engleski

Comparison of Proteomic, Metabolic and Growth Profiles for Brettanomyces bruxellensis Isolates from Croatian Wines

Brettanomyces bruxellensis is one of the most important spoilage yeasts in red wine production. It can produce volatile phenols and other volatile compounds responsible for off-flavor known as ‘Brett character’ of red wine. The aim of this paper was to investigate the diversity of Brettanomyces bruxellensis isolates regarding the proteomic, growth and metabolic profiles. Ten isolates were obtained from several wineries in Croatian winegrowing regions during different phases of wine production. Proteomic analysis revealed high biodiversity between tested isolates, where only 12 proteins were expressed by all tested isolates (1.5 % of the total number of expressed proteins). On the other hand, slightly higher similarity between isolates taken from same phases of wine production were observed. Isolates detected during malolactic fermentation expressed 19 same proteins, while isolates from aging in steel vessel/wood barrel or bottled wine expressed 23 and 24 same proteins, respectively. Growth and metabolic profiles of those isolates were evaluated in two synthetic media (glucose and wine medium). Metabolic profiles were investigated through the hydroxycinnamic acids (p-coumaric and ferulic acid) bioconversion to volatile phenols, as well as through production of certain esters. Growth profile of tested isolates and conversion of hydroxycinnamic acids varied between investigated media, where the use of glucose synthetic medium resulted in faster growth and consumption of hydroxycinnamic acids, as well as in higher production of volatile phenols and esters. Also, the formation of volatile phenols increased during cultivation of all investigated isolates from the end of exponential phase to stationary phase. Obtained results show high biodiversity of B. bruxellensis isolates in a view of proteomic profiles and different spoilage capacities such as growth and metabolic profiles.

Brettanomyces ; biodiversity ; proteomic analysis ; volatile compounds ; hydroxycinnamic acids bioconversion

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