title: Use of propidium monoazide for the enumeration of viable Brettanomyces bruxellensis in wine and beer by quantitative PCR.
abstract: Brettanomyces bruxellensis is a current problem in winemaking all over the world, and the question if B. bruxellensis has a positive or negative impact on wine is one of the most controversial discussions in the world. The presence of live B. bruxellensis cells represents the risk of growth and an increase in cell numbers, which is related to the potential production of volatile phenols. In this work, the optimisation of a PMA-quantitative PCR (qPCR) method to enumerate only viable cells was carried out using the standard strain B. bruxellensis DSMZ 70726. The obtained detection limits were 0.83 log CFU/mL in red wine, 0.63 log CFU/mL in white wine and 0.23 log CFU/mL in beer. Moreover, the quantification was also performed by Reverse Transcription quantitative PCR (RT-qPCR), and the results showed a higher detection limit for all of the trials.
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Marco
authors.initials: M
authors.lastname: Vendrame
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Marisa
authors.initials: M
authors.lastname: Manzano
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Giuseppe
authors.initials: G
authors.lastname: Comi
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy.
authors.forename: Julien
authors.initials: J
authors.lastname: Bertrand
authors.affiliation: Dipartimento di Scienze degli Alimenti, Università degli Studi di Udine, via Sondrio 2/A, 33100 Udine, Italy. Electronic address: lucilla.iacumin@uniud.it.
authors.forename: Lucilla
authors.initials: L
authors.lastname: Iacumin
mesh_terms: D001386:Azides / Q000737:chemistry; D001515:Beer / Q000382:microbiology*; D055168:Brettanomyces / Q000235:genetics / Q000254:growth & development* / Q000302:isolation & purification; D005506:Food Contamination / Q000032:analysis*; D050296:Microbial Viability; D016133:Polymerase Chain Reaction / Q000295:instrumentation / Q000379:methods*; D011419:Propidium / Q000031:analogs & derivatives / Q000737:chemistry; D014920:Wine / Q000382:microbiology*
chemical_list: D001386:Azides; C533957:propidium monoazide; D011419:Propidium
keywords: Beer; Brettanomyces bruxellensis; PMA; Propidium monoazide; Quantitative PCR; RT-PCR; Red wine; White wine