Diversity of Saccharomyces strains in wine fermentations: analysis for two consecutive years

• Published in: Letters in applied microbiology Vol. 26; no. 6; pp. 452 - 455
• Main Authors: Sabate, J, Cano, J, Querol, A, Guillamon, J.M
• Format: Journal Article
• Language: English
• Published: Edinburgh, UK Blackwell Science Ltd 01.06.1998; Blackwell Science
• Subjects: Biological and medical sciences; DNA, Fungal - analysis; DNA, Mitochondrial - analysis; Fermentation; Fermented food industries; Food industries; Fundamental and applied biological sciences. Psychology; mitochondrial DNA; Polymerase Chain Reaction - methods; Polymorphism, Restriction Fragment Length; restriction mapping; Saccharomyces - genetics; Saccharomyces - metabolism; Saccharomyces cerevisiae; Saccharomyces cerevisiae - genetics; Spain; species diversity; Species Specificity; Wine - microbiology; Wines and vinegars; Spain; Wine; Yeast; Mitochondrial DNA; Genetic diversity; Identification; Wine yeast; Fungi; Restriction fragment length polymorphism; Alcoholic fermentation; Ascomycetes; Population dynamics; Saccharomyces cerevisiae; Thallophyta
• ISSN: 0266-8254; 1472-765X
• DOI: 10.1046/j.1472-765X.1998.00369.x

An ecological study of Saccharomyces cerevisiae strains in spontaneous alcoholic fermentation has been conducted in the same winery for two consecutive years (1994 and 1995). Yeast cells were identified and characterized using mitochondrial DNA restriction analysis. Although a great diversity of wild strains was observed, a sequential substitution of S. cerevisiae strains during the different phases of fermentation was detected. Furthermore, the most frequent strains were encountered in both years, and the dynamic populations were not influenced by climatic conditions. Finally, the RsaI restriction enzyme produced a species‐specific pattern which allowed the identification of all the isolates as S. cerevisiae.