Heterogeneity in genetic and phenotypic characteristics of Saccharomyces cerevisiae strains isolated from red and white wine fermentations

The genetic and phenotypic variability of 27 Saccharomyces cerevisiae isolates from naturally fermented Greek wines was studied. RAPD-PCR allowed species identification of the isolates, while mtDNA restriction analysis enabled a considerably high discrimination at strain level. Moreover results on h...

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Bibliographic Details
Published in:Food control 2007-11, Vol.18 (11), p.1458-1465
Main Authors: Nikolaou, Efstratios, Andrighetto, Christian, Lombardi, Angiolella, Litopoulou-Tzanetaki, Evanthia, Tzanetakis, Nikolaos
Format: Article
Language:English
Subjects:
alcoholic fermentation
API-ZYM
biodiversity
flor yeasts
genetic variation
isolation
mitochondrial DNA
molecular systematics
mtDNA-RFLP
nucleotide sequences
phenotype
Phenotypic variability
phenotyptic heterogeneity
random amplified polymorphic DNA technique
RAPD-PCR
red wines
restriction fragment length polymorphism
Saccharomyces cerevisiae
selection criteria
serotypes
Vitaceae
white wines
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Summary:The genetic and phenotypic variability of 27 Saccharomyces cerevisiae isolates from naturally fermented Greek wines was studied. RAPD-PCR allowed species identification of the isolates, while mtDNA restriction analysis enabled a considerably high discrimination at strain level. Moreover results on hydrolase profiles obtained by the API-ZYM system and some technological characteristics of the test strains, suggested a high heterogeneity and allowed the selection of strains with interesting vinification properties.
ISSN:0956-7135
1873-7129
DOI:10.1016/j.foodcont.2006.11.004