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FEMS Microbiol Lett

Title:		Comparison of microbial diversity during two different wine fermentation processes
Author(s):		Bohmer M; Smolak D; Zenisova K; Caplova Z; Pangallo D; Puskarova A; Buckova M; Cabicarova T; Budis J; Soltys K; Rusnakova D; Kuchta T; Szemes T;
Address:		"Department of Molecular Biology, Faculty of Natural Sciences, Comenius University in Bratislava, Ilkovicova 6, 842 15 Bratislava, Slovakia. Science park, Comenius University in Bratislava, Ilkovicova 8, 841 04 Bratislava, Slovakia. Geneton Ltd., 841 04 Bratislava, Slovakia. Department of Microbiology, Molecular Biology and Biotechnology, Food Research Institute, National Agricultural and Food Centre, Priemyselna 4, 824 75 Bratislava, Slovakia. Institute of Molecular Biology, Slovak Academy of Sciences, Dubravska cesta 21, 845 51 Bratislava, Slovakia. Slovak Centre of Scientific and Technical Information, Lamacska cesta 8/A, 811 04 Bratislava, Slovakia"
Journal Title:		FEMS Microbiol Lett
Year:		2020
Volume:		367
Issue:		18
Page Number:		-
DOI:		10.1093/femsle/fnaa150
ISSN/ISBN:		1574-6968 (Electronic) 0378-1097 (Linking)
Abstract:		"Wine production is a complex procedure in which an important role is played by many microorganisms, particularly yeasts and bacteria. In modern wineries, alcoholic fermentation is usually carried out by adding microbial starter cultures of Saccharomyces cerevisiae strains for precisely controlled production. Nowadays, in the Slovak Republic, autochthonous vinification is getting more popular. The present article deals with the comparison of two vinification approaches, namely spontaneous fermentation and fermentation controlled by a standard commercial S. cerevisiae starter, from the point of view of microbiota dynamics and the chemical characteristics of the wines produced. The dynamics of microbial populations were determined during the fermentation process by a 16S and 28S rRNA next-generation sequencing approach. A profile of the volatile compounds during these fermentation processes was identified by solid-phase microextraction (SPME) coupled to gas chromatography-mass spectrometry (GC-MS). In summary, the microbial diversity in the m1 phase (initial must) was higher, despite the presence of the starter culture. In the m3 phase (young wine), the microbiome profiles of both batches were very similar. It seems that the crucial phase in order to study the relationship of the microbiome and the resulting product should be based on the m2 phase (fermented must), where the differences between the autochthonous and inoculated batches were more evident"
Keywords:		"Bacteria/classification/genetics/isolation & purification/metabolism Fermentation Food Microbiology Fungi/classification/genetics/isolation & purification/metabolism *Microbiota/genetics Odorants/analysis RNA, Ribosomal, 16S/genetics RNA, Ribosomal, 28S/g;"
Notes:		"MedlineBohmer, Miroslav Smolak, David Zenisova, Katarina Caplova, Zuzana Pangallo, Domenico Puskarova, Andrea Buckova, Maria Cabicarova, Tereza Budis, Jaroslav Soltys, Katarina Rusnakova, Diana Kuchta, Tomas Szemes, Tomas eng Comparative Study Research Support, Non-U.S. Gov't England 2020/09/09 FEMS Microbiol Lett. 2020 Sep 25; 367(18):fnaa150. doi: 10.1093/femsle/fnaa150"