Applied Microbiology and Biotechnology

, Volume 89, Issue 5, pp 1621–1628 | Cite as

Microvinification—how small can we go?

  • Tommaso Liccioli
  • Tina M. T. Tran
  • Daniel Cozzolino
  • Vladimir Jiranek
  • Paul J. Chambers
  • Simon A. Schmidt
Methods and Protocols


High-throughput methodologies to screen large numbers of microorganisms necessitate the use of small-scale culture vessels. In this context, an increasing number of researchers are turning to microtiter plate (MTP) formats to conduct experiments. MTPs are now widely used as a culturing vessel for phenotypic screening of aerobic laboratory cultures, and their suitability has been assessed for a range of applications. The work presented here extends these previous studies by assessing the metabolic footprint of MTP fermentation. A comparison of Chardonnay grape juice fermentation in MTPs with fermentations performed in air-locked (self-induced anaerobic) and cotton-plugged (aerobic) flasks was made. Maximum growth rates and biomass accumulation of yeast cultures grown in MTPs were indistinguishable from self-induced anaerobic flask cultures. Metabolic profiles measured differed depending on the metabolite. While glycerol and acetate accumulation mirrored that of self-induced anaerobic cultures, ethanol accumulation in MTP ferments was limited by the increased propensity of this volatile metabolite for evaporation in microlitre-scale culture format. The data illustrates that microplate cultures can be used as a replacement for self-induced anaerobic flasks in some instances and provide a useful and economical platform for the screening of industrial strains and culture media.


Yeast Microplates Grape juice Fermentation High-throughput 

Supplementary material

253_2010_2992_MOESM1_ESM.pdf (71 kb)
ESM 1(PDF 70 kb)


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Copyright information

© Springer-Verlag 2010

Authors and Affiliations

  • Tommaso Liccioli
    • 1
    • 2
  • Tina M. T. Tran
    • 2
    • 3
  • Daniel Cozzolino
    • 2
  • Vladimir Jiranek
    • 1
  • Paul J. Chambers
    • 2
  • Simon A. Schmidt
    • 2
  1. 1.School of Agriculture, Food and WineThe University of AdelaideGlen OsmondAustralia
  2. 2.The Australian Wine Research InstituteGlen OsmondAustralia
  3. 3.School of Molecular SciencesVictoria University of TechnologyMelbourne CityAustralia

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