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Ecological Distribution and Oenological Characterization of Native Saccharomyces cerevisiae in an Organic Winery. FERMENTATION 2022. [DOI: 10.3390/fermentation8050224] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/17/2022] Open
Abstract
The relation between regional yeast biota and the organoleptic characteristics of wines has attracted growing attention among winemakers. In this work, the dynamics of a native Saccharomyces cerevisiae population was investigated in an organic winery. In this regard, the occurrence and the persistence of native S. cerevisiae were evaluated in the vineyard and winery and during spontaneous fermentation of two nonconsecutive vintages. From a total of 98 strains, nine different S. cerevisiae biotypes were identified that were distributed through the whole winemaking process, and five of them persisted in both vintages. The results of the oenological characterization of the dominant biotypes (I and II) show a fermentation behavior comparable to that exhibited by three common commercial starter strains, exhibiting specific aromatic profiles. Biotype I was characterized by some fruity aroma compounds, such as isoamyl acetate and ethyl octanoate, while biotype II was differentiated by ethyl hexanoate, nerol, and β-damascenone production also in relation to the fermentation temperature. These results indicate that the specificity of these resident strains should be used as starter cultures to obtain wines with distinctive aromatic profiles.
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Saccharomyces cerevisiae Strain Diversity Associated with Spontaneous Fermentations in Organic Wineries from Galicia (NW Spain). FERMENTATION-BASEL 2020. [DOI: 10.3390/fermentation6030089] [Citation(s) in RCA: 6] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022]
Abstract
Yeast play an essential role in wine quality. The dynamics of yeast strains during fermentation determine the final chemical and sensory characteristics of wines. This study aims to evaluate the Saccharomyces cerevisiae strains diversity in organic wineries from Galicia (NW Spain). Samples from spontaneous fermentations were taken in five wineries over three consecutive years (2013 to 2015). The samples were transported to the laboratory and processed following standard methodology for yeast isolation. S. cerevisiae strains were differentiated by mDNA-RFLPs. A total of 66 different strains were identified. Some of them presented a wide distribution and appeared in several wineries. However, other strains were typical from a specific winery. Similarity analysis using two different statistical tests showed significant differences in strain diversity among wineries. The results also revealed high biodiversity indexes; however, only some strains showed an important incidence in their distribution and frequency. Our findings confirmed that spontaneous fermentation favored the existence of a high S. cerevisiae strain diversity in organic wineries from Galicia. The presence of different yeasts during fermentation, specially winery-specific strains, contribute to increased wine complexity and differentiation.
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Molecular Identification and VOMs Characterization of Saccharomyces cerevisiae Strains Isolated from Madeira Region Winery Environments. Processes (Basel) 2020. [DOI: 10.3390/pr8091058] [Citation(s) in RCA: 5] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/16/2022] Open
Abstract
The quality and typical characteristic of wines depends, among other factors, on the volatile organic metabolites (VOMs) that are biosynthesized by yeasts, mainly Saccharomyces cerevisiae species. The yeast strain influences the diversity and proportions of the VOMs produced during the fermentation process, as the genetic predisposition of the strains is a by-product of selective adaptation to the ecosystem. The present work reports the characterization of S. cerevisiae strains isolated from grape must, used in the Demarcated Region of Madeira (DRM) for winemaking. Yeast species were identified by amplification and by restriction fragment length polymorphism (RFLP) analysis of the region 5.8S-internal transcribed spacers (PCR-RFLP of 5.8S-ITS) of ribosomal DNA (rDNA). The strains identification was performed by analyzing the RFLP pattern of mitochondrial DNA (RFLP-mtDNA). The representative strains were selected for the characterization of the volatile profile through headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. A total of 77 VOMs were identified. Higher alcohols, esters, and fatty acids were the major chemical families representing 63%, 16%, and 9%, respectively, in strain A and 54%, 23%, and 15% in strain B. The results indicate the influence of the strain metabolism in the production of VOMs, many of which probably participate in the aroma of the corresponding wines.
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Zhang Q, Li H, Sun X, Huang W, Zhan J. Exploitation of Indigenous Wine Yeasts from Spontaneously Fermenting Grape must and Vineyard Soil in Beijing, China. EFOOD 2020. [DOI: 10.2991/efood.k.200731.001] [Citation(s) in RCA: 2] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/01/2022] Open
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5
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Ganucci D, Guerrini S, Mangani S, Vincenzini M, Granchi L. Quantifying the Effects of Ethanol and Temperature on the Fitness Advantage of Predominant Saccharomyces cerevisiae Strains Occurring in Spontaneous Wine Fermentations. Front Microbiol 2018; 9:1563. [PMID: 30057578 PMCID: PMC6053494 DOI: 10.3389/fmicb.2018.01563] [Citation(s) in RCA: 19] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/03/2018] [Accepted: 06/25/2018] [Indexed: 11/13/2022] Open
Abstract
Different Saccharomyces cerevisiae strains are simultaneously or in succession involved in spontaneous wine fermentations. In general, few strains occur at percentages higher than 50% of the total yeast isolates (predominant strains), while a variable number of other strains are present at percentages much lower (secondary strains). Since S. cerevisiae strains participating in alcoholic fermentations may differently affect the chemical and sensory qualities of resulting wines, it is of great importance to assess whether the predominant strains possess a "dominant character." Therefore, the aim of this study was to investigate whether the predominance of some S. cerevisiae strains results from a better adaptation capability (fitness advantage) to the main stress factors of oenological interest: ethanol and temperature. Predominant and secondary S. cerevisiae strains from different wineries were used to evaluate the individual effect of increasing ethanol concentrations (0-3-5 and 7% v/v) as well as the combined effects of different ethanol concentrations (0-3-5 and 7% v/v) at different temperature (25-30 and 35°C) on yeast growth. For all the assays, the lag phase period, the maximum specific growth rate (μmax) and the maximum cell densities were estimated. In addition, the fitness advantage between the predominant and secondary strains was calculated. The findings pointed out that all the predominant strains showed significantly higher μmax and/or lower lag phase values at all tested conditions. Hence, S. cerevisiae strains that occur at higher percentages in spontaneous alcoholic fermentations are more competitive, possibly because of their higher capability to fit the progressively changing environmental conditions in terms of ethanol concentrations and temperature.
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Affiliation(s)
- Donatella Ganucci
- FoodMicroTeam, Academic Spin-Off of the University of Florence, Florence, Italy
| | - Simona Guerrini
- FoodMicroTeam, Academic Spin-Off of the University of Florence, Florence, Italy
| | - Silvia Mangani
- FoodMicroTeam, Academic Spin-Off of the University of Florence, Florence, Italy
| | - Massimo Vincenzini
- Department of Management of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Florence, Italy
| | - Lisa Granchi
- Department of Management of Agricultural, Food and Forestry Systems (GESAAF), University of Florence, Florence, Italy
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6
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Morgan SC, Scholl CM, Benson NL, Stone ML, Durall DM. Sulfur dioxide addition at crush alters Saccharomyces cerevisiae strain composition in spontaneous fermentations at two Canadian wineries. Int J Food Microbiol 2016; 244:96-102. [PMID: 28086153 DOI: 10.1016/j.ijfoodmicro.2016.12.025] [Citation(s) in RCA: 23] [Impact Index Per Article: 2.9] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 09/12/2016] [Revised: 12/08/2016] [Accepted: 12/29/2016] [Indexed: 11/15/2022]
Abstract
During winemaking, sulfur dioxide (SO2) is often added prior to the onset of alcoholic fermentation to prevent the growth of spoilage microorganisms and to create an environment that promotes the rapid colonization of the grape must by Saccharomyces cerevisiae. Most recent research has focused on the impacts of SO2 additions on spoilage microorganisms or on the yeast community at a species level, but less is known about the impacts that SO2 additions have on S. cerevisiae populations. We investigated whether different levels of SO2 addition at crush (0, 20, or 40mg/L SO2) have an effect upon the relative abundance and composition of S. cerevisiae strains conducting spontaneous fermentations of two grape varietals at two commercial wineries. Yeast isolates collected from fermentations were identified to the strain level using microsatellite analysis. Commercial strains made up the majority (64-98%) of the S. cerevisiae strains isolated during fermentation, and most of these commercial strains were used as inoculants by their respective wineries. Different SO2 additions were found to significantly alter S. cerevisiae strain compositions at both wineries (p≤0.002). The results of this study demonstrate that initial SO2 addition significantly alters the S. cerevisiae strain composition in spontaneous fermentations, and highlights the dominance of commercial strains in commercial winery environments. Because different yeast strains are known to produce different chemical and sensory profiles, our findings have important implications for winemakers. In addition, adding different concentrations of SO2 may be a way for winemakers to manage or control the strain composition during spontaneous fermentations.
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Affiliation(s)
- Sydney C Morgan
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna V1V 1V7, Canada.
| | - Chrystal M Scholl
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna V1V 1V7, Canada
| | - Natasha L Benson
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna V1V 1V7, Canada
| | - Morgan L Stone
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna V1V 1V7, Canada
| | - Daniel M Durall
- Irving K. Barber School of Arts and Sciences, Unit 2 (Biology), University of British Columbia, 1177 Research Rd, Kelowna V1V 1V7, Canada
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7
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Capece A, Granchi L, Guerrini S, Mangani S, Romaniello R, Vincenzini M, Romano P. Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions. Front Microbiol 2016; 7:1018. [PMID: 27446054 PMCID: PMC4928102 DOI: 10.3389/fmicb.2016.01018] [Citation(s) in RCA: 41] [Impact Index Per Article: 5.1] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/29/2016] [Accepted: 06/15/2016] [Indexed: 11/13/2022] Open
Abstract
Numerous studies, based on different molecular techniques analyzing DNA polymorphism, have provided evidence that indigenous Saccharomyces cerevisiae populations display biogeographic patterns. Since the differentiated populations of S. cerevisiae seem to be responsible for the regional identity of wine, the aim of this work was to assess a possible relationship between the diversity and the geographical origin of indigenous S. cerevisiae isolates from two different Italian wine-producing regions (Tuscany and Basilicata). For this purpose, sixty-three isolates from Aglianico del Vulture grape must (main cultivar in the Basilicata region) and from Sangiovese grape must (main cultivar in the Tuscany region) were characterized genotypically, by mitochondrial DNA restriction analysis and MSP-PCR by using (GTG)5 primers, and phenotypically, by determining technological properties and metabolic compounds of oenological interest after alcoholic fermentation. All the S. cerevisiae isolates from each region were inoculated both in must obtained from Aglianico grape and in must obtained from Sangiovese grape to carry out fermentations at laboratory-scale. Numerical analysis of DNA patterns resulting from both molecular methods and principal component analysis of phenotypic data demonstrated a high diversity among the S. cerevisiae strains. Moreover, a correlation between genotypic and phenotypic groups and geographical origin of the strains was found, supporting the concept that there can be a microbial aspect to terroir. Therefore, exploring the diversity of indigenous S. cerevisiae strains can allow developing tailored strategies to select wine yeast strains better adapted to each viticultural area.
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Affiliation(s)
- Angela Capece
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, PotenzaItaly
| | - Lisa Granchi
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, FlorenceItaly
| | - Simona Guerrini
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, FlorenceItaly
| | - Silvia Mangani
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, FlorenceItaly
| | - Rossana Romaniello
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, PotenzaItaly
| | - Massimo Vincenzini
- Department of Management of Agricultural, Food and Forestry Systems, University of Florence, FlorenceItaly
| | - Patrizia Romano
- School of Agricultural, Forestry, Food and Environmental Sciences, University of Basilicata, PotenzaItaly
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Tra Bi CY, N'guessan FK, Kouakou CA, Jacques N, Casaregola S, Djè MK. Identification of yeasts isolated from raffia wine (Raphia hookeri) produced in Côte d'Ivoire and genotyping of Saccharomyces cerevisiae strains by PCR inter-delta. World J Microbiol Biotechnol 2016; 32:125. [PMID: 27339306 DOI: 10.1007/s11274-016-2095-3] [Citation(s) in RCA: 11] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/02/2016] [Accepted: 06/05/2016] [Indexed: 11/27/2022]
Abstract
Raffia wine is a traditional alcoholic beverage produced in several African countries where it plays a significant role in traditional customs and population diet. Alcoholic fermentation of this beverage is ensured by a complex natural yeast flora which plays a decisive role in the quality of the final product. This present study aims to evaluate the distribution and the diversity of the yeast strains isolated in raffia wine from four sampling areas (Abengourou, Alépé, Grand-Lahou and Adzopé) in Côte d'Ivoire. Based on the D1/D2 domain of the LSU rDNA sequence analysis, nine species belonging to six genera were distinguished. With a percentage of 69.5 % out of 171 yeast isolates, Saccharomyces cerevisiae was the predominant species in the raffia wine, followed by Kodamaea ohmeri (20.4 %). The other species isolated were Candida haemulonii (4.1 %), Candida phangngensis (1.8 %), Pichia kudriavzevii (1.2 %), Hanseniaspora jakobsenii (1.2 %), Candida silvae (0.6 %), Hanseniaspora guilliermondii (0.6 %) and Meyerozyma caribbica (0.6 %). The molecular characterization of S. cerevisiae isolates at the strain level using the PCR-interdelta method revealed the presence of 21 profiles (named I to XXI) within 115 isolates. Only four profiles (I, III, V and XI) were shared by the four areas under study. Phenotypic characterization of K. ohmeri strains showed two subgroups for sugar fermentation and no diversity for the nitrogen compound assimilations and the growth at different temperatures.
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Affiliation(s)
- Charles Y Tra Bi
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui-Abrogoua, 02 BP 801, Abidjan, 02, Côte d'Ivoire.
- Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, 78350, Jouy-en-Josas, France.
| | - Florent K N'guessan
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui-Abrogoua, 02 BP 801, Abidjan, 02, Côte d'Ivoire
| | - Clémentine A Kouakou
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui-Abrogoua, 02 BP 801, Abidjan, 02, Côte d'Ivoire
| | - Noemie Jacques
- Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | - Serge Casaregola
- Micalis Institute, INRA, AgroParisTech, CIRM-Levures, Université Paris-Saclay, 78350, Jouy-en-Josas, France
| | - Marcellin K Djè
- Laboratoire de Biotechnologie et Microbiologie des Aliments, Unité de Formation et de Recherche en Sciences et Technologie des Aliments (UFR-STA), Université Nangui-Abrogoua, 02 BP 801, Abidjan, 02, Côte d'Ivoire
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9
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Genetic diversity of Clavispora lusitaniae isolated from Agave fourcroydes Lem, as revealed by DNA fingerprinting. J Microbiol 2015; 53:14-20. [PMID: 25557477 DOI: 10.1007/s12275-015-4373-4] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/25/2014] [Revised: 10/24/2014] [Accepted: 11/01/2014] [Indexed: 10/24/2022]
Abstract
This study characterized Clavispora lusitaniae strains isolated from different stages of the processing and early fermentation of a henequen (Agave fourcroydes) spirit produced in Yucatan, Mexico using a molecular technique. Sixteen strains identified based on morphological features, obtained from different substrates, were typed molecularly. Nine different versions of the divergent D1/D2 domain of the large-subunit ribosomal DNA sequence were identified among the C. lusitaniae strains. The greatest degree of polymorphism was found in the 90-bp structural motif of the D2 domain. The MSP-PCR technique was able to differentiate 100% of the isolates. This study provides significant insight into the genetic diversity of the mycobiota present during the henequen fermentation process, especially that of C. lusitaniae, for which only a few studies in plants have been published. The applied MSP-PCR markers were very efficient in revealing olymorphisms between isolates of this species.
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10
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Sun Y, Guo J, Liu F, Liu Y. Identification of indigenous yeast flora isolated from the five winegrape varieties harvested in Xiangning, China. Antonie van Leeuwenhoek 2014; 105:533-40. [PMID: 24395034 DOI: 10.1007/s10482-013-0105-0] [Citation(s) in RCA: 20] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/05/2013] [Accepted: 12/20/2013] [Indexed: 10/25/2022]
Abstract
Inoculated fermentation by selected indigenous yeast strains from a specific location could provide the wine with unique regional sensory characteristics. The identification and differentiation of local yeasts are the first step to understand the function of yeasts and develop a better strain-selection program for winemaking. The indigenous yeasts in five grape varieties, Chardonnay, Cabernet Franc, Cabernet Sauvignon, Marselan, and Merlot cultivated in Xiangning, Shanxi, China were investigated. Eight species of seven genera including Aureobasidium pullulans, Candida zemplinina, Hanseniaspora uvarum, Hanseniaspora occidentalis, Issatchenkia terricola, Metschnikowia pulcherrima, Pichia kluyveri, and Saccharomyces cerevisiae were identified using Wallerstein Laboratory Nutrient medium with sequencing of the 26S rDNA D1/D2 domain. H. uvarum and S. cerevisiae were the predominant species, while most non-Saccharomyces species were present in the whole fermentation process at different levels among the grape varieties. The genotypes of S. cerevisiae from each microvinification were determined by using interdelta sequence analysis. The 102 isolates showed eight different genotypes, and genotype III was the predominant genotype found. The distribution of S. cerevisiae strains during the fermentation of Marselan was also studied. Six genotypes were observed among the 92 strains with different genotypes of competitiveness at different sampling stages. Genotype V demonstrated the potential for organizing starter strains and avoiding inefficient fermentation. In general, this study explored the yeast species in the grapes grown in Xiangning County and provided important information of relationship of local yeast diversity and its regional wine sensory characteristics.
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Affiliation(s)
- Yue Sun
- College of Enology, Northwest A&F University, 22 Xinong Road, Yangling, 712100, Shaanxi, China
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11
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Vigentini I, Fabrizio V, Faccincani M, Picozzi C, Comasio A, Foschino R. Dynamics of Saccharomyces cerevisiae populations in controlled and spontaneous fermentations for Franciacorta D.O.C.G. base wine production. ANN MICROBIOL 2013. [DOI: 10.1007/s13213-013-0697-7] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/28/2022] Open
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12
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Antonangelo ATBF, Alonso DP, Ribolla PEM, Colombi D. Microsatellite marker-based assessment of the biodiversity of native bioethanol yeast strains. Yeast 2013; 30:307-17. [DOI: 10.1002/yea.2964] [Citation(s) in RCA: 15] [Impact Index Per Article: 1.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/13/2012] [Revised: 05/17/2013] [Accepted: 05/22/2013] [Indexed: 11/06/2022] Open
Affiliation(s)
- Ana Teresa B. F. Antonangelo
- Laboratório de Pesquisas e Análises Genéticas (PANGENE), Depto de Parasitologia; IBB-UNESP; Botucatu; SP; Brazil
| | - Diego P. Alonso
- Laboratório de Pesquisas e Análises Genéticas (PANGENE), Depto de Parasitologia; IBB-UNESP; Botucatu; SP; Brazil
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Inoculation of Treixadura musts with autochthonous Saccharomyces cerevisiae strains: Fermentative performance and influence on the wine characteristics. FOOD SCI TECHNOL INT 2013; 19:177-86. [DOI: 10.1177/1082013212442193] [Citation(s) in RCA: 16] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/15/2022]
Abstract
The fermentative ability of five autochthonous Saccharomyces cerevisiae strains (XG1, XG2, XG3, XG4 and XG5) and their influence on the chemical composition and sensory properties of Treixadura wines were evaluated. The inoculated strains have successfully led and completed the fermentations. Wines obtained from different yeasts showed significant differences in total and volatile acidity. Regarding volatile compounds, significant differences among wines were found for acetates, ethyl esters, acetoin, 1-hexanol, and fatty acids. Wines from spontaneous fermentation and those made with yeasts XG3 and XG4 were clearly separated through principal component analysis. Chemical composition influenced sensory properties of wines, especially at the olfactory level. Different connotations of fruity notes predominated depending on the strain. The wine from strain XG4 was the most appreciated by panelists. Our results confirmed that autochthonous S. cerevisiae strains are useful tools in winemaking because they allow obtaining singular wines from a given variety.
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Vilanova M, Zamuz S, Silva AF, Masa A, Sieiro C. Intraspecific Diversity of Yeast Associated to Vitis vinifera Albariño Must from Different Vineyard Ecosystems. JOURNAL OF THE INSTITUTE OF BREWING 2012. [DOI: 10.1002/j.2050-0416.2011.tb00465.x] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.1] [Reference Citation Analysis] [Track Full Text] [Subscribe] [Scholar Register] [Indexed: 11/09/2022]
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15
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Blanco P, Mirás-Avalos J, Orriols I. Effect of must characteristics on the diversity of Saccharomyces strains and their prevalence in spontaneous fermentations. J Appl Microbiol 2012; 112:936-44. [DOI: 10.1111/j.1365-2672.2012.05278.x] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/26/2022]
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16
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Schuller D, Cardoso F, Sousa S, Gomes P, Gomes AC, Santos MAS, Casal M. Genetic diversity and population structure of Saccharomyces cerevisiae strains isolated from different grape varieties and winemaking regions. PLoS One 2012; 7:e32507. [PMID: 22393409 PMCID: PMC3290581 DOI: 10.1371/journal.pone.0032507] [Citation(s) in RCA: 66] [Impact Index Per Article: 5.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 08/03/2011] [Accepted: 01/30/2012] [Indexed: 11/18/2022] Open
Abstract
We herein evaluate intraspecific genetic diversity of fermentative vineyard-associated S. cerevisiae strains and evaluate relationships between grape varieties and geographical location on populational structures. From the musts obtained from 288 grape samples, collected from two wine regions (16 vineyards, nine grape varieties), 94 spontaneous fermentations were concluded and 2820 yeast isolates were obtained that belonged mainly (92%) to the species S. cerevisiae. Isolates were classified in 321 strains by the use of ten microsatellite markers. A high strain diversity (8-43 strains per fermentation) was associated with high percentage (60-100%) of fermenting samples per vineyard, whereas a lower percentage of spontaneous fermentations (0-40%) corresponded to a rather low strain diversity (1-10 strains per fermentation).For the majority of the populations, observed heterozygosity (Ho) was about two to five times lower than the expected heterozygosity (He). The inferred ancestry showed a very high degree of admixture and divergence was observed between both grape variety and geographical region. Analysis of molecular variance showed that 81-93% of the total genetic variation existed within populations, while significant differentiation within the groups could be detected. Results from AMOVA analysis and clustering of allelic frequencies agree in the distinction of genetically more dispersed populations from the larger wine region compared to the less extended region. Our data show that grape variety is a driver of populational structures, because vineyards with distinct varieties harbor genetically more differentiated S. cerevisiae populations. Conversely, S. cerevisiae strains from vineyards in close proximity (5-10 km) that contain the same grape variety tend to be less divergent. Populational similarities did not correlate with the distance between vineyards of the two wine regions. Globally, our results show that populations of S. cerevisiae in vineyards may occur locally due to multi-factorial influences, one of them being the grape variety.
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Affiliation(s)
- Dorit Schuller
- Centre of Molecular and Environmental Biology (CBMA), Department of Biology, University of Minho, Braga, Portugal.
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17
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Tello J, Cordero-Bueso G, Aporta I, Cabellos J, Arroyo T. Genetic diversity in commercial wineries: effects of the farming system and vinification management on wine yeasts. J Appl Microbiol 2012; 112:302-15. [DOI: 10.1111/j.1365-2672.2011.05202.x] [Citation(s) in RCA: 38] [Impact Index Per Article: 3.2] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/30/2022]
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18
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Jeyaram K, Tamang JP, Capece A, Romano P. Geographical markers for Saccharomyces cerevisiae strains with similar technological origins domesticated for rice-based ethnic fermented beverages production in North East India. Antonie van Leeuwenhoek 2011; 100:569-78. [PMID: 21717205 DOI: 10.1007/s10482-011-9612-z] [Citation(s) in RCA: 14] [Impact Index Per Article: 1.1] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 05/08/2011] [Accepted: 06/14/2011] [Indexed: 11/28/2022]
Abstract
Autochthonous strains of Saccharomyces cerevisiae from traditional starters used for the production of rice-based ethnic fermented beverage in North East India were examined for their genetic polymorphism using mitochondrial DNA-RFLP and electrophoretic karyotyping. Mitochondrial DNA-RFLP analysis of S. cerevisiae strains with similar technological origins from hamei starter of Manipur and marcha starter of Sikkim revealed widely separated clusters based on their geographical origin. Electrophoretic karyotyping showed high polymorphism amongst the hamei strains within similar mitochondrial DNA-RFLP cluster and one unique karyotype of marcha strain was widely distributed in the Sikkim-Himalayan region. We conceptualized the possibility of separate domestication events for hamei strains in Manipur (located in the Indo-Burma biodiversity hotspot) and marcha strains in Sikkim (located in Himalayan biodiversity hotspot), as a consequence of less homogeneity in the genomic structure between these two groups, their clear separation being based on geographical origin, but not on technological origin and low strain level diversity within each group. The molecular markers developed based on HinfI-mtDNA-RFLP profile and the chromosomal doublets in chromosome VIII position of Sikkim-Himalayan strains could be effectively used as geographical markers for authenticating the above starter strains and differentiating them from other commercial strains.
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Affiliation(s)
- Kumaraswamy Jeyaram
- Microbial Resources Division, Institute of Bioresources and Sustainable Development, Takyelpat Institutional Area, Imphal, Manipur, India.
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Survival of commercial yeasts in the winery environment and their prevalence during spontaneous fermentations. J Ind Microbiol Biotechnol 2010; 38:235-9. [PMID: 20803347 DOI: 10.1007/s10295-010-0818-2] [Citation(s) in RCA: 26] [Impact Index Per Article: 1.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/16/2010] [Accepted: 07/26/2010] [Indexed: 10/19/2022]
Abstract
Inoculation of active dry yeasts during the wine-making process has become a common practice in most wine-producing regions; this practice may affect the diversity of the indigenous population of Saccharomyces cerevisiae in the winery. The aim of this work was to study the incidence of commercial yeasts in the experimental winery of Estación de Viticultura e Enoloxía de Galicia (EVEGA) and their ability to lead spontaneous fermentations. To do this, 64 spontaneous fermentations were carried out in the experimental cellar of EVEGA over a period of 7 years. Samples were taken from must and at the beginning, vigorous and final stages of fermentation. A representative number of yeast colonies was isolated from each sample. S. cerevisiae strains were characterised by analysis of mitochondrial DNA restriction patterns. The results showed that although more than 40 different strains of S. cerevisiae were identified, only 10 were found as the dominant strain or in codominance with other strains in spontaneous fermentations. The genetic profiles (mtDNA-RFLPs) of eight of these strains were similar to those of different commercial yeasts that had been previously used in the EVEGA cellar. The remaining two strains were autochthonous ones that were able to reach implantation frequencies as high of those of commercial yeasts. These results clearly indicated that commercial wine yeasts were perfectly adapted to survive in EVEGA cellar conditions, and they successfully competed with the indigenous strains of S. cerevisiae, even during spontaneous fermentations. On the other hand, autochthonous dominant strains that presented desirable oenological traits could be of interest to preserve wine typicity.
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Cortés S, Blanco P. Yeast strain effect on the concentration of major volatile compounds and sensory profile of wines from Vitis vinifera var. Treixadura. World J Microbiol Biotechnol 2010. [DOI: 10.1007/s11274-010-0535-z] [Citation(s) in RCA: 18] [Impact Index Per Article: 1.3] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/24/2022]
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21
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Mercado L, Jubany S, Gaggero C, Masuelli RW, Combina M. Molecular Relationships Between Saccharomyces cerevisiae Strains Involved in Winemaking from Mendoza, Argentina. Curr Microbiol 2010; 61:506-14. [DOI: 10.1007/s00284-010-9645-y] [Citation(s) in RCA: 7] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/02/2009] [Accepted: 03/26/2010] [Indexed: 11/24/2022]
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22
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Rodríguez M, Infante J, Molina M, Domínguez M, Rebordinos L, Cantoral J. Genomic characterization and selection of wine yeast to conduct industrial fermentations of a white wine produced in a SW Spain winery. J Appl Microbiol 2010; 108:1292-302. [DOI: 10.1111/j.1365-2672.2009.04524.x] [Citation(s) in RCA: 30] [Impact Index Per Article: 2.1] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/29/2022]
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Csoma H, Zakany N, Capece A, Romano P, Sipiczki M. Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: comparative genotypic and phenotypic analysis. Int J Food Microbiol 2010; 140:239-48. [PMID: 20413169 DOI: 10.1016/j.ijfoodmicro.2010.03.024] [Citation(s) in RCA: 68] [Impact Index Per Article: 4.9] [Reference Citation Analysis] [Abstract] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/04/2009] [Revised: 02/16/2010] [Accepted: 03/13/2010] [Indexed: 11/29/2022]
Abstract
Combination of molecular genetic analysis (karyotyping, PCR-RFLP of MET2, the ITS1-ITS2 region and the NTS region) and physiological examination (melibiose and mannitol utilization, sugar-, ethanol- and copper tolerance, killer activity, fermentation vigor and production of metabolites) of yeasts isolated from spontaneously fermenting wines in four wine regions revealed very high diversity in the Saccharomyces cerevisiae populations. Practically each S. cerevisiae isolate showed a unique pattern of properties. Although the strains originating from the same wine were quite similar in certain traits, they showed diversity in other properties. These results indicate that alcoholic fermentation in grape wines is performed by highly diverse yeast consortia rather than by one or two dominating strains. The less frequent Saccharomyces uvarum strains were less diverse, showed lower karyotype variability, were Mel(+), Man(+), more sensitive to 60% sugar, and ethanol or copper in the medium. They produced less acetic acid and fermented better at 14 degrees C than most of the S. cerevisiae isolates, but certain S. cerevisiae strains showed comparably high fermentation rates at this temperature, indicating that it is not a general rule that S. uvarum ferments better than S. cerevisiae at low temperatures. The segregation of certain traits (melibiose utilization, mannitol utilization and copper resistance) in both species indicates that the genomes can easily change during vegetative propagation. The higher diversity among the S. cerevisiae isolates suggests that the S. cerevisiae genome may be more flexible than the S. uvarum genome and may allow more efficient adaptation to the continuously changing environment in the fermenting wine.
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Affiliation(s)
- H Csoma
- Department of Genetics and Applied Microbiology, University of Debrecen, H-4010 Debrecen, Hungary
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Application of different molecular techniques for deciphering genetic diversity among yeast isolates of traditional fermented food products of Western Himalayas. World J Microbiol Biotechnol 2010. [DOI: 10.1007/s11274-010-0329-3] [Citation(s) in RCA: 6] [Impact Index Per Article: 0.4] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/19/2022]
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25
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Saccharomyces cerevisiae strains associated with the production of cachaça: identification and characterization by traditional and molecular methods (PCR, PFGE and mtDNA-RFLP). World J Microbiol Biotechnol 2008. [DOI: 10.1007/s11274-008-9799-y] [Citation(s) in RCA: 11] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/21/2022]
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26
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Oliva D, Di Maio S, Sisino G, Bellavia D, Barbieri R. Increasing voltage gradient electrophoresis of DNA. J Chromatogr A 2008; 1187:205-8. [DOI: 10.1016/j.chroma.2008.02.033] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/10/2007] [Revised: 02/07/2008] [Accepted: 02/08/2008] [Indexed: 10/22/2022]
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27
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Santamaría P, López R, López E, Garijo P, Gutiérrez AR. Permanence of yeast inocula in the winery ecosystem and presence in spontaneous fermentations. Eur Food Res Technol 2008. [DOI: 10.1007/s00217-008-0855-5] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.8] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 10/22/2022]
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28
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Blanco P, Vázquez-Alén M, Losada A. Influence of yeast population on characteristics of the wine obtained in spontaneous and inoculated fermentations of must from Vitis vinifera Lado. J Ind Microbiol Biotechnol 2007; 35:183-8. [DOI: 10.1007/s10295-007-0282-9] [Citation(s) in RCA: 12] [Impact Index Per Article: 0.7] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 02/27/2007] [Accepted: 11/20/2007] [Indexed: 10/22/2022]
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Pérez-Brito D, Tapia-Tussell R, Quijano-Ramayo A, Larqué-Saavedra A, Lappe P. Molecular characterization of Kluyveromyces marxianus strains isolated from Agave fourcroydes (Lem.) in Yucatan, Mexico. Mol Biotechnol 2007; 37:181-6. [PMID: 17952662 DOI: 10.1007/s12033-007-0036-y] [Citation(s) in RCA: 8] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Abstract] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/15/2007] [Accepted: 05/02/2007] [Indexed: 11/30/2022]
Abstract
The molecular characterization of 14 strains of Kluyveromyces marxianus isolated from Agave fourcroydes (Lem.) in Yucatan, Mexico, was performed by AP-PCR analysis, PCR-RFLP of 5.8S-ITS, and complete NTS regions. A sequence analysis of the D1/D2 domain of the 26S rDNA was also carried out in six selected strains. The AP-PCR approach had the highest discrimination power for the molecular characterization of new henequen K. marxianus strains. PCR-RFLP of 5.8S-ITS regions did not reveal polymorphisms in this group of strains. The restriction enzyme digestion analysis of NTS region enables the separation among strains which coincides with ascospore shape groups. The molecular tools used in this article may be useful to confirm a preliminary screen of yeasts isolated from henequen without the use of growth characteristics or morpho-physiological tests.
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Affiliation(s)
- Daisy Pérez-Brito
- Laboratorio GeMBio, Centro de Investigación Científica de Yucatán, Calle 43 # 130, Col. Chuburná de Hidalgo, Merida, Yucatan, Mexico,
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30
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Current awareness on yeast. Yeast 2007. [DOI: 10.1002/yea.1322] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/08/2022] Open
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