Repositori institucional URV
| Autor/es de la URV: | Esteve Zarzoso, Braulio |
| Autor según el artículo: | Berradre, M; Sulbaran, B; Ojeda de Rodriguez, G; Fernandez, V; Martinez, J; Esteve-Zarzoso, B |
| Direcció de correo del autor: | braulio.esteve@urv.cat braulio.esteve@urv.cat |
| Identificador del autor: | 0000-0001-6467-7086 0000-0001-6467-7086 |
| Año de publicación de la revista: | 2012 |
| Tipo de publicación: | Journal Publications |
| ISSN: | 0378-7818 |
| Referencia de l'ítem segons les normes 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 |
| Referencia al articulo segun fuente origial: | Revista De La Facultad De Agronomia De La Universidad Del Zulia. 29 (3): 453-474 |
| Resumen: | 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. |
| Enlace a la fuente original: | https://produccioncientificaluz.org/index.php/agronomia/article/view/27066 |
| Versión del articulo depositado: | info:eu-repo/semantics/publishedVersion |
| Acceso a la licencia de uso: | https://creativecommons.org/licenses/by/3.0/es/ |
| Departamento: | Bioquímica i Biotecnologia |
| URL Documento de licencia: | https://repositori.urv.cat/ca/proteccio-de-dades/ |
| Áreas temáticas: | Agronomy Agronomy and crop science Animal science and zoology Ciências agrárias i Ciências ambientais Ciências biológicas i Ciencias sociales Food science Plant science |
| Palabras clave: | Autochtonous yeast Identification Prc-rflp 5.8 Prc-rflp 5.8s Regio Rflp analysis Spontaneous fermentation Wine yeast |
| Entidad: | Universitat Rovira i Virgili |
| Fecha de alta del registro: | 2024-10-12 |
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