Autor según el artículo: Wang, Chunxiao; Esteve-Zarzoso, Braulio; Cocolin, Luca; Mos, Albert; Rantsiou, Kalliopi
Departamento: Bioquímica i Biotecnologia
Autor/es de la URV: Esteve Zarzoso, Braulio / Mas Baron, Alberto
Palabras clave: 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
Resumen: 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.
Áreas temáticas: 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
Acceso a la licencia de uso: https://creativecommons.org/licenses/by/3.0/es/
Direcció de correo del autor: braulio.esteve@urv.cat braulio.esteve@urv.cat albert.mas@urv.cat
Identificador del autor: 0000-0001-6467-7086 0000-0001-6467-7086 0000-0002-0763-1679
Fecha de alta del registro: 2024-10-12
Versión del articulo depositado: info:eu-repo/semantics/acceptedVersion
Enlace a la fuente original: https://www.sciencedirect.com/science/article/abs/pii/S0963996915302258
URL Documento de licencia: https://repositori.urv.cat/ca/proteccio-de-dades/
Referencia al articulo segun fuente origial: Food Research International. 78 195-200
Referencia 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 del artículo: 10.1016/j.foodres.2015.10.014
Entidad: Universitat Rovira i Virgili
Año de publicación de la revista: 2015
Tipo de publicación: Journal Publications