Genetic Differentiation of the Sherry Yeasts Saccharomyces cerevisiae

Наумова, Е. С.; Ivannikova, Yu. V.; Наумов, Г. И.

doi:10.1007/s10438-005-0105-6

Cited by 23 publications

(19 citation statements)

References 16 publications

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“…However, the diversity of the yeast strains involved in this wine ageing has only been recently investigated at the molecular level (Ibeas et al 1997;Mesa et al 1999;Esteve-Zarzoso et al 2004;Naumova et al 2005). In a similar manner to what Mesa et al (2000) and Esteve-Zarzoso et al (2004) observed, our results show that all these strains belong to the same group of the Saccharomyces cerevisiae species.…”

Section: Discussionsupporting

confidence: 89%

“…Our results show some specific properties of this group of strains. The ITS RFLP profile and sequence were specific to that group of strains and different from those encountered by Esteve-Zarzoso et al (2004) and Naumova et al (2005). This implies that these strains also belong to a specific group of the S. cerevisiae species which is different from the Spanish flor yeasts.…”

Section: Discussionmentioning

confidence: 75%

“…This specific profile is due to the presence of a 24 bp deletion in the ITS1 region (Esteve-Zarzoso et al 2004). These studies also revealed that sherry flor yeast are closely related (Ibeas et al 1997;Mesa et al 1999;Naumova et al 2005).…”

Section: Introductionmentioning

confidence: 87%

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French Jura flor yeasts: genotype and technological diversity

Charpentier

Colin²,

Alais³

et al. 2009

Antonie van Leeuwenhoek

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Fifty-four Saccharomyces cerevisiae strains were isolated from Jura "Vin Jaune" velum and characterized by conventional physiological and molecular tests including ITS RFLP and sequence analysis, karyotyping and inter delta typing. ITS RFLP and sequence revealed a specific group of related strains different from the specific profile of Sherry flor yeast caused by a 24 bp deletion in the ITS1 region described by Esteve-Zarzoso et al. (Antonie Van Leeuwenhoek 85:151-158, 2004). Interdelta typing, the most discriminative method, revealed a high diversity of Jura flor yeast strains and gathered strains in clusters unequally shared between the northern and southern part of the Jura vineyard. The assessment of phenotypic diversity among the isolated strains was investigated for three wine metabolites (ethanal, acetic acid, and sotolon) from micro scale velum tests. Except at an early stage of ageing, the production of these metabolites was not correlated to the five genetic groups obtained by interdelta typing, but correlated to the cellar where strains had been isolated. The different strains isolated in a cellar produced mostly one type of velum (thin or thick, grey or white); but thin and grey velums, recognized as responsible for high quality wines, were obtained more frequently for one of the five groups of delta genotypes.

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Section: Discussionsupporting

confidence: 89%

Section: Discussionmentioning

confidence: 75%

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French Jura flor yeasts: genotype and technological diversity

Charpentier

Colin²,

Alais³

et al. 2009

Antonie van Leeuwenhoek

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“…For ampliWcation of the ITS region, the primers ITS1 (5Ј-TCCGTAGGTGAACCTGCGG-3Ј) and ITS2 (5Ј-GCT GCGTTCTTCATCGATGC-3Ј) were used. PCR was performed according to the method described by Naumova et al [31] and was conducted in a model Thermo PCYL220 thermal cycler (Thermo Fisher ScientiWc Inc., Waltham, USA). The ampliWcation products were separated by electrophoresis on a 0.5% agarose gel at 60-65 V in 0.5£ TAE for 1 h. The sequencing of portions of the ITS region was accomplished by Macrogen, Seoul, Korea.…”

Section: Molecular Identiwcation Of Yeast From Indigenous Fermentationmentioning

confidence: 99%

Indigenous and inoculated yeast fermentation of gabiroba (Campomanesia pubescens) pulp for fruit wine production

Duarte

Dias

Pereira

et al. 2009

J Ind Microbiol Biotechnol

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The objectives of this study were to evaluate the potential of gabiroba Campomanesia pubescens (DC) O. Berg in the production of a beverage fermented using selected and wild yeasts from indigenous fermentation, analyze the volatile compounds profile present during the process of fermentation, and evaluate the sensory quality of the final beverage produced. Throughout the process of fermentation, when Saccharomyces cerevisiae UFLA CA 1162 was inoculated, there were stable viable populations around 9 log cells ml(-1). During indigenous fermentation, yeast population increased from 3.7 log CFU ml(-1) to 8.1 log CFU ml(-1) after 14 days. The diversity and dynamics of the yeast population during indigenous fermentation observed by PFGE analysis showed five different karyotyping profiles in the first days of fermentation. After the seventh day, there was a higher frequency of a similar S. cerevisiae profile. The yeast non-Saccharomyces were identified by sequencing of the ITS region as Candida quercitrusa and Issatchenkia terricola. Inoculated fermentations yielded a higher amount of alcohol than indigenous ones, indicating the efficiency of selected strains. There was also a greater concentration of higher alcohols, which are usually responsible for the flavor found in alcoholic beverages. Based on the characteristics of the pulp and acceptance in the sensory analysis, gabiroba fruits showed good potential for use in the production of fermented beverage.

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“…Partial amplification of the 16S rDNA, using the primer pair 27F (5´-AGAGTTTGATCCTGGCTCAG-3´) and 1512R (5´-ACGGCTACCTTGTTACGACT-3´) [14], was performed using Taq DNA polymerase (Invitrogen™, Grand Island, New York, USA) in a DNA thermocycler (MyCycler™, Bio-rad, Hercules, CA, USA).…”

Section: Microorganism Molecular Identificationmentioning

confidence: 99%