The DOI matches its Crossref record; 11 of the 11 references it cites were found in a registry or an index.
Wine microbiome: A dynamic world of microbial interactions
Abstract
Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.
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Cites
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Genome-Scale Reconstruction of the Saccharomyces cerevisiae Metabolic Network
Förster, J., Famili, I., Fu, P., Palsson, B. Ø., & Nielsen, J. (2003) · Genome Research · doi:10.1101/gr.234503 · Cited by 1,069
Yeast interactions and wine flavour
Fleet, G. (2003) · International Journal of Food Microbiology · doi:10.1016/s0168-1605(03)00245-9 · Cited by 1,020
Dynamic flux balance analysis of diauxic growth in Escherichia coli
Mahadevan, R., Edwards, J. S., & Doyle, F. J. (2002) · Biophysical Journal · doi:10.1016/s0006-3495(02)73903-9 · Cited by 945
The growing scope of applications of genome-scale metabolic reconstructions using Escherichia coli
Feist, A. M., & Palsson, B. Ø. (2008) · Nature Biotechnology · doi:10.1038/nbt1401 · Cited by 545 · cited 1×
“The advantage of this approach to investigations over pathway kinetic analysis is the ability to maintain prediction accuracy even in a complex network (Price et al., 2003; Feist and Palsson, 2008).”
BackgroundMicrobe-Microbe Interactions in Mixed Culture Food Fermentations
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Cited by
Yogurt and other fermented foods as sources of health-promoting bactéria
Kok, C. R., & Hutkins, R. (2018) · Nutrition Reviews · doi:10.1093/nutrit/nuy056 · Cited by 317
The Biology of Pichia membranifaciens Killer Toxins
Belda, I., Ruiz, J., Alonso, A., Marquina, D., & Santos, A. (2017) · Toxins · doi:10.3390/toxins9040112 · Cited by 111
Ruiz, J., de Celis, M., de Toro, M., Mendes-Ferreira, A., Rauhut, D., Santos, A., & Belda, I. (2020) · Food Research International · doi:10.1016/j.foodres.2020.109663 · Cited by 38
Li, Y.-N., Luo, Y., Lu, Z.-M., Dong, Y.-L., Chai, L.-J., Shi, J.-S., Zhang, X.-J., & Xu, Z.-H. (2023) · Frontiers in Nutrition · doi:10.3389/fnut.2023.1142517 · Cited by 30
Metadata
- Authors
- Liu, Y., Rousseaux, S., Tourdot-Maréchal, R., Sadoudi, M., Gougeon, R., Schmitt-Kopplin, P., & Alexandre, H.
- Venue
- Critical Reviews in Food Science and Nutrition
- Publisher
- Informa UK Limited
- Published
- 2015-06-11
- Volume
- 57
- Issue
- 4
- Pages
- 856-873
- ISSN
- 1040-8398 (ISSN-L)
- 1549-7852
- OpenAlex
- W1909317275
- Cited by
- 226
- References
- 11
- FWCI
- 15.47
- Type
- journal article
- Language
- en
- Open access
- closed
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- Liu, Y., Rousseaux, S., Tourdot-Maréchal, R., Sadoudi, M., Gougeon, R., Schmitt-Kopplin, P., & Alexandre, H. (2017). Wine microbiome: A dynamic world of microbial interactions. Critical Reviews in Food Science and Nutrition. https://doi.org/10.1080/10408398.2014.983591
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Contains information from the Semantic Scholar Academic Graph Datasets, made available under the ODC Attribution License (ODC-BY 1.0).
Semantic Scholar’s data is described in: Kinney, R., et al. (2023). The Semantic Scholar Open Data Platform. arXiv:2301.10140.
