Publications

Authors:

Tofalo, R; Chaves López, C; Di Fabio, F; Schirone, M; Felis, Giovanna; Torriani, Sandra; Paparella, A; Suzzi, G.

Title:

Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must

Year:

2009

Type of item:

Articolo in Rivista

Tipologia ANVUR:

Articolo su rivista

Language:

Inglese

Referee:

Sì

Name of journal:

International Journal of Food Microbiology

ISSN of journal:

0168-1605

N° Volume:

130

Number or Folder:

3

:

Elsevier

Page numbers:

179-187

Keyword:

Osmotolerance; Yeasts; Ethanol tolerance; Vino cotto

Short description of contents:

The objective of this study was to examine the Saccharomyces and non-Saccharomyces yeast populations involved in a spontaneous fermentation of a traditional high sugar must (Vino cotto) produced in central Italy. Molecular identification of a total of 78 isolates was achieved by a combination of PCR-RFLP of the 5.8S ITS rRNA region and sequencing of the D1/D2 domain of the 26S rRNA gene. In addition, the isolates were differentiated by RAPD-PCR. Only a restricted number of osmotolerant yeast species, i.e. Candida apicola, Candida zemplinina and Zygosaccharomyces bailii, were found throughout all the fermentation process, while Saccharomyces cerevisiae prevailed after 15 days of fermentation. A physiological characterization of isolates was performed in relation to the resistance to osmotic stress and ethanol concentration. The osmotolerant features of C. apicola, C. zemplinina and Z. bailii were confirmed, while S. cerevisiae strains showed three patterns of growth in response to different glucose concentrations (2%, 20%, 40% and 60% w/v). The ability of some C. apicola and C. zemplinina strains to grow at 14% v/v ethanol is noteworthy. The finding that some yeast biotypes with higher multiple stress tolerance can persist in the entire winemaking process suggests possible future candidates as starter for Vino cotto production.

Product ID:

50872

Handle IRIS:

11562/333637

Deposited On:

January 28, 2010

Last Modified:

November 13, 2022

Bibliographic citation:

Tofalo, R; Chaves López, C; Di Fabio, F; Schirone, M; Felis, Giovanna; Torriani, Sandra; Paparella, A; Suzzi, G., Molecular identification and osmotolerant profile of wine yeasts that ferment a high sugar grape must «International Journal of Food Microbiology» , vol. 130 , n. 3 , 2009 , pp. 179-187

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