Study of the authenticity of commercial wine yeast strains by molecular techniques

• Published in: International journal of food microbiology Vol. 70; no. 1; pp. 1 - 10
• Main Authors: Fernández-Espinar, M.T, López, V, Ramón, D, Bartra, E, Querol, A
• Format: Journal Article
• Language: English
• Published: Amsterdam Elsevier B.V 22.10.2001; Elsevier
• Subjects: Biological and medical sciences; Commercial wine yeast strains; DNA, Bacterial - chemistry; DNA, Bacterial - genetics; Electrophoresis - methods; Electrophoretic karyotyping; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; Karyotyping; mtDNA restriction analysis; PCR; Polymerase Chain Reaction - methods; Quality Control; Restriction Mapping - methods; Ribotyping; S. cerevisiae; Saccharomyces - classification; Saccharomyces - genetics; Saccharomyces cerevisiae; Saccharomyces cerevisiae - classification; Saccharomyces cerevisiae - genetics; Wine - microbiology; Wine - standards; Wines and vinegars; Electrophoretic karyotyping; mtDNA restriction analysis; Commercial wine yeast strains; PCR; S. cerevisiae; Yeast; Restriction fragment; Identification; Wine yeast; Fungi; Polymerase chain reaction; Analysis method; Quality control; Electrophoresis; Ascomycetes; Molecular biology; Adulteration; Saccharomyces cerevisiae; Karyotype; Thallophyta
• ISSN: 0168-1605; 1879-3460
• DOI: 10.1016/S0168-1605(01)00502-5

mtDNA restriction analysis has been carried out with 45 different commercial Saccharomyces wine yeast strains. The analysis with Hinf I provided unique profiles for 17 of the 45 strains and can therefore be considered as individual strains. Nevertheless, among the remaining 28 strains, only eight mtDNA restriction patterns appeared. These strains were subjected to electrophoretic karyotyping and PCR amplification of δ sequences. We concluded that the maximum discriminatory power was obtained when the results of the three techniques were combined, giving 13 different composite patterns for the 28 strains under study. The results showed evidence of mistakes during production or fraudulent practices by yeast producers, since only 30 individual strains have been identified among the 45 Saccharomyces wine yeast strains commercialised by different companies. Additionally, commercial starters of Saccharomyces uvarum and Saccharomyces bayanus have been re-identified as Saccharomyces cerevisiae.