Detection and quantification of Brettanomyces bruxellensis and 'ropy' Pediococcus damnosus strains in wine by real-time polymerase chain reaction.
OBJECTIVE
Brettanomyces bruxellensis is a well-known wine spoilage yeast that causes undesirable off-flavours. Likewise, glucan-producing strains of ropy Pediococcus damnosus are considered as spoilage micro-organisms because the synthesis of glucan leads to an unacceptable viscosity of wine.


RESULTS
We developed a real-time PCR method to detect and quantify these two spoilage micro-organisms in wine. It is based on specific primer pairs for amplification of target DNA, and includes a melting-curve analysis of PCR products as a confirmatory test.


CONCLUSIONS
The detection limit in wine was 10(4) CFU ml(-1) for B. bruxellensis and 40 CFU ml(-1) for ropy Pediococcus damnosus. The real-time PCR proved to be reliable for the early, sensitive detection and quantification of B. bruxellensis and ropy P. damnosus in wine.


CONCLUSIONS
The real-time PCR-based method described in this study provides a new tool for monitoring spoilage micro-organisms in wine. Time-consuming culture and colony isolation steps are no longer needed, so winemakers can intervene before spoilage occurs.
Faculté d'Oenologie, UMR Oenologie-Ampélologie, INRA-Université Victor Segalen Bordeaux, France.
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Lonvaud-Funel
D001203:Ascomycota / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification*; D015169:Colony Count, Microbial; D004271:DNA, Fungal / Q000032:analysis; D005516:Food Microbiology; D006801:Humans; D007218:Industrial Microbiology / Q000379:methods; D010376:Pediococcus / Q000145:classification / Q000254:growth & development / Q000302:isolation & purification*; D016133:Polymerase Chain Reaction / Q000379:methods; D014920:Wine / Q000382:microbiology*
D004271:DNA, Fungal