Genetic segregation of natural Saccharomyces cerevisiae strains derived from spontaneous fermentation of Aglianico wine

Journal of Applied Microbiology

Volumn 96, Issue 5, 2004, Pages 1169-1175

  Sipiczki, M ^a,b   Romano, P ^c   Capece, A ^c   Paraggio, M ^c  

^a UNIVERSITY OF DEBRECEN   (Hungary)

^b INSTITUTE OF EXPERIMENTAL MEDICINE   (Hungary)

^c UNIVERSITY OF BASILICATA   (Italy)

Author keywords

Cu resistance; Ethanol tolerance; Fermentation; Karyotype; Metabolites; Saccharomyces; Segregation; Wine

Indexed keywords

CHROMOSOMES; CLONING; COPPER COMPOUNDS; ELECTROPHORESIS; METABOLITES; PHYSIOLOGY; STABILITY; WINE; YEAST;

CU RESISTANCE; ETHANOL TOLERANCE; GENETIC INSTABILITY; GENETIC SEGREGATION; GENETIC STABILITY; KARYOTYPE; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE STRAINS; SEGREGATION; SPONTANEOUS FERMENTATION;

FERMENTATION;

COPPER SULFATE; MALTOSE; SILICON DIOXIDE;

FERMENTATION;

ARTICLE; CONTROLLED STUDY; FERMENTATION TECHNIQUE; FUNGAL STRAIN; FUNGUS ISOLATION; GENE SEGREGATION; GENETIC REGULATION; ITALY; KARYOTYPE; MICROMANIPULATION; NONHUMAN; PHYSIOLOGY; PULSED FIELD GEL ELECTROPHORESIS; SACCHAROMYCES CEREVISIAE; SEGREGATION ANALYSIS; SPOROGENESIS; WINE;

FUNGI; SACCHAROMYCES; SACCHAROMYCES CEREVISIAE;

EID: 2342529077     PISSN: 13645072     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1365-2672.2004.02254.x     Document Type: Article

References (19)

1. Antunovics, Z., Csoma, H. and Sipiczki, M. (2003) Molecular and genetic analysis of the yeast flora of botrytized Tokaj wines. Bulletin de l'O.I.V. 76, 380-397.
2. Bakalinsky, A.T. and Snow, R. (1990) The chromosomal constitution of wine strains of Sacchammyces cerevisiae. Yeast 6, 367-382.
3. Carro, D. and Pina, B. (2001) Genetic analysis of the karyotype instability in natural wine yeast strains. Yeast 18, 1457-1470.
4. Carro, D., Garcia-Martinez, J., Perez-Ortin, J. and Pina, B. (2003) Structural characterization of chromosome I size variants from a natural yeast strain. Yeast 20, 171-183.
5. Cavalieri, D., Barberio, C., Casalone, E., Pinzauti, F., Sebastiani, F., Mortimer, F. and Polsinelli, M. (1998) Genetic and molecular diversity in Saccharomyces cerevisiae natural populations. Food Technology and Biotechnology 36, 45-50.
6. Cavalieri, D., Townsend, J.P. and Hard, D.L. (2000) Manifold anomalies in gene expression in a vineyard isolate of Saccharomyces cerevisiae revealed by DNA microarray analysis. Proceedings of the National Academy of Sciences of the United States of America 97, 12369-12374.
7. Longo, E. and Vezinhet, F. (1993) Chromosomal rearrangements during vegetative growth of a wild strain of Saccharomyces cerevisiae. Applied and Environmental Microbiology 59, 322-326.
8. Miklos, I., Varga, T., Nagy, A. and Sipiczki, M. (1997) Genome instability and chromosome rearrangement in a heterothallic wine yeast. Journal of Basic Microbiology 5, 345-354
9. Mortimer, R.K., Romano, P., Suzzi, G. and Polsinelli, M. (1994) Genome renewal: a new phenomenon revealed from a genetic study of 43 strains of Saccharomyces cerevisiae derived from natural fermentation of grape musts. Yeast 10, 1543-1552.
10. Nadal, D., Carro, D., Fernandez-Larrea, J.B. and Pina, B. (1999) Analysis and dynamics of the chromosomal complements of wild sparkling-wine yeast strains. Applied and Environmental Microbiology 65, 1688-1695.
11. Nguyen, H.-V. and Gaillardin, C. (1997) Two subgroups within the Saccharomyces bayanus species evidenced by PCR amplification and restriction polymorphism of the non-transcribed spacer 2 in the ribosomal DNA unit. Systematic and Applied Microbiology 20, 286-294.
12. Nguyen, H.-V., Lepingle, A. and Gaillardin, C. (2000) Molecular typing demonstrates homogeneity of Saccharomyces uvarum strains and reveals the existence of hybrids between S. uvarum and S. cerevisiae, including the S. bayanus type strain CBS 380. Systematic and Applied Microbiology 23, 71-85.
13. Paraggio, M., Capece, A., Lipani, G. and Romano, P. (1998) Fermentation characteristics of Saccharomyces cerevisiae isolates from Aglianico of Vulture in the Basilicata region of Southern Italy. Alcologia 10, 113-117.
14. Puig, S., Querol, A., Barrio, E. and Perez-Ortin, J.E. (2000) Mitotic recombination and genetic changes in Saccharomyces cerevisiae during wine fermentation. Applied and Environmental Microbiology 66, 2057-2061.
15. Romano, P. (1997) Metabolic characteristics of wine strains during spontaneous and inoculated fermentation. Food Technology and Biotechnology 35, 255-260.
16. Romano, P., Monteleone, E., Paraggio, M., Marchese, R., Caporale, G. and Carlucci, A. (1998a) A methodological approach to the selection of Saccharomyces cerevisiae wine strains. Food Technology and Biotechnology 36, 69-74.
17. Romano, P., Paraggio, M. and Turbanti, L. (1998b) Stability in by-product formation as a strain selection tool of Saccharomyces cerevisiae wine yeasts. Journal of Applied Microbiology 84, 336-341.
18. Sipiczki, M., Miklos, I., Leveleki, E. and Antunovics, Z. (2001a) Genetic and chromosomal stability of wine yeasts. Methods in Biotechnolology 14, 273-281.
19. Sipiczki, M., Romano, P., Lipani, G., Miklos, I. and Antunovics, Z. (2001b) Analysis of yeasts derived from natural fermentation in a Tokaj winery. Antonie Van Leeuwenhoek 79, 97-105.