Potential spoilage yeasts in winery environments: Characterization and proteomic analysis of Trigonopsis cantarellii

  1. Portugal, C. 23
  2. Pinto, L. 12
  3. Ribeiro, M. 11
  4. Tenorio, C. 3
  5. Igrejas, G. 11
  6. Ruiz-Larrea, F. 3
  1. 1 Universidade de Trás-os-Montes e Alto Douro
    info

    Universidade de Trás-os-Montes e Alto Douro

    Vila Real, Portugal

    ROR https://ror.org/03qc8vh97

  2. 2 Universidade de São Paulo
    info

    Universidade de São Paulo

    São Paulo, Brasil

    ROR https://ror.org/036rp1748

  3. 3 Instituto de Ciencias de la Vid y del Vino
    info

    Instituto de Ciencias de la Vid y del Vino

    Logroño, España

    ROR https://ror.org/01rm2sw78

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Revista:
International Journal of Food Microbiology

ISSN: 0168-1605

Año de publicación: 2015

Volumen: 210

Páginas: 113-120

Tipo: Artículo

DOI: 10.1016/J.IJFOODMICRO.2015.06.005 SCOPUS: 2-s2.0-84934962461 WoS: WOS:000359174300016 GOOGLE SCHOLAR

Otras publicaciones en: International Journal of Food Microbiology

Resumen

Wine microbiota is complex and includes a wide diversity of yeast species. Few of them are able to survive under the restrictive conditions of dry red wines. In our study we detected and identified seven yeast species of the order Saccharomycetales that can be considered potential spoilers of wines due to physiological traits such as acidogenic metabolism and off-odor generation: Arthroascus schoenii, Candida ishiwadae, Meyerozyma guilliermondii, Pichia holstii, Pichia manshurica, Trigonopsis cantarellii, and Trigonopsis variabilis. Based on the prevalence of T. cantarellii isolates in the wine samples of our study, we further characterized this species, determined molecular and phenotypic features, and performed a proteomic analysis to identify differentially expressed proteins at mid-exponential growth phase in the presence of ethanol in the culture broth. This yeast species is shown to be able to grow in the presence of ethanol by expressing heat shock proteins (Hsp70, Hsp71) and a DNA damage-related protein (Rad24), and to be able to confer spoilage characteristics on wine. © 2015 Elsevier B.V.