Open AccessMonitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real‐time quantitative PCR
Author(s) -
Hierro Núria,
EsteveZarzoso Braulio,
Mas Albert,
Guillamón Jose M.
Publication year - 2007
Publication title -
fems yeast research
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.991
H-Index - 92
eISSN - 1567-1364
pISSN - 1567-1356
DOI - 10.1111/j.1567-1364.2007.00304.x
Subject(s) - biology , wine , yeast , acetic acid bacteria , fermentation , bacteria , fermentation in winemaking , yeast in winemaking , saccharomyces , food science , food spoilage , 16s ribosomal rna , ethanol fermentation , acetic acid , lactic acid , microorganism , microbiology and biotechnology , saccharomyces cerevisiae , biochemistry , genetics
Real‐time, or quantitative, PCR (QPCR) was developed for the rapid quantification of two of the most important yeast groups in alcoholic fermentation ( Saccharomyces spp. and Hanseniaspora spp.). Specific primers were designed from the region spanning the internal transcribed spacer 2 (ITS2) and the 5.8S rRNA gene. To confirm the specificity of these primers, they were tested with different yeast species, acetic acid bacteria and lactic acid bacteria. The designed primers only amplified for the intended group of species and none of the PCR assays was positive for any other wine microorganisms. This technique was performed on reference yeast strains from pure cultures and validated with both artificially contaminated wines and real wine fermentation samples. To determine the effectiveness of the technique, the QPCR results were compared with those obtained by plating. The design of new primers for other important wine yeast species will enable to monitor yeast diversity during industrial wine fermentation and to detect the main spoilage yeasts in wine.