Studies on the wine spoilage yeast Brettanomyces bruxellensis: 4-ethylphenol production and improved detection

Detalhes bibliográficos
Autor(a) principal: Fernandes, Miguel Tiago Nunes
Data de Publicação: 2013
Tipo de documento: Dissertação
Idioma: eng
Título da fonte: Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
Texto Completo: http://hdl.handle.net/10362/10986
Resumo: Dissertação para obtenção do Grau de Mestre em Biotecnologia
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spelling Studies on the wine spoilage yeast Brettanomyces bruxellensis: 4-ethylphenol production and improved detectionBrettanomyces bruxellensisWine spoilageViable but nonculturable state4-ethylphenolSelective growth mediaReal-time PCRDissertação para obtenção do Grau de Mestre em BiotecnologiaBrettanomyces bruxellensis is a major threat to wine industry due to its spoilage ability characterized by high production of volatile phenols, mainly 4-ethylphenol. The horse sweat odor, characteristic of this phenol, causes large economic losses to wineries. A better understanding of the behavior of this yeast and better detection methods may lead to a decrease in 4-ethylphenol incidence in red wines worldwide. In the present work, we studied: (i) the ability of B. bruxellensis to enter the viable but nonculturable state by using both vital staining and plate counts to distinguish between viable and culturable cells; (ii) the production of 4-ethylphenol at different growth phases; (iii) the improvement of selective culture media; (iv) the application of a Real-Time PCR protocol for the rapid detection of B. bruxellensis. The existence of a viable but nonculturable state was evidenced during growth in synthetic medium ranging from 2% in strain ISA 2211 to 71% in strain ISA 1791 of the viable cells. The production rate of 4-ethylphenol was maximum when the precursor p-coumaric acid was added during exponential growth and decreased in stationary phase with incubation time. The developed selective medium presented recovery rates higher than the general purpose medium GYP and selectivity similar to DBDM. Response time lasted from 3 to 5 days while DBDM colonies appeared only after 12 days or more of incubation. Real-Time PCR showed to be an easy and faster method for a highly selective detection, taking 3 hours to obtain a positive response. The detection threshold was 700 cells/mL which may be decreased using sample concentration by centrifugation. However, results were 3.7 times higher than the viable counts, probably due to the DNA of dead or lysed cells. Collectively, this work represented a step forward in understanding the spoiling behavior of this yeast species and enabled the development of better detection methods for B. bruxellensis.Faculdade de Ciências e TecnologiaFerreira, ManuelRUNFernandes, Miguel Tiago Nunes2014-01-13T11:37:50Z20132013-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/masterThesisapplication/pdfhttp://hdl.handle.net/10362/10986TID:201755190enginfo:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-11T03:45:13Zoai:run.unl.pt:10362/10986Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-20T03:19:56.791638Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse
dc.title.none.fl_str_mv Studies on the wine spoilage yeast Brettanomyces bruxellensis: 4-ethylphenol production and improved detection
title Studies on the wine spoilage yeast Brettanomyces bruxellensis: 4-ethylphenol production and improved detection
spellingShingle Studies on the wine spoilage yeast Brettanomyces bruxellensis: 4-ethylphenol production and improved detection
Fernandes, Miguel Tiago Nunes
Brettanomyces bruxellensis
Wine spoilage
Viable but nonculturable state
4-ethylphenol
Selective growth media
Real-time PCR
title_short Studies on the wine spoilage yeast Brettanomyces bruxellensis: 4-ethylphenol production and improved detection
title_full Studies on the wine spoilage yeast Brettanomyces bruxellensis: 4-ethylphenol production and improved detection
title_fullStr Studies on the wine spoilage yeast Brettanomyces bruxellensis: 4-ethylphenol production and improved detection
title_full_unstemmed Studies on the wine spoilage yeast Brettanomyces bruxellensis: 4-ethylphenol production and improved detection
title_sort Studies on the wine spoilage yeast Brettanomyces bruxellensis: 4-ethylphenol production and improved detection
author Fernandes, Miguel Tiago Nunes
author_facet Fernandes, Miguel Tiago Nunes
author_role author
dc.contributor.none.fl_str_mv Ferreira, Manuel
RUN
dc.contributor.author.fl_str_mv Fernandes, Miguel Tiago Nunes
dc.subject.por.fl_str_mv Brettanomyces bruxellensis
Wine spoilage
Viable but nonculturable state
4-ethylphenol
Selective growth media
Real-time PCR
topic Brettanomyces bruxellensis
Wine spoilage
Viable but nonculturable state
4-ethylphenol
Selective growth media
Real-time PCR
description Dissertação para obtenção do Grau de Mestre em Biotecnologia
publishDate 2013
dc.date.none.fl_str_mv 2013
2013-01-01T00:00:00Z
2014-01-13T11:37:50Z
dc.type.status.fl_str_mv info:eu-repo/semantics/publishedVersion
dc.type.driver.fl_str_mv info:eu-repo/semantics/masterThesis
format masterThesis
status_str publishedVersion
dc.identifier.uri.fl_str_mv http://hdl.handle.net/10362/10986
TID:201755190
url http://hdl.handle.net/10362/10986
identifier_str_mv TID:201755190
dc.language.iso.fl_str_mv eng
language eng
dc.rights.driver.fl_str_mv info:eu-repo/semantics/openAccess
eu_rights_str_mv openAccess
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Faculdade de Ciências e Tecnologia
publisher.none.fl_str_mv Faculdade de Ciências e Tecnologia
dc.source.none.fl_str_mv reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron:RCAAP
instname_str Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
instacron_str RCAAP
institution RCAAP
reponame_str Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
collection Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)
repository.name.fl_str_mv Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação
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