VWT 272Class 14

Quiz 13

Number of quizzes taken 24

Min 15

Max 30

Mean 24.3

Median 26

Mode 30

Class 14Multiplying by Dividing

• “Science is an attempt, largely successful, to understand the world, to get a grip on things, to get hold of ourselves, to steer a safe course. Microbiology and meteorology now explain what only a few centuries ago was considered sufficient cause to burn women to death.”

Carl Sagan (1934-1996)

Plan of Study• Taxonomy

– Aristotle

– Lineaus

• Rank based

• Binomial naming

• Cell Structure

– Yeast

• Yeast Taxonomy

Why Categorize Living Things?

• Best Estimate

– 8.7 Million Species exist on earth

• Currently ~ 1.2 Million are catalogued

• Not yet cataloged– 86% of land based species (mostly insects and plants)

– 91% of ocean based species

• THIS EXTIMATE DOES NOT INCLUDE MOST MICROBES!

• Need a system

A Very Important Old Guy• Aristotle (c. 384 – c. 322 BCE)

– Greece

– Student of Plato

– Teacher of Alexander the Great

– Empiricist• “men of experience know that the thing is so”

– Classified LIVING THINGS• Plant

• Animal

– Subdivided by how they looked or behaved• Animal

– Of the Land

– Of the Water

– Of the Air

– Used Common Names

Problems with the Aristotelian System

• Names became unusable

– Honey Bee: Apis pubescens, thorace subgriseo, abdomine fusco, pedibus posticus glabis, untrinque margine ciliatus

• Unknown organisms

– “Anonymous Cluster”

• What do you do about the duck?

“God created, but Linnaeus organized”

• Carl Linnaeus (1707-1778)

– Sweden

– Self Named ? (Father Self Named ?)

– Father of Taxonomy• System of classifying and naming

– Observable physical characteristics

• Animal, Vegetable or Mineral

– Ranked Based System

– Binomial System• In Latin

• Universal

• Based on genus and species

Linnaean Rank Based System

• Goes from Broad to Specific

• Still evolving

• Addition of “Domaine”

– 1977

– Separated Archaea from Bacteria

• Based on 16S rRNA

3 Domains & A Bunch of Kingdoms

Linnaean Rank Based System

• An example

Linnaean Binomial System

• Every organism has a unique name

• Consists of the Genus and Species of the organism

– Genus is Capitalized

– Species is not capitalized

• Is either italicized or underlined Tyrannosaurus rex

Linnaean Binomial System

• Common Examples

– Cat: Felis domestica

– Dog: Canis familaris

– Grey Wolf: Canis lupis

– Bison: Bison bison

– Housefly: Musca domestica

– Wine Yeast: Saccharomyces cerevisiae

– Malo/Lactic Bacteria: Oenococcus oeni

Linnaean Binomial System

• Funny (?) Examples

– Scaptia beyonceae

– Agathidum vaderi

– Fiordichthys slartibartfasti

Why Categorize Living Things?

• Best Estimate– 8.7 Million (8.7x106) Eukaryote Species exist on earth

• Currently ~ 1.2 Million are catalogued• Not yet cataloged

– 86% of land based species– 91% of ocean based species

– 107 to 109 Bacterial species• Not yet cataloged

– 99%

– ??? Archaea species• Find new ones everywhere science looks• Not just in “extreme” places anymore

Wine Microbiology

• Yeast– Eukaryote

• Have nucleus

– 5 to 10 μm– Reproduce by fission or “budding”

• Bacteria– Prokaryote

• No nucleus

– 0.5 to 1.5 μm– Reproduce by fission

• Can also “trade” DNA

Simple Yeast Structure

Simple Yeast Structure

• Cell wall

– Chitin

• Vacuole

– Storage

• Mitochondria

– ATP production

– Own DNA

Like Oil and Water…A brief trip to the lipids

• Lipids

– From the Greek lipos (fat)

– Large class of compounds

• Fatty Acids

• Monoglycerides

• Triglycerides (aka Fats)

• Phospholipids

Like Oil and Water…A brief trip to the lipids

• Lipids

– Large class of compounds

• Fatty Acids– Carboxylic acid with a long aliphatic chain

– Saturated vs. unsaturated

» Stearic acid (C18H36O2) Solid

» Linoleic acid (C18H32O2) Liquid

Like Oil and Water…A brief trip to the lipids

• Lipids

– Large class of compounds

• Monoglycerides– Glycerol (aka Glycerin)

» Polyol

– Glycerol ester linked to a single fatty acid

» Glycerol monostearate common emulsifier

Like Oil and Water…A brief trip to the lipids

• Lipids

– Large class of compounds

• Triglycerides (aka Fats)– Glycerol backbone

– Glycerol ester linked to three fatty acids

» Saturated (solid)

» Unsaturated (liquid)

Like Oil and Water…A brief trip to the lipids

• Lipids

– Large class of compounds

• Phospholipids– Phosphate group

– Phosphate “head” linked to a glycerol linked to two fatty acids

Like Oil and Water…A brief trip to the lipids

• Lipids

– “Like Dissolves Like”

• Hydrophilic – “loves” water– Charged/Polar

• Hydrophobic – “afraid of” water– Not charged/Nonpolar

Like Oil and Water…A brief trip to the lipids

• Lipids

– Large class of compounds

• Phospholipids– BOTH hydrophilic and hydrophobic

Like Oil and Water…A brief trip to the lipids

• Lipids

– Large class of compounds

• Phospholipids– Form structures that keep the (polar) water away from the

(nonpolar) lipids

Simple Yeast Structure

• Cell membrane

– Complex structure

– Phospholipid bilayer

Not So Simple Yeast Structure

• Cell membrane

– Very Complex structure

Not So Simple Yeast Structure

• Cell Nucleus

– DNA storage

– Ribosome production

Not So Simple Yeast Structure

• Adenosine triphosphate - ATP– Made in the mitocondria– Currency of the cell– Transports energy– Made from Glucose

• Lots when Oxygen is present– Resperation

• Few when no Oxygen is present– Fermentation

– ATP = High energy form– ADP Adenosine diphosphate = low energy form

Energy to be sored

Energy to be used

Yeast Growth Curve

Yeast Taxonomy• Yeast

– Eukaryotic microorganism (has nucleus)

– Fungus Kingdom (1% of all known fungi)

– Evolved from a multicellular organism

– Primarily reproduce asexually by budding

– ~5 μm in length

Yeast Taxonomy• Yeast in a “tree”

Yeast Taxonomy• A different Yeast “tree”

Yeast Taxonomy• Classification of yeast is based on a form of

reproduction

– If, in response to “hard times”, the yeast makes Ascospores

• If Ascospores formed = yeast is telomorph/sexual/perfect

• If No Ascospores formed = yeast is anamoprph/asexual/imperfect

• Examples

– Metschnikowia pulcherrima = ascospore forming/perfect

– Candida pulcherrima = no ascospore/imperfect

– Hanseniaspora uvarum = ascospore forming/perfect

– Kloeckera apiculata = no ascospore/imperfect

– All Dekkera species = ascospore forming/perfect

– All Brettanomyces species = no ascospore/imperfect

Yeast Taxonomy

– Silly and outdated

• Now based on DNA

A Yeast Bestiary• Bestiary – a collection of pictures and stories

about real of mythical animals. Popular in the Middle Ages (~ 500 CE to ~1400 CE)

Candida• Candida krusei

– Can co-ferment early in fermentation– Prefers low temperatures– Can contribute to ropiness– Used in making chocolate– SO2 sensitive, EtOH to 6.6%

• Candida stellata– Found in most must flora

• More at the beginning than end

– Prefers low temperatures– White, cheese like film on surface– Can produce honey/apricot characters– SO2 somewhat sensitive, EtOH not sensitive

• Candida vini– Uncommon spoilage yeast– Can “sour” or cloud wines– SO2 sensitive > 50mg/L EtOH to 10%

Dekkera/Brettanomyces• Dekkera anomala/Brettanomyces anomalus

– Can produce 4-ethylphenol & 4 ethylguaiacol• Barnyard, horse blanket, band aid, creosote

– Can produce large amounts of acetic acid (VA)

– Slow growing

– SO2 sensitive, EtOH to 10%

• Dekkera bruxellensis/Brettanomycesbruxellensis– Can produce 4-ethylphenol & 4 ethylguaiacol

– Usually observed during barrel ageing

– Can spread through winery via contaminated equipment and insects

– pH < 3.5 inhibit growth

– SO2 sensitive > 0.8 Molecular, EtOH >13%

Hanseniaspora/Kloeckera

• Hanseniaspora guilliermondii/Kloeckera apis

– Commonly found on damaged grapes

– Sometimes dominant population in initial stage of uninoculated fermentations

– Can “horde” thiamin – stuck fermentation

– SO2 slightly sensitive, EtOH > 5%

• Hanseniaspora uvarum/Kloeckera appiculata

– Often dominant population in initial stage of uninoculated fermentations

• Usually outcompeted by S. Cerevisae by ~4% EtOH

– Can produce ethyl acetate

– SO2 moderately sensitive, EtOH >9%

Metschnikowia

• Metschnikowia pulcherrima/Candida pulcherrima

– Commonly found on grapes & winery equipment• Resistant to most vineyard antifungal agents

– Often large population in very early stage of uninoculated fermentations

– Fast starter/short lag phase

– SO2 moderately sensitive, EtOH > 5%

Pichia• Pichia anomala/Candida pelliculosa

– Commonly found on grapes– Active in initial stage of uninoculated fermentations– Can form film on top of wine– Can form lots of acetic acid/ethyl acetate– SO2 sensitive, EtOH slight sensitivity

• Pichia guilliermondii/Candida guilliermondii– Can form cheese-like film on top of wine– Can produce ethyl acetate– SO2 moderately sensitive, EtOH >9%

• Pichia Subpelliculosa/Hansenula subpelliculosa– Commonly found on grapes– Weak fermenter– Common pathogen on strawberries– SO2 tolerant, EtOH tolerant

Saccharomyces• Saccharomyces bayanus

– Extremely common commercial wine yeast

– Commonly found in wineries

– “Champagne” type yeast

– Can “horde” nutrients

– Very strong fermenter

– SO2 tolerant, EtOH highly tolerant

• Saccharomyces cerevisiae – Most common commercial wine yeast

• Most important commercial microbe

– Commonly found in wineries

– Very strong fermenter

– SO2 tolerant, EtOH tolerant

Schizosaccharomyces

• Schizosaccharomyces pombe

– Can use Malic Acid as energy source, so can reduce acidity in wine

– Reproduces by simple fission

– Can produce unpleasant S compounds

– SO2 moderately sensitive, EtOH moderately sensitive

Zygosaccharomyces

• Zygosaccharomyces bailii

– Extremely tolerant to high sugar concentration• Can grow in grape juice concentrate

– Extremely tolerant to high alcohol concentration• Can grow in wines > 18% Ethanol

– Tolerant to high SO2 concentrations

– Can cause refermentation in sweet wines

– Very slow growth

– Can cause haze in wine

Next Week

• Bacteria Structures and Taxonomy

– The GOOD

– The BAD

– The UGLY