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Rapid detection and quantification of yeast species during spontaneous wine fermentation by PCR–RFLP analysis of the rDNA ITS region
Author(s) -
Granchi L.,
Bosco M.,
Messini A.,
Vincenzini M.
Publication year - 1999
Publication title -
journal of applied microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 1364-5072
DOI - 10.1046/j.1365-2672.1999.00600.x
Subject(s) - biology , wine , yeast , restriction fragment length polymorphism , yeast in winemaking , haeiii , internal transcribed spacer , polymerase chain reaction , microbiology and biotechnology , spacer dna , ribosomal rna , genetics , saccharomyces cerevisiae , food science , gene
L. GRANCHI, M. BOSCO, A. MESSINI and M. VINCENZINI.1999.PCR–RFLP analysis of the rDNA–ITS (internal transcribed spacer) region was applied to 174 yeast strains belonging to 30 species of oenological significance and including 27 type strains in order to define a rapid identification protocol for yeast colonies. Dra I‐or Hae III‐PCR–RFLP patterns were species‐specific with the exception of teleomorphic and anamorphic forms. An improved protocol taking about 30 h was used for the detection and quantification of yeast species occurring in the course of a spontaneous wine fermentation at industrial level. Wine samples were taken and plated daily on an agar medium and the developed colonies were analysed by PCR–RFLP after 24 h of incubation. A representative sample of these colonies was also identified by traditional methods. Both procedures gave identical results. However, PCR–RFLP analysis allowed a more precise enumeration of the yeast populations, proving to be a reliable and simple method for monitoring the development of the yeast community throughout wine fermentation.