Microbiology of high-sugar must fermentation by novel yeasts from the chihuahuan desert

This work reports important results of aromatic profiles produced by native yeasts isolated from desert-grown wine grapes from the south of Chihuahua, México. These grapes stand very high temperatures during the ripening season, developing high sugar concentration and high pH. Yeast species found in...

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Bibliographic Details
Published in:FEMS yeast research 2019-01, Vol.19 (1), p.1
Main Authors: Perrusquía-Luévano, Susana, Cano-Herrera, Marlene Sarahí, Guigón-López, César, Avitia-Talamantes, María Del Carmen, Torres-Torres, Carlos, Villalpando, Isaela
Format: Article
Language:English
Subjects:
Acetic acid
Acidity
Alcohols
Candida
Carbonyl compounds
Chemical plants
Cluster Analysis
DNA, Fungal - chemistry
DNA, Fungal - genetics
DNA, Ribosomal - chemistry
DNA, Ribosomal - genetics
DNA, Ribosomal Spacer - chemistry
DNA, Ribosomal Spacer - genetics
Esters
Fermentation
Glucose
Glucose - metabolism
Grapes
High temperature
Mexico
Microbiology
Nucleotide sequence
Observations
Organic compounds
Phylogeny
Physiological aspects
Polymerase chain reaction
Ribosomal RNA
RNA
RNA, Ribosomal, 5.8S - genetics
rRNA
rRNA 5.8S
Sequence analysis
Sequence Analysis, DNA
Sugar
Vitaceae
Vitis - microbiology
VOCs
Volatile organic compounds
Volatile Organic Compounds - metabolism
Wine
Yeasts (Fungi)
Yeasts - classification
Yeasts - genetics
Yeasts - isolation & purification
Yeasts - metabolism
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Summary:This work reports important results of aromatic profiles produced by native yeasts isolated from desert-grown wine grapes from the south of Chihuahua, México. These grapes stand very high temperatures during the ripening season, developing high sugar concentration and high pH. Yeast species found in grapes were identified by polymerase chain reaction and sequence analysis of the 5.8S internal transcribed spacer ribosomal RNA region. Aureobasidium namibiae, Sporobolomyces johnsonii, Candida apicola, Hanseniaspora uvarum, Candida thaimueangensis, Hanseniaspora opuntiae were identified. All of them can grow at glucose concentration of 35% (w/v) and 100 ppm of SO2, and produce low volatile acidity (0.2-1.0 g acetic acid/L). Volatile organic compounds analysis showed that C. thaimueangensis and one strain of C. apicola produce high levels of esters, and Hanseniaspora species produces high levels of higher alcohols and carbonyl compounds. The results of this study contribute to the knowledge about yeast communities associated with desert-grown winegrape yeasts.
ISSN:1567-1364
1567-1356
1567-1364
DOI:10.1093/femsyr/foy099