Saccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley

• Published in: Brazilian journal of microbiology 2014-06, Vol.45 (2), p.411-416
• Main Authors: de Ponzzes-Gomes, Camila M P B S, de Mélo, Dângelly L F M, Santana, Caroline A, Pereira, Giuliano E, Mendonça, Michelle O C, Gomes, Fátima C O, Oliveira, Evelyn S, Barbosa, Jr, Antonio M, Trindade, Rita C, Rosa, Carlos A
• Format: Article
• Language: English
• Subjects: Biodiversity; Brazil; Colony Count, Microbial; DNA, Fungal - chemistry; DNA, Fungal - genetics; DNA, Ribosomal - chemistry; DNA, Ribosomal - genetics; Industrial Microbiology; MICROBIOLOGY; Mycological Typing Techniques; Polymorphism, Restriction Fragment Length; RNA, Ribosomal - genetics; Sequence Analysis, DNA; Vitis - microbiology; Yeasts - classification; Yeasts - genetics; Yeasts - isolation & purification
• ISSN: 1517-8382; 1678-4405; 1678-4405
• DOI: 10.1590/S1517-83822014000200007

The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and sequencing of the D1/D2 domains of the large subunit of the rRNA gene. Among the non-Saccharomyces species, Rhodotorula mucilaginosa was the most common species, followed by Pichia kudriavzevii, Candida parapsilosis, Meyerozyma guilliermondii, Wickerhamomyces anomalus, Kloeckera apis, P. manshurica, C. orthopsilosis and C. zemplinina. The population counts of these yeasts ranged among 1.0 to 19 × 10(5) cfu/mL. A total of 155 isolates of S. cerevisiae were compared by mitochondrial DNA restriction analysis, and five molecular mitochondrial DNA restriction profiles were detected. Indigenous strains of S. cerevisiae isolated from grapes of the São Francisco Valley can be further tested as potential starters for wine production.