Identification and characterization of Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated from Croatian vineyards

Redžepović, Sulejman; Orlić, Sandi; Sikora, Sanja; Majdak, Ana; Pretorius, Isak S.

doi:10.1046/j.1472-765x.2002.01181.x

Cited by 107 publications

(81 citation statements)

References 19 publications

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“…Among these species, only S. cerevisiae, S. bayanus, S. pastorianus, and S. paradoxus are associated with fermentation processes. However, S. pastorianus is only present in beer making and S. paradoxus has been isolated only once in wine (25). S. cerevisiae and S. bayanus are by far the most common species in wine fermentation, but in a previous work, we showed that all of the commercial S. bayanus strains characterized (12 strains) were in fact S. cerevisiae as result of incorrect classifications (12).…”

Section: Resultsmentioning

confidence: 88%

Rapid Identification and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR

Martorell

Querol

Fernández-Espinar

2005

Appl Environ Microbiol

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Despite the beneficial role of Saccharomyces cerevisiae in the food industry for food and beverage production, it is able to cause spoilage in wines. We have developed a real-time PCR method to directly detect and quantify this yeast species in wine samples to provide winemakers with a rapid and sensitive method to detect and prevent wine spoilage. Specific primers were designed for S. cerevisiae using the sequence information obtained from a cloned random amplified polymorphic DNA band that differentiated S. cerevisiae from its sibling species Saccharomyces bayanus, Saccharomyces pastorianus, and Saccharomyces paradoxus. The specificity of the primers was demonstrated for typical wine spoilage yeast species. The method was useful for estimating the level of S. cerevisiae directly in sweet wines and red wines without preenrichment when yeast is present in concentrations as low as 3.8 and 5 CFU per ml. This detection limit is in the same order as that obtained from glucose-peptone-yeast growth medium (GPY). Moreover, it was possible to quantify S. cerevisiae in artificially contaminated samples accurately. Limits for accurate quantification in wine were established, from 3.8 ؋ 10 5 to 3.8 CFU/ml in sweet wine and from 5 ؋ 10 6 to 50 CFU/ml in red wine.Wine can become a growth substrate for a range of undesirable yeast species, both during and after fermentation. Uncontrolled yeast growth at either of these two stages can alter the chemical composition of wine, detracting from its sensory properties of appearance, aroma, and flavor. If these faults are severe, the wine is rejected by consumers. Thus, wine spoilage constitutes an important concern to wine producers.It is well known that Saccharomyces cerevisiae plays a beneficial role in wine fermentation, in which it is the predominant species. Nevertheless, S. cerevisiae is able to spoil wine after fermentation if the yeast is not properly eliminated or if the bottle is contaminated by yeast cells present in the wine bottling line or in the cork. S. cerevisiae is an important spoilage yeast because it resists high ethanol concentrations. It has been found mainly in sweet wines, where fermentable sugar can support growth, and also in semidry bottled wines.It is important to detect spoilage yeasts quickly to enable wineries to intervene rapidly and effectively. Methods based on PCR appear to be the best alternative. In the case of S. cerevisiae, several methods have been shown suitable for the detection of this species. This is the case of the restriction analysis of the rRNA region spanning the 5.8S gene and the two internal transcribed spacers (ITSs) (5.8S-ITS region). The amplification patterns of S. cerevisiae when its DNA is digested with the endonuclease CfoI, HaeIII, or HinfI identify this species accurately. These data are summarized in references 10 and 13 and are available online (http://www.yeast-id.com). Masneuf et al. (18) developed a similar system based on PCR amplification and subsequent restriction analysis using the nuclear gene MET2. These author...

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Section: Resultsmentioning

confidence: 88%

Rapid Identification and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR

Martorell

Querol

Fernández-Espinar

2005

Appl Environ Microbiol

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“…This way, the frequency of homeologous recombination will be lower in a hybrid containing divergent homeologous chromosomes than in a hybrid from closely related species, and hence, the genome stability will be higher in the former than in the latter. Natural hybrids among Saccharomyces species have only been described among the three more distantly related species of this genus, i.e., S. cerevisiae, S. bayanus, and S. kudriavzevii (29), but not among closely related species, such as S. cerevisiae and S. paradoxus, which coexist in the same habitats (48,54). Although Liti et al (31) postulated putative S. cerevisiae ϫ S. paradoxus hybrids from the distribution of telomeric repetitive sequences and transposable elements, these strains do not exhibit a hybrid genome (unpublished results from our laboratory), they instead correspond to S. paradoxus strains introgressed with some S. cerevisiae subtelomeric genome regions (32).…”

Section: Discussionmentioning

confidence: 99%

Chimeric Genomes of Natural Hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii

Belloch

Pérez‐Torrado

González

et al. 2009

Appl Environ Microbiol

113

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Recently, a new type of hybrid resulting from the hybridization between Saccharomyces cerevisiae and Saccharomyces kudriavzevii was described. These strains exhibit physiological properties of potential biotechnological interest. A preliminary characterization of these hybrids showed a trend to reduce the S. kudriavzevii fraction of the hybrid genome. We characterized the genomic constitution of several wine S. cerevisiae ؋ S. kudriavzevii strains by using a combined approach based on the restriction fragment length polymorphism analysis of gene regions, comparative genome hybridizations with S. cerevisiae DNA arrays, ploidy analysis, and gene dose determination by quantitative real-time PCR. The high similarity in the genome structures of the S. cerevisiae ؋ S. kudriavzevii hybrids under study indicates that they originated from a single hybridization event. After hybridization, the hybrid genome underwent extensive chromosomal rearrangements, including chromosome losses and the generation of chimeric chromosomes by the nonreciprocal recombination between homeologous chromosomes. These nonreciprocal recombinations between homeologous chromosomes occurred in highly conserved regions, such as Ty long terminal repeats (LTRs), rRNA regions, and conserved protein-coding genes. This study supports the hypothesis that chimeric chromosomes may have been generated by a mechanism similar to the recombination-mediated chromosome loss acting during meiosis in Saccharomyces hybrids. As a result of the selective processes acting during fermentation, hybrid genomes maintained the S. cerevisiae genome but reduced the S. kudriavzevii fraction.The genus Saccharomyces consists of seven biological species: S. arboricolus, S. bayanus, S. cariocanus, S. cerevisiae, S. kudriavzevii, S. mikatae, and S. paradoxus (29, 59) and the partially allotetraploid species S. pastorianus (46, 58).The hybrid species S. pastorianus, restricted to lager brewing environments, arose from two or more natural hybridization events between S. cerevisiae and a S. bayanus-like yeast (7,16,28,46). Recent studies of S. bayanus have also revealed the hybrid nature of certain strains of this species, which has subsequently been subdivided into two groups, S. bayanus var. bayanus, containing a variety of hybrid strains, and S. bayanus var. uvarum, also referred to as S. uvarum, that contains nonhybrid strains (45,46). New hybrids of other species from the genus Saccharomyces have recently been described. Hybrid yeasts of S. cerevisiae and S. kudriavzevii have been characterized among wine (6,20,33) and brewing yeasts (21); even triple hybrids of S. cerevisiae, S. bayanus, and S. kudriavzevii have been identified (20,41).The first natural Saccharomyces interspecific hybrid identified, the lager brewing yeast S. pastorianus (S. carlsbergensis) (42, 57), has become one of the most investigated types of yeast hybrids. The genome structure of these hybrids has been examined by competitive array comparative genome hybridization (aCGH) (5, 16, 28), complete genome seq...

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“…Renouf and Lonvaud-Funel (2006) proposed the use of an enrichment medium to overcome this problem and obtained good success with the detection of D. bruxellensis on the surface of grape berries. The use of enrichment steps has previously proven very useful for the detection of scarcely represented S. cerevisiae and S. paradoxus on grapes ( Van der Westhuizen et al, 2000;Redzepovic et al, 2002) and should definitely be considered at times when the presence of Brettanomyces/Dekkera is uncertain. It is also necessary to emphasize the importance of incubation time while performing detection and isolation of Brettanomyces/Dekkera spp.…”

Section: Isolation Mediamentioning

confidence: 99%

Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review

Oelofse

Pretorius

Toit

2016

SAJEV

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Wine comprises a complex microbial ecology of opportunistic microorganisms, some of which could potentially induce spoilage and result in consequent economic losses under uncontrolled conditions. Yeasts of the genus Brettanomyces, or its teleomorph Dekkera, have been indicated to affect the chemical composition of the must and wine by producing various metabolites that are detrimental to the organoleptic properties of the final product. These yeasts can persist throughout the harsh winemaking process and have in recent years become a major oenological concern worldwide. This literature review summarises the main research focus areas on yeasts of the genera Brettanomyces and Dekkera in wine. Specific attention is given to the spoilage compounds produced, the methods of detection and isolation from the winemaking environment and the factors for controlling and managing Brettanomyces spoilage.

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Identification and characterization of Saccharomyces cerevisiae and Saccharomyces paradoxus strains isolated from Croatian vineyards

Cited by 107 publications

References 19 publications

Rapid Identification and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR

Rapid Identification and Enumeration of Saccharomyces cerevisiae Cells in Wine by Real-Time PCR

Chimeric Genomes of Natural Hybrids of Saccharomyces cerevisiae and Saccharomyces kudriavzevii

Significance of Brettanomyces and Dekkera during Winemaking: A Synoptic Review

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