Brettanomyces bruxellensis wine isolates show high geographical dispersal and long persistence in cellars

Autoři: Alice Cibrario aff001;  Marta Avramova aff001;  Maria Dimopoulou aff001;  Maura Magani aff001;  Cécile Miot-Sertier aff001;  Albert Mas aff003;  Maria C. Portillo aff003;  Patricia Ballestra aff001;  Warren Albertin aff001;  Isabelle Masneuf-Pomarede aff001;  Marguerite Dols-Lafargue aff001
Působiště autorů: Univ. Bordeaux, ISVV, Unité de recherche Œnologie EA 4577, USC 1366 INRA, Bordeaux INP, Villenave d’Ornon, France aff001;  Department of Food Science and Technology, Faculty of Agriculture, Forestry and Natural Environments, Aristotle University of Thessaloniki, Thessaloniki, Greece aff002;  Biotecnología Enológica. Dept. Bioquímica i Biotecnologia, Facultat d‘Enologia. Universitat Rovira i Virgili. C/ Marcel·lí Domingo, Tarragona, Spain aff003;  ENSCBP, Bordeaux INP, Pessac, France aff004;  Bordeaux Sciences Agro, Gradignan, France aff005
Vyšlo v časopise: PLoS ONE 14(12)
Kategorie: Research Article


Brettanomyces bruxellensis is the main wine spoiler yeast all over the world, yet the structure of the populations associated with winemaking remains elusive. In this work, we considered 1411 wine isolates from 21 countries that were genotyped using twelve microsatellite markers. We confirmed that B. bruxellensis isolates from wine environments show high genetic diversity, with 58 and 42% of putative triploid and diploid individuals respectively distributed in 5 main genetic groups. The distribution in the genetic groups varied greatly depending on the country and/or the wine-producing region. However, the two possible triploid wine groups showing sulfite resistance/tolerance were identified in almost all regions/countries. Genetically identical isolates were also identified. The analysis of these clone groups revealed that a given genotype could be isolated repeatedly in the same winery over decades, demonstrating unsuspected persistence ability. Besides cellar residency, a great geographic dispersal was also evidenced, with some genotypes isolated in wines from different continents. Finally, the study of old isolates and/or isolates from old vintages revealed that only the diploid groups were identified prior 1990 vintages. The putative triploid groups were identified in subsequent vintages, and their proportion has increased steadily these last decades, suggesting adaptation to winemaking practices such as sulfite use. A possible evolutionary scenario explaining these results is discussed.

Klíčová slova:

Phylogenetic analysis – Phylogeography – Population genetics – Triploidy – Wine – Yeast – Sulfites


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