The wine spoilage yeast Brettanomyces bruxellensis can be found at several steps in the winemaking process due to its resistance to multiple stress conditions. The ability to form biofilm is a potential resistance strategy, although it has been given little attention so far for this yeast. In this work, the capacity to form biofilm and its structure were explored in YPD medium and in wine. Using microsatellite analysis, 65 isolates were discriminated into 5 different genetic groups from which 12 strains were selected. All 12 strains were able to form biofilm in YPD medium on a polystyrene surface. The presence of microcolonies, filamentous cells and extracellular polymeric substances, constituting the structure of the biofilm despite a small thickness, were highlighted using confocal and electronic microscopy. Moreover, different cell morphologies according to genetic groups were highlighted. The capacity to form biofilm in wine was also revealed for two selected strains. The impact of wine on biofilms was demonstrated with firstly considerable biofilm cell release and secondly growth of these released biofilm cells, both in a strain dependent manner. Finally, B. bruxellensis has been newly described as a producer of chlamydospore-like structures in wine, for both planktonic and biofilm lifestyles.

葡萄酒变质酵母布鲁塔酵母由于其对多种压力条件的抵抗力，因此可以在酿酒过程的多个步骤中找到。形成生物被膜的能力是一种潜在的抗性策略，尽管迄今为止对这种酵母鲜为人知。在这项工作中，在YPD培养基和葡萄酒中探索了形成生物膜的能力及其结构。使用微卫星分析，将65个分离株分为5个不同的基因组，从中选择了12个菌株。所有12个菌株都能够在YPD培养基中的聚苯乙烯表面上形成生物膜。使用共聚焦和电子显微镜突出显示了尽管生物膜的厚度很小，但仍构成生物膜结构的微菌落，丝状细胞和细胞外聚合物质的存在。此外，突出了根据遗传群体的不同细胞形态。还揭示了在两个选定的菌株中在葡萄酒中形成生物膜的能力。酒对生物膜的影响首先通过大量的生物膜细胞释放，其次以依赖于应变的方式生长这些释放的生物膜细胞来证明。最后，新近描述了B. bruxellensis是葡萄酒中的浮游孢子状结构的生产者，用于浮游生物和生物膜的生活方式。