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Classical and molecular analyses to characterize commercial dry yeasts used in wine fermentations
Author(s) -
Manzano M.,
Medrala D.,
Giusto C.,
Bartolomeoli I.,
Urso R.,
Comi G.
Publication year - 2006
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 - 10.1111/j.1365-2672.2005.02807.x
Subject(s) - yeast , biology , wine , yeast in winemaking , fermentation , food science , temperature gradient gel electrophoresis , malolactic fermentation , saccharomyces , isolation (microbiology) , saccharomyces cerevisiae , bacteria , microbiology and biotechnology , 16s ribosomal rna , biochemistry , lactic acid , genetics
Aims: The aim of the work was to apply PCR‐temperature gradient gel electrophoresis (PCR‐TGGE) and restriction enzyme analysis (RE) assays to identify commercially available starters of Saccharomyces cerevisiae sensu stricto complex. Methods and Results: To characterize an analysed pool of 62 active dry yeasts of different brands used in wine fermentation practices, classical microbiological tests were also performed as well as evaluation of contamination with lactic acid bacteria and non‐ Saccharomyces yeasts. PCR‐TGGE and RE were used in order to provide fast and reliable methods to identify and differentiate enological yeasts. Proposed molecular methods enabled to identify particular strains within 36 h after colony isolation and directly from dry yeast suspension. Conclusions: The methods are highly recommended to obtain reliable results on yeast strain differentiation in a significantly shorter time if compared to classical fermentation tests. Significance and Impact of the Study: The obtaining of yeast strain differentiation in a short time and without plating is a good tool for a rapid discrimination among enological strains used as starters in enological practices.