Dinámica poblacional de levaduras durante la fermentación espontánea de uva blanca variedad Malvasía

Identificador:  imarina:9383930

Handle: https://hdl.handle.net/20.500.11797/imarina9383930

Autors:  Berradre, M; Mazzarri, CA; Mesa, L; Arraiz, N; Prieto, C; Ortega, J; Sulbarán, B; de Rodríguez, GO; Fernández, V; Martínez, J; Esteve-Zarzoso, B

Resum:
Identification and characterization of natural yeast were done to the yeast isolated from a spontaneous fermentation of grape must (variety Malavasia) coming from the state of Zulia. Monitoring fermentation was done by determination of density, ethanol percentage; yeast cells were counted on optical microscopy and YEPD or Sabouraud agar plates. Identification of yeasts isolated was conducted by the amplification by PCR of the ribosomal gene 5.8S and intergenic transcribed spacers adjacent (ITS1 and ITS2), using the primers ITS1 and ITS4. The amplified products were analyzed by restriction enzymes Hinf I, Hae III, CfoI and DdeI. Yeast characterization Saccharomyces was done by restriction analysis of the mitochondrial DNA using the enzyme HinfI yeasts isolated during spontaneous fermentation belong to the species Hanseniaspora guillermondi, H. uvarum, Rhodotorula mucilaginosa and S. cerevisiae. During the first days of fermentation the main yeasts isolated belong to the genus Hanseniaspora, but from the eighth day of fermentation is fully imposed the specie S. cerevisie, one strain of this specie that was isolated until the end of fermentation.