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Isolation and identification of native yeasts from the spontaneous fermentation of grape musts.
Gerard, Liliana Mabel; Corrado, María Belén; Davies, Cristina Verónica; Soldá, Carina Alejandra; Dalzotto, María Gabriela; Esteche, Sofía.
Afiliação
  • Gerard LM; Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina. liliana.gerard@uner.edu.ar.
  • Corrado MB; Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina.
  • Davies CV; Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina.
  • Soldá CA; Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina.
  • Dalzotto MG; Laboratorio de Microbiología y Biotecnología de Alimentos, Facultad de Ciencias de la Alimentación, Universidad Nacional de Entre Ríos, Monseñor Tavella 1450, 3200, Concordia, Entre Ríos, Argentina.
  • Esteche S; Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Concordia, Argentina.
Arch Microbiol ; 205(9): 302, 2023 Aug 07.
Article em En | MEDLINE | ID: mdl-37550458
Recently, there has been growing interest in the characterization of native yeasts for their use in production of wines with regional characteristics. This study aimed to investigate Saccharomyces and non-Saccharomyces yeasts present in the spontaneous fermentation of Tannat and Marselan grape musts collected from Concordia (Entre Ríos, Argentina) over 2019, 2020, and 2021 vintages. The evolution of these fermentative processes was carried out by measuring total soluble solids, total acidity, volatile acidity, pH, ethanol concentration, and total carbon content. Isolated Saccharomyces and non-Saccharomyces yeasts were identified based on colony morphology in WL medium, 5.8S-ITS-RFLP analysis, and 26S rDNA D1/D2 gene sequencing. Two hundred and ten yeast colonies were isolated and identified as Pichia kudriavzevii, Saccharomyces cerevisiae, Hanseniaspora uvarum, Metschnikowia pulcherrima, Candida albicans, Candida parapsilosis, Pichia occidentalis, Pichia bruneiensis, Hanseniaspora opuntiae, Issatchenkia terricola, and Hanseniaspora vineae. P. kudriavzevii isolated from all vintages was associated with the spontaneous fermentation of grape musts from the Concordia region.
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Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Vitis Tipo de estudo: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Arch Microbiol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Argentina País de publicação: Alemanha
Texto completo
Adicionar na Minha BVS
Imprimir
XML
PubMed Links
Buscar no Google

Texto completo: 1 Coleções: 01-internacional Base de dados: MEDLINE Assunto principal: Vinho / Vitis Tipo de estudo: Diagnostic_studies / Prognostic_studies Idioma: En Revista: Arch Microbiol Ano de publicação: 2023 Tipo de documento: Article País de afiliação: Argentina País de publicação: Alemanha