Articles producció científica> Bioquímica i Biotecnologia

Viable and culturable populations of Saccharomyces cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris (synonym Candida zemplinina) during Barbera must fermentation

  • Identification data

    Identifier: imarina:5129269
  • Authors:

    Wang, Chunxiao
    Esteve-Zarzoso, Braulio
    Cocolin, Luca
    Mos, Albert
    Rantsiou, Kalliopi
    Food Research International
    10.1016/j.foodres.2015.10.014
    Food Research International. 78 195-200
  • Others:

    Author, as appears in the article.: Wang, Chunxiao; Esteve-Zarzoso, Braulio; Cocolin, Luca; Mos, Albert; Rantsiou, Kalliopi;
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Esteve Zarzoso, Braulio / Mas Baron, Alberto
    Keywords: 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
    Abstract: 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.
    Thematic Areas: 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
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: braulio.esteve@urv.cat braulio.esteve@urv.cat albert.mas@urv.cat
    Author identifier: 0000-0001-6467-7086 0000-0001-6467-7086 0000-0002-0763-1679
    Record's date: 2024-07-20
    Papper version: info:eu-repo/semantics/acceptedVersion
    Link to the original source: https://www.sciencedirect.com/science/article/abs/pii/S0963996915302258
    Licence document URL: http://repositori.urv.cat/ca/proteccio-de-dades/
    Papper original source: Food Research International. 78 195-200
    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
    Article's DOI: 10.1016/j.foodres.2015.10.014
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2015
    Publication Type: Journal Publications
  • Keywords:

    Food Science,Food Science & Technology
    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
    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
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