Microbial Biotechnology in Oenology
A.Y. 2019/2020
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: First semester
Assessment methods: Esame
Assessment result: voto verbalizzato in trentesimi
Single course
This course cannot be attended as a single course. Please check our list of single courses to find the ones available for enrolment.
Course syllabus and organization
Single session
Responsible
Lesson period
First 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: 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: S. cerevisiae transformation and selection of recombinant strains on canavanine by replica plating.
Prerequisites for admission
Level B2, English as Second Language (ESL). Notions of Wine Microbiology
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 in the oral test.
Teaching Resources
Teaching material provided by the teacher available on Ariel.
Vincenzini M., Romano P., Farris G.A. Wine Microbiology. Ambrosiana publishing house.
Helmut K., Gottfried U., Jürgen F. Biology of Microorganisms on Grape, in Must and in Wine. Springer
Vincenzini M., Romano P., Farris G.A. Wine Microbiology. Ambrosiana publishing house.
Helmut K., Gottfried U., Jürgen F. Biology of Microorganisms on Grape, in Must and in Wine. Springer
Assessment methods and Criteria
Type of exam: oral exam organized in: 1) a Power Point presentation, of a maximum duration of 15 minutes, concerning an original scientific research published in an international journal and conducted in the last 10 years (Journal Club); 2) questions demonstrating the acquisition of the notions both of the topics covered in the frontal lessons and in the laboratory. The exam is unique. Registration to the exam session by MyUNITO and by UNIMIA system is mandatory.
Evaluation parameters: ability to organize knowledge; correct use of the specialized vocabulary.
Evaluation: mark out of thirty.
Evaluation parameters: ability to organize knowledge; correct use of the specialized vocabulary.
Evaluation: mark out of thirty.
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 5
Lessons: 40 hours
Professor:
Vigentini Ileana
Shifts:
-
Professor:
Vigentini IleanaProfessor(s)