304 developmental biology, Winemaking, 0303 health sciences, education.field_of_study, biology, Chemistry, food and beverages, General Medicine, biology.organism_classification, Food Microbiology, business, Biotechnology
Abstract

International audience; Aims: The presence of Brettanomyces bruxellensis is an important issue during winemaking because of its volatile phenols production capacities. The aim of this study is to provide information on the ability of residual B. bruxellensis populations to multiply and spoil finished wines during storage in bottles. Methods and Results: Several finished wines were studied. Brettanomyces bruxellensis populations were monitored during two and a half months, and volatile phenols as well as chemical parameters regularly determined. Variable growth and volatile phenols synthesis capacities were evidenced, in particularly when cells are in a noncultivable state. In addition, the volatile phenol production was clearly shown to be a two-step procedure that could strongly be correlated to the physiological state of the yeast population. Conclusions: This study underlines the importance of minimizing B. bruxellensis populations at the end of wine ageing to reduce volatile phenols production risk once the wine in bottle. Moreover, the physiological state of the yeast seems to have an important impact on ethyl-phenols production, hence demonstrating the importance of taking into account this parameter when analysing wine spoilage risks. Significance and Impact of the Study: Little data exist about the survival of B. bruxellensis once the wine in bottle. This study provides information on the alteration risks encountered during wine storage in bottle and reveals the importance of carrying on further studies to increase the knowledge on B. bruxellensis physiology.

Published
2010

18. Biogenic amines in fermented foods

Author

Juke S. Lolkema, A. Bunte, Pasquale Russo, Fergal P. Rattray, María Fernández, Hervé Alexandre, Patrick Lucas, P.F. de Palencia, C. Grandvalet, Monika Coton, B. Bach, Hein Trip, Angel L. Corbí, Giuseppe Spano, Paloma López, Victor Ladero, Aline Lonvaud-Funel, L. Barnavon, Emmanuel Coton, Miguel A. Alvarez, Christian Magni, University of Foggia, Oenologie (UMRO), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Université de Bourgogne (UB), Association pour le Développement de la Recherche Appliquée aux Industries Agricoles et Alimentaires, INTER RHONE, Interprofess Vins AOC Cotes du Rhone et Vallee du, Chr. Hansen A/S, Universidad Nacional de Rosario, Consejo Superior de Investigaciones Científicas [Madrid] (CSIC), Centro de Investigaciones Biológicas (CIB), University of Groningen, Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), Molecular Microbiology, and European Commission

Subjects
Biogenic Amines, Decarboxylation, Medicine (miscellaneous), Food Contamination, Wine, Biology, LACTIC-ACID BACTERIA, Risk Assessment, OENOCOCCUS-OENI, 03 medical and health sciences, chemistry.chemical_compound, Biogenic amine, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Food microbiology, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, WINES, food fermentation, LACTOCOCCUS-LACTIS, Fermentation in food processing, 030304 developmental biology, 2. Zero hunger, chemistry.chemical_classification, 0303 health sciences, Nutrition and Dietetics, TYROSINE DECARBOXYLASE, LACTOBACILLUS-BREVIS, 030306 microbiology, Lactobacillus brevis, toxicological effects, HISTAMINE-PRODUCING BACTERIA, acid stress, food and beverages, biology.organism_classification, Lactic acid, Amino acid, lactic acid bacteria, chemistry, Biochemistry, TYRAMINE PRODUCTION, ESCHERICHIA-COLI, Lactobacillaceae, Fermentation, Food Microbiology, Dairy Products, MULTIPLEX PCR
Abstract

Food-fermenting lactic acid bacteria (LAB) are generally considered to be non-toxic and non-pathogenic. Some species of LAB, however, can produce biogenic amines (BAs). BAs are organic, basic, nitrogenous compounds, mainly formed through decarboxylation of amino acids. BAs are present in a wide range of foods, including dairy products, and can occasionally accumulate in high concentrations. The consumption of food containing large amounts of these amines can have toxicological consequences. Although there is no specific legislation regarding BA content in many fermented products, it is generally assumed that they should not be allowed to accumulate. The ability of microorganisms to decarboxylate amino acids is highly variable, often being strain specific, and therefore the detection of bacteria possessing amino acid decarboxylase activity is important to estimate the likelihood that foods contain BA and to prevent their accumulation in food products. Moreover, improved knowledge of the factors involved in the synthesis and accumulation of BA should lead to a reduction in their incidence in foods., This work was funded by the EU commission in the framework of the BIAMFOOD project (Controlling Biogenic Amines in Traditional Food Fermentations in Regional Europe—project No. 211441).

Published
2010

19. Characterization of the yeast ecosystem in grape must and wine using real-time PCR

Author

Isabelle Masneuf-Pomarède, Katharina Zott, J. Coulon, Patrick Lucas, Olivier Claisse, Aline Lonvaud-Funel, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), Microflora, and Institut des Sciences de la Vigne et du Vin

Subjects
Hanseniaspora, Polymerase Chain Reaction, Microbiology, Saccharomyces, 03 medical and health sciences, Torulaspora delbrueckii, Yeasts, Vitis, REAL-TIME PCR, DNA, Fungal, Mycological Typing Techniques, DNA Primers, 030304 developmental biology, Wine, 0303 health sciences, biology, 030306 microbiology, business.industry, Fungal genetics, food and beverages, WINE, biology.organism_classification, GRAPE MUST, Yeast, Biotechnology, Candida zemplinina, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, NON-SACCHAROMYCES YEASTS ECOLOGY, business, Metschnikowia pulcherrima, Food Science
Abstract

International audience; The complex microbial ecosystem of grape must and wine harbours a wide diversity of yeast species. Specific oligonucleotide primers for real-time quantitative PCR(QPCR) were designed to analyse several important non-Saccharomyces yeasts (Issatchenkia orientalis, Metschnikowia pulcherrima, Torulaspora delbrueckii, Candida zemplinina and Hanseniaspora spp.) and Saccharomyces spp. in fresh wine must, during fermentation and in the finished wine. The specificity of all primer couples for their target yeast species were validated and the QPCR methods developed were compared with a classic approach of colony identification by RFLP-ITS-PCR on cultured samples. Once the methods had been developed and validated, they were used to study these non-Saccharomyces yeasts in wine samples and to monitor their dynamics throughout the fermentation process. This study confirms the usefulness and the relevance of QPCR for studying non-Saccharomyces yeasts in the complex yeast ecosystem of grape must and wine.

Published
2010

20. Oenococcus oeni genomic adaptation to the wine environment

Author

Lucas, Patrick, Bon, Elisabeth, Renouf, Vincent, Dols-Lafargue, Marguerite, Le Marrec, Claire, Lonvaud-Funel, Aline, Institut des Sciences de la Vigne et du Vin (ISVV), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, Bon, Elisabeth, Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, and Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)

Subjects
[SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], food and beverages, [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM]
Abstract

International audience; Oenococcus oeni is a minor species among the lactic acid bacteria naturally occurring on grape fruits, but it rapidly becomes predominant in wine and is generally the only detectable species during malolactic fermentation. To identify traits responsible for this so efficient adaptation to the wine environment, we used a panel of genomic approaches to examine O. oeni at both species and infra-species levels. Strain typing methods revealed a huge diversity of strains whose genomes are shaped by recombination events and that form at least two well-defined genetic groups. Evidences for genomic plasticity and horizontal gene transfers were confirmed by genome sequence comparisons and by subtractive genomic hybridizations. Differential DNA regions specific of some strains code for enzymes that may help bacteria to cope with the harsh conditions of wine. Taken together our works support the previously suggested idea that O. oeni is a fast-evolving species and they provide the first clues about how some strains can better survive in wine. In addition they make it possible for the first time to select the best adapted strains for industrial applications on the basis of genetic traits rather than phenotypic criteria.

Published
2009

21. Oenococcus oeni genome plasticity associated with adaptation to wine, an extreme ecological niche

Author

Elisabeth Bon, Arnaud Delaherche, Eric Bilhere, Cécile MIOT-SERTIER, Pascal Durrens, Antoine de Daruvar, Aline Lonvaud-Funel, Claire Le Marrec, Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Institut des Sciences de la Vigne et du Vin (ISVV), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Eric Rivals and Irena Rusu, Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), and Bon, Elisabeth

Subjects
[SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, ComputingMilieux_MISCELLANEOUS, [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM]
Abstract

National audience

Published
2009

22. A 24 kb-genomic island contributing to Oenococcus oeni adaptation to wine can excise from the chromosome

Author

Elisabeth Bon, Cécile MIOT-SERTIER, Marguerite Dols-Lafargue, Guillaume Morel, Aline Lonvaud-Funel, Claire Le Marrec, Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Institut des Sciences de la Vigne et du Vin (ISVV), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Bon, Elisabeth, Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)

Subjects
[SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2009

23. Levures et macération pré-fermentaire à froid

Author

Lonvaud-Funel, Aline, Zott, Katharina, Masneuf-Pomarede, Isabelle, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), and ProdInra, Migration

Subjects
[SDV] Life Sciences [q-bio], [SDE] Environmental Sciences, LEVURES NON-SACCHAROMYCES, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDE]Environmental Sciences, BRETTANOMYCES, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, ComputingMilieux_MISCELLANEOUS, MACÉRATION PRÉ-FERMENTAIRE
Abstract

National audience

Published
2009

24. Sensory and analytical re-evaluation of 'Brett character'

Author

Gilles Sicard, Andrea Romano, Marie Claire Perello, Gilles de Revel, Aline Lonvaud-Funel, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), Centre Européen des Sciences du Goût (CESG), and Université de Bourgogne (UB)

Subjects
ACIDE ISOVALERIQUE, ISOVALERIC ACID, Flavour, Food spoilage, Brettanomyces bruxellensis, BRETTANOMYCES BRUXELLENSIS, 01 natural sciences, Sensory analysis, Analytical Chemistry, 0404 agricultural biotechnology, CARACTÈRE BRETT, [SDV.IDA]Life Sciences [q-bio]/Food engineering, ETHYLPHENOLS, Food science, Aroma, DETECTION THRESHOLD, Winemaking, Wine, Chromatography, biology, Chemistry, 010401 analytical chemistry, food and beverages, WINE, 04 agricultural and veterinary sciences, General Medicine, biology.organism_classification, 040401 food science, 0104 chemical sciences, ISOBUTYRIC ACID, Wine tasting, Food Science
Abstract

International audience; Worldwide wine production has been significantly affected by Brettanomyces bruxellensis spoilage. This alteration, sometimes referred to as “Brett character”, results in the production of several volatile compounds and a large spectrum of flavours and aromas. Ethylphenols (namely 4-ethylphenol and 4-ethylguaiacol) are the best-known markers of this defect with a commonly used aggregate detection threshold of about 400 μg/l. Fifty-one Bordeaux red wines were tasted with the aim of wine profiling for commercial purposes. Ethylphenol concentrations of wines were very poorly correlated to the corresponding tasting notes. Sensory analysis was employed to demonstrate the complexity of “Brett character”. A masking effect of isobutyric acid and isovaleric acid on the detection of ethylphenols in wine was proven. This partly explained the poor correspondence between ethylphenol concentrations and presence of “Bretty” descriptors.

Published
2009

25. IS30 elements as mediators of strain diversity in Oenococcus oeni

Author

Fatima El Garniti, Cécile MIOT-SERTIER, Marguerite Dols-Lafargue, Elisabeth Bon, Aline Lonvaud-Funel, Claire Le Marrec, Bon, Elisabeth, Institut des Sciences de la Vigne et du Vin (ISVV), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), and Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2

Subjects
[SDV] Life Sciences [q-bio], [SDV]Life Sciences [q-bio], ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2009

26. In vitro study of antioxidant capacity and antibacterial activity on oral anaerobes of a grape seed extract

Author

Aurelie Furiga, Aline Lonvaud-Funel, C. Badet, Université de Bordeaux Ségalen [Bordeaux 2], Oenologie (UMRO), and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
food.ingredient, Antioxidant, medicine.medical_treatment, ANTIBACTERIAL ACTIVITY, TECHNIQUE DE MACRO DILUTION EN BOUILLON, Analytical Chemistry, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, 0302 clinical medicine, food, MALADIE PARODONTALE, ANTIOXIDANT, [SDV.IDA]Life Sciences [q-bio]/Food engineering, medicine, ORAL ANAEROBES, Food science, ANAÉROBIE ORALE, ABTS, Chemistry, GRAPE SEED EXTRACT, Biofilm, food and beverages, 030206 dentistry, 04 agricultural and veterinary sciences, General Medicine, Antimicrobial, 040401 food science, Biochemistry, Polyphenol, Grape seed extract, Trolox, Antibacterial activity, Food Science
Abstract

International audience; Grape seeds are considered rich sources of polyphenolic compounds that show antioxidant or antimicrobial effects. The aim of the present work was to investigate the effect of a grape seed extract (GSE) on two oral anaerobes closely associated with periodontal diseases and its antioxidant action. The antimicrobial activity was determined using the macro dilution broth technique and also tested on a multi-species biofilm grown on saliva-coated hydroxyapatite discs. The evaluation of antioxidant activity was based on the capacity of a sample to scavenge the ABTS radical cation as compared to a standard antioxidant (Trolox). GSE had a bacteriostatic effect on the anaerobes. At a concentration of 2000 μg/ml, it significantly decreased the formation of biofilm. High TEAC values were registered and this extract exhibited greater antioxidant capacity than vitamins C and E. These findings indicated that GSE could be used in oral hygiene for the prevention of periodontitis.

Published
2009

27. Oenococcus oeni genome plasticity is associated with fitness

Author

Antoine de Daruvar, Eric Bilhere, Aline Lonvaud-Funel, Elisabeth Bon, Claire Le Marrec, Arnaud Delaherche, Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Institut des Sciences de la Vigne et du Vin (ISVV), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Bon, Elisabeth, Université de Bordeaux Ségalen [Bordeaux 2], Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)

Subjects
DNA, Bacterial, Carbohydrate transport, TRANSPORT DES GLUCIDES, Molecular Sequence Data, Adaptation, Biological, Wine, Gram-Positive Bacteria, Applied Microbiology and Biotechnology, Synteny, 03 medical and health sciences, INDEL Mutation, Gene Order, [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], Evolutionary and Genomic Microbiology, ORFS, Gene, 030304 developmental biology, Oenococcus oeni, [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM], Genetics, Recombination, Genetic, [SDV.EE]Life Sciences [q-bio]/Ecology, environment, 0303 health sciences, Comparative Genomic Hybridization, [SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], Ecology, biology, 030306 microbiology, OENOCOCCUS OENI, [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], Genetic Variation, Sequence Analysis, DNA, biology.organism_classification, [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, Suppression subtractive hybridization, HYBRIDATION GÉNOMIQUE, Mobile genetic elements, [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], GC-content, Oenococcus, Genome, Bacterial, Food Science, Biotechnology
Abstract

Oenococcus oeni strains are well-known for their considerable phenotypic variations in terms of tolerance to harsh wine conditions and malolactic activity. Genomic subtractive hybridization (SH) between two isolates with differing enological potentials was used to elucidate the genetic bases of this intraspecies diversity and identify novel genes involved in adaptation to wine. SH revealed 182 tester-specific fragments corresponding to 126 open reading frames (ORFs). A large proportion of the chromosome-related ORFs resembled genes involved in carbohydrate transport and metabolism, cell wall/membrane/envelope biogenesis, and replication, recombination, and repair. Six regions of genomic plasticity were identified, and their analysis suggested that both limited recombination and insertion/deletion events contributed to the vast genomic diversity observed in O. oeni . The association of selected sequences with adaptation to wine was further assessed by screening a large collection of strains using PCR. No sequences were found to be specific to highly performing (HP) strains alone. However, there was a statistically significant positive association between HP strains and the presence of eight gene sequences located on regions 2, 4, and 5. Gene expression patterns were significantly modified in HP strains, following exposure to one or more of the common stresses in wines. Regions 2 and 5 showed no traces of mobile elements and had normal GC content. In contrast, region 4 had the typical hallmarks of horizontal transfer, suggesting that the strategy of acquiring genes from other bacteria enhances the fitness of O. oeni strains.

Published
2009

28. Molecular identification of Brettanomyces bruxellensis strains isolated from red wines and volatile phenol production

Author

A. Oelofse, Aline Lonvaud-Funel, M. Du Toit, Institute for Wine Biotechnology, Stellenbosch University, Oenologie (UMRO), and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
0106 biological sciences, Brettanomyces, Food spoilage, Brettanomyces bruxellensis, BRETTANOMYCES BRUXELLENSIS, Food Contamination, Wine, 01 natural sciences, Microbiology, Polymerase Chain Reaction, SPOILAGE, Ferulic acid, 03 medical and health sciences, chemistry.chemical_compound, PULSED FIELD GEL ELECTROPHORESIS, Phenols, Species Specificity, 010608 biotechnology, VOLATILE PHENOLS, Food microbiology, Food science, DNA, Fungal, Mycological Typing Techniques, Phylogeny, Winemaking, Electrophoresis, Agar Gel, 0303 health sciences, Chromatography, biology, IDENTIFICATION, 030306 microbiology, Chemistry, BIOLOGIE MOLECULAIRE, biology.organism_classification, Yeast, Electrophoresis, Gel, Pulsed-Field, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, RED WINE, DEKKERA, Food Microbiology, Volatilization, DENATURING GRADIENT GEL ELECTROPHORESIS, Food Science
Abstract

International audience; The spoilage yeast Brettanomyces/Dekkera can persist throughout the winemaking process and has the potential to produce off-flavours that affect the sensory quality of wine. The main objective of this study was to select different strains of Brettanomyces bruxellensis isolated from red wines and to compare their volatile phenol production. From a collection of 63 strains, eight strains of B. bruxellensis were selected for volatile phenol production after the application of molecular techniques such as ISS–PCR, PCR–DGGE and REA–PFGE. All strains showed three large chromosomes of similar size with PFGE. However, unique restriction profiles of the chromosomes were visible after NotI digestion that clearly distinguished the strains. All strains were capable of producing large quantities of 4-ethylphenol and 4-ethylguaiacol from p-coumaric acid and ferulic acid, respectively in synthetic media. However, the diversity among strains for volatile phenol production differed between synthetic media and wine with regard to the maximum production levels of 4-ethylphenol and 4-ethylguaiacol. This study illustrated the diversity of B. bruxellensis strains that occur during winemaking.

Published
2009

29. Engineering of specific real time PCR primers for detection of non-Saccharomyces and Saccharomyces spp. present in grape juice and wine samples

Author

Zott, Katharina, Lonvaud-Funel, Aline, Claisse, Olivier, Lucas, Patrick, Masneuf-Pomarede, Isabelle, ProdInra, Migration, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), and École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
[SDV] Life Sciences [q-bio], [SDE] Environmental Sciences, [SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SDV]Life Sciences [q-bio], [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDE]Environmental Sciences, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering, ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2009

30. Evidence for exopolysaccharide production by Oenococcus oeni strains isolated from non-ropy wines

Author

G. Ciezack, Gérard Chambat, Aline Lonvaud-Funel, L. Hazo, Alain Heyraud, Marguerite Dols-Lafargue, inconnu, Inconnu, Centre de Recherches sur les Macromolécules Végétales (CERMAV), Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Joseph Fourier - Grenoble 1 (UJF), Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), and Centre National de la Recherche Scientifique (CNRS)

Subjects
GLYCOSIDASE, beta-Glucans, Polysaccharide, Applied Microbiology and Biotechnology, Beta-glucan, 03 medical and health sciences, chemistry.chemical_compound, 0404 agricultural biotechnology, PEDIOCOCCUS PARVULUS, Malolactic fermentation, ROPINESS, Oenococcus, ComputingMilieux_MISCELLANEOUS, 030304 developmental biology, Oenococcus oeni, Wine, chemistry.chemical_classification, 0303 health sciences, Growth medium, biology, OENOCOCCUS OENI, beta-Glucosidase, Polysaccharides, Bacterial, food and beverages, WINE, 04 agricultural and veterinary sciences, General Medicine, biology.organism_classification, 040401 food science, Culture Media, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, chemistry, Biochemistry, Food Microbiology, EXOPOLYSACCHARIDE, Pediococcus, Bacteria, Biotechnology
Abstract

International audience; Aims: The aim of this study was to assess the exopolysaccharide (EPS) production capacities of various strains of Oenococcus oeni, including malolactic starters and strains recently isolated from wine. Methods and Results: Fourteen O. oeni strains displaying or not (PCR check on genomic DNA) the gtf gene generally associated with β-glucan formation and ropiness were grown on grape juice medium, dialysed MRS-derived medium or synthetic medium. The soluble polysaccharides (PS) remaining in the culture supernatant were alcohol precipitated, and their concentration was quantified by the phenol-sulfuric method. Most of the O. oeni strains studied produced significant amounts of EPS, independently of their genotype (gtf+ or gtf−). The EPS production was not directly connected with growth and could be stimulated by changing the growth medium composition. The molecular weight distribution analysis and attempts to determine the PS chemical structure suggested that most strains produce a mixture of EPS. Conclusion: Oenococcus oeni strains recently isolated from wine or cultivated for many generations as a malolactic starter are able to produce EPS other than β-glucan. Significance and Impact of the Study: These EPS may enhance the bacteria survival in wine (advantage for malolactic starters) and may contribute to the wine colloidal equilibrium.

Published
2009

31. Les levures non-Saccharomyces : dynamique et caractérisation durant les étapes pré-fermentaires et la fermentation alcoolique

Author

ZOTT, Katharina, Lonvaud-Funel, Aline, Masneuf-Pomarede, Isabelle, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), and ProdInra, Migration

Subjects
[SPI.GPROC] Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, [SDV.IDA] Life Sciences [q-bio]/Food engineering
Abstract

National audience; La diversité organoleptique des vins trouve son origine dans plusieurs facteurs : cépage, terroir, mode d’élevage… La complexité de la microflore du moût, issue pour partie de l’écosystème présent à la surface des baies et pour partie des pratiques œnologiques, comme la macération pré-fermentaire à froid (MPF), contribuent à cette variabilité. Peu de données scientifiques sont connues du point de vue de l’incidence de la MPF sur la composition des moûts et sur les conditions pratiques de sa mise en œuvre (durée, température). Par ailleurs, l’impact de la MPF sur les populations de levure des moûts a été peu étudié et même jamais abordé dans le cas de la région bordelaise. C’est sur ce dernier aspect que nous avons orienté nos travaux de recherche.

Published
2009

32. La diversité des bactéries lactiques du vin, cas particulier d'une espèce: Oenococcus oeni

Author

Bilhere, Eric, Lucas, Patrick, Bon, Elisabeth, Le Hénaff-Le Marrec, Claire, Dols-Lafargue, Marguerite, De Revel, Gilles, De Daruvar, Antoine, Lonvaud-Funel, Aline, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), Institut des Sciences de la Vigne et du Vin (ISVV), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Bureau des Ressources Génétiques (BRG). FRA., and Bon, Elisabeth

Subjects
[SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], ComputingMilieux_MISCELLANEOUS, [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM]
Abstract

National audience

Published
2008

33. The whole genome of Oenococcus strain IOEB 8413

Author

Dimova, Diliana, Bon, Elisabeth, Lucas, Patrick, Beugnot, R., De Leeuw, Marcel, Lonvaud-Funel, Aline, GENOME Express (GENOME Express), GENOME Express, Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Institut des Sciences de la Vigne et du Vin (ISVV), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), and Bon, Elisabeth

Subjects
[SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM]
Abstract

International audience; Taking advantage of recent technology developments of 454 pyrosequencing we have undertaken whole genome sequencing of O. oeni strain IOEB 8413. This strain performs malolactic fermentation, but has a relatively low level of adaptation to oenological environment. The genome draft was obtained with Genome Sequencer FLX System (Roche). The generated 111 Mb of raw data (406 255 individual reads) was processed with Newbler Assembler through two different modes. The assembly resulting from the "de novo" mode consisted of 39 major contigs attaining an average 50x coverage. Manual draft inspection revealed that, independently of the number of contigs, it contained only 19 real gaps. Cumulated size of missing fractions was estimated to be less than 10 kb, thus allowing us one-step finishing by Sanger sequencing. For the second assembly mode, particularly indicated for resequencing projects, we have used as a reference the recently achieved genome of strain ATCC BAA-1163 (LAB9, communication Bon et al.). The 1,8-Mb chromosome is covered by 90% of all mapped reads, whereas the fully covered 3,9-kb high-copy plasmid monopolizes the remaining 10%. More than 97% of all reads were fully mapped to the reference (chromosome or plasmid) and organized in 18 "mapping" contigs. Less than 2% of reads aligned partially at the oriC linearization site or corresponded to repeat regions (rRNA operons). Only 429 reads are unique meaning that both strains have very close nucleotide content. Preliminary evaluation of the two genomes indicates no significant large-scale rearrangements. Functional annotation as well as further comparative analyses between available strains (including PSU-1) will await completion of the strain IOEB 8413 genome.

Published
2008

34. OENOCOCCUS OENI (alias Leuconostoc oenos) UNE BACTERIE LACTIQUE DU VIN. QUE NOUS APPORTE LE SEQUENCAGE DE SON GENOME?

Author

Bon, Elisabeth, Lucas, Patrick, De Daruvar, Antoine, Lonvaud-Funel, Aline, Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), Institut des Sciences de la Vigne et du Vin (ISVV), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, Centre de Bioinformatique de Bordeaux (CBIB), CGFB, Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Institut des Sciences de la Vigne et du Vin (ISVV). Villenave d'Ornon, FRA., and Bon, Elisabeth

Subjects
[SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, ComputingMilieux_MISCELLANEOUS, [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM]
Abstract

National audience

Published
2008

35. Effect of antiplaque compounds and mouthrinses on the activity of glucosyltransferases from Streptococcus sobrinus and insoluble glucan production

Author

Heyraud, A., Chambat, G., Lonvaud-Funel, A., Badet, C., Centre de Recherches sur les Macromolécules Végétales (CERMAV), Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Joseph Fourier - Grenoble 1 (UJF), inconnu, and Inconnu

Subjects
ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2008

36. Glycerol metabolism and bitterness producing lactic acid bacteria in cidermaking

Author

Iñaki Berregi, Aline Lonvaud-Funel, Olivier Claisse, María Teresa Dueñas, Idoia Ibarburu, Gaizka Garai-Ibabe, A. Irastorza, Facultad de Ciencias Químicas (UNAN), Oenologie (UMRO), and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
0106 biological sciences, ved/biology.organism_classification_rank.species, Colony Count, Microbial, Glycerol dehydratase, Polymerase Chain Reaction, 01 natural sciences, Substrate Specificity, chemistry.chemical_compound, LACTIC ACID BACTERIA, BITTERNESS, 0303 health sciences, CIDER, General Medicine, GLYCEROL, Lactic acid, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, Biochemistry, Malus, Taste, Mannitol, medicine.drug, CONDITIONS ENVIRONNEMENTALES, Molecular Sequence Data, Food Contamination, Biology, Glyceraldehyde, ACIDE LACTIQUE, Microbiology, Beverages, Propane, 03 medical and health sciences, Acetic acid, Species Specificity, 010608 biotechnology, Glycerol, medicine, Humans, 3-HYDROXYPROPIONALDEHYDE, Lactic Acid, Hydro-Lyases, Aldehydes, 030306 microbiology, ved/biology, Acrolein, Fructose, Consumer Behavior, Lactobacillus, chemistry, Propylene Glycols, Fermentation, Food Microbiology, Lactobacillus collinoides, Food Science
Abstract

International audience; Several lactic acid bacteria were isolated from bitter tasting ciders in which glycerol was partially removed. The degradation of glycerol via glycerol dehydratase pathway was found in 22 out of 67 isolates. The confirmation of glycerol degradation by this pathway was twofold: showing their glycerol dehydratase activity and detecting the presence of the corresponding gene by a PCR method. 1,3-propanediol (1,3-PDL) and 3-hydroxypropionic acid (3-HP) were the metabolic end-products of glycerol utilization, and the accumulation of the acrolein precursor 3-hydroxypropionaldehyde (3-HPA) was also detected in most of them. The strain identification by PCR-DGGE rpoB showed that Lactobacillus collinoides was the predominant species and only 2 belonged to Lactobacillus diolivorans. Environmental conditions conducting to 3-HPA accumulation in cidermaking were studied by varying the fructose concentration, pH and incubation temperature in L. collinoides 17. This strain failed to grow with glycerol as sole carbon source and the addition of fructose enhanced both growth and glycerol degradation. Regarding end-products of glycerol metabolism, 1,3-PDL was always the main end-product in all environmental conditions assayed, the only exception being the culture with 5.55 mM fructose, where equimolar amounts of 1,3-PDL and 3-HP were found. The 3-HPA was transitorily accumulated in the culture medium under almost all culture conditions, the degradation rate being notably slower at 15 °C. However, no disappearance of 3-HPA was found at pH 3.6, a usual value in cider making. After sugar exhaustion, L. collinoides 17 oxidated lactic acid and/or mannitol to obtain energy and these oxidations were accompanied by the removal of the toxic 3-HPA increasing the 1,3-PDL, 3-HP and acetic acid contents.

Published
2008

37. From raisin to wine: activity of a dynamic microbial system

Author

Lonvaud-Funel, Aline, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), and ProdInra, Migration

Subjects
[SDV.BIO]Life Sciences [q-bio]/Biotechnology, GENOMIQUE, [SDV.BIO] Life Sciences [q-bio]/Biotechnology
Abstract

National audience; Sur le raisin, des micro-organismes trouvent un support et des conditions convenables pour s’installer, se multiplier ou survivre. Les changements continus d’environnement, d’abord à la vigne puis au chai, sélectionnent les acteurs de la vinification.

Published
2008

38. High frequency of histamine-producing bacteria in the enological environment and instability of the histidine decarboxylase production phenotype

Author

Olivier Claisse, Patrick Lucas, Aline Lonvaud-Funel, Oenologie (UMRO), and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
Colony Count, Microbial, Wine, Histidine Decarboxylase, Applied Microbiology and Biotechnology, Microbiology, 03 medical and health sciences, LACTOBACILLUS, Lactobacillus, Malolactic fermentation, Histamine Production, 030304 developmental biology, Oenococcus oeni, PEDIOCOCCUS, [SDV.EE]Life Sciences [q-bio]/Ecology, environment, 0303 health sciences, Ecology, biology, 030306 microbiology, OENOCOCCUS OENI, food and beverages, biology.organism_classification, Histidine decarboxylase, Bacterial Typing Techniques, Random Amplified Polymorphic DNA Technique, Gram-Positive Cocci, Phenotype, Fermentation, Food Microbiology, Pediococcus, Oenococcus, Food Science, Biotechnology, Histamine
Abstract

Lactic acid bacteria contribute to wine transformation during malolactic fermentation. They generally improve the sensorial properties of wine, but some strains produce histamine, a toxic substance that causes health issues. Histamine-producing strains belong to species of the generaOenococcus,Lactobacillus, andPediococcus. All carry anhdcAgene coding for a histidine decarboxylase that converts histidine into histamine. For this study, a method based on quantitative PCR and targetinghdcAwas developed to enumerate these bacteria in wine. This method was efficient for determining populations of 1 to 107CFU per ml. An analysis of 264 samples collected from 116 wineries of the same region during malolactic fermentation revealed that these bacteria were present in almost all wines and at important levels, exceeding 103CFU per ml in 70% of the samples. Histamine occurred at an often important level in wines containing populations of the above-mentioned bacteria. Fifty-four colonies of histamine producers isolated from four wines were characterized at the genetic level. All were strains ofOenococcus oenithat grouped into eight strain types by randomly amplified polymorphic DNA analysis. Some strains were isolated from wines collected in distant wineries. Moreover,hdcAwas detected on a large and possibly unstable plasmid in these strains ofO. oeni. Taken together, the results suggest that the risk of histamine production exists in almost all wines and is important when the population of histamine-producing bacteria exceeds 103per ml. Strains ofO. oeniproducing histamine are frequent in wine during malolactic fermentation, but they may lose this capacity during subcultures in the laboratory.

Published
2008

39. Du raisin au vin : l'activité d'un système microbien dynamique

Author

Lonvaud-Funel, Aline, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), and ProdInra, Migration

Subjects
[SDV.BIO]Life Sciences [q-bio]/Biotechnology, GENOMIQUE, [SDV.BIO] Life Sciences [q-bio]/Biotechnology
Abstract

National audience; Sur le raisin, des micro-organismes trouvent un support et des conditions convenables pour s’installer, se multiplier ou survivre. Les changements continus d’environnement, d’abord à la vigne puis au chai, sélectionnent les acteurs de la vinification.

Published
2008

40. Determination of lactic acid bacteria producing biogenic amines in wine by quantitative PCR methods

Author

Nannelli, F., Claisse, Olivier, Gindreau, Emmanuel, De Revel, Gilles, Lonvaud-Funel, Aline, Lucas, Patrick, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), ENOPROJECT SRL, Partenaires INRAE, and Laffort Œnologie

Subjects
[SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, LACTIC ACID BACTERIA, OENOCOCCUS OENI, food and beverages, BIOGENIC AMINES, WINE, QUANTITATIVE PCR
Abstract

International audience; Aims: To develop rapid methods allowing enumeration of lactic acid bacteria producing biogenic amines in wines and to analyse wine samples by the methods. Methods and Results: Methods based on quantitative PCR targeting bacterial genes involved in histamine, tyramine and putrescine production were developed and applied to detect and quantify the bacteria producing these biogenic amines in wine. Analysis of 102 samples revealed low populations of the targeted bacteria in grape must samples, an increased bacteria biomass in wine samples after alcoholic fermentation, reaching the highest population levels (above 106 cells ml−1) during spontaneous malolactic fermentation. A minimum of 103 ml−1 producing cells was required for production of more than 1 mg l−1 of biogenic amines. Accumulation of putrescine in wine was correlated with the presence of bacteria carrying an ornithine decarboxylation pathway. Trials of winemaking showed that the use of selected bacteria for inducing malolactic fermentation was efficient to limit the proliferation of undesirable bacteria and the production of biogenic amines. Conclusion: Methods using quantitative PCR are efficient to enumerate biogenic amines-producing cells in wine. Significance and Impact of the Study: The methods can help to better control and to improve winemaking conditions in order to avoid biogenic amine production.

Published
2008

41. Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking

Author

Cécile Miot-Sertier, Katharina Zott, Isabelle Masneuf-Pomarède, Aline Lonvaud-Funel, Olivier Claisse, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), and École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
Time Factors, Food Handling, Population Dynamics, Population, Colony Count, Microbial, Wine, Ethanol fermentation, Biology, Polymerase Chain Reaction, Microbiology, Saccharomyces, Industrial Microbiology, 03 medical and health sciences, PCR-RFLP, Species Specificity, Yeasts, Botany, Maceration (wine), Food science, COLD MACERATION, DNA, Fungal, Population Growth, education, 030304 developmental biology, Winemaking, 0303 health sciences, education.field_of_study, WINE MUST, BIOLOGIE DES POPULATIONS, Ethanol, 030306 microbiology, Temperature, General Medicine, biology.organism_classification, Yeast, Candida zemplinina, Kinetics, Yeast in winemaking, [SDV.MP]Life Sciences [q-bio]/Microbiology and Parasitology, NON-SACCHAROMYCES YEASTS, Fermentation, Polymorphism, Restriction Fragment Length, Food Science, YEAST DIVERSITY
Abstract

International audience; This detailed study observed the yeasts present in the ecological niche of “wine must”. The dynamics and identity of non-Saccharomyces yeasts during the cold maceration and alcoholic fermentation of grape must were investigated under real production conditions in the Bordeaux region. Furthermore, we studied the impact of two oenological parameters on the development and diversity of non-Saccharomyces yeasts during cold maceration: temperature management and the timing of dried yeast addition. The non-Saccharomyces community underwent constant changes throughout cold maceration and alcoholic fermentation. The highly diverse non-Saccharomyces microflora was present at 104–105 CFU/mL during cold maceration. The population increased to a maximum of 106–107 CFU/mL at the beginning of alcoholic fermentation, then declined again at the end. The population at this point, evaluated at around 103–104 CFU/mL, was shown to be dependent on the timing of yeast inoculation. The choice of temperature was the key factor for controlling the total yeast population growth, as well as the species present at the end of cold maceration. Hanseniaspora uvarum was a major species present in 2005 and 2006, while Candida zemplinina was very abundant in 2006. A total of 19 species were isolated.

Published
2008

42. Correlation between indigenous Oenococcus oeni strain resistance and the presence of genetic markers

Author

Aline Lonvaud-Funel, Vincent Renouf, Olivier Claisse, Arnaud Delaherche, Oenologie (UMRO), and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
DNA, Bacterial, [SDV]Life Sciences [q-bio], Population, Population Dynamics, Malates, Bioengineering, Wine, Applied Microbiology and Biotechnology, Polymerase Chain Reaction, Intraspecific competition, 03 medical and health sciences, Industrial Microbiology, Species Specificity, [SDV.IDA]Life Sciences [q-bio]/Food engineering, Malolactic fermentation, Vitis, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, education, 030304 developmental biology, Winemaking, Oenococcus oeni, Genetics, 0303 health sciences, education.field_of_study, biology, 030306 microbiology, OENOCOCCUS OENI, Strain (biology), biology.organism_classification, Bacterial Typing Techniques, Random Amplified Polymorphic DNA Technique, Gram-Positive Cocci, GENETIC MARKERS, Genetic marker, Fermentation, [SDE]Environmental Sciences, INTRASPECIFIC DIVERSITY, Biotechnology
Abstract

International audience; This study reports on monitoring Oenococcus oeni intraspecific diversity evolution during winemaking. Three different wines were monitored. The proportion of O. oeni species was determined by species-specific PCR and O. oeni strains were distinguished by multiplex PCR-RAPD. Each strain was tested by PCR for 16 significant markers revealed by a previous genetic comparison between a strong oenological potential strain and one with poor oenological potential. Population levels and diversity changed according to winemaking stages, oenological practices and the chemical properties of the wine. In all situations, O. oeni was the best-adapted species. Within the O. oeni group, intraspecific strain diversity decreased and the malolactic fermentation was the result of the most resistant strains with the highest number of markers.

Published
2008

43. Characterization of an acquired-dps-containing gene island in the lactic acid bacterium Oenococcus oeni

Author

Athane, Axel, Bilhere, Eric, Bon, Elisabeth, Lucas, Patrick, Morel, Guillaume, Lonvaud-Funel, Aline, Le Hénaff-Le Marrec, Claire, Bon, Elisabeth, Institut des Sciences de la Vigne et du Vin (ISVV), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Unité sous contrat de biochimie et technologie des aliments, Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1-ISTAB, Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), and Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2

Subjects
[SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM]
Abstract

International audience; Aims: To identify novel actors responsible for the marked adaptation of the Oenococcus oeni species to its environment. Methods and Results: Genomic surveillance of the available genome sequences from O. oeni indicated the presence of a small ORF, encoding a protein named DpsA. The cloned gene complemented the dps) mutant of Escherichia coli and conferred resistance to hydrogen peroxide, wine, and metals. The dpsA gene was flanked by IS-related elements. The entire region was characterized by an anomalously high GC content compared to those reported for oenococcal genomes. The dpsA gene was present in 15 of the 38 tested isolates. Positive strains originated from different geographical areas and sources. No change in tolerance to wine or to oxidative stress was observed between O. oeni strains harbouring dpsA and those not harbouring this gene. Conclusions: Some O. oeni have acquired a functional homologue to the dps gene from E. coli as part of a mobile element. Significance and Impact of the Study: DpsA probably increases the bacterial fitness in response to environmental challenges. However, the physiological condition under which it adds a selective advantage to O. oeni during wine-making remains to be found.

Published
2008

44. Studies on gtf, a glucosyltransferase gene in the genome of Pediococcus parvulus and Oenococcus oeni, two bacterial species commonly found in wine

Author

Dols-Lafargue, M., Lee, H.Y., Le Marrec, C., Heyraud, A., Chambat, G., Lonvaud-Funel, A., Centre de Recherches sur les Macromolécules Végétales (CERMAV), and Institut de Chimie du CNRS (INC)-Centre National de la Recherche Scientifique (CNRS)-Université Joseph Fourier - Grenoble 1 (UJF)

Subjects
ComputingMilieux_MISCELLANEOUS
Abstract

International audience

Published
2008

45. Characterization of a mobile dpsA gene from the lactic acid bacterium Oenocococcus oeni

Author

Athane, Axel, Bilhere, Eric, Bon, Elisabeth, Lucas, Patrick, Lonvaud-Funel, Aline, Le Marrec, Claire, Institut des Sciences de la Vigne et du Vin (ISVV), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Institut National de Recherche Agronomique (INRA). UMR Science et Technologie du Lait et de l'Oeuf (1253)., Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, and Bon, Elisabeth

Subjects
[SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], ComputingMilieux_MISCELLANEOUS, [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM]
Abstract

National audience

Published
2007

46. Growth behavior and volatile compound production by Brettanomyces bruxellensis in red wine

Author

Romano, Andrea, Perello, Marie-Claire, de Revel, Gilles, Lonvaud-Funel, Aline, Università degli Studi di Milano [Milano] (UNIMI), Oenologie (UMRO), and École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2

Subjects
phénol volatil, composé volatil, pH, [SDV]Life Sciences [q-bio], BRETTANOMYCES BRUXELLENSIS, contamination, oenologie, vin rouge, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDE]Environmental Sciences, vin, phénol, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, levure, teneur en sucres, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2007

47. Évaluation des propriétés physiologiques et des caractères technologiques de l'espèce Torulaspora delbrueckii

Author

Bely, M., Lagarrigue, Laure, Marullo, Philippe, Masneuf-Pomarede, Isabelle, Lonvaud-Funel, Aline, Oenologie (UMRO), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB), Société d'Application, de Recherche et de Conseil Œnologique, and Partenaires INRAE

Subjects
moût, fermentation spontanée, [SDV]Life Sciences [q-bio], éthanol, TORULASPORA DELBRUECKII, NON-SACCHAROMYCES, fruit, raisin, saccharomyces, acidité volatile, physiologie microbienne, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDE]Environmental Sciences, vin, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, levure, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2007

48. Caractérisation physiologique et génétique de la diversité intraspécifique chez Oenococcus Oeni

Author

Renouf, Vincent, Claisse, Olivier, Lonvaud-Funel, Aline, Oenologie (UMRO), and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
bactérie, OENOCOCCUS OENI, [SDV]Life Sciences [q-bio], variabilité génétique, vinification, sélection de souches, pcr, oenologie, diversité intraspécifique, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDE]Environmental Sciences, vin, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, fermentation malolactique, levure, ComputingMilieux_MISCELLANEOUS
Abstract

National audience

Published
2007

49. Aptitude des bactéries lactiques du vin à synthétiser les composés soufrés volatils

Author

Vallet, A., Lonvaud-Funel, Aline, de Revel, Gilles, Oenologie (UMRO), and Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-École Nationale d'Ingénieurs des Travaux Agricoles - Bordeaux (ENITAB)

Subjects
bactérie, composé volatil, méthionol, composé soufre, bactérie lactique, [SDV]Life Sciences [q-bio], composé soufre volatil, arôme, oenologie, [SDV.IDA]Life Sciences [q-bio]/Food engineering, [SDE]Environmental Sciences, vin, [SPI.GPROC]Engineering Sciences [physics]/Chemical and Process Engineering, fermentation malolactique, ComputingMilieux_MISCELLANEOUS, ACIDE 3-(METHYLTHIO)PROPIONIQUE
Abstract

National audience

Published
2007

50. Horizontal gene transfer as the origin of a 7-KB island encoding DPS, a protein protecting Oenococcus Oeni from wine stress

Author

Arnaud Delaherche, Elisabeth Bon, Cécile MIOT-SERTIER, Patrick Lucas, Eric Bilhere, Emmanuel Gindreau, Claire Le Hénaff-Le Marrec, Aline Lonvaud-Funel, Laboratoire de Biotechnologie et Microbiologie Appliquée (LBMA), Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Institut des Sciences de la Vigne et du Vin (ISVV), Université Sciences et Technologies - Bordeaux 1-Institut National de la Recherche Agronomique (INRA)-Université Bordeaux Segalen - Bordeaux 2, Modèles et algorithmes pour la Bioinformatique et la Visualisation d'informations, (MABIOVIS), Laboratoire Bordelais de Recherche en Informatique (LaBRI), Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université de Bordeaux (UB)-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB), Unité sous contrat de biochimie et technologie des aliments, Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1-ISTAB, Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA), Université Bordeaux Segalen - Bordeaux 2-Institut National de la Recherche Agronomique (INRA)-Université Sciences et Technologies - Bordeaux 1, Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2-Centre National de la Recherche Scientifique (CNRS)-École Nationale Supérieure d'Électronique, Informatique et Radiocommunications de Bordeaux (ENSEIRB)-Université Sciences et Technologies - Bordeaux 1-Université Bordeaux Segalen - Bordeaux 2, and Bon, Elisabeth

Subjects
[SDV.BIBS] Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.BID.EVO]Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.BID.EVO] Life Sciences [q-bio]/Biodiversity/Populations and Evolution [q-bio.PE], [SDV.MP.BAC] Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, [INFO.INFO-BI]Computer Science [cs]/Bioinformatics [q-bio.QM], [SDV.BIBS]Life Sciences [q-bio]/Quantitative Methods [q-bio.QM], [SDV.MP.BAC]Life Sciences [q-bio]/Microbiology and Parasitology/Bacteriology, ComputingMilieux_MISCELLANEOUS, [INFO.INFO-BI] Computer Science [cs]/Bioinformatics [q-bio.QM]
Abstract

National audience

Published
2007

Catalog

Books, media, physical & digital resources
See catalog results