Autor segons l'article: Wang, Chunxiao; Esteve-Zarzoso, Braulio; Cocolin, Luca; Mos, Albert; Rantsiou, Kalliopi
Departament: Bioquímica i Biotecnologia
Autor/s de la URV: Esteve Zarzoso, Braulio / Mas Baron, Alberto
Paraules clau: Wine Rt-quantitative pcr Quantitative pcr (qpcr) Non-saccharomyces Ethidium monoazide bromide (ema) Ema Dgge Culture-independent technique quantitative pcr (qpcr) non-saccharomyces ethidium monoazide bromide (ema) dgge culture-independent technique
Resum: The present study analyzed the viable and/or culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during laboratory grape must fermentation, in order to investigate the interaction between the three species considered. Firstly, population dynamics during wine fermentation were followed by culture-dependent techniques, and non-Saccharomyces yeast became non-culturable at late stages of fermentation when S. cerevisiae dominated. Four different culture-independent techniques were further applied to detect viable yeast cells at the late stage of fermentation. Both quantitative PCR techniques applied, namely ethidium monoazide bromide (EMA)-qPCR and Reverse Transcription (RT)-qPCR, detected H. uvarum and Starm. bacillaris at a concentration of 105 to 106cells/mL. These non-culturable cells had membranes impermeable to EMA and stable rRNA. The background signals from dead cells did not interfere with the quantification of viable cells in wine samples by EMA-qPCR technique. As a qualitative culture-independent technique, DGGE technique was coupled with EMA treatment (EMA-PCR-DGGE) or with RT (RT-PCR-DGGE). With EMA-PCR-DGGE non-Saccharomyces species during fermentation were detected although it was limited by the predominance of S. cerevisiae.
Àrees temàtiques: Zootecnia / recursos pesqueiros Saúde coletiva Química Odontología Nutrição Medicina veterinaria Medicina ii Medicina i Materiais Matemática / probabilidade e estatística Interdisciplinar Food science & technology Food science Farmacia Ensino Engenharias iv Engenharias iii Engenharias ii Engenharias i Educação Ciências biológicas iii Ciências biológicas ii Ciências biológicas i Ciências ambientais Ciências agrárias i Ciência de alimentos Ciência da computação Biotecnología Biodiversidade Astronomia / física Administração pública e de empresas, ciências contábeis e turismo
Accès a la llicència d'ús: https://creativecommons.org/licenses/by/3.0/es/
Adreça de correu electrònic de l'autor: braulio.esteve@urv.cat braulio.esteve@urv.cat albert.mas@urv.cat
Identificador de l'autor: 0000-0001-6467-7086 0000-0001-6467-7086 0000-0002-0763-1679
Data d'alta del registre: 2024-10-12
Versió de l'article dipositat: info:eu-repo/semantics/acceptedVersion
Enllaç font original: https://www.sciencedirect.com/science/article/abs/pii/S0963996915302258
URL Document de llicència: https://repositori.urv.cat/ca/proteccio-de-dades/
Referència a l'article segons font original: Food Research International. 78 195-200
Referència de l'ítem segons les normes APA: Wang, Chunxiao; Esteve-Zarzoso, Braulio; Cocolin, Luca; Mos, Albert; Rantsiou, Kalliopi (2015). Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation. Food Research International, 78(), 195-200. DOI: 10.1016/j.foodres.2015.10.014
DOI de l'article: 10.1016/j.foodres.2015.10.014
Entitat: Universitat Rovira i Virgili
Any de publicació de la revista: 2015
Tipus de publicació: Journal Publications