Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties - INRAE - Institut national de recherche pour l’agriculture, l’alimentation et l’environnement Access content directly
Journal Articles Food Microbiology Year : 2024

Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties

Abstract

Biofilms are central to microbial life because of the advantage that this mode of life provides, whereas the planktonic form is considered to be transient in the environment. During the winemaking process, grape must and wines host a wide diversity of microorganisms able to grow in biofilm. This is the case of Brettanomyces bruxellensis considered the most harmful spoilage yeast, due to its negative sensory effect on wine and its ability to colonise stressful environments. In this study, the effect of different biotic and abiotic factors on the bioadhesion and biofilm formation capacities of B. bruxellensis was analyzed. Ethanol concentration and pH had negligible effect on yeast surface properties, pseudohyphal cell formation or bioadhesion, while the strain and genetic group factors strongly modulated the phenotypes studied. From a biotic point of view, the presence of two different strains of B. bruxellensis did not lead to a synergistic effect. A competition between the strains was rather observed during biofilm formation which seemed to be driven by the strain with the highest bioadhesion capacity. Finally, the presence of wine bacteria reduced the bioadhesion of B. bruxellensis. Due to biofilm formation, O. oeni cells were observed attached to B. bruxellensis as well as extracellular matrix on the surface of the cells.
Fichier principal
Vignette du fichier
2024_Lemontagnier.pdf (5.66 Mo) Télécharger le fichier
Origin Publisher files allowed on an open archive
Licence

Dates and versions

hal-04538592 , version 1 (09-04-2024)

Licence

Identifiers

Cite

Paul Le Montagner, Yacine Bakhtiar, Cecile Miot-Sertier, Morgan Guilbaud, Warren Albertin, et al.. Effect of abiotic and biotic factors on Brettanomyces bruxellensis bioadhesion properties. Food Microbiology, 2024, 120, pp.104480. ⟨10.1016/j.fm.2024.104480⟩. ⟨hal-04538592⟩
34 View
11 Download

Altmetric

Share

Gmail Mastodon Facebook X LinkedIn More