Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”
The main aim of this work was to analyse the diversity of wild Saccharomyces cerevisiae isolated from spontaneous fermentations of grapes collected from heroic vine-growing area. A first screening based on several technological traits was used to select 39 strains among 132 isolates. By using three...
Gespeichert in:
| Veröffentlicht in: | Food microbiology 2012-09, Vol.31 (2), p.159-166 |
|---|---|
| Hauptverfasser: | , , , |
| Format: | Artikel |
| Sprache: | eng |
| Schlagworte: | |
| Online-Zugang: | Volltext |
| Tags: |
Tag hinzufügen
Keine Tags, Fügen Sie den ersten Tag hinzu!
|
| container_end_page | 166 |
|---|---|
| container_issue | 2 |
| container_start_page | 159 |
| container_title | Food microbiology |
| container_volume | 31 |
| creator | Capece, A. Romaniello, R. Siesto, G. Romano, P. |
| description | The main aim of this work was to analyse the diversity of wild Saccharomyces cerevisiae isolated from spontaneous fermentations of grapes collected from heroic vine-growing area.
A first screening based on several technological traits was used to select 39 strains among 132 isolates. By using three molecular typing techniques (evaluation of cell wall gene polymorphisms, mtDNA restriction analysis, inter-delta amplification analysis) a significant genetic variability was found. The analysis of principal aromatic compounds produced during inoculated fermentation of two grape musts demonstrated the strain impact on wine flavour and a significant influence of grape must on strain metabolic behavior. One selected strain was used in fermentation at cellar level and the analysis of inter-delta region on yeast colonies isolated during the process revealed the high-implantation ability of this strain. The obtained results demonstrate the usefulness of different molecular and technological markers for the evaluation of natural biodiversity among S. cerevisiae strains. This study represents an essential step towards the exploitation and the preservation of biodiversity of strains isolated from heroic vine-growing area. Selected S. cerevisiae strains could represent starter cultures available for winemakers addressed to production of quality premium wines maintaining differential properties of their own area.
► We analyzed wild Saccharomyces cerevisiae yeasts from grapes of “heroic vineyards”. ► Use of different molecular techniques is necessary for reliable strain biotyping. ► Strain variability for metabolite production was tested in two grape musts. ► High metabolic biodiversity was found only in the isolation grape must fermentation. ► A heroic vineyards strain showed higher implantation than strain of different origin. |
| doi_str_mv | 10.1016/j.fm.2012.03.010 |
| format | Article |
| fullrecord | <record><control><sourceid>proquest_cross</sourceid><recordid>TN_cdi_proquest_miscellaneous_1671513459</recordid><sourceformat>XML</sourceformat><sourcesystem>PC</sourcesystem><els_id>S0740002012000652</els_id><sourcerecordid>1020850336</sourcerecordid><originalsourceid>FETCH-LOGICAL-c446t-232bed9cbb8caa59a5bedb4ac208a73c14e95f1de755c1a6a32ddaba0c16e903</originalsourceid><addsrcrecordid>eNqN0b2O1DAQB_AIgbjloKdCbpBoEsZ2nMR06Pg66SQKro8mzmTPqyRebO-e0l3LO8DL3ZPg1S5QIahGI_3mL3smy55zKDjw6vWmGKZCABcFyAI4PMhWHLTKtdbNw2wFdQk5gICz7EkIGwDOldSPszMhKmgE16vs2zu7Jx9sXJgb2Bc05ga9mxZDgRnytLfBIrGFMMTAMARnLEbqWXQsbN0ccSa3C-PCBvITzdHOa7b2uE3zQwpiOLPLiKNN9f7u-w15Zw3b25nytXe3B42e8P7ux9Ps0YBjoGenep5df3h_ffEpv_r88fLi7VVuyrKKuZCio16brmsMotKoUtuVaAQ0WEvDS9Jq4D3VShmOFUrR99ghGF6RBnmevTrGbr37uqMQ28kGQ-N4_EjLq5orLkul_03TZhsFUlb_QbkSZal4nSgcqfEuBE9Du_V2Qr8kdHBVu2mHqT1ctQXZpqumkRen9F03Uf974NcZE3h5AhgMjoPH2djwxyktZFUfgt4cHaUF7y35NhhLs6HeejKx7Z39-yt-AsjPw3k</addsrcrecordid><sourcetype>Aggregation Database</sourcetype><iscdi>true</iscdi><recordtype>article</recordtype><pqid>1015244517</pqid></control><display><type>article</type><title>Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”</title><source>MEDLINE</source><source>Elsevier ScienceDirect Journals</source><creator>Capece, A. ; Romaniello, R. ; Siesto, G. ; Romano, P.</creator><creatorcontrib>Capece, A. ; Romaniello, R. ; Siesto, G. ; Romano, P.</creatorcontrib><description>The main aim of this work was to analyse the diversity of wild Saccharomyces cerevisiae isolated from spontaneous fermentations of grapes collected from heroic vine-growing area.
A first screening based on several technological traits was used to select 39 strains among 132 isolates. By using three molecular typing techniques (evaluation of cell wall gene polymorphisms, mtDNA restriction analysis, inter-delta amplification analysis) a significant genetic variability was found. The analysis of principal aromatic compounds produced during inoculated fermentation of two grape musts demonstrated the strain impact on wine flavour and a significant influence of grape must on strain metabolic behavior. One selected strain was used in fermentation at cellar level and the analysis of inter-delta region on yeast colonies isolated during the process revealed the high-implantation ability of this strain. The obtained results demonstrate the usefulness of different molecular and technological markers for the evaluation of natural biodiversity among S. cerevisiae strains. This study represents an essential step towards the exploitation and the preservation of biodiversity of strains isolated from heroic vine-growing area. Selected S. cerevisiae strains could represent starter cultures available for winemakers addressed to production of quality premium wines maintaining differential properties of their own area.
► We analyzed wild Saccharomyces cerevisiae yeasts from grapes of “heroic vineyards”. ► Use of different molecular techniques is necessary for reliable strain biotyping. ► Strain variability for metabolite production was tested in two grape musts. ► High metabolic biodiversity was found only in the isolation grape must fermentation. ► A heroic vineyards strain showed higher implantation than strain of different origin.</description><identifier>ISSN: 0740-0020</identifier><identifier>EISSN: 1095-9998</identifier><identifier>DOI: 10.1016/j.fm.2012.03.010</identifier><identifier>PMID: 22608219</identifier><identifier>CODEN: FOMIE5</identifier><language>eng</language><publisher>Kidlington: Elsevier Ltd</publisher><subject>Biodiversity ; Biological and medical sciences ; Fermentation ; Food industries ; Food microbiology ; Fruit and vegetable industries ; Fundamental and applied biological sciences. Psychology ; Grapes ; Heroic vine-growing area ; Italy ; Molecular typing techniques ; Phylogeny ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae - classification ; Saccharomyces cerevisiae - genetics ; Saccharomyces cerevisiae - isolation & purification ; Saccharomyces cerevisiae - metabolism ; Secondary metabolites ; Strain ; Vitaceae ; Vitis - growth & development ; Vitis - metabolism ; Vitis - microbiology ; Walls ; Wine - analysis ; Wine - microbiology ; Wine yeast selection ; Wines ; Yeast</subject><ispartof>Food microbiology, 2012-09, Vol.31 (2), p.159-166</ispartof><rights>2012 Elsevier Ltd</rights><rights>2015 INIST-CNRS</rights><rights>Copyright © 2012 Elsevier Ltd. All rights reserved.</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><citedby>FETCH-LOGICAL-c446t-232bed9cbb8caa59a5bedb4ac208a73c14e95f1de755c1a6a32ddaba0c16e903</citedby><cites>FETCH-LOGICAL-c446t-232bed9cbb8caa59a5bedb4ac208a73c14e95f1de755c1a6a32ddaba0c16e903</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktohtml>$$Uhttps://dx.doi.org/10.1016/j.fm.2012.03.010$$EHTML$$P50$$Gelsevier$$H</linktohtml><link.rule.ids>314,777,781,3537,27905,27906,45976</link.rule.ids><backlink>$$Uhttp://pascal-francis.inist.fr/vibad/index.php?action=getRecordDetail&idt=25923670$$DView record in Pascal Francis$$Hfree_for_read</backlink><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/22608219$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Capece, A.</creatorcontrib><creatorcontrib>Romaniello, R.</creatorcontrib><creatorcontrib>Siesto, G.</creatorcontrib><creatorcontrib>Romano, P.</creatorcontrib><title>Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”</title><title>Food microbiology</title><addtitle>Food Microbiol</addtitle><description>The main aim of this work was to analyse the diversity of wild Saccharomyces cerevisiae isolated from spontaneous fermentations of grapes collected from heroic vine-growing area.
A first screening based on several technological traits was used to select 39 strains among 132 isolates. By using three molecular typing techniques (evaluation of cell wall gene polymorphisms, mtDNA restriction analysis, inter-delta amplification analysis) a significant genetic variability was found. The analysis of principal aromatic compounds produced during inoculated fermentation of two grape musts demonstrated the strain impact on wine flavour and a significant influence of grape must on strain metabolic behavior. One selected strain was used in fermentation at cellar level and the analysis of inter-delta region on yeast colonies isolated during the process revealed the high-implantation ability of this strain. The obtained results demonstrate the usefulness of different molecular and technological markers for the evaluation of natural biodiversity among S. cerevisiae strains. This study represents an essential step towards the exploitation and the preservation of biodiversity of strains isolated from heroic vine-growing area. Selected S. cerevisiae strains could represent starter cultures available for winemakers addressed to production of quality premium wines maintaining differential properties of their own area.
► We analyzed wild Saccharomyces cerevisiae yeasts from grapes of “heroic vineyards”. ► Use of different molecular techniques is necessary for reliable strain biotyping. ► Strain variability for metabolite production was tested in two grape musts. ► High metabolic biodiversity was found only in the isolation grape must fermentation. ► A heroic vineyards strain showed higher implantation than strain of different origin.</description><subject>Biodiversity</subject><subject>Biological and medical sciences</subject><subject>Fermentation</subject><subject>Food industries</subject><subject>Food microbiology</subject><subject>Fruit and vegetable industries</subject><subject>Fundamental and applied biological sciences. Psychology</subject><subject>Grapes</subject><subject>Heroic vine-growing area</subject><subject>Italy</subject><subject>Molecular typing techniques</subject><subject>Phylogeny</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae - classification</subject><subject>Saccharomyces cerevisiae - genetics</subject><subject>Saccharomyces cerevisiae - isolation & purification</subject><subject>Saccharomyces cerevisiae - metabolism</subject><subject>Secondary metabolites</subject><subject>Strain</subject><subject>Vitaceae</subject><subject>Vitis - growth & development</subject><subject>Vitis - metabolism</subject><subject>Vitis - microbiology</subject><subject>Walls</subject><subject>Wine - analysis</subject><subject>Wine - microbiology</subject><subject>Wine yeast selection</subject><subject>Wines</subject><subject>Yeast</subject><issn>0740-0020</issn><issn>1095-9998</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2012</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqN0b2O1DAQB_AIgbjloKdCbpBoEsZ2nMR06Pg66SQKro8mzmTPqyRebO-e0l3LO8DL3ZPg1S5QIahGI_3mL3smy55zKDjw6vWmGKZCABcFyAI4PMhWHLTKtdbNw2wFdQk5gICz7EkIGwDOldSPszMhKmgE16vs2zu7Jx9sXJgb2Bc05ga9mxZDgRnytLfBIrGFMMTAMARnLEbqWXQsbN0ccSa3C-PCBvITzdHOa7b2uE3zQwpiOLPLiKNN9f7u-w15Zw3b25nytXe3B42e8P7ux9Ps0YBjoGenep5df3h_ffEpv_r88fLi7VVuyrKKuZCio16brmsMotKoUtuVaAQ0WEvDS9Jq4D3VShmOFUrR99ghGF6RBnmevTrGbr37uqMQ28kGQ-N4_EjLq5orLkul_03TZhsFUlb_QbkSZal4nSgcqfEuBE9Du_V2Qr8kdHBVu2mHqT1ctQXZpqumkRen9F03Uf974NcZE3h5AhgMjoPH2djwxyktZFUfgt4cHaUF7y35NhhLs6HeejKx7Z39-yt-AsjPw3k</recordid><startdate>20120901</startdate><enddate>20120901</enddate><creator>Capece, A.</creator><creator>Romaniello, R.</creator><creator>Siesto, G.</creator><creator>Romano, P.</creator><general>Elsevier Ltd</general><general>Elsevier</general><scope>IQODW</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7X8</scope><scope>7QO</scope><scope>7T7</scope><scope>8FD</scope><scope>C1K</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope><scope>F28</scope></search><sort><creationdate>20120901</creationdate><title>Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”</title><author>Capece, A. ; Romaniello, R. ; Siesto, G. ; Romano, P.</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c446t-232bed9cbb8caa59a5bedb4ac208a73c14e95f1de755c1a6a32ddaba0c16e903</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2012</creationdate><topic>Biodiversity</topic><topic>Biological and medical sciences</topic><topic>Fermentation</topic><topic>Food industries</topic><topic>Food microbiology</topic><topic>Fruit and vegetable industries</topic><topic>Fundamental and applied biological sciences. Psychology</topic><topic>Grapes</topic><topic>Heroic vine-growing area</topic><topic>Italy</topic><topic>Molecular typing techniques</topic><topic>Phylogeny</topic><topic>Saccharomyces cerevisiae</topic><topic>Saccharomyces cerevisiae - classification</topic><topic>Saccharomyces cerevisiae - genetics</topic><topic>Saccharomyces cerevisiae - isolation & purification</topic><topic>Saccharomyces cerevisiae - metabolism</topic><topic>Secondary metabolites</topic><topic>Strain</topic><topic>Vitaceae</topic><topic>Vitis - growth & development</topic><topic>Vitis - metabolism</topic><topic>Vitis - microbiology</topic><topic>Walls</topic><topic>Wine - analysis</topic><topic>Wine - microbiology</topic><topic>Wine yeast selection</topic><topic>Wines</topic><topic>Yeast</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Capece, A.</creatorcontrib><creatorcontrib>Romaniello, R.</creatorcontrib><creatorcontrib>Siesto, G.</creatorcontrib><creatorcontrib>Romano, P.</creatorcontrib><collection>Pascal-Francis</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>MEDLINE - Academic</collection><collection>Biotechnology Research Abstracts</collection><collection>Industrial and Applied Microbiology Abstracts (Microbiology A)</collection><collection>Technology Research Database</collection><collection>Environmental Sciences and Pollution Management</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><collection>ANTE: Abstracts in New Technology & Engineering</collection><jtitle>Food microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Capece, A.</au><au>Romaniello, R.</au><au>Siesto, G.</au><au>Romano, P.</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area”</atitle><jtitle>Food microbiology</jtitle><addtitle>Food Microbiol</addtitle><date>2012-09-01</date><risdate>2012</risdate><volume>31</volume><issue>2</issue><spage>159</spage><epage>166</epage><pages>159-166</pages><issn>0740-0020</issn><eissn>1095-9998</eissn><coden>FOMIE5</coden><abstract>The main aim of this work was to analyse the diversity of wild Saccharomyces cerevisiae isolated from spontaneous fermentations of grapes collected from heroic vine-growing area.
A first screening based on several technological traits was used to select 39 strains among 132 isolates. By using three molecular typing techniques (evaluation of cell wall gene polymorphisms, mtDNA restriction analysis, inter-delta amplification analysis) a significant genetic variability was found. The analysis of principal aromatic compounds produced during inoculated fermentation of two grape musts demonstrated the strain impact on wine flavour and a significant influence of grape must on strain metabolic behavior. One selected strain was used in fermentation at cellar level and the analysis of inter-delta region on yeast colonies isolated during the process revealed the high-implantation ability of this strain. The obtained results demonstrate the usefulness of different molecular and technological markers for the evaluation of natural biodiversity among S. cerevisiae strains. This study represents an essential step towards the exploitation and the preservation of biodiversity of strains isolated from heroic vine-growing area. Selected S. cerevisiae strains could represent starter cultures available for winemakers addressed to production of quality premium wines maintaining differential properties of their own area.
► We analyzed wild Saccharomyces cerevisiae yeasts from grapes of “heroic vineyards”. ► Use of different molecular techniques is necessary for reliable strain biotyping. ► Strain variability for metabolite production was tested in two grape musts. ► High metabolic biodiversity was found only in the isolation grape must fermentation. ► A heroic vineyards strain showed higher implantation than strain of different origin.</abstract><cop>Kidlington</cop><pub>Elsevier Ltd</pub><pmid>22608219</pmid><doi>10.1016/j.fm.2012.03.010</doi><tpages>8</tpages></addata></record> |
| fulltext | fulltext |
| identifier | ISSN: 0740-0020 |
| ispartof | Food microbiology, 2012-09, Vol.31 (2), p.159-166 |
| issn | 0740-0020 1095-9998 |
| language | eng |
| recordid | cdi_proquest_miscellaneous_1671513459 |
| source | MEDLINE; Elsevier ScienceDirect Journals |
| subjects | Biodiversity Biological and medical sciences Fermentation Food industries Food microbiology Fruit and vegetable industries Fundamental and applied biological sciences. Psychology Grapes Heroic vine-growing area Italy Molecular typing techniques Phylogeny Saccharomyces cerevisiae Saccharomyces cerevisiae - classification Saccharomyces cerevisiae - genetics Saccharomyces cerevisiae - isolation & purification Saccharomyces cerevisiae - metabolism Secondary metabolites Strain Vitaceae Vitis - growth & development Vitis - metabolism Vitis - microbiology Walls Wine - analysis Wine - microbiology Wine yeast selection Wines Yeast |
| title | Diversity of Saccharomyces cerevisiae yeasts associated to spontaneously fermenting grapes from an Italian “heroic vine-growing area” |
| url | https://sfx.bib-bvb.de/sfx_tum?ctx_ver=Z39.88-2004&ctx_enc=info:ofi/enc:UTF-8&ctx_tim=2025-01-19T23%3A26%3A55IST&url_ver=Z39.88-2004&url_ctx_fmt=infofi/fmt:kev:mtx:ctx&rfr_id=info:sid/primo.exlibrisgroup.com:primo3-Article-proquest_cross&rft_val_fmt=info:ofi/fmt:kev:mtx:journal&rft.genre=article&rft.atitle=Diversity%20of%20Saccharomyces%20cerevisiae%20yeasts%20associated%20to%20spontaneously%20fermenting%20grapes%20from%20an%20Italian%20%E2%80%9Cheroic%20vine-growing%20area%E2%80%9D&rft.jtitle=Food%20microbiology&rft.au=Capece,%20A.&rft.date=2012-09-01&rft.volume=31&rft.issue=2&rft.spage=159&rft.epage=166&rft.pages=159-166&rft.issn=0740-0020&rft.eissn=1095-9998&rft.coden=FOMIE5&rft_id=info:doi/10.1016/j.fm.2012.03.010&rft_dat=%3Cproquest_cross%3E1020850336%3C/proquest_cross%3E%3Curl%3E%3C/url%3E&disable_directlink=true&sfx.directlink=off&sfx.report_link=0&rft_id=info:oai/&rft_pqid=1015244517&rft_id=info:pmid/22608219&rft_els_id=S0740002012000652&rfr_iscdi=true |