Journal ArticleDOI
Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region
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TLDR
The size of the PCR products and the restriction analyses with three restriction endonucleases yielded a specific restriction pattern for each species with the exception of the corresponding anamorph and teleomorph states, which presented identical patterns.Abstract:
In this study, we identified a total of 33 wine yeast species and strains using the restriction patterns generated from the region spanning the internal transcribed spacers (ITS 1 and 2) and the 5.8S rRNA gene. Polymerase chain reaction (PCR) products of this rDNA region showed a high length variation for the different species. The size of the PCR products and the restriction analyses with three restriction endonucleases (HinfI, CfoI, and HaeIII) yielded a specific restriction pattern for each species with the exception of the corresponding anamorph and teleomorph states, which presented identical patterns. This method was applied to analyze the diversity of wine yeast species during spontaneous wine fermentation.read more
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Food fermentations: Microorganisms with technological beneficial use
F Bourdichon,Serge Casaregola,Choreh Farrokh,Jens Christian Frisvad,Monica L. Gerds,Walter P. Hammes,James Harnett,Geert Huys,Svend Laulund,Arthur C. Ouwehand,Ian B. Powell,Jashbhai B. Prajapati,Yasuyuki Seto,Eelko Ter Schure,Aart Van Boven,Vanessa Vankerckhoven,Annabelle Zgoda,Sandra Tuijtelaars,Egon Bech Hansen +18 more
TL;DR: An updated inventory of microorganisms used in food fermentations covering a wide range of food matrices and the taxonomy is reviewed and updated in order to bring theTaxonomy in agreement with the current standing in nomenclature.
Journal ArticleDOI
The microbial ecology of wine grape berries.
TL;DR: The impact of damaged grapes in yeast ecology has been underestimated mostly because of inaccurate grape sampling, and injured berries hidden in apparently sound bunches explain the recovery of a higher number of species when whole bunches are picked.
Journal ArticleDOI
Spoilage yeasts in the wine industry.
TL;DR: A critical review of the wine industry as a case study where serious microbiological problems are caused by yeasts is used, demonstrating that a deeper knowledge of vineyard and winery ecosystems is essential to establish the origin of wine spoilage yeasts.
Journal ArticleDOI
Direct profiling of the yeast dynamics in wine fermentations.
TL;DR: PCR-DGGE of a portion of the 26S rRNA gene was shown to distinguish most yeast genera associated with the production of wine and represents an attractive alternative to traditional plating schemes for analysis of the microbial successions inherent in the fermentation of wine.
Journal ArticleDOI
Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine
María Jesús Torija,Gemma Beltran,Maite Novo,Montse Poblet,José Manuel Guillamón,Albert Mas,Nicolas Rozès +6 more
TL;DR: Changes in the plasma membrane composition may be an adaptive response to low temperature fermentations, and the optimal membrane fluidity at low temperatures was modulated by changes in the unsaturation degree in S. cerevisiae and S. bayanus strains.
References
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Journal ArticleDOI
Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers.
TL;DR: The restriction patterns generated from the region spanning the internal transcribed spacers and the 5.8S rRNA gene were used to identify a total of 132 yeast species belonging to 25 different genera, including teleomorphic and anamorphic ascomycetous and basidiomycETous yeasts.
Journal ArticleDOI
Fungal Molecular Systematics
TL;DR: The fungi, as thus defined, are of great importance for the following reasons: (a) They are the primary decomposers in all terrestrial ecosystems; (b) they are important symbiotic associates of vascular plants both in mutualistic and parasitic relationships.
Journal ArticleDOI
Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains
TL;DR: It is demonstrated that the inoculated strain is really responsible for the fermentation but does not suppress significant development of natural strains during the first stages, which could have important effects on wine flavor.