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

AutorPortugal, Cauré; Pinto, Luís; Ribeiro, Miguel; Tenorio, Carmen ; Igrejas, Gilberto; Ruiz-Larrea, Fernanda
Palabras claveProteomic analysis
Ethanol resistance
Wine spoilage yeast
Trigonopsis cantarellii
Fecha de publicación1-oct-2015
EditorElsevier
CitaciónInternational Journal of Food Microbiology 210: 113-120 (2015)
Resumen© 2015 Elsevier B.V. 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.
Versión del editorhttp://doi.org/10.1016/j.ijfoodmicro.2015.06.005
URIhttp://hdl.handle.net/10261/146116
DOI10.1016/j.ijfoodmicro.2015.06.005
Identificadoresissn: 1879-3460
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