Microbial Biotechnology in Oenology
A.Y. 2024/2025
Learning objectives
Aim of the course is to give basic knowledge for understanding the identity, the genetic traits and the role of wine microorganisms with particular attention to lactic acid bacteria and yeasts, as well as the microorganisms that can modify the final product. In addition, the course will release information onmicrobial biotechnologyand the useof genetically modified microorganismsin winemaking.
Expected learning outcomes
At the endof the course, the studentwill acquirebasic and advancedknowledgeregarding geneticsand molecular biology of wine microorganisms.
In general,
theexpected learning outcomeswill include:i)identification and typingofmicrobial species associated withwineenvironment; ii) recombinant DNA technology; iii) GMM in oenology. The student will beable to provideadvice/solutions for the implementation of molecular techniques useful for the identification andtypingof microorganisms. The student will improve her/hisjudgment thanks to the participation to practical lessonsfocusing onkey pointsin wine transformation(inoculum/starter strains,monitoringof fermentation/identification and characterization of thedominant
strains, wine spoilage/identificationof spoilage microorganisms).
In general,
theexpected learning outcomeswill include:i)identification and typingofmicrobial species associated withwineenvironment; ii) recombinant DNA technology; iii) GMM in oenology. The student will beable to provideadvice/solutions for the implementation of molecular techniques useful for the identification andtypingof microorganisms. The student will improve her/hisjudgment thanks to the participation to practical lessonsfocusing onkey pointsin wine transformation(inoculum/starter strains,monitoringof fermentation/identification and characterization of thedominant
strains, wine spoilage/identificationof spoilage microorganisms).
Lesson period: Second semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course can be attended as a single course.
Course syllabus and organization
Single session
Responsible
Lesson period
Second semester
Course syllabus
Lessons
Yeast and Lactic Acid Bacteria (LABs) Systematics, Phylogenesis of the microorganisms with oenological interest, Genetics of S. cerevisiae, Genetics of O. oeni, Dynamic of Yeast and LABs Populations during must/wine fermentation, Non-Saccharomyces wine yeasts, Biomolecular Analysis of the microorganisms with oenological interest: Nucleic acids extraction from oenological substrates, DNA sequencing (Sanger, Pyrosequencing and NGS approaches), Molecular tools for the yeasts and LABs identification, Molecular tools for the typing of yeasts and LABs, Metagenomic analysis, Microbial Biotechnology, Recombinant DNA technology, Wine Biotechnology, The CRISPR/Cas9 system
Laboratory classes
Yeast isolation from musts, Extraction and purification of DNA, PCR of the ribosomal regions ITS and electrophoretic separation of the PCR products on agarose gel, Typing of the S. cerevisiae species, Deletion of the CAN1 gene in S. cerevisiae by the CRISPR/Cas9 approach: plasmid purification, DNA quantification, S. cerevisiae transformation and selection of recombinant strains on canavanine by replica plating.
Yeast and Lactic Acid Bacteria (LABs) Systematics, Phylogenesis of the microorganisms with oenological interest, Genetics of S. cerevisiae, Genetics of O. oeni, Dynamic of Yeast and LABs Populations during must/wine fermentation, Non-Saccharomyces wine yeasts, Biomolecular Analysis of the microorganisms with oenological interest: Nucleic acids extraction from oenological substrates, DNA sequencing (Sanger, Pyrosequencing and NGS approaches), Molecular tools for the yeasts and LABs identification, Molecular tools for the typing of yeasts and LABs, Metagenomic analysis, Microbial Biotechnology, Recombinant DNA technology, Wine Biotechnology, The CRISPR/Cas9 system
Laboratory classes
Yeast isolation from musts, Extraction and purification of DNA, PCR of the ribosomal regions ITS and electrophoretic separation of the PCR products on agarose gel, Typing of the S. cerevisiae species, Deletion of the CAN1 gene in S. cerevisiae by the CRISPR/Cas9 approach: plasmid purification, DNA quantification, S. cerevisiae transformation and selection of recombinant strains on canavanine by replica plating.
Prerequisites for admission
No propedeutic courses are required. The notions acquired during the course of Wine Microbiology are considered useful.
Teaching methods
Teaching is provided through frontal lessons and a laboratory class. Laboratory attendance is not mandatory; however, the concepts associated with this activity may be the subject of questions during the exam.
Teaching Resources
Presentations dinstributed by the teacher.
MICROBIOLOGIA DELLA VITE E DEL VINO (2022) P. Romano, M. Ciani, L. Cocolin Edizione CEA - Casa Editrice Ambrosiana
Helmut K., Gottfried U., Jürgen F. Biology of Microorganisms on Grape, in Must and in Wine. Springer
MICROBIOLOGIA DELLA VITE E DEL VINO (2022) P. Romano, M. Ciani, L. Cocolin Edizione CEA - Casa Editrice Ambrosiana
Helmut K., Gottfried U., Jürgen F. Biology of Microorganisms on Grape, in Must and in Wine. Springer
Assessment methods and Criteria
Journal Club: preparation of an oral presentation (through power point slides) on the basis of an international scientific publication, which will be chosen together with the teacher. To complete the oral exam, oral questions on the topics of the publication and on those dealt with during the course, can be made by the teacher at the end of the presentation.
Evaluation parameters: demonstration of acquisition of the concepts; ability to organize knowledge; correct use of the specialized vocabulary.
Evaluation: mark out of thirty.
Students with specific learning disabilities or other disabilities are requested to contact the teacher via email at least 15 days before the exam session to agree on any personal compensatory measure. In the email addressed to the teacher, the respective University services must be reported in CC: [email protected] (for students with LD) and [email protected] (for students with other disabilities).
Evaluation parameters: demonstration of acquisition of the concepts; ability to organize knowledge; correct use of the specialized vocabulary.
Evaluation: mark out of thirty.
Students with specific learning disabilities or other disabilities are requested to contact the teacher via email at least 15 days before the exam session to agree on any personal compensatory measure. In the email addressed to the teacher, the respective University services must be reported in CC: [email protected] (for students with LD) and [email protected] (for students with other disabilities).
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 5
Lessons: 40 hours
Professor:
Vigentini Ileana
Shifts:
Turno
Professor:
Vigentini IleanaProfessor(s)