New rapid
            <scp>PCR</scp>
            protocol based on high‐resolution melting analysis to identify
            <i>Saccharomyces cerevisiae</i>
            and other species within its genus

Nadai, Chiara; Bovo, Barbara; Giacomini, Alessio; Corich, Viviana

doi:10.1111/jam.13709

Cited by 9 publications

(3 citation statements)

References 70 publications

(114 reference statements)

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“…Cell suspension for DNA amplification was performed as described by Nadai et al [ 31 ]. Two μl of the cell suspension were used for PCR amplification.…”

Section: Methodsmentioning

confidence: 99%

Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation

Sica,

Vendramini,

Nadai

et al. 2024

PLoS ONE

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Commercial Saccharomyces cerevisiae starters are single-strain cultures widely used in winemaking to optimise the fermentation process and improve the organoleptic quality of wine. Unfortunately, the worldwide extensive use of a limited number of industrial strains led to the standardisation of the sensory properties, reducing the identity of wines. Therefore, the use of multi-strain S. cerevisiae starters can be an alternative tool to alter the sensory profile of wines, increasing the diversity of wine styles. However, this strategy may be interesting only if the overall fermentation kinetics is not affected. To date, there is a lack of information regarding the influence of multi-strain starters on the overall fermentation process in wine. In this context, killer toxins, affecting the viability of sensitive strains, can play a significant role. This study aimed to evaluate the effects of pairing eight wine strains of S. cerevisiae (two sensitive, three neutral and three killer) in co-fermentations compared to single-strain fermentations. Results evidenced that, among co-fermentations where the strain prevalence was significant, the killer strains constituted 79% to 100% of the total yeast population when co-inoculated with a sensitive one. However, in most of the cases, co-fermentations kinetics were similar to those of sensitive strains or worse than both strains. Thus, the presence of a killer strain alone is not sufficient to predict the overall fermentation progress, which is an essential information in winemaking. Interestingly, the neutral strain P304.4 was always prevalent, regardless of the second strain and, in most of the co-fermentations, the overall fermentation trend was similar to the P304.4 single-strain fermentation. Regardless of killer activity, our results suggest that the effect of strains on fermentative kinetics is still unpredictable, and further studies are needed to thoroughly explore strain to strain interactions in winemaking.

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“…Cell suspension for DNA amplification was performed as described by Nadai et al [ 31 ]. Two μl of the cell suspension were used for PCR amplification.…”

Section: Methodsmentioning

confidence: 99%

Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation

Sica,

Vendramini,

Nadai

et al. 2024

PLoS ONE

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“…Fifty colonies isolated from grape juice and 50 from marc, showing S. cerevisiae‐ like morphology, were selected on WL plates (Cavazza, Grando, & Zini, ) both at T6 and TF sampling times. A total of 188 colonies from Glera and 198 from Tocai were analyzed at species level by multiplex PCR (Nardi, Carlot, Bortoli, Corich, & Giacomini, ) and HRM analysis (Nadai, Bovo, Giacomini, & Corich, ), and at strain level by mtDNA analysis, as reported by Bovo et al. ().…”

Section: Methodsmentioning

confidence: 99%

The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation

Bovo¹,

Nadai²,

Lemos

et al. 2018

Journal of Food Science

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These results demonstrate that grape juice and marc represent two different environments able to influence yeast strains distribution. The pH level can be included among the selection factors acting on yeast strains distribution. Grape marc can be considered a yeasts reservoir and its fermentation can be used for the development and isolation of new strains, genetically and physiologically different from those present in the grape juice.

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“…To identify isolates belonging to the species S. cerevisiae, multiplex PCR [30] and HRM analyses [31] on yeasts colonies were performed.…”

Section: Species Identificationmentioning

confidence: 99%

Dynamics of Saccharomyces cerevisiae Strains Isolated from Vine Bark in Vineyard: Influence of Plant Age and Strain Presence during Grape must Spontaneous Fermentations

et al. 2019

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In this study, two vineyards of different age were chosen. During three years, a sampling campaign was performed for isolating vineyard-associated Saccharomyces cerevisiae (S. cerevisiae) strains. Bark portions and, when present, grape bunches were regularly collected from the same vine plants during the overall sampling period. Each bark portion was added to a synthetic must, while each grape bunch was manually crushed, and fermentations were run to isolate S. cerevisiae strains. All collected yeasts were identified at different species and strain levels to evaluate the genetic variability of S. cerevisiae strains in the two vineyards and strains dynamics. Moreover, bark-associated strains were compared with those isolated from spontaneous fermentations of grapes collected during the two harvests. Regarding the youngest vineyard, no S. cerevisiae was identified on bark and grape surface, highlighting the importance of vine age on yeast colonization. Results reported the isolation of S. cerevisiae from vine bark of the old vineyard at all sampling times, regardless of the presence of the grape bunch. Therefore, this environment can be considered an alternative ecological niche that permanently hosts S. cerevisiae. Bark-associated strains were not found on grape bunches and during pilot-scale vinifications, indicating no significative strain transfer from vine bark to the grape must. Commercial starters were identified as well both in vineyards and during vinifications.

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New rapid PCR protocol based on high‐resolution melting analysis to identify Saccharomyces cerevisiae and other species within its genus

Abstract: This assay allowed an easy, rapid and simultaneous discrimination of S. cerevisiae, S. uvarum and S. paradoxus during yeast selection programs.

Cited by 9 publications

References 70 publications

Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation

Strain prevalence and killer factor only partially influence the fermentation activity of pairwise Saccharomyces cerevisiae wine strains inoculation

The Different Physical and Chemical Composition of Grape Juice and Marc Influence Saccharomyces cerevisiae Strains Distribution During Fermentation

Dynamics of Saccharomyces cerevisiae Strains Isolated from Vine Bark in Vineyard: Influence of Plant Age and Strain Presence during Grape must Spontaneous Fermentations

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