Yeast ecology of vineyards within Marsala wine area (western Sicily) in two consecutive vintages and selection of autochthonous Saccharomyces cerevisiae strains

被引:61
作者
Settanni, Luca [1 ]
Sannino, Ciro [1 ]
Francesca, Nicola [1 ]
Guarcello, Rosa [1 ]
Moschetti, Giancarlo [1 ]
机构
[1] Univ Palermo, DEMETRA Dept, I-90128 Palermo, Italy
关键词
Identification; Enological aptitudes; Saccharomyces cerevisiae; Spontaneous wine fermentation; Yeasts; RFLP ANALYSIS; GRAPE; FERMENTATION; IDENTIFICATION; DYNAMICS; POPULATIONS; REGION; MUSTS; DISSEMINATION; DIVERSITY;
D O I
10.1016/j.jbiosc.2012.07.010
中图分类号
Q81 [生物工程学(生物技术)]; Q93 [微生物学];
学科分类号
071005 ; 0836 ; 090102 ; 100705 ;
摘要
In this work, the yeast ecology associated with the spontaneous fermentation of Grillo cultivar grapes from 10 vineyards was analyzed from grape harvest till complete consumption of must sugars. The microbiological investigation started with the plate count onto two culture media to distinguish total yeasts (TY) and presumptive Saccharomyces (PS). Yeasts were randomly isolated and identified by a combined genotypic approach consisting of restriction fragment length polymorphism (RFLP) of 5.8S rRNA gene and 26S rRNA and sequencing of D1/D2 domain of the 26S rRNA gene, which resulted in the recognition of 14 species belonging to 10 genera. The distribution of the yeasts within the vineyards showed some differences in species composition and concentration levels among 2008 and 2009 vintages. Due to the enological relevance, all Saccharomyces cerevisiae isolates were differentiated applying two genotypic tools (inter-delta analysis and microsatellite multiplex PCR of polymorphic microsatellite loci) that recognized 51 strains. Based on the low production of H2S, acetic acid and foam, ethanol resistance, growth in presence of high concentrations of potassium metabisulphite (ICMBS) and CuSO4 and at low temperatures, 14 strains were selected and used as starter to ferment grape must at 13 degrees C and 17 degrees C in presence of 100 mg/L of ICMBS. Three strains (CS160, CS165 and CS182) showed optimal technological aptitudes. (C) 2012, The Society for Biotechnology, Japan. All rights reserved.
引用
收藏
页码:606 / 614
页数:9
相关论文
共 51 条
  • [1] Co-fermentation with Pichia kluyveri increases varietal thiol concentrations in Sauvignon Blanc
    Anfang, N.
    Brajkovich, M.
    Goddard, M. R.
    [J]. AUSTRALIAN JOURNAL OF GRAPE AND WINE RESEARCH, 2009, 15 (01) : 1 - 8
  • [2] [Anonymous], REC METH INT AN VINS
  • [3] The microbial ecology of wine grape berries
    Barata, A.
    Malfeito-Ferreira, M.
    Loureiro, V.
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2012, 153 (03) : 243 - 259
  • [4] Changes in sour rotten grape berry microbiota during ripening and wine fermentation
    Barata, Andre
    Malfeito-Ferreira, Manuel
    Loureiro, Virgilio
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2012, 154 (03) : 152 - 161
  • [5] APPLICABILITY OF YEAST EXTRACELLULAR PROTEINASES IN BREWING - PHYSIOLOGICAL AND BIOCHEMICAL ASPECTS
    BILINSKI, CA
    RUSSELL, I
    STEWART, GG
    [J]. APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 1987, 53 (03) : 495 - 499
  • [6] Yeast population dynamics during pilot-scale storage of grape marcs for the production of Grappa, a traditional Italian alcoholic beverage
    Bovo, Barbara
    Andrighetto, Christian
    Carlot, Milena
    Corich, Viviana
    Lombardi, Angiolella
    Giacomini, Alessio
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2009, 129 (03) : 221 - 228
  • [7] Isolation and clonal pre-selection of enological Saccharomyces
    Caridi, A
    Cufari, A
    Ramondino, D
    [J]. JOURNAL OF GENERAL AND APPLIED MICROBIOLOGY, 2002, 48 (05) : 261 - 267
  • [8] Charoenchai C., 1997, Australian Journal of Grape and Wine Research, V3, P2, DOI 10.1111/j.1755-0238.1997.tb00109.x
  • [9] Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations
    Ciani, M
    Beco, L
    Comitini, F
    [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2006, 108 (02) : 239 - 245
  • [10] Oenological properties of non-Saccharomyces yeasts associated with wine-making
    Ciani, M
    Maccarelli, F
    [J]. WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY, 1998, 14 (02) : 199 - 203