Lucia Oro

Marche Polytechnic University

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Maurizio Ciani

Marche Polytechnic University

Francesca Comitini

Marche Polytechnic University

Laura Canonico

Marche Polytechnic University

Ilaria Mannazzu

University of Sassari

Gianfranco Romanazzi

Marche Polytechnic University

Mirko Gobbi

Marche Polytechnic University

Erica Feliziani

Marche Polytechnic University

António Morata

Hospital Universitario Miguel Servet

G. Vela-Gutiérrez

H. Ranjit Singh

Dayanand Medical College & Hospital

Cooperative Institutions

Marche Polytechnic University

Autonomous University of Yucatán

Universidad Autónoma de Coahuila

University of Food Technologies

University of Modena and Reggio Emilia

Instituto de Ciencias de la Vid y del Vino

Gobierno de La Rioja

Universidad de La Rioja

University of Florence

University of Sassari

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Influenza delle modalità di inoculo sulle fermentazioni miste controllate con lieviti Saccharomyces e non-Saccharomyces

Lucia Oro Mirko Gobbi Francesca Comitini Paola Domizio Livio Lencioni

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Yeasts From Xerophilic Environments Reveal Antimicrobial Action Against Fruit Pathogenic Molds

Journal of Food Safety (2015)

Lucia Oro Maurizio Ciani Francesca Comitini

Abstract In the present study, we investigated the occurrence of yeast flora in a xerophilic environment, the desert region of N amibia, with the aim to isolate the yeast strains with antimicrobial activity toward plant pathogen molds. Using traditional culture‐dependent methods, a total of 44 yeast strains belonging to 6 genera and 12 species were isolated. The yeast isolated from red berry samples revealed the widest biodiversity, while only C ryptococcus albidus strains were isolated from desert melon and leaf samples. A wide antimicrobial activity toward pathogenic molds was observed in vitro tests for the yeasts belonging to A ureobasidium pullulans (strains F 32 and F 60), C . albidus ( S 14) and S accharomyces cerevisiae ( RB 24). This behavior was confirmed in vivo tests, where A . pullulans F 32 and F 60 completely counteracted P enicillium digitatum decay in lemon and orange, respectively, while C . albidus S 14 showed a similar strong antimicrobial effect in both fruits. S. cerevisiae strain RB 24 exhibited a widespread inhibitory activity against M onilinia fructicola on cherries. Practical Applications To the best of our knowledge, the antimicrobial activity exhibited by selected yeasts from xerophilic environment could be used as a biological practice in postharvest as an alternative biotechnological approach to reduce the use of synthetic fungicides. Indeed, the biological control using antagonistic yeasts offers an alternative approach to combat pathogen molds on fruits and vegetables.

Penicillium digitatum

Aureobasidium pullulans

Antibiosis

10.1111/jfs.12217

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Antimicrobial activity ofMetschnikowia pulcherrimaon wine yeasts

Journal of Applied Microbiology (2014)

Lucia Oro Maurizio Ciani Francesca Comitini

Journal Article Antimicrobial activity of Metschnikowia pulcherrima on wine yeasts Get access L. Oro, L. Oro Dipartimento Scienze della Vita e dell'Ambiente Università Politecnica delle Marche Ancona Italy Search for other works by this author on: Oxford Academic Google Scholar M. Ciani, M. Ciani Dipartimento Scienze della Vita e dell'Ambiente Università Politecnica delle Marche Ancona Italy Search for other works by this author on: Oxford Academic Google Scholar F. Comitini F. Comitini Dipartimento Scienze della Vita e dell'Ambiente Università Politecnica delle Marche Ancona Italy Correspondence Francesca Comitini, Dipartimento Scienze della Vita e dell'Ambiente, Università Politecnica delle Marche, Via Brecce Bianche, 60131 Ancona, Italy. E‐mail: f.comitini@univpm.it Search for other works by this author on: Oxford Academic Google Scholar Journal of Applied Microbiology, Volume 116, Issue 5, 1 May 2014, Pages 1209–1217, https://doi.org/10.1111/jam.12446 Published: 01 May 2014 Article history Received: 08 October 2013 Revision received: 04 December 2013 Accepted: 09 January 2014 Published: 01 May 2014

10.1111/jam.12446

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Citations (194)

Evaluation of damage induced by Kwkt and Pikt zymocins against Brettanomyces/Dekkera spoilage yeast, as compared to sulphur dioxide

Journal of Applied Microbiology (2016)

Lucia Oro Maurizio Ciani Davide Bizzaro Francesca Comitini

Over the last few decades, the use of zymocins as biological tools to counteract contamination by spoilage yeast in beverages and food has been widely studied. This study examined the damage induced by the Kwkt and Pikt, two zymocins produced by Kluyeromyces wickerhamii and Wickerhanomyces anomalus, respectively, with antimicrobial activity against Brettanomyces/Dekkera wine-spoilage yeast.The physiological and biochemical characterization of both of these proteins revealed that only Pikt showed a strict relationship between β-glucosidase activity and killer activity. The minimum inhibitory concentrations and minimum fungicidal concentrations of Kwkt and Pikt showed inhibitory activities against Brettanomyces/Dekkera yeast. Cytofluorimetric evaluation of cell death was based on both cell membrane permeability and cell metabolism, using fluorescence techniques under increasing zymocin levels over different incubation times. The antimicrobial actions of Kwkt and Pikt were also compared with the mode of action of sulphur dioxide. In this last case, the induction of the viable but noncultivable (VBNC) state was confirmed, with the consequent recovery of Brettanomyces yeast after medium replacement. In contrast, Kwkt and Pikt caused irreversible death of these yeast, without recovery of sensitive cells.Kwkt and Pikt could be proposed as fungistatic or fungicide biocontrol agents in winemaking to control the colonization and development of Brettanomyces/Dekkera yeasts.These data support the potential use of zymocins to reduce wine contamination as an alternative to sulphur dioxide that act on sensitive cells. Differently from sulphur dioxide, that could induce a reversible VBNC state, Kwkt and Pikt determine the irreversible damage on sensitive yeasts, ensuring the complete control of spoilage Brettanomyces yeast.

10.1111/jam.13121

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Citations (26)

Role of yeast bioactive compounds in food and fermented beverages

Lucia Oro Maurizio Ciani Mario Orena

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Occurrence of Brettanomyces bruxellensis on Grape Berries and in Related Winemaking Cellar

Frontiers in Microbiology (2019)

Lucia Oro Laura Canonico Valentina Marinelli Maurizio Ciani Francesca Comitini

The spoilage yeasts belonging to the genus Dekkera (anamorph Brettanomyces) are associated with the fermentation process and can be responsible for off-flavors in wine. Brettanomyces bruxellensis is difficult to isolate from natural environments because of its low diffusion, low presence on the grape surface and low competition capacity, slow growth, and VBNC (viable but not culturable) state, even when selective media are used. In this study, to investigate the origins and occurrence of B. bruxellensis in winemaking, a total of 62 samples from grapes, winery environment, and fermenting musts were taken through direct isolation with a selective medium. B. bruxellensis was not directly detected in the grape samples but was instead widely isolated from the winery environment samples. However, using a combination of enrichment and selective media, eight of fifteen grape samples were positive for B. bruxellensis. Analysis of the genetic traits of the isolates indicated a strict relationship among the strains from the vineyard and the winery. Isolates from the vineyard and the winery were both part of the more common and dominant biotypes suggesting that the vineyard may be the contamination source of B. bruxellensis in the winery environment. For this, grapes may represent the possible primary origin source from which a flow toward the winery environment originates. On the other hand, the wide occurrence of B. bruxellensis in winery indicates that this environment can be considered as the favorable ecological niche for colonization and diffusion of these yeast.

Winery

Winemaking

Vineyard

10.3389/fmicb.2019.00415

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Citations (44)

Fermentazioni sequenziali mediante l'impiego di lieviti non-convenzionali per la riduzione del contenuto di etanolo nel vino

L' Enologo (2017)

Maurizio Ciani Laura Canonico Francesca Comitini Lucia Oro

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Biocontrol of postharvest brown rot of sweet cherries by Saccharomyces cerevisiae Disva 599, Metschnikowia pulcherrima Disva 267 and Wickerhamomyces anomalus Disva 2 strains

Postharvest Biology and Technology (2014)

Lucia Oro Erica Feliziani Maurizio Ciani Gianfranco Romanazzi Francesca Comitini

10.1016/j.postharvbio.2014.05.011

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Citations (52)

Sequential fermentation using non-Saccharomycesyeasts for the reduction of alcohol content in wine

BIO Web of Conferences (2014)

Maurizio Ciani Laura Canonico Lucia Oro Francesca Comitini

Over the last few decades there has been a progressive increase in wine ethanol content due to global climate change and modified wine styles that involved viticulture and oenology practices. Among the different approaches and strategies to reduce alcohol content in wine we propose a sequential fermentation using immobilized non-Saccharomyces wine yeasts. Preliminary results showed that sequential fermentations with Hanseniaspora osmophila, Hanseniaspora uvarum, Metschnikowia pulcherrima, Starmerella bombicola and Saccharomyces cerevisiae strains showed an ethanol reduction when compared with pure S. cerevisiae fermentation trials.

Fermentation in winemaking

Ethanol content

Ethanol Fermentation

Alcohol content

10.1051/bioconf/20140302015

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Citations (8)

Sequential Fermentation with Selected Immobilized Non-Saccharomyces Yeast for Reduction of Ethanol Content in Wine

Frontiers in Microbiology (2016)

Laura Canonico Francesca Comitini Lucia Oro Maurizio Ciani

The average ethanol content of wine has increased over the last two decades. This increase was due to consumer preference, and also to climate change that resulted in increased grape maturity at harvest. In the present study, to reduce ethanol content in wine, a microbiological approach was investigated, using immobilized selected strains of non-Saccharomyces yeasts namely Starmerella bombicola, Metschnikowia pulcherrima, Hanseniaspora osmophila, and Hanseniaspora uvarum to start fermentation, followed by inoculation of free Saccharomyces cerevisiae cells. The immobilization procedures, determining high reaction rates, led a feasible sequential inoculation management avoiding possible contamination under actual winemaking. Under these conditions, the immobilized cells metabolized almost 50% of the sugar in 3 days, while S. cerevisiae inoculation completed all of fermentation. The S. bombicola and M. pulcherrima initial fermentations showed the best reductions in the final ethanol content (1.6 and 1.4% v/v, respectively). Resulting wines did not have any negative fermentation products with the exception of H. uvarum sequential fermentation that showed significant amount of ethyl acetate. On the other hand, there were increases in desirable compounds such as glycerol and succinic acid for S. bombicola, geraniol for M. pulcherrima and isoamyl acetate and isoamyl alcohol for H. osmophila sequential fermentations. The overall results indicated that a promising ethanol reduction could be obtained using sequential fermentation of immobilized selected non-Saccharomyces strains. In this way, a suitable timing of second inoculation and an enhancement of analytical profile of wine were obtained.

Isoamyl acetate

Isoamyl alcohol

Winemaking

Fermentation in winemaking

Wine fault

Ethanol Fermentation

Torulaspora delbrueckii

10.3389/fmicb.2016.00278

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Citations (88)