Yeast diversity isolated from grape musts during spontaneous fermentation from a brazilian winery

dc.contributorUniversidade Estadual Paulista (UNESP)
dc.creatorBezerra-Bussoli, Carolina
dc.creatorBaffi, Milla Alves
dc.creatorGomes, Eleni
dc.creatorDa-Silva, Roberto
dc.date2014-05-27T11:30:31Z
dc.date2016-10-25T18:53:05Z
dc.date2014-05-27T11:30:31Z
dc.date2016-10-25T18:53:05Z
dc.date2013-09-01
dc.date.accessioned2017-04-06T02:36:33Z
dc.date.available2017-04-06T02:36:33Z
dc.identifierCurrent Microbiology, v. 67, n. 3, p. 356-361, 2013.
dc.identifier0343-8651
dc.identifier1432-0991
dc.identifierhttp://hdl.handle.net/11449/76376
dc.identifierhttp://acervodigital.unesp.br/handle/11449/76376
dc.identifier10.1007/s00284-013-0375-9
dc.identifierWOS:000322273300014
dc.identifier2-s2.0-84881109897
dc.identifierhttp://dx.doi.org/10.1007/s00284-013-0375-9
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/897076
dc.descriptionSaccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during alcoholic fermentation from Isabel, Bordeaux, and Cabernet Sauvignon varieties. Samples were submitted to PCR-RFLP analysis and genomic sequencing. Thirteen species were identified: Candida quercitrusa, Candida stellata, Cryptococcus flavescens, Cryptococcus laurentii, Hanseniaspora uvarum, Issatchenkia occidentalis, Issatchenkia orientalis, Issatchenkia terricola, Pichia kluyveri, Pichia guilliermondii, Pichia sp., Saccharomyces cerevisiae, and Sporidiobolus pararoseus. A sequential substitution of species during the different stages of fermentation, with a dominance of non-Saccharomyces yeasts at the beginning, and a successive replacement of species by S. cerevisiae strains at the final steps were observed. This is the first report about the yeast distribution present throughout the alcoholic fermentation in a Brazilian winery, providing supportive information for future studies on their contribution to wine quality. © 2013 Springer Science+Business Media New York.
dc.languageeng
dc.relationCurrent Microbiology
dc.rightsinfo:eu-repo/semantics/closedAccess
dc.subjectBrazil
dc.subjectCandida quercitrusa
dc.subjectCandida stellata
dc.subjectcontrolled study
dc.subjectCryptococcus flavescens
dc.subjectCryptococcus laurentii
dc.subjectfermentation
dc.subjectfungal strain
dc.subjectfungus isolation
dc.subjectgene sequence
dc.subjectgrape must
dc.subjectHanseniaspora uvarum
dc.subjectIssatchenkia occidentalis
dc.subjectIssatchenkia orientalis
dc.subjectIssatchenkia terricola
dc.subjectnonhuman
dc.subjectnucleotide sequence
dc.subjectPichia guilliermondii
dc.subjectpichia kluyveri
dc.subjectpolymerase chain reaction
dc.subjectpriority journal
dc.subjectrestriction fragment length polymorphism
dc.subjectSaccharomyces cerevisiae
dc.subjectsequence analysis
dc.subjectspecies distribution
dc.subjectspecies diversity
dc.subjectSporidiobolus pararoseus
dc.subjectwine industry
dc.subjectyeast
dc.subjectPichia kluyveri
dc.subjectPichia sp.
dc.subjectSaccharomyces
dc.subjectVitaceae
dc.titleYeast diversity isolated from grape musts during spontaneous fermentation from a brazilian winery
dc.typeOtro


Este ítem pertenece a la siguiente institución