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Impact of Honeybee Isolates of Lactobacillus kunkeei on Wine Fermentations.

Record Type:	Language materials, manuscript : Monograph/item
Title/Author:	Impact of Honeybee Isolates of Lactobacillus kunkeei on Wine Fermentations./
Author:	Butler, Christopher Ryan.
Description:	1 online resource (77 pages)
Notes:	Source: Masters Abstracts International, Volume: 57-05.
Contained By:	Masters Abstracts International57-05(E).
Subject:	Food science. -
Online resource:	click for full text (PQDT)
ISBN:	9780355967494

Impact of Honeybee Isolates of Lactobacillus kunkeei on Wine Fermentations.
Butler, Christopher Ryan.

Impact of Honeybee Isolates of Lactobacillus kunkeei on Wine Fermentations. - 1 online resource (77 pages)

Source: Masters Abstracts International, Volume: 57-05.

Thesis (M.S.)--University of California, Davis, 2018.

Includes bibliographical references

Commonly known as "ferocious lactobacilli", Lactobacillus kunkeei represents a unique threat to wine quality due to its ability to rapidly produce high concentrations of acetic acid and induce a [ GAR+] prion state in Saccharomyces yeast. High levels of acetic acid can reduce yeast viability and wine quality, while a [GAR+] prion state alters the ability of Saccharomyces to exclusively consume glucose and fructose sugars. Individually or in combination, these conditions can lead to stuck or sluggish fermentations. The source of L. kunkeei spoilage that is responsible for spoilage is currently unknown. However, recent studies of the microbial ecology of honeybees (Apis sp.) revealed that L. kunkeei is a dominant microbial constituent of the honeybee gut. Located in the foregut and crop of the honeybee, L. kunkeei acts synergistically with other microorganisms to enhance the innate immune system of the honeybee, inhibiting the growth of a variety of pathogenic and non-pathogenic organisms, some of which are associated with Colony Collapse Disorder. Given the abundance of L. kunkeei in the honeybee gut, we hypothesized that these domesticated and native pollinators may act as a vector for L. kunkeei, which can inadvertently be captured in grape juice and result in a reduction in fermentation efficiency and wine spoilage similar to that observed from type strain L. kunkeei UCD26. To test this hypothesis, fifteen strains of L. kunkeei were isolated from 30 honeybee samples and were inoculated into small scale fermentations of Chardonnay juice. Of the 15 L. kunkeei isolates, 13 grew well in 2016 Chardonnay juice, and one honeybee L. kunkeei isolate exhibited fermentation inhibition kinetics similar to that observed with type strain L. kunkeei UCD26. Multiple honeybee L. kunkeei isolates also induced a [GAR+ ] prion state in S. cerevisiae UCD932 compared to a control group.

Electronic reproduction.
Ann Arbor, Mich. :
ProQuest,
2018

Mode of access: World Wide Web

ISBN: 9780355967494Subjects--Topical Terms:

1179759
Food science.
Index Terms--Genre/Form:

554714
Electronic books.

Impact of Honeybee Isolates of Lactobacillus kunkeei on Wine Fermentations.
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245 1 0 $a Impact of Honeybee Isolates of Lactobacillus kunkeei on Wine Fermentations.
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500 $a Source: Masters Abstracts International, Volume: 57-05.
500 $a Adviser: Linda F. Bisson.
502 $a Thesis (M.S.)--University of California, Davis, 2018.
504 $a Includes bibliographical references
520 $a Commonly known as "ferocious lactobacilli", Lactobacillus kunkeei represents a unique threat to wine quality due to its ability to rapidly produce high concentrations of acetic acid and induce a [ GAR+] prion state in Saccharomyces yeast. High levels of acetic acid can reduce yeast viability and wine quality, while a [GAR+] prion state alters the ability of Saccharomyces to exclusively consume glucose and fructose sugars. Individually or in combination, these conditions can lead to stuck or sluggish fermentations. The source of L. kunkeei spoilage that is responsible for spoilage is currently unknown. However, recent studies of the microbial ecology of honeybees (Apis sp.) revealed that L. kunkeei is a dominant microbial constituent of the honeybee gut. Located in the foregut and crop of the honeybee, L. kunkeei acts synergistically with other microorganisms to enhance the innate immune system of the honeybee, inhibiting the growth of a variety of pathogenic and non-pathogenic organisms, some of which are associated with Colony Collapse Disorder. Given the abundance of L. kunkeei in the honeybee gut, we hypothesized that these domesticated and native pollinators may act as a vector for L. kunkeei, which can inadvertently be captured in grape juice and result in a reduction in fermentation efficiency and wine spoilage similar to that observed from type strain L. kunkeei UCD26. To test this hypothesis, fifteen strains of L. kunkeei were isolated from 30 honeybee samples and were inoculated into small scale fermentations of Chardonnay juice. Of the 15 L. kunkeei isolates, 13 grew well in 2016 Chardonnay juice, and one honeybee L. kunkeei isolate exhibited fermentation inhibition kinetics similar to that observed with type strain L. kunkeei UCD26. Multiple honeybee L. kunkeei isolates also induced a [GAR+ ] prion state in S. cerevisiae UCD932 compared to a control group.
533 $a Electronic reproduction. $b Ann Arbor, Mich. : $c ProQuest, $d 2018
538 $a Mode of access: World Wide Web
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650 4 $a Microbiology. $3 591510
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773 0 $t Masters Abstracts International $g 57-05(E).
856 4 0 $u http://pqdd.sinica.edu.tw/twdaoapp/servlet/advanced?query=10687495 $z click for full text (PQDT)