A new simplified AFLP method for wine yeast strain typing

被引：23

作者：

Esteve-Zarzoso, Braulio ^{[2
]}

Hierro, Nuria ^{[2
]}

Mas, Albert ^{[2
]}

Guillamon, Jose M. ^{[1
,2
]}

机构：

[1] Inst Agroquim & Tecnol Alimentos CSIC, Dept Biotecnol Alimentos, E-46100 Valencia, Spain

[2] Univ Rovira & Virgili, Dept Bioquim & Biotecnol, Fac Enol, Tarragona 43007, Spain

来源：

LWT-FOOD SCIENCE AND TECHNOLOGY | 2010年 / 43卷 / 10期

关键词：

AFLP; Wine; Candida zemplinina; Hanseniaspora uvarum; SACCHAROMYCES-CEREVISIAE; DEKKERA-BRUXELLENSIS; GENETIC DIVERSITY; RFLP ANALYSIS; IDENTIFICATION; FERMENTATION; POPULATIONS; CULTURE; FLAVOR;

D O I：

10.1016/j.lwt.2010.05.016

中图分类号：

TS2 [食品工业];

学科分类号：

0832 ;

摘要：

A simplified method of AFLP (Amplified Fragment Length Polymorphisms) is presented for typing yeast present during wine fermentations. The changes introduced allowed analysis by gel electrophoresis and considerably reduced the need for equipment. Another remarkable improvement was the use of non-labelled primers which reduces the cost of the analysis. This method was applied to reference strains from culture collection to test the reliability of the technique. A total of 180 colonies isolated from a spontaneous fermentation were typed into eleven different strains of Hanseniaspora uvarum, six of Hanseniaspora vineae, four of Candida zemplinina, and eleven of Saccharomyces cerevisiae. This method is suitable for typing yeast strains for routine grape and wine ecology analysis. (C) 2010 Elsevier Ltd. All rights reserved.

引用

页码：1480 / 1484

页数：5

共 27 条

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