Source: https://researchers.adelaide.edu.au/profile/paul.grbin
Timestamp: 2019-04-26 07:36:50+00:00

Document:
Paul Grbin is the joint head of the Wine Microbiology and Microbial Biotechnology Group within the School of Agriculture, Food & Wine.
The research conducted within this group is principally funded through Wine Australia and the Australian Research Council (ARC) with strong support from the Faculty of Sciences and the School of Agriculture, Food and Wine.
The group is devoted to new grape and wine microbiology and biotechnology initiatives to bring long-term benefits to the Australia wine industry. It is located in the Wine Innovation Cluster (WIC) situated on the Waite campus. This state-of-the-art facility brings together all partners on the Waite campus that are devoted to research for the Australian wine industry. The partners include AWRI, CSIRO and SARDI . The critical mass of personnel coupled with research infrastructure is unique in Australia and allows for rapid targeted viticulture and oenology research to address industry needs.
Most wineries (>1000 tonnes) use biological treatement to remove organic compounds from wasterwater at a significant cost (∼$30/tonne crushed). Biological treatment uses microogranisms in a controlled process to metabolise the organic substrates, either in the presence or absence of oxygen (aerobic vs anaerobic processin) with the aim of producing high quality effluent from winery wastewater (WWW). WWW is very dyamic due to the dramatic seasonal flucuations in composition and volume, and consequently a unique approach to the management of these systems is required to optimise their performance. We have identified 3 distinct periods in WWW treatment that have unique micrcobiological and operational problems that need to be address namely; start up pre-vintage, peak vitnage flow and quiesent (post vintage). All have unique treatment challenges. This project aims to increase efficient and cost effectiveness of biological treatment of WWW by enhancing and improving the microbiological performance of treatement systems at these key stages of the annual treatment cycle. A multidisciplinary approach is being undertaken to correlate the true microbiology, process operations and WWW chemistry.
Excellent winemaking outcomes and commercial success can occur for wines produced via uninoculated (indigenous) fermentations. However, only limited research has been undertaken regarding the nature and contribution of the microbial populations involved and what characterises the reported benefits. A number of key questions remain, in particular what is the nature, diversity and dynamics of these populations and how do they vary from variety-to-variety and year-to-year? Critically there is a dearth of information related to the contribution of these populations to wine composition as compared to fermentations inoculated with commercial yeasts. Empirical observations suggest that there is an enhancement of wine mouthfeel, as well as differences in flavour/aroma compounds and ethanol yield; however, there are few scientific studies to confirm this. Questions also exist around ferment reliability, thus the feasibility and desirability of controlled inoculations of selected indigenous strains warrants investigation, whereby some of the perceived benefits of uninoculated fermentations may become available in a reliable manner. The objectives of this project are to undertake a comprehensive analysis of uninoculated fermentations and will seek to achieve these by investigating uninoculated fermentations to by defining the nature and diversity of yeast and bacterial populations, characterise the dynamics during fermentation, determine the consistency in the nature and dynamics from variety-to-variety and year-to-year, comprehensively determine the contribution of these populations to wine composition as compared to fermentations inoculated with commercial Saccharomyces yeasts.
Molecular and biochemical identification of a phenolic acid decarboxylase from Dekkera/Brettanomyces species has been the principle goal. Screening of Dekkera/Brettanomyces yeast for mousy off-flavour N-heterocycles and detailed investigation of the biochemical pathway of mousy off-flavour production has been undertaken.
Evaluating the applicability of Directed Evolution to the optimisation of industrial bacterial strains for wine production.
Previous work in our laboratory identified a number of enzymes of oenological significance from wine strains of lactic acid bacteria. Biochemical characterisation of the esterase activities of wine lactic acid bacteria was carried out. Molecular characterization and expression studies of 3 putative LAB esterase are currently ongoing.
2019 Onetto, C. A., Grbin, P. R., McIlroy, S. J., & Eales, K. L. (2019). Genomic insights into the metabolism of 'Candidatus Defluviicoccus seviourii', a member of Defluviicoccus cluster III abundant in industrial activated sludge.. FEMS microbiology ecology, 95(2), 12 pages.
2019 Sumby, K., Bartle, L., Grbin, P., & Jiranek, V. (2019). Measures to improve wine malolactic fermentation. Applied Microbiology and Biotechnology, 103(5), 2033-2051.
2019 Avramova, M., Grbin, P., Borneman, A., Albertin, W., Masneuf-Pomarède, I., & Varela, C. (2019). Competition experiments between Brettanomyces bruxellensis strains reveal specific adaptation to sulfur dioxide and complex interactions at intraspecies level.. FEMS yeast research, 19(3), 9 pages.
2018 Betteridge, A., Sumby, K., Sundstrom, J., Grbin, P., & Jiranek, V. (2018). Application of directed evolution to develop ethanol tolerant Oenococcus oeni for more efficient malolactic fermentation. Applied Microbiology and Biotechnology, 102(2), 921-932.
2018 Zhang, J., Astorga, M., Gardner, J., Walker, M., Grbin, P., & Jiranek, V. (2018). Disruption of the cell wall integrity gene ECM33 results in improved fermentation by wine yeast. Metabolic Engineering, 45, 255-264.
2018 Hranilovic, A., Li, S., Boss, P., Bindon, K., Ristic, R., Grbin, P., . . . Jiranek, V. (2018). Chemical and sensory profiling of Shiraz wines co-fermented with commercial non-Saccharomyces inocula. Australian Journal of Grape and Wine Research, 24(2), 166-180.
2018 Jiang, J., Sumby, K., Sundstrom, J., Grbin, P., & Jiranek, V. (2018). Directed evolution of Oenococcus oeni strains for more efficient malolactic fermentation in a multi-stressor wine environment. Food Microbiology, 73, 150-159.
2018 Avramova, M., Cibrario, A., Peltier, E., Coton, M., Coton, E., Schacherer, J., . . . Masneuf-Pomarede, I. (2018). Brettanomyces bruxellensis population survey reveals a diploid-triploid complex structured according to substrate of isolation and geographical distribution. Scientific Reports, 8(1), 4136-1-4136-13.
2018 Tondini, F., Jiranek, V., Grbin, P., & Onetto, C. (2018). Genome sequence of Australian indigenous wine yeast Torulaspora delbrueckii COFT1 using nanopore sequencing. Genome Announcements, 6(17).
2018 McIlroy, S., Onetto, C., McIlroy, B., Herbst, F., Dueholm, M., Kirkegaard, R., . . . Nielsen, P. (2018). Genomic and in Situ Analyses reveal the Micropruina spp. as Abundant fermentative glycogen accumulating organisms in enhanced biological phosphorus removal systems. Frontiers in Microbiology, 9(MAY), 12 pages.
2017 Onetto, C., Eales, K., & Grbin, P. (2017). Remediation of Thiothrix spp. associated bulking problems by raw wastewater feeding: A full-scale experience. Systematic and Applied Microbiology, 40(6), 396-399.
2017 Onetto, C., Eales, K., Guagliardo, P., Kilburn, M., Gambetta, J., & Grbin, P. (2017). Managing the excessive proliferation of glycogen accumulating organisms in industrial activated sludge by nitrogen supplementation: A FISH-NanoSIMS approach. Systematic and Applied Microbiology, 40(8), 500-507.
2015 Li, S., Crump, A., Grbin, P., Cozzolino, D., Warren, P., Hayasaka, Y., & Wilkinson, K. (2015). Aroma potential of oak battens prepared from decommissioned oak barrels. Journal of Agricultural and Food Chemistry, 63(13), 3419-3425.
2015 Betteridge, A., Grbin, P., & Jiranek, V. (2015). Improving Oenococcus oeni to overcome challenges of wine malolactic fermentation. Trends in Biotechnology, 33(9), 547-553.
2014 Sumby, K., Grbin, P., & Jiranek, V. (2014). Implications of new research and technologies for malolactic fermentation in wine. Applied Microbiology and Biotechnology, 98(19), 8111-8132.
2014 Wilkinson, K., & Grbin, P. (2014). Development and evaluation of an iPad application as an e-learning tool for technical wine assessment. Ergo, 3(3), 11-21.
2014 Jin, G., Wang, H., Zhang, C., Li, C., Du, L., Grbin, P., & Li, H. (2014). Characterization and amino acid metabolism performances of indigenous Oenococcus oeni isolated from Chinese wines. European Food Research and Technology, 238(4), 597-605.
2013 Sumby, K., Jiranek, V., & Grbin, P. (2013). Ester synthesis and hydrolysis in an aqueous environment, and strain specific changes during malolactic fermentation in wine with Oenococcus oeni. Food Chemistry, 141(3), 1673-1680.
2013 Curtin, C., Langhans, G., Henschke, P., & Grbin, P. (2013). Impact of Australian Dekkera bruxellensis strains grown under oxygen-limited conditions on model wine composition and aroma. Food Microbiology, 36(2), 241-247.
2013 Sumby, K., Grbin, P., & Jiranek, V. (2013). Characterization of EstCOo8 and EstC34, intracellular esterases, from the wine-associated lactic acid bacteria Oenococcus oeni and Lactobacillus hilgardii. Journal of Applied Microbiology, 114(2), 413-422.
2012 Sumby, K., Grbin, P., & Jiranek, V. (2012). Validation of the use of multiple internal control genes, and the application of real-time quantitative PCR, to study esterase gene expression in Oenococcus oeni. Applied Microbiology and Biotechnology, 96(4), 1039-1047.
2012 Hua, L., Schmid, F., Grbin, P., & Jiranek, V. (2012). Viability of common wine spoilage organisms after exposure to high power ultrasonics. Ultrasonics Sonochemistry, 19(3), 415-420.
2011 Schmid, F., Grbin, P., Yap, A., & Jiranek, V. (2011). Relative efficacy of high-pressure hot water and high-power ultrasonics for wine oak barrel sanitization. American Journal of Enology and Viticulture, 62(4), 519-526.
2010 Petropoulos, S., Grbin, P., & Jiranek, V. (2010). Influence of heat shock-treated cells on the production of glycerol and other metabolites in alcoholic fermentation. International Journal of Wine Research, 2(1), 115-122.
2010 Sumby, K., Grbin, P., & Jiranek, V. (2010). Microbial modulation of aromatic esters in wine: Current knowledge and future prospects. Food Chemistry, 121(1), 1-16.
2010 Harris, V., Jiranek, V., Ford, C., & Grbin, P. (2010). Inhibitory effect of hydroxycinnamic acids on Dekkera spp.. Applied Microbiology and Biotechnology, 86(2), 721-729.
2009 Sumby, K., Matthews, A., Grbin, P., & Jiranek, V. (2009). Cloning and characterization of an intracellular esterase from the wine-associated lactic acid bacterium Oenococcus oeni. Applied and Environmental Microbiology, 75(21), 6729-6735.
2009 Harris, V., Ford, C., Jiranek, V., & Grbin, P. (2009). Survey of enzyme activity responsible for phenolic off-flavour production by Dekkera and Brettanomyces yeast. Applied Microbiology and Biotechnology, 81(6), 1117-1127.
2008 Harris, V., Ford, C., Jiranek, V., & Grbin, P. (2008). Dekkera and Brettanomyces growth and utilisation of hydroxycinnamic acids in synthetic media. Applied Microbiology and Biotechnology, 78(6), 997-1006.
2008 Jiranek, V., Grbin, P., Yapp, A., Barnes, A., & Bates, D. (2008). High power ultrasonics as a novel tool offering new opportunities for managing wine microbiology. Biotechnology Letters, 30(1), 1-6.
2007 Grbin, P., Herderich, M., Markides, A., Lee, T., & Henschke, P. (2007). The Role of Lysine Amino Nitrogen in the Biosynthesis of Mousy Off-Flavor Compounds by Dekkera anomala. Journal of Agricultural and Food Chemistry, 55(26), 10872-10879.
2007 Matthews, A., Grbin, P., & Jiranek, V. (2007). Biochemical characterisation of the esterase activities of wine lactic acid bacteria. Applied Microbiology and Biotechnology, 77(2), 329-337.
2007 Yap, A., Jiranek, V., Grbin, P., Barnes, M., & Bates, D. (2007). The application of high power ultrasonics to enhance winemaking processes and wine quality. Australian and New Zealand Wine Industry Journal, 22(2), 44-48.
2007 Yap, A., Jiranek, V., Grbin, P., Barnes, M., & Bates, D. (2007). Studies on the application of high-power ultrasonics for barrel and plank cleaning and disinfection. Australian and New Zealand Wine Industry Journal, 22(3), 96-104.
2007 Henschke, P., Curtin, C., & Grbin, P. (2007). Molecular characterisation of the wine spoilage yeast - Dekkera (Brettanomyces) bruxellensis. Microbiology Australia, 76-78.
2007 Grbin, P. (2007). The Chemistry and Biology of Winemaking. By Ian Hornsey.. ChemBioChem, 8(18), 2315.
2006 Matthews, A., Grbin, P., & Jiranek, V. (2006). A survey of lactic acid bacteria for enzymes of interest to oenology. Australian Journal of Grape and Wine Research, 12(3), 235-244.
2006 Snowdon, E., Bowyer, M., Grbin, P., & Bowyer, P. (2006). Mousy off-flavor: A review. Journal of Agricultural and Food Chemistry, 54(18), 6465-6474.
2004 Matthews, A., Grimaldi, A., Walker, M., Bartowsky, E., Grbin, P., & Jiranek, V. (2004). Lactic Acid Bacteria as a Potential Source of Enzymes for Use in Vinification. Applied and Environmental Microbiology, 70(10), 5715-5731.
2001 Steel, C., Grbin, P., & Nichol, A. (2001). The pentose phosphate pathway in the yeasts Saccharomyces cerevisiae and Kloeckera apiculata, an exercise in comparative metabolism for food and wine science students. Biochemistry and Molecular Biology Education, 29(6), 245-249.
2001 Steel, C. (2001). The pentose phosphate pathway in the yeasts Saccharomyces cerevisiae and Kloeckera apiculata, an exercise in comparative metabolism for food and wine science students. Biochemistry and Molecular Biology Education, 29(6), 245-249.
2000 Henschke, P., & Grbin, P. (2000). Mousy off-flavour production in grape juice and wine by Dekkera and Brettanomyces yeasts. Australian Journal of Grape and Wine Research, 6(3), 255-262.
2000 Grbin, P. (2000). Quality has become the focus – the CSU students’ Riverina tour 1999. Australian Grapegrower and Winemaker, 433(January), 19-21.
1999 Grbin, P. (1999). Are indigenous yeast that important to wine production?. Australian Grapegrower and Winemaker, 427(July), 42-43.
1995 Herderich, M., Costello, P., Grbin, P., & Henschke, P. (1995). Occurrence of 2-Acetyl-1-Pyrroline in Mousy Wines. Natural Product Research Formerly Natural Product Letters, 7(2), 129-132.
2007 Grbin, P., IIand, P., Grinbergs, M., Schmidtke, L., & Soden, A. (2007). Microbiological analysis of grapes and wine: techniques and concepts / in conjunction with the Interwinery Analysis Group. Australia: Patrick IIand Wine Promotions.
2004 Grbin, P., & Jiranek, V. (Eds.) (2004). Yeast - Products and Discovery : Proceedings of the 3rd Australian Conference on Yeast / Grbin, Paul Ramon; Jiranek, Vladimir (eds.). Victoria, Australia: Paul Richard Vaughan.
2011 Dungey, K., Grbin, P., & Wilkinson, K. (2011). Impact of smoke on grape berry microflora and yeast fermentation. In T. Hoffmann, W. Meyerhof, & P. Schieberle (Eds.), Advances and Challenges in Flavor Chemistry and Biology : Proceedings of the 9th Wartburg Symposium on Flavor Chemistry and Biology, Eisenach, Germany, 13-16 April, 2010 (pp. 249-253). Germany: Dt. Forschungsanst. fur Lebensmittelchemie.
2006 Crisp, P., Scott, E., Wicks, T., & Grbin, P. (2006). Novel control of grapevine powdery mildew on a commercial vineyard in South Australia: effects on disease and quality. In Proceedings of the 5th International Workshop on Grapevine Downy and Powdery Mildew (pp. 186-187). Italy: San Michele all'Adige.
2005 Walker, C., Grbin, P., Stephen, J., Crisp, P., Wicks, T., & Scott, E. (2005). Microbial population growth responses to novel powdery mildew controls in an organic vineyard. In Shaping sustainable systems : 15th IFOAM Organic World Congress (electronic resource] (pp. 4 p (4 pages)). Sydney: Horticulture Australia.
2005 Petropoulos, S., Grbin, P., & Jiranek, V. (2005). Heat-shock selection of yeast for altered formation of metabolites. In Proceedings of the 12th Australian Wine Industry Technical Conference (pp. 290). Melbourne, Vic, Australia: Australian Wine Industry Technical Conference.
2002 Grbin, P. (2002). Investigation of the formation of volatile phenols and fatty acids by Dekkera and Brettanomyces yeast. In Yeast : Products and Discovery : Proceedings of 2nd Conference CSIRO Health Sciences and Nutrition, Vaughan, Paul Ramon (ed.) (pp. 23 p (23 pages)). Melbourne, Victoria: Paul Richard Vaughan.
2000 Grbin, P., & Henschke, P. (2000). Dekkera/Brettanomyces yeast and mousy off-flavour N-heterocycles. In Yeast: Products and Discovery. Couran Cove, Queensland: CSIRO Publishing.
1996 Grbin, P., Costello, P., Herderich, M., Markides, A., Henschke, P., & Lee, T. (1996). Developments in the sensory, chemical and microbiological basis of mousy taint in wine. In Ninth Australian Wine Industry Technical Conference (pp. 57-61). Adelaide: Winetitles.
2017 Jiang, J., Sumby, K. M., Sundstrom, J., Grbin, P., & Jiranek, V. (2017). Directed evolution of Oenococcus oeni for enhanced malolactic fermentation.. Poster session presented at the meeting of 12th International Symposium on Lactic Acid Bacteria. Egmond aan Zee, The Netherlands.
2016 Jiang, J., Betteridge, A., Sumby, K. M., Sundstrom, J., Grbin, P., & Jiranek, V. (2016). Oenococcus oeni: can we improve its malolactic fermentation performance?. Poster session presented at the meeting of 16th Australian Wine Industry Technical Conference. Adelaide.
2016 Sumby, K. M., Grbin, P. R., & Jiranek, V. (2016). More efficient malolactic fermentation by directed evolution of Lactobacillus plantarum. Poster session presented at the meeting of Poster AWITC. Adelaide.
2016 Sumby, K. M., Grbin, P. R., & Jiranek, V. (2016). More efficient malolactic fermentation by directed evolution of Lactobacillus plantarum.. Poster session presented at the meeting of 16th Australian Wine Industry Technical Conference.
2013 Sumby, K. M., Grbin, P. R., & Jiranek, V. (2013). Characterisation of intracellular esterases from Oenococcus oeni and Lactobacillus hillgardii and their potential for application in wine. Poster session presented at the meeting of 15th Australian Wine Industry Technical Conference, information and abstracts. Sydney, N.S.W..
2017 Walker, M., Sumby, K. M., Gardner, J., Sundstrom, J., Watson, T., Grbin, P., & Jiranek, V. (2017). Fit-for-Purpose Yeast and Bacteria via Directed Evolution.
2013 Sumby, K. M. (2013). Molecular and Biochemical Characterisation of Esterases from Oenococcus oeni and Their Potential For Application In Wine.. (PhD Thesis).

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