title: Application of flow cytometry to wine microorganisms.
abstract: Flow cytometry (FCM) is a powerful technique allowing detection and enumeration of microbial populations in food and during food process. Thanks to the fluorescent dyes used and specific probes, FCM provides information about cell physiological state and allows enumeration of a microorganism in a mixed culture. Thus, this technique is increasingly used to quantify pathogen, spoilage microorganisms and microorganisms of interest. Since one decade, FCM applications to the wine field increase greatly to determine population and physiological state of microorganisms performing alcoholic and malolactic fermentations. Wine spoilage microorganisms were also studied. In this review we briefly describe FCM principles. Next, a deep revision concerning enumeration of wine microorganisms by FCM is presented including the fluorescent dyes used and techniques allowing a yeast and bacteria species specific enumeration. Then, the last chapter is dedicated to fluorescent dyes which are used to date in fluorescent microscopy but applicable in FCM. This chapter also describes other interesting "future" techniques which could be applied to study the wine microorganisms. Thus, this review seeks to highlight the main advantages of the flow cytometry applied to wine microbiology.
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France.
authors.forename: Cédric
authors.initials: C
authors.lastname: Longin
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France.
authors.forename: Clément
authors.initials: C
authors.lastname: Petitgonnet
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France.
authors.forename: Michèle
authors.initials: M
authors.lastname: Guilloux-Benatier
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France.
authors.forename: Sandrine
authors.initials: S
authors.lastname: Rousseaux
authors.affiliation: Univ. Bourgogne Franche-Comté, AgroSup Dijon, PAM UMR A 02.102, F-21000 Dijon, France; Institut Universitaire de la Vigne et du Vin, Equipe VAlMiS, rue Claude Ladrey, BP 27877, F-21078 Dijon, France.
authors.forename: Hervé
authors.initials: H
authors.lastname: Alexandre
mesh_terms: D001419:Bacteria / Q000254:growth & development* / Q000378:metabolism; D015169:Colony Count, Microbial; D005285:Fermentation; D005434:Flow Cytometry / Q000379:methods*; D005456:Fluorescent Dyes; D005516:Food Microbiology; D012441:Saccharomyces cerevisiae / Q000254:growth & development / Q000502:physiology; D014920:Wine / Q000032:analysis / Q000382:microbiology*; D015003:Yeasts / Q000145:classification / Q000254:growth & development* / Q000502:physiology
chemical_list: D005456:Fluorescent Dyes
keywords: Enumeration; Flow cytometry; Identification; Physiological state; Wine bacteria; Wine yeasts