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

Marie Lisandra Zepeda-Mendoza, Nathalia Kruse Edwards, Mikkel Gulmann Madsen, Martin Abel-Kistrup, Lara Puetz, Thomas Sicheritz-Pontén, Jan H. Swiegers

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    Abstract

    The interactions between lactic acid bacteria, yeast, and other wine microbiota impact on wine quality. Some strains of lactic acid bacteria Oenococcus oeni possess cinnamoyl esterase activity that releases hydroxycinnamic acids (HCAs) that can subsequently be processed by some strains of the spoilage yeast Brettanomyces bruxellensis and lead to off-flavor compounds. Using metagenomic analyses, this study investigated the influence of O. oeni and B. bruxellensis on the taxonomic and functional potential profiles of the microbial community of Cabernet Sauvignon wine, particularly regarding flavor formation. Metagenomic datasets were generated from inoculations of three strains of B. bruxellensis, in combination with two O. oeni strains, with and without cinnamoyl esterase activity. Effect on the microbial profiles was found to depend on the O. oeni and B. bruxellensis strains being combined and on the abundance that the inoculants reach in the final wine, which depends on unidentified conditions (e.g., derived from microbial interactions). This study confirmed that the potential of B. bruxellensis to produce off-flavor compounds from HCAs is strain dependent. Interestingly, the samples without microbial inoculants also had this potential, suggesting that microbiota from the native grape could also influence the levels of HCAs. The metagenomic analyses complemented by experimental validation also found that the presence of B. bruxellensis did not interfere with the microbial functional potential to transform L-malic acid into L-lactic acid, which typically leads to a less acidic flavor. We show that metagenomic approaches can help uncover the complex wine microbial community traits, such as flavor, impacted by the simultaneous presence of O. oeni and B. bruxellensis.
    Original languageEnglish
    JournalAmerican Journal of Enology and Viticulture
    Volume69
    Issue number4
    Pages (from-to)321-333
    ISSN0002-9254
    DOIs
    Publication statusPublished - 2018

    Keywords

    • Brettanomyces
    • Hydroxycinnamic acids
    • Metagenomics
    • Microbiome
    • Oenococcus oeni

    Cite this

    Zepeda-Mendoza, M. L., Edwards, N. K., Madsen, M. G., Abel-Kistrup, M., Puetz, L., Sicheritz-Pontén, T., & Swiegers, J. H. (2018). Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles. American Journal of Enology and Viticulture, 69(4), 321-333. https://doi.org/10.5344/ajev.2018.17092
    Zepeda-Mendoza, Marie Lisandra ; Edwards, Nathalia Kruse ; Madsen, Mikkel Gulmann ; Abel-Kistrup, Martin ; Puetz, Lara ; Sicheritz-Pontén, Thomas ; Swiegers, Jan H. / Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles. In: American Journal of Enology and Viticulture. 2018 ; Vol. 69, No. 4. pp. 321-333.
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    abstract = "The interactions between lactic acid bacteria, yeast, and other wine microbiota impact on wine quality. Some strains of lactic acid bacteria Oenococcus oeni possess cinnamoyl esterase activity that releases hydroxycinnamic acids (HCAs) that can subsequently be processed by some strains of the spoilage yeast Brettanomyces bruxellensis and lead to off-flavor compounds. Using metagenomic analyses, this study investigated the influence of O. oeni and B. bruxellensis on the taxonomic and functional potential profiles of the microbial community of Cabernet Sauvignon wine, particularly regarding flavor formation. Metagenomic datasets were generated from inoculations of three strains of B. bruxellensis, in combination with two O. oeni strains, with and without cinnamoyl esterase activity. Effect on the microbial profiles was found to depend on the O. oeni and B. bruxellensis strains being combined and on the abundance that the inoculants reach in the final wine, which depends on unidentified conditions (e.g., derived from microbial interactions). This study confirmed that the potential of B. bruxellensis to produce off-flavor compounds from HCAs is strain dependent. Interestingly, the samples without microbial inoculants also had this potential, suggesting that microbiota from the native grape could also influence the levels of HCAs. The metagenomic analyses complemented by experimental validation also found that the presence of B. bruxellensis did not interfere with the microbial functional potential to transform L-malic acid into L-lactic acid, which typically leads to a less acidic flavor. We show that metagenomic approaches can help uncover the complex wine microbial community traits, such as flavor, impacted by the simultaneous presence of O. oeni and B. bruxellensis.",
    keywords = "Brettanomyces, Hydroxycinnamic acids, Metagenomics, Microbiome, Oenococcus oeni",
    author = "Zepeda-Mendoza, {Marie Lisandra} and Edwards, {Nathalia Kruse} and Madsen, {Mikkel Gulmann} and Martin Abel-Kistrup and Lara Puetz and Thomas Sicheritz-Pont{\'e}n and Swiegers, {Jan H.}",
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    Zepeda-Mendoza, ML, Edwards, NK, Madsen, MG, Abel-Kistrup, M, Puetz, L, Sicheritz-Pontén, T & Swiegers, JH 2018, 'Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles', American Journal of Enology and Viticulture, vol. 69, no. 4, pp. 321-333. https://doi.org/10.5344/ajev.2018.17092

    Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles. / Zepeda-Mendoza, Marie Lisandra; Edwards, Nathalia Kruse; Madsen, Mikkel Gulmann; Abel-Kistrup, Martin; Puetz, Lara; Sicheritz-Pontén, Thomas; Swiegers, Jan H.

    In: American Journal of Enology and Viticulture, Vol. 69, No. 4, 2018, p. 321-333.

    Research output: Contribution to journalJournal articleResearchpeer-review

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    T1 - Influence of Oenococcus oeni and Brettanomyces bruxellensis on Wine Microbial Taxonomic and Functional Potential Profiles

    AU - Zepeda-Mendoza, Marie Lisandra

    AU - Edwards, Nathalia Kruse

    AU - Madsen, Mikkel Gulmann

    AU - Abel-Kistrup, Martin

    AU - Puetz, Lara

    AU - Sicheritz-Pontén, Thomas

    AU - Swiegers, Jan H.

    PY - 2018

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

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

    KW - Brettanomyces

    KW - Hydroxycinnamic acids

    KW - Metagenomics

    KW - Microbiome

    KW - Oenococcus oeni

    U2 - 10.5344/ajev.2018.17092

    DO - 10.5344/ajev.2018.17092

    M3 - Journal article

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    JO - American Journal of Enology and Viticulture

    JF - American Journal of Enology and Viticulture

    SN - 0002-9254

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