Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector
Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Cli...
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| Format: | Article |
| Language: | English |
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MDPI AG
2019-09-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/5/4/85 |
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| author | Carmen Berbegal Mariagiovanna Fragasso Pasquale Russo Francesco Bimbo Francesco Grieco Giuseppe Spano Vittorio Capozzi |
| author_facet | Carmen Berbegal Mariagiovanna Fragasso Pasquale Russo Francesco Bimbo Francesco Grieco Giuseppe Spano Vittorio Capozzi |
| author_sort | Carmen Berbegal |
| collection | DOAJ |
| description | Climate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely <i>Saccharomyces</i> spp. (e.g., <i>Saccharomyces cerevisiae</i>), non-<i>Saccharomyces</i> yeasts (e.g., <i>Metschnikowia pulcherrima</i>, <i>Torulaspora delbrueckii</i>, <i>Lachancea thermotolerans</i>, and <i>Starmerella bacillaris</i>), and malolactic bacteria (e.g., <i>Oenococcus oeni</i>, <i>Lactobacillus plantarum</i>). |
| first_indexed | 2024-12-10T18:01:01Z |
| format | Article |
| id | doaj.art-39f68b9a2cb240fcbdf7dcbe8bad1350 |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-12-10T18:01:01Z |
| publishDate | 2019-09-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-39f68b9a2cb240fcbdf7dcbe8bad13502022-12-22T01:38:47ZengMDPI AGFermentation2311-56372019-09-01548510.3390/fermentation5040085fermentation5040085Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine SectorCarmen Berbegal0Mariagiovanna Fragasso1Pasquale Russo2Francesco Bimbo3Francesco Grieco4Giuseppe Spano5Vittorio Capozzi6Dipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, via Napoli 25, 71100 Foggia, ItalyDipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, via Napoli 25, 71100 Foggia, ItalyDipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, via Napoli 25, 71100 Foggia, ItalyDipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, via Napoli 25, 71100 Foggia, ItalyIstituto di Scienze delle Produzioni Alimentari, Consiglio Nazionale delle Ricerche, Unità Operativa di Supporto di Lecce, 73100 Lecce, ItalyDipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, via Napoli 25, 71100 Foggia, ItalyDipartimento di Scienze Agrarie, degli Alimenti e dell’Ambiente, Università di Foggia, via Napoli 25, 71100 Foggia, ItalyClimate change threatens food systems, with huge repercussions on food security and on the safety and quality of final products. We reviewed the potential of food microbiology as a source of biotechnological solutions to design climate-smart food systems, using wine as a model productive sector. Climate change entails considerable problems for the sustainability of oenology in several geographical regions, also placing at risk the wine typicity. The main weaknesses identified are: (i) The increased undesired microbial proliferation; (ii) the improved sugars and, consequently, ethanol content; (iii) the reduced acidity and increased pH; (iv) the imbalanced perceived sensory properties (e.g., colour, flavour); and (v) the intensified safety issues (e.g., mycotoxins, biogenic amines). In this paper, we offer an overview of the potential microbial-based strategies suitable to cope with the five challenges listed above. In terms of microbial diversity, our principal focus was on microorganisms isolated from grapes/musts/wines and on microbes belonging to the main categories with a recognized positive role in oenological processes, namely <i>Saccharomyces</i> spp. (e.g., <i>Saccharomyces cerevisiae</i>), non-<i>Saccharomyces</i> yeasts (e.g., <i>Metschnikowia pulcherrima</i>, <i>Torulaspora delbrueckii</i>, <i>Lachancea thermotolerans</i>, and <i>Starmerella bacillaris</i>), and malolactic bacteria (e.g., <i>Oenococcus oeni</i>, <i>Lactobacillus plantarum</i>).https://www.mdpi.com/2311-5637/5/4/85climate changefood qualityviticulturewinefermentationyeast<i>Saccharomyces</i>non-<i>Saccharomyces</i>alcoholic fermentationlactic acid bacteriamalolactic fermentation |
| spellingShingle | Carmen Berbegal Mariagiovanna Fragasso Pasquale Russo Francesco Bimbo Francesco Grieco Giuseppe Spano Vittorio Capozzi Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector Fermentation climate change food quality viticulture wine fermentation yeast <i>Saccharomyces</i> non-<i>Saccharomyces</i> alcoholic fermentation lactic acid bacteria malolactic fermentation |
| title | Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector |
| title_full | Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector |
| title_fullStr | Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector |
| title_full_unstemmed | Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector |
| title_short | Climate Changes and Food Quality: The Potential of Microbial Activities as Mitigating Strategies in the Wine Sector |
| title_sort | climate changes and food quality the potential of microbial activities as mitigating strategies in the wine sector |
| topic | climate change food quality viticulture wine fermentation yeast <i>Saccharomyces</i> non-<i>Saccharomyces</i> alcoholic fermentation lactic acid bacteria malolactic fermentation |
| url | https://www.mdpi.com/2311-5637/5/4/85 |
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