Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking
| Autor: | Mariana Combina, Fabio Vazquez, Y. Paola Maturano, María Eugenia Toro, M. Victoria Mestre, Braulio Esteve-Zarzoso |
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| Rok vydání: | 2016 |
| Předmět: |
0301 basic medicine
Electrophoresis Culture dependent Otras Ciencias Biológicas 030106 microbiology Saccharomyces cerevisiae Wine Microbiology Polymerase Chain Reaction PRE-FERMENTATIVE COLD SOAK Ciencias Biológicas Hanseniaspora 03 medical and health sciences Plate count Ascomycota Yeasts Botany Food Industry Vitis Pcr dgge Winemaking SACCHAROMYCES CEREVISIAE PLATE COUNT biology General Medicine Biodiversity biology.organism_classification Yeast Cold Temperature QUANTITATIVE PCR (QPCR) NON-SACCHAROMYCES YEASTS Fermentation PCR- DGGE CIENCIAS NATURALES Y EXACTAS Food Science |
| Zdroj: | International journal of food microbiology. 237 |
| ISSN: | 1879-3460 |
| Popis: | Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of the most representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique. Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Esteve Zarzoso, Braulio. Universitat Rovira I Virgili; España |
| Databáze: | OpenAIRE |
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