The aim of this study was to evaluate the autochthonous non-Saccharomyces yeast populations involved in spontaneous fermentations of organic musts in the Abruzzo wine producing area. By using molecular methods, such as PCR-RFLP of the 5.8S-ITS region, sequence determination of D1/D2 regions of the 26S rDNA and RAPD-PCR, sixty-six isolated were characterized. Hanseniaspora uvarum, Metschnikowia fructicola and Candida zemplinina predominated, while Issatchenkia terricola, Issatchenkia orientalis and Hanseniaspora spp. were identified with a lower frequency. Moreover, strain typing and differentiation were carried out by RAPD-PCR. High strain polymorphisms were observed in the different species. For some strains appreciable properties were demonstrated both in vitro and in must. Some strains showed good fermentation performances, low production of acetic acid and a partial capability to degrade malic acid. Our data suggest that non-Saccharomyces strains isolated in this study could be suitable for the formulation of mixed or sequential starters together with Saccharomyces cerevisiae.[...]

Dominanza: Carattere di selzione per gli starter naturali del comprensorio vitivinicolo abruzzese

TOFALO, ROSANNA;SCHIRONE, MARIA;CORSETTI, Aldo;PERPETUINI, GIORGIA;SUZZI, Giovanna
2011-01-01

Abstract

The aim of this study was to evaluate the autochthonous non-Saccharomyces yeast populations involved in spontaneous fermentations of organic musts in the Abruzzo wine producing area. By using molecular methods, such as PCR-RFLP of the 5.8S-ITS region, sequence determination of D1/D2 regions of the 26S rDNA and RAPD-PCR, sixty-six isolated were characterized. Hanseniaspora uvarum, Metschnikowia fructicola and Candida zemplinina predominated, while Issatchenkia terricola, Issatchenkia orientalis and Hanseniaspora spp. were identified with a lower frequency. Moreover, strain typing and differentiation were carried out by RAPD-PCR. High strain polymorphisms were observed in the different species. For some strains appreciable properties were demonstrated both in vitro and in must. Some strains showed good fermentation performances, low production of acetic acid and a partial capability to degrade malic acid. Our data suggest that non-Saccharomyces strains isolated in this study could be suitable for the formulation of mixed or sequential starters together with Saccharomyces cerevisiae.[...]
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11575/15842
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