À propos de cet article

Citez

Andriy, A. S., Andriy, Y. V. (2009). Candida famata (Debaryomyces hansenii). In: Satyanarayana, T., Kunze, G. (eds.). Yeast Biotechnology: Diversity and Applications. Springer, Netherlands, pp. 85–111.Search in Google Scholar

Arena, M. P., Romano, A., Capozzi, V., Beneduce, L., Ghariani, M., Grieco, F., Lucas, P., Spano, G. (2011). Expression of Lactobacillus brevis IOEB 9809 tyrosine decarboxylase and agmatine deaminase genes in wine correlates with substrate availability. Lett. Appl. Microbiol.,53, 395–402.10.1111/j.1472-765X.2011.03120.x21740449Search in Google Scholar

Bae, S., Fleet, G. H., Heard, G. M. (2006). Lactic acid bacteria associated with wine grapes from several Australian vineyards. J. Appl. Microbiol., 100, 712–727.10.1111/j.1365-2672.2006.02890.x16553726Search in Google Scholar

Balkwill, D. L., Fredrickson, J. K., Romine, M. F. (2006). Sphingomonas and related genera. In: Dworkin, M. et al. (eds.). The Prokaryotes. Springer Verlag, New York, pp. 605–629.10.1007/0-387-30747-8_23Search in Google Scholar

Barata, A., Malfeito-Ferreira, M., Loureiro, V. (2012). The microbial ecology of wine grape berries. Int. J. Food Microbiol., 153, 253–259.10.1016/j.ijfoodmicro.2011.11.02522189021Search in Google Scholar

Barbe, J. C., De Revel, G., Joyeux, A., Bertrand, A., Lonvaud-Funel, A. (2001). Role of botrytized grape microorganisms in SO2 binding phenomena. J. Appl. Microbiol., 90, 34–42.10.1046/j.1365-2672.2001.01200.x11155120Open DOISearch in Google Scholar

Bartowsky, E. J. (2009). Bacterial spoilage of wine and approaches to minimize it. Lett. Appl. Microbiol.,48, 149–156.10.1111/j.1472-765X.2008.02505.x19141041Open DOISearch in Google Scholar

Beltran, G., Torija, M. J., Novo, M., Ferrer, N., Poblet, M., Guillamon, J. M., Rozes, N., Mas, A. (2002). Analysis of yeast populations during alcoholic fermentation: A six year follow-up study. Syst. Appl. Microbiol., 25, 287–293.10.1078/0723-2020-0009712353885Open DOISearch in Google Scholar

Bokulich, N. A., Joseph, C. M., Allen, G., Benson, A. K., Mills, D. A. (2012). Next-generation sequencing reveals significant bacterial diversity of botrytized wine. PLoS One, 7(e), 36357.10.1371/journal.pone.0036357334136622563494Search in Google Scholar

Bulgari, D., Casati, P., Brusetti, L., Quaglino, F., Brasca, M., et al. (2009). Endophytic bacterial diversity in grapevine (Vitis vinifera L.) leaves described by 16S rRNA gene sequence analysis and length heterogeneity-PCR. J. Microbiol., 47, 393–401.10.1007/s12275-009-0082-119763412Search in Google Scholar

Čadež, N., Zupan, J., Raspor, P. (2010). The effect of fungicides on yeast communities associated with grape berries. Federation of European Microbial Societies (FEMS) Yeast Res., 10, 619–630.10.1111/j.1567-1364.2010.00635.x20491940Search in Google Scholar

Capozzi, V., Ladero, V., Beneduce, L., Fernandez, M., Alvarez, M. A., Benoit, B., Laurent, B., Grieco, F., Spano, G. (2011). Isolation and characterization of tyramine-producing Enterococcus faecium strains from red wine. Food Microbiol.,28, 434–439.10.1016/j.fm.2010.10.005Open DOISearch in Google Scholar

Chavan, P., Mane, S., Kulkarni, G., Shaikh, S., Ghormade, V., Nerkar, D. P., Shouche, Y., Deshpande, M. V. (2009). Natural yeast flora of different varieties of grapes used for wine making in India. Food Microbiol., 26, 801–808.10.1016/j.fm.2009.05.005Open DOISearch in Google Scholar

Clemente-Jimenez, J. M., Mingorance-Carzola, L., Martinez-Rodriguez, S., Las Heras-Vazquez, F. J., Rodriguez-Vico, F. (2004). Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must. Food Microbiol., 21, 149–155.10.1016/S0740-0020(03)00063-7Open DOISearch in Google Scholar

Combina, M., Mercado, L., Borgo, P., Elia, A., Joofre, V., Ganga, A., Martinez, C., Catania, C. (2005). Yeasts associated to Malbec grape berries from Mendoza, Argentina. J. Appl. Microbiol., 98, 1055–1061.10.1111/j.1365-2672.2005.02540.x15836474Open DOISearch in Google Scholar

Comitini, F., Ciani, M. (2008). Influence of fungicide treatments on the occurrence of yeast flora associated with wine grapes. Ann. Microbiol., 58, 489–493.10.1007/BF03175547Open DOISearch in Google Scholar

Compant, S., Clément, C., Sessitsch, A. (2010). Plant growth-promoting bacteria in the rhizo and endosphere of plants: Their role, colonization, mechanisms involved and prospects for utilization. Soil Biol. Biochem., 42, 669–678.10.1016/j.soilbio.2009.11.024Open DOISearch in Google Scholar

Compant, S., Mitter, B., Colli-Mull, J. G., Gangl, H., Sessitsch, A. (2011). Endophytes of grapevine flowers, berries, and seeds: Identification of cultivable bacteria, comparison with other plant parts, and visualization of niches of colonization. Microb. Ecol., 62, 188–197.10.1007/s00248-011-9883-y21625971Search in Google Scholar

Cordero-Bueso, G., Arroyo, T., Serrano, A., Tello, J., Aporta, I., Vélez, M. D. (2011). Influence of the farming system and vine variety on yeast communities associated with grape-berries. Int. J. Food Microbiol., 145, 132–139.10.1016/j.ijfoodmicro.2010.11.04021185102Search in Google Scholar

Csoma, H., Sipiczki, M. (2008). Taxonomic reclassification of Candida stellata strains reveals frequent occurrence of Candida zemplinina in wine fermentation. FEMS Yeast Res., 8, 328–336.10.1111/j.1567-1364.2007.00339.x18179579Search in Google Scholar

Davenport, R. R. (1974). Micro ecology of yeasts and yeast like organisms associated with an English vineyard. Vitis, 13, 123–130.Search in Google Scholar

de Andrés-De Prado, R., Yuste-Rojas, M., Sort, X., Andrés Lacueva, C., Torres, M., Lamuela-Raventós, R. M. (2007). Effect of soil type on wines produced from Vitis vinifera L. cv. Grenache in commercial vineyards. J. Agric. Food Chem., 55 (3), 779–786.Search in Google Scholar

Deák, T. (2007). Handbook of Food Spoilage Yeasts. CRC Press. 352 pp.10.1201/9781420044942Search in Google Scholar

Delfini, C., Gaia, P., Schellino, R., Strano, M., Pagliara, A., Ambró, S. (2002). Fermentability of grape must after inhibition with dimethyl dicarbonate (DMDC). J. Agric. Food Chem., 50, 5605–5611.10.1021/jf0256337Open DOISearch in Google Scholar

Fernández, M., Úbeda, J. F., Briones, A. I. (2000). Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making. Int. J. Food Microbiol., 59, 29–36.10.1016/S0168-1605(00)00283-XOpen DOISearch in Google Scholar

Fleet, G. H. (1990). Growth of yeasts during wine fermentations. J. Wine Res., 1, 211–223.10.1080/09571269008717877Search in Google Scholar

Fleet, G. H. (2003). Yeast interactions and wine flavour. Int. J. Food Microbiol., 86, 11–22.10.1016/S0168-1605(03)00245-9Open DOISearch in Google Scholar

Fleet, G. H., Prakitchaiwattana, C. J., Beh, A. L., Heard, G. M. (2002). The yeast ecology of wine grapes. In: Ciani, M. (Ed.). Biodiv. Biotech. Wine Yeasts, 1–17.Search in Google Scholar

Gonzáles, Á., Guillamón, J. M., Mas, A., Poblet, M. (2006). Application of molecular methods for routine identification of acetic acid bacteria. Int. J. Food Microbiol., 108, 141–146.10.1016/j.ijfoodmicro.2005.10.025Search in Google Scholar

Hierro N, Gonzales, A., Mas, A., Guillamón, J. M. (2006). Diversity and evolution of non-Saccharomyces yeast populations during wine fermentation: Effect of grape ripeness and cold maceration. FEMS Yeast Res.,6, 102–111.10.1111/j.1567-1364.2005.00014.xOpen DOISearch in Google Scholar

Ibarra, J. C., Ortiz-Gutiérrez, M., Alonso-Magana, P. (2004). Characterization of bromocresol green and resin as holographic film. Opt. Mater., 27, 567–572.10.1016/j.optmat.2004.06.003Open DOISearch in Google Scholar

Jolly, N., Augustyn, O., Pretorius, I. (2003). The occurrence of non-Saccharomyces cerevisiae yeast species over three vintages in four vineyards and grape musts from four production regions of the Western Cape, South Africa. S. Afr. J. Enol. Vitic., 24, 35–42.10.21548/24-2-2640Search in Google Scholar

König, H., Unden, G., Fröhlich, J. (eds.) (2009). Biology of Microorganisms on Grapes, in Must and in Wine. Springer-Verlag, Berlin Heidelberg. 522 pp.10.1007/978-3-540-85463-0Search in Google Scholar

Kourkoutas, Y., Dimitropoulou, S., Kanellaki, M., Marchant, R., Nigam, P., Banat, I. M., Koutinas, A. (2002). High-temperature alcoholic fermentation of whey using Kluyveromyces marxianus IMB3 yeast immobilized on delignified cellulosic material. Bioresour. Technol., 82, 177–181.10.1016/S0960-8524(01)00159-6Open DOISearch in Google Scholar

Kurtzman, C. P., Droby, S. (2001). Metschnikowia fructicola, a new ascosporic yeast with potential for biocontrol of postharvest fruit rots. Syst. Appl. Microbiol., 24, 395–399.10.1078/0723-2020-00045Open DOISearch in Google Scholar

Lerm, E., Engelbrecht, L., Du Toit, M. (2010). Lactobacillus: The next generation of malolactic fermentation starter cultures: An overview. Food Bioprocess Tech., 4, 876-906.Search in Google Scholar

Li, S. S., Cheng, C., Li, Z., Chen, J. Y., Yan, B., Han, B. Z., Reeves, M. (2010). Yeast species associated with wine grapes in China. Int. J. Food Microbiol., 138, 85–90.10.1016/j.ijfoodmicro.2010.01.009Search in Google Scholar

Lonvaud-Funel, A. (1999). Lactic acid bacteria in the quality improvement and depreciation of wine. Ant. Van Leeuwen.,76, 317–331.10.1023/A:1002088931106Search in Google Scholar

Loureiro, V., Malfeito-Ferreira, M. (2003). Spoilage yeasts in the wine industry. Int. J. Food Microbiol., 86, 23–50.10.1016/S0168-1605(03)00246-0Open DOISearch in Google Scholar

Marklein, G., Josten, M., Klanke, U., Müller, E., Horré, R., Maier, T., Wenzel, T., Kostrzewa, M., Bierbaum, G., Hoerauf, A., Sahl, H. G. (2009). Matrix-assisted laser desorption ionization-time of flight mass spectrometry for fast and reliable identification of clinical yeast isolates. J. Clin. Microbiol., 47 (9), 2912–2917.10.1128/JCM.00389-09273812519571014Open DOISearch in Google Scholar

Martini, A. (1993). Origin and domestication of the wine yeast Saccharomyces cerevisiae. J. Wine Res., 4, 165–176.10.1080/09571269308717966Open DOISearch in Google Scholar

Martini, A., Ciani, M., Scorzetti, G. (1996). Direct enumeration and isolation of wine yeasts from grape surfaces. Amer. J. Enol. Vitic., 47, 435–440.10.5344/ajev.1996.47.4.435Search in Google Scholar

Molnar, O., Prillinger, H. (2005). Analysis of yeast isolates related to Metschnikowia pulcherrima using the partial sequences of the large subunit rDNA and the actin gene; description of Metschnikowia andauensis sp. nov. Syst. Appl. Microbiol. 28, 717–726.10.1016/j.syapm.2005.05.00916261861Open DOISearch in Google Scholar

Nisiotou, A. A., Rantsiou, K., Iliopoulos, V., Cocolin, L., Nychas, G. J. E. (2011). Bacterial species associated with sound and Botrytis-infected grapes from a Greek vineyard. Int. J. Food Microbiol., 145, 432–436.10.1016/j.ijfoodmicro.2011.01.01721315469Search in Google Scholar

Pan, W., Jussier, D., Terrade, N., Yada, R. Y., Mirade-Orduna, R. (2011). Kinetics of sugars, organic acids and acetaldehyde during simultaneous yeast-bacterial fermentations of white wine at different pH values. Food Res. Int.,44, 660–666.10.1016/j.foodres.2010.09.041Open DOISearch in Google Scholar

Pavlovic, M., Mewes, A., Maggipinto, M., Schmidt, W., Messelhäußer, U., Balsliemke, J., Hörmansdorfer, S., Busch, U., Huber, I. (2014). MALDI-TOF MS based identification of food-borne yeast isolates. J. Microbiol. Methods, 106, 123–128.10.1016/j.mimet.2014.08.02125193440Search in Google Scholar

Peter, G., Tornai-Lehoczki, J., Suzuki, M., Dlauchy, D. (2005). Metschnikowia viticola sp. nov., a new yeast species from grape. Ant. Van Leeuwen., 87, 155–160.10.1007/s10482-004-2842-6Search in Google Scholar

Portillo, Mdel C., Franqučs, J., Araque, I., Reguant, C., Bordons, A. (2015). Bacterial diversity of Grenache and Carignan grape surface from different vineyards at Priorat wine region (Catalonia, Spain). Int. J. Food Microbiol., 219, 56–63.10.1016/j.ijfoodmicro.2015.12.002Search in Google Scholar

Prakitchaiwattana, C. J., Fleet, G. H., Heard, G. M. (2004). Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wine grapes. FEMS Yeast Res., 4, 865–877.10.1016/j.femsyr.2004.05.004Search in Google Scholar

Pretorius, I. S. (2000). Tailoring wine yeast for the new millennium: Novel approaches to the ancient art of winemaking. Yeast, 16, 675–729.10.1002/1097-0061(20000615)16:8<675::AID-YEA585>3.0.CO;2-BOpen DOISearch in Google Scholar

Quesada, M., Cenis, J. (1995). Use of random amplified polymorphic DNA in the characterization of wine yeasts. Amer. J. Enol. Vitic., 46 (2), 204–208.10.5344/ajev.1995.46.2.204Search in Google Scholar

Raspor, P., Milek, D. M., Polanc, J., Možina, S. S., Čadež, N. (2006). Yeasts isolated from three varieties of grapes cultivated in different locations of the Dolenjska vine growing region, Slovenia. Int. J. Food Microbiol., 109, 97–102.10.1016/j.ijfoodmicro.2006.01.017Open DOISearch in Google Scholar

Rekah, Y., Shtienberg, D., Katan, J. (2000). Disease development following infection of tomato and basil foliage by airborne conidia of the soilborne pathogens Fusarium oxysporum f. sp. radicis-lycopersici and F. oxysporum f. sp. basilici. Phytopathology, 90, 1322–1329.10.1094/PHYTO.2000.90.12.1322Open DOISearch in Google Scholar

Renouf, V., Claisse, O., Lonvaud-Funel, A. (2005). Understanding the microbial ecosystem on the grape berry surface through numeration and identification of yeast and bacteria. Aust. J. Grape Wine Res., 11, 316–327.10.1111/j.1755-0238.2005.tb00031.xSearch in Google Scholar

Renouf, V., Claisse, O., Lonvaud-Funel, A. (2007). Inventory and monitoring of wine microbial consortia. Appl. Microbiol. Biotech., 75, 149–164.10.1007/s00253-006-0798-3Open DOISearch in Google Scholar

Sabate, J., Cano, J., Esteve-Zarzoso, B., Guillamón, J. M. (2002). Isolation and identification of yeasts associated with vineyard and winery by RFLP analysis of ribosomal genes and mitochondrial DNA. Microbiol. Res., 157, 267–274.10.1078/0944-5013-00163Search in Google Scholar

Singh, R., Gaur, R., Tiwari, S., Gaur, M. K. (2012). Production of pullulan by a thermotolerant Aureobasidium pullulans strain in non-stirred fed batch fermentation process. Braz. J. Microbiol., 43, 1042–1050.10.1590/S1517-83822012000300030Open DOISearch in Google Scholar

Subden, R., Husnik, J., Van Twest, R., Van Der Merwe, G., Van Vuuren, H. (2003). Autochthonous microbial population in a Niagara Peninsula ice wine must. Food Res. Inter., 36, 747–751.10.1016/S0963-9969(03)00034-6Open DOISearch in Google Scholar

Suh, S. O., Gibson, C. M., Blackwell, M. (2004). Metschnikowia chrysoperlae sp. nov., Candida picachoensis sp. nov. and Candida pimensis sp. nov., isolated from the green lacewings Chrysoperla comanche and Chrysoperla carnea (Neuroptera: Chrysopidae). Int. J. Syst. Evol. Microbiol., 54, 1883–1890.10.1099/ijs.0.63152-015388758Open DOISearch in Google Scholar

Torija, M. J., Rozes, N., Poblet, M., Guillamon, J. M., Mas, A. (2001). Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years. Ant. Van Leeuwen., 79, 345–352.10.1023/A:1012027718701Search in Google Scholar

Tournas, V. H., Katsoudas, E. (2005). Mould and yeast flora in fresh berries grapes and citrus fruits. Int. J. Food Microbiol., 105, 11–17.10.1016/j.ijfoodmicro.2005.05.00216023239Search in Google Scholar

Towner, K. (2006). The Genus Acinetobacter. In: Dworkin, M. et al. (eds.) The Prokaryotes. Springer Verlag, New York, pp. 746–758.10.1007/0-387-30746-X_25Search in Google Scholar

Valero, E., Schuller, D., Cambon, B., Casal, M., Dequin, S. (2005). Dissemination and survival of commercial wine yeast in the vineyard: A large scale, three-year study. FEMS Yeast Res., 5, 959–969.10.1016/j.femsyr.2005.04.00715975857Open DOISearch in Google Scholar

Van Veen, S. Q., Claas, E. C. J., Kuijper, E. J. (2010). High-throughput identification of bacteria and yeast by matrix-assisted laser desorption ionization-time of flight mass spectrometry in conventional medical microbiology laboratories. J. Clin. Microbiol., 48 (3), 900–907.10.1128/JCM.02071-09283242920053859Open DOISearch in Google Scholar

Velázquez, J. B., Longo, E., Cansado, J., Villa, T. G., Sieiro, C., Calo, P. (1991). Improvement of the alcoholic fermentation of grape juice with mixed cultures of Saccharomyces cerevisiae wild strains. Negative effect of Kloeckera apiculata. World J. Microbiol. Biotech., 7, 485–489.10.1007/BF0030337424425134Search in Google Scholar

Verginer, M., Leitner, E., Berg, G. (2010). Production of volatile metabolites by grape-associated microorganisms. J. Agric. Food Chem., 58, 8344–8350.10.1021/jf100393w20575540Open DOISearch in Google Scholar

West, E. R., Cother, E. J., Steel, C. C., Ash, G. J. (2010). The characterization and diversity of endophytes of grapevine. Can. J. Microbiol., 56, 209–216.10.1139/W10-004Open DOISearch in Google Scholar

Zarraonaindia, I., Owens, S. M., Weisenhorn, P., West, K., Hampton-Marcell, J., Lax, S., Bokulich, N. A., Mills, D. A., Martin, G., Taghavi, S., van der Lelie, D., Gilbert, J. A. (2015). The soil microbiome influences grapevine-associated microbiota. mBio, 6 (2), e02527–14.10.1128/mBio.02527-14445352325805735Search in Google Scholar

eISSN:
1407-009X
Langue:
Anglais
Périodicité:
6 fois par an
Sujets de la revue:
General Interest, Mathematics, General Mathematics