Articles producció científica> Bioquímica i Biotecnologia

Yeasts population dynamics during the spontaneous fermentation of white grape variety Malvasia

  • Identification data

    Identifier: imarina:9383930
    Authors:
    Berradre, MSulbaran, BOjeda de Rodriguez, GFernandez, VMartinez, JEsteve-Zarzoso, B
    Abstract:
    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.
  • Others:

    Author, as appears in the article.: Berradre, M; Sulbaran, B; Ojeda de Rodriguez, G; Fernandez, V; Martinez, J; Esteve-Zarzoso, B
    Department: Bioquímica i Biotecnologia
    URV's Author/s: Esteve Zarzoso, Braulio
    Keywords: Autochtonous yeast Identification Prc-rflp 5.8 Prc-rflp 5.8s Regio Rflp analysis Spontaneous fermentation Wine yeast
    Abstract: 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.
    Thematic Areas: Agronomy Agronomy and crop science Animal science and zoology Ciências agrárias i Ciências ambientais Ciências biológicas i Ciencias sociales Food science Plant science
    licence for use: https://creativecommons.org/licenses/by/3.0/es/
    Author's mail: braulio.esteve@urv.cat braulio.esteve@urv.cat
    ISSN: 0378-7818
    Author identifier: 0000-0001-6467-7086 0000-0001-6467-7086
    Record's date: 2024-10-12
    Papper version: info:eu-repo/semantics/publishedVersion
    Link to the original source: https://produccioncientificaluz.org/index.php/agronomia/article/view/27066
    Papper original source: Revista De La Facultad De Agronomia De La Universidad Del Zulia. 29 (3): 453-474
    APA: Berradre, M; Sulbaran, B; Ojeda de Rodriguez, G; Fernandez, V; Martinez, J; Esteve-Zarzoso, B (2012). Yeasts population dynamics during the spontaneous fermentation of white grape variety Malvasia. Revista De La Facultad De Agronomia De La Universidad Del Zulia, 29(3), 453-474
    Licence document URL: https://repositori.urv.cat/ca/proteccio-de-dades/
    Entity: Universitat Rovira i Virgili
    Journal publication year: 2012
    Publication Type: Journal Publications
  • Keywords:

    Agronomy,Agronomy and Crop Science,Animal Science and Zoology,Food Science,Plant Science
    Autochtonous yeast
    Identification
    Prc-rflp 5.8
    Prc-rflp 5.8s
    Regio
    Rflp analysis
    Spontaneous fermentation
    Wine yeast
    Agronomy
    Agronomy and crop science
    Animal science and zoology
    Ciências agrárias i
    Ciências ambientais
    Ciências biológicas i
    Ciencias sociales
    Food science
    Plant science
    0378-7818
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