Publication: Yeast diversity isolated from grape musts during spontaneous fermentation from a brazilian winery
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Abstract
Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during alcoholic fermentation from Isabel, Bordeaux, and Cabernet Sauvignon varieties. Samples were submitted to PCR-RFLP analysis and genomic sequencing. Thirteen species were identified: Candida quercitrusa, Candida stellata, Cryptococcus flavescens, Cryptococcus laurentii, Hanseniaspora uvarum, Issatchenkia occidentalis, Issatchenkia orientalis, Issatchenkia terricola, Pichia kluyveri, Pichia guilliermondii, Pichia sp., Saccharomyces cerevisiae, and Sporidiobolus pararoseus. A sequential substitution of species during the different stages of fermentation, with a dominance of non-Saccharomyces yeasts at the beginning, and a successive replacement of species by S. cerevisiae strains at the final steps were observed. This is the first report about the yeast distribution present throughout the alcoholic fermentation in a Brazilian winery, providing supportive information for future studies on their contribution to wine quality. © 2013 Springer Science+Business Media New York.
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Brazil, Candida quercitrusa, Candida stellata, controlled study, Cryptococcus flavescens, Cryptococcus laurentii, fermentation, fungal strain, fungus isolation, gene sequence, grape must, Hanseniaspora uvarum, Issatchenkia occidentalis, Issatchenkia orientalis, Issatchenkia terricola, nonhuman, nucleotide sequence, Pichia guilliermondii, pichia kluyveri, polymerase chain reaction, priority journal, restriction fragment length polymorphism, Saccharomyces cerevisiae, sequence analysis, species distribution, species diversity, Sporidiobolus pararoseus, wine industry, yeast, Pichia kluyveri, Pichia sp., Saccharomyces, Vitaceae
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English
Citation
Current Microbiology, v. 67, n. 3, p. 356-361, 2013.
