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Title: An important step forward for the future development of an easy and fast procedure for identifying the most dangerous wine spoilage yeast, Dekkera bruxellensis, in wine environment
Authors: Branco, Patrícia
Candeias, António
Caldeira, Ana Teresa
González-Pérez, Marina
Editors: Kenneth N., Timmis
Ramos, Juan Luis
Brussow, Harald
Vlaeminck, Siegfried E.
Prieto, Auxiliadora
Keywords: Fluorescence In Situ Hybridization
Dekkera Bruxellensis
Probe design
RNA-FISH probes
wine spoilage microorganisms
Issue Date: 14-Jun-2019
Publisher: John Wiley & Sons Ltd and Society for Applied Microbiology
Citation: Microbial Biotechnology ( 2019) 0( 0), 1– 12
Abstract: Dekkera bruxellensis is the main reason for spoilage in the wine industry. It renders the products unacceptable leading to large economic losses. Fluorescence In Situ Hybridisation (FISH) technique has the potential for allowing its specific detection. Nevertheless, some experimental difficulties can be encountered when FISH technique is applied in the wine environment (e.g. matrix and cells autofluorescence, fluorophore inadequate selection and probes low specificity to the target organisms). An easy and fast in-suspension RNA-FISH procedure was applied for the first time for identifying D. bruxellensis in wine. A previously designed RNA-FISH probe to detect D. bruxellensis (26S D. brux.5.1) was used and the matrix and cells fluorescence interferences, the influence of three fluorophores in FISH performance and the probe specificity were evaluated. The results revealed that to apply RNA-FISH technique in the wine environment a red-emitting fluorophore should be used. Good probe performance and specificity was achieved with 25% of formamide. The resulting RNA-FISH protocol was applied in wine samples artificially inoculated with D. bruxellensis. This spoilage microorganism was detected in wine at cell densities lower than those associated with phenolic off-flavours. Thus, the RNA-FISH procedure described in this work represents an advancement to facilitate early detection of the most dangerous wine spoilage yeast and, consequently, to reduce the economic losses caused by this yeast to the wine industry.
Type: article
Appears in Collections:HERCULES - Publicações - Artigos em Revistas Internacionais Com Arbitragem Científica

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