Research Articles (Institute for Wine Biotechnology)
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Browsing Research Articles (Institute for Wine Biotechnology) by Subject "Brettanomyces"
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- ItemPCR and DGGE detection limits for wine spoilage microbes(SASEV, 2010-01) Bester, L.; Cameron, M.; Du Toit, M. D.; Witthuhn, R. C.In this study the culture-independent technique, polymerase chain reaction (PCR)-denaturing gradient gel electrophoresis (DGGE), was investigated for the early detection and identification of possible spoilage microbes in wine. PCR and DGGE conditions were successfully optimised with the universal primers HDA1GC and HDA2, the bacteria-specific primers WBAC1GC-WBAC2, and the yeast-specific primers NL1GC and LS2. PCR and DGGE detection limits were determined for Lactobacillus plantarum, Pediococcus pentosaceus, Acetobacter pasteurianus and Brettanomyces bruxellensis when inoculated into sterile saline solution (SSS) and white wine at 106 cfu/mL respectively. PCR detection limits were more sensitive (101 to 102 cfu/mL) than DGGE detection limits (101 to 104 cfu/ mL), with the exception of B. bruxellensis, which had higher PCR and DGGE detection limits than the other reference microbes. PCR-DGGE analysis was also used successfully to detect and identify Lb. plantarum, A. pasteurianus and B. bruxellensis at a concentration of 108 cfu/mL as part of mixed populations in SSS and white wine. PCR detection limits of 101 cfu/mL were determined for all three reference microbes in mixed populations. The DGGE detection limits were higher for mixed populations when compared to single strains.
- ItemSignificance of Brettanomyces and Dekkera during winemaking : a synoptic review(SASEV, 2008) Oelofse, A.; Pretorius, I. S.; Du Toit, M.Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces, or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producing various metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persist throughout the harsh winemaking process and have in recent years become a major oenological concern worldwide. This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkera in wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation from the winemaking environment and the factors for controlling and managing Brettanomyces spoilage.