Ecological survey of Saccharomyces cerevisiae strains from vineyards in the Vinho Verde Region of Portugal

被引:89
作者
Schuller, D
Alves, H
Dequin, S
Casal, M [1 ]
机构
[1] Univ Minho, Ctr Biol, Dept Biol, Braga, Portugal
[2] INRA, UMR Sci Oenol, F-34060 Montpellier, France
关键词
yeast; Saccharomyces cerevisiae; commercial yeast strains; mitochondrial DNA RFLP; spontaneous fermentation; vineyard;
D O I
10.1016/j.femsec.2004.08.003
中图分类号
Q93 [微生物学];
学科分类号
071005 ; 100705 ;
摘要
One thousand six hundred and twenty yeast isolates were obtained from 54 spontaneous fermentations performed from grapes collected in 18 sampling sites of three vineyards (Vinho Verde Wine Region in northwest Portugal) during the 2001-2003 harvest seasons. All isolates were analyzed by mitochondrial DNA restriction fragment length polymorphism (mtDNA RFLP) and a pattern profile was verified for each isolate, resulting in a total of 297 different profiles, that all belonged to the species Saccharomyces cerevisiae. The strains corresponding to seventeen profiles showed a wider temporal and geographical distribution, being characterized by a generalized pattern of sporadic presence, absence and reappearance. One strain (ACP10) showed a more regional distribution with a perennial behavior. In different fermentations ACP10 was either dominant or not, showing that the final outcome of fermentation was dependent on the specific composition of the yeast community in the must. Few of the grape samples collected before harvest initiated a spontaneous fermentation, compared to the samples collected after harvest, in a time frame of about 2 weeks. The associated strains were also much more diversified: 267 patterns among 1260 isolates compared to 30 patterns among 360 isolates in the post- and pre-harvest samples, respectively. Fermenting yeast populations have never been characterized before in this region and the present work reports the presence of commercial yeast strains used by the wineries. The present study aims at the development of strategies for the preservation of biodiversity and genetic resources as a basis for further strain development. (C) 2004 Federation of European Microbiological Societies. Published by Elsevier B.V. All rights reserved.
引用
收藏
页码:167 / 177
页数:11
相关论文
共 52 条
[1]  
Barnett J.A., 1990, YEASTS CHARACTERISTI, V2nd
[2]  
Beltran G, 2002, SYST APPL MICROBIOL, V25, P287, DOI 10.1078/072320202320386479
[3]  
Blondin B., 1988, Rev Francaise Oenol, V28, P7
[4]   Structural characterization of chromosome I size variants from a natural yeast strain [J].
Carro, D ;
García-Martinez, J ;
Pérez-Ortín, JE ;
Piña, B .
YEAST, 2003, 20 (02) :171-183
[5]  
Cavalieri D, 1998, FOOD TECHNOL BIOTECH, V36, P45
[6]   Mitochondrial DNA restriction enzyme analysis and evaluation of the enological characteristics of Saccharomyces cerevisiae strains isolated from grapes of the wine-producing area of Collio (Italy) [J].
Comi, G ;
Maifreni, M ;
Manzano, M ;
Lagazio, C ;
Cocolin, L .
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2000, 58 (1-2) :117-121
[7]  
Constanti M, 1997, AM J ENOL VITICULT, V48, P339
[8]   Selection and molecular characterization of wine yeasts isolated from the 'El Penedes' area (Spain) [J].
Esteve-Zarzoso, B ;
Gostíncar, A ;
Bobet, R ;
Uruburu, F ;
Querol, A .
FOOD MICROBIOLOGY, 2000, 17 (05) :553-562
[9]  
FARRIS GA, 1990, ENOTECNICO, V6, P99
[10]  
Fernandez-Espinar M., 2000, METHODS BIOTECHNOLOG, P329