Characterization of tongue dorsum microbiome in wine tasters

Taste plays a paramount role in food and beverage choice, with recent studies pointing to a potential influence of the microorganisms from the tongue dorsum -particularly bacteria -on flavor perception. Thus, the association between tongue dorsum biofilm and taste is a fundamental prerequisite for a better understanding of the role played by these bacteria in wine tasting. To study this impact, we have analyzed the microbiomes from 58 samples of the tongue dorsum surface from professional wine tasters and 30 samples from non professional wine tasters. The microbiome of each sample was characterized through metagenome sequencing of the 16S rRNA gene for taxonomic discrimination of bacteria. A total of 497 taxa were identified in the tongue dorsum, and significant differences in diversity were observed between the wine taster and the control group. The comparison of bacterial diversity between samples collected before and after wine tasting along with the presence of new bacterial taxa indicates a direct effect of wine on the microbiome of frequent wine tasters, particularly in those tasting sparkling wines.

Automated summary

Recent studies suggest that microorganisms, especially bacteria, on the dorsum of the tongue have the potential to influence flavor perception, making it crucial to understand the association between tongue dorsum biofilm and taste for a better understanding of the role played by these bacteria in wine tasting. In this study, the microbiomes of 58 samples from professional wine tasters and 30 samples from non-professional wine tasters were analyzed. The results showed significant differences in bacterial diversity between the two groups, and the presence of new bacterial taxa after wine tasting, particularly in frequent wine tasters of sparkling wines.