TY - JOUR T1 - Comparison of Proteomic, Metabolic, and Growth Profiles for <em>Brettanomyces bruxellensis</em> Isolates from Croatian Wines JF - American Journal of Enology and Viticulture JO - Am J Enol Vitic. DO - 10.5344/ajev.2018.18025 SP - ajev.2018.18025 AU - Stela Križanović AU - Leo Gracin AU - Mario Cindrić AU - Marina Tomašević AU - Karla Kelšin AU - Katarina Lukić AU - Karin Kovačević Ganić Y1 - 2018/10/10 UR - http://www.ajevonline.org/content/early/2018/10/08/ajev.2018.18025.abstract N2 - Brettanomyces bruxellensis is one of the most important spoilage yeasts in red wine production. The aim of this paper was to investigate the diversity of Brettanomyces bruxellensis isolates regarding their proteomic, growth and metabolic profiles. Ten isolates were obtained from several wineries in Croatian winegrowing regions during different phases of wine production. Proteomic analysis revealed 12 proteins that were expressed by all tested isolates and the reference strain. These proteins could be used as biomarkers in Dekkera/Brettanomyces bruxellensis yeast identification. Five of these proteins are involved in carbohydrate metabolism (enolase, hxk2p, glyceraldehyde-3-phosphate dehydrogenase, phosphoglycerate kinase, pyruvate decarboxylase) four are involved in protein biosynthesis (elongation factor 1-alpha, eukaryotic translation initiation factor 5a, 60s ribosomal protein l3, putative cytosolic ribosomal protein s24) while one protein is involved in cellular stress response to glucose starvation (heat shock protein ssb1), ubiquitin conjugation pathways like transcription, proteolysis trafficking, kinase activation (ubiquitin) and nitrogen metabolism (peptidyl-prolyl cis-trans isomerase). Isolates identified as B. bruxellensis, taken during malolactic fermentation expressed 18 similar proteins, while isolates from aging in steel vessel/wood barrel or bottled wine expressed 23 and 24 similar proteins, respectively. Growth and metabolic profiles of the isolates were evaluated in two synthetic media (glucose and wine medium). Growth profile of tested isolates and conversion of hydroxycinnamic acids varied between investigated media, where the use of glucose synthetic medium resulted in faster growth and consumption of hydroxycinnamic acids, as well as in higher production of volatile phenols and esters. Obtained results suggest the possibility of application of proteomic fingerprinting for B. bruxellensis wine isolates identification and differentiation and also show different spoilage capacities of tested isolates such as growth and metabolic profiles. ER -