Use of PCR-DHPLC (polymerase chain reaction-denaturing high performance liquid chromatography) for the rapid differentiation of industrial Saccharomyces pastorianus and Saccharomyces cerevisiae strains

Journal of the Institute of Brewing

Volumn 116, Issue 4, 2010, Pages 464-474

  Hutzler, M ^a   Geiger, E ^a   Jacob, F ^a  

^a TECHNICAL UNIVERSITY OF MUNICH   (Germany)

Author keywords

[No Author keywords available]

Indexed keywords

CHROMATOGRAPHIC ANALYSIS; FERMENTATION; HIGH PERFORMANCE LIQUID CHROMATOGRAPHY; LIQUID CHROMATOGRAPHY; POLYMERASE CHAIN REACTION; YEAST;

DIFFERENTIATION METHODS; FLUORESCENCE INTENSITIES; PERIODIC ANALYSIS; RAPID DIFFERENTIATION; SACCHAROMYCES CEREVISIAE STRAINS; SACCHAROMYCES PASTORIANUS; SPECIFIC DETECTION; STARTER CULTURES;

BREWING;

SACCHAROMYCES; SACCHAROMYCES CEREVISIAE; SACCHAROMYCES PASTORIANUS;

EID: 79952497837     PISSN: 00469750     EISSN: None     Source Type: Journal    
DOI: 10.1002/j.2050-0416.2010.tb00798.x     Document Type: Article

References (59)

1. Abdel-Aty, L. M., Immunchemische und molekularbiologische Untersuchungen an verschiedenen Saccharomyces- und Schizosaccharomyces Hefen. Dissertation, TU München: Freising- Weihenstephan, 1991.
2. Antunovics, Z., Irinyi, L. and Sipiczki, M., Combined application of methods to taxonomic identification of Saccharomyces strains in fermenting botrytized grape must. J. Appl. Microbiol., 2005, 98, 971-979.
3. Bamforth, C. W., Food, fermentation and microorganisms. Blackwell Publishing: Oxford, 2005.
4. Beltran, G., Torija, M. J., Novo, M., Ferrer, N., Poblet, M., Guillamon, J. M., Rozes, N. and Mas, A., Analysis of yeast populations during alcoholic fermentation: a six year follow-up study. Syst. Appl. Microbiol., 2002, 25, 287-293.
5. Büchl, N. R., Hutzler, M., Mietke-Hofmann, H., Wenning, M. and Scherer, S., Differentiation of probiotic and environmental Saccharomyces cerevisiae strains in animal feed. Online. J. Appl. Microbiol., 2010. (doi: 10.1111/j.1365-2672.2010.04705.x.).
6. Cappello, M. S., Bleve, G., Grieco, F., Dellaglio, F. and Zacheo, G., Characterization of Saccharomyces cerevisiae strains isolated from must of grape grown in experimental vineyard. J. Appl. Microbiol., 2004, 97, 1274-1280.
7. Caruso, M., Capece, A., Salzano, G. and Romano, P., Typing of Saccharomyces cerevisiae and Kloeckera apiculata strains from Aglianico wine. Lett. Appl. Microbiol., 2002, 34, 323-328.
8. Christine Le, J., Marc, L., Catherine, D., Claude, E., Jean-Luc, L., Michel, A. and Isabelle, M. P., Characterization of natural hybrids of Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum. FEMS Yeast Res., 2007, 7, 540-549.
9. Ciani, M., Mannazzu, I., Marinangeli, P., Clementi, F. and Martini, A., Contribution of winery-resident Saccharomyces cerevisiae strains to spontaneous grape must fermentation. Antonie Van Leeuwenhoek, 2004, 85, 159-164.
10. Cocolin, L., Bisson, L. F. and Mills, D. A., Direct profiling of the yeast dynamics in wine fermentations. FEMS Microbiol. Lett., 2000, 189, 81-87.
11. Comi, G., Maifreni, M., Manzano, M., Lagazio, C. and Cocolin, L., Mitochondrial DNA restriction enzyme analysis and evaluation of the enological characteristics of Saccharomyces cerevisiae strains isolated from grapes of the wine-producing area of Collio (Italy). Int. J. Food. Microbiol., 2000, 58, 117-121.
12. Demuyter, C., Lollier, M., Legras, J. L. and Le Jeune, C., Predominance of Saccharomyces uvarum during spontaneous alcoholic fermentation, for three consecutive years, in an Alsatian winery. J. Appl. Microbiol., 2004, 97, 1140-1148.
13. Deng, D., Deng, G., Smith, M. F., Zhou, J., Xin, H., Powell, S. M. and Lu, Y., Simultaneous detection of CpG methylation and single nucleotide polymorphism by denaturing high performance liquid chromatography. Nucleic Acids Res., 2002, 30, E13.
14. Di Maro, E., Ercolini, D. and Coppola, S., Yeast dynamics during spontaneous wine fermentation of the Catalanesca grape. Int. J. Food. Microbiol., 2007, 117, 201-210.
15. Divol, B., Miot-Sertier, C. and Lonvaud-Funel, A., Genetic characterization of strains of Saccharomyces cerevisiae responsible for 'refermentation' in Botrytis-affected wines. J. Appl. Microbiol., 2006, 100, 516-526.
16. Domann, E., Hong, G., Imirzalioglu, C., Turschner, S., Kuhle, J., Watzel, C., Hain, T., Hossain, H. and Chakraborty, T., Culture- independent identification of pathogenic bacteria and polymicrobial infections in the genitourinary tract of renal transplant recipients. J. Clin. Microbiol., 2003, 41, 5500-5510.
17. Donhauser, S., Springer, R. and Vogeser, G., Identifizierung und Klassifizierung von Brauereihefen durch Chromosomenanalyse mit der Pulsfeldgelelektrophorese. Brewing Science, 1990, 12, 392-399.
18. Donhauser, S., Wagner, D. and Gordon, D., Hefestämme und Bierqualität. Brauwelt, 1987, 38, 1654-1664.
19. Donhauser, S., Wagner, D. and Guggeis, H., Hefestämme und Bierqualität. Brauwelt, 1987, 29, 1273-1280.
20. Donhauser, S., Wagner, D. and Springer, R., Obergärige Hefestämme und Bierqualität. Der Weihenstephaner, 1991, 3, 131-138.
21. Esteve-Zarzoso, B., Fernandez-Espinar, M. T. and Querol, A., Authentication and identification of Saccharomyces cerevisiae 'flor' yeast races involved in sherry ageing. Antonie Van Leeuwenhoek, 2004, 85, 151-158.
22. Esteve-Zarzoso, B., Peris-Toran, M. J., Garcia-Maiquez, E., Uruburu, F. and Querol, A., Yeast population dynamics during the fermentation and biological aging of sherry wines. Appl. Environ. Microbiol., 2001, 67, 2056-2061.
23. Fernandez-Gonzalez, M., Espinosa, J. C., Ubeda, J. F. and Briones, A. I., Yeasts present during wine fermentation: comparative analysis of conventional plating and PCR-TTGE. Syst. Appl. Microbiol., 2001, 24, 634-638.
24. Fietto, J. L., Araujo, R. S., Valadao, F. N., Fietto, L. G., Brandao, R. L., Neves, M. J., Gomes, F. C., Nicoli, J. R. and Castro, I. M., Molecular and physiological comparisons between Saccharomyces cerevisiae and Saccharomyces boulardii. Can. J. Microbiol., 2004, 50, 615-621.
25. Goldenberg, O., Herrmann, S., Adam, T., Marjoram, G., Hong, G., Gobel, U. B. and Graf, B., Use of denaturing high-performance liquid chromatography for rapid detection and identification of seven Candida species. J. Clin. Microbiol., 2005, 43, 5912-5915.
26. Goldenberg, O., Herrmann, S., Marjoram, G., Noyer-Weidner, M., Hong, G., Bereswill, S. and Gobel, U. B., Molecular monitoring of the intestinal flora by denaturing high performance liquid chromatography. J. Microbiol. Methods, 2007, 68, 94-105.
27. Granchi, L., Ganucci, D., Viti, C., Giovannetti, L. and Vincenzini, M., Saccharomyces cerevisiae biodiversity in spontaneous commercial fermentations of grape musts with 'adequate' and 'inadequate' assimilable-nitrogen content. Lett. Appl. Microbiol., 2003, 36, 54-58.
28. Guerra, J. B., Araujo, R. A., Pataro, C., Franco, G. R., Moreira, E. S., Mendonca-Hagler, L. C. and Rosa, C. A., Genetic diversity of Saccharomyces cerevisiae strains during the 24 h fermentative cycle for the production of the artisanal Brazilian cachaca. Lett. Appl. Microbiol., 2001, 33, 106-111.
29. Howell, K. S., Bartowsky, E. J., Fleet, G. H. and Henschke, P. A., Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation. Lett. Appl. Microbiol., 2004, 38, 315-320.
30. Hutzler, M., Entwicklung und Optimierung von Methoden zur Identifizierung und Differenzierung von getränkerelevanten Hefen. Dissertation, TU München: Freising-Weihenstephan, 2009.
31. Hutzler, M., Getränkerelevante Hefen - Identifizierung und Differenzierung. 1st ed. SVH-Verlag, Saarbrücken. 2010.
32. Hutzler, M. and Goldenberg, O., PCR-DHPLC: A potential novel method for rapid screening of mixed yeast populations. Proceedings of the European Brewery Convention Congress, Venice, Fachverlag Hans Carl: Nürnberg, Germany, CD ROM, 2007.
33. Kobi, D., Zugmeyer, S., Potier, S. and Jaquet-Gutfreund, L., Two-dimensional protein map of an "ale"-brewing yeast strain: proteome dynamics during fermentation. FEMS Yeast Res., 2004, 5, 213-230.
34. Lopes, C. A., Van Broock, M., Querol, A. and Caballero, A. C., Saccharomyces cerevisiae wine yeast populations in a cold region in Argentinean Patagonia. A study at different fermentation scales. J. Appl. Microbiol., 2002, 93, 608-615.
35. Manzano, M., Cocolin, L., Iacumin, L., Cantoni, C. and Comi, G., A PCR-TGGE (Temperature Gradient Gel Electrophoresis) technique to assess differentiation among enological Saccharomyces cerevisiae strains. Int. J. Food Microbiol., 2005, 101, 333-339.
36. Manzano, M., Medrala, D., Giusto, C., Bartolomeoli, I., Urso, R. and Comi, G., Classical and molecular analyses to characterize commercial dry yeasts used in wine fermentations. J. Appl. Microbiol., 2006, 100, 599-607.
37. Martinez, C., Gac, S., Lavin, A. and Ganga, M., Genomic characterization of Saccharomyces cerevisiae strains isolated from wine-producing areas in South America. J. Appl. Microbiol., 2004, 96, 1161-1168.
38. Mitterdorfer, G., Mayer, H. K., Kneifel, W. and Viernstein, H., Clustering of Saccharomyces boulardii strains within the species S. cerevisiae using molecular typing techniques. J. Appl. Microbiol., 2002, 93, 521-530.
39. Naumov, G. I., James, S. A., Naumova, E. S., Louis, E. J. and Roberts, I. N., Three new species in the Saccharomyces sensu stricto complex: Saccharomyces cariocanus, Saccharomyces kudriavzevii and Saccharomyces mikatae. Int. J. Syst. Evol. Microbiol., 2000, 50 Pt 5, 1931-1942.
40. Naumov, G. I., Masneuf, I., Naumova, E. S., Aigle, M. and Dubourdieu, D., Association of Saccharomyces bayanus var. uvarum with some French wines: genetic analysis of yeast populations. Res. Microbiol., 2000, 151, 683-691.
41. Naumov, G. I., Naumova, E. S., Antunovics, Z. and Sipiczki, M., Saccharomyces bayanus var. uvarum in Tokaj wine-making of Slovakia and Hungary. Appl. Microbiol. Biotechnol., 2002, 59, 727-730.
42. Naumov, G. I., Nguyen, H. V., Naumova, E. S., Michel, A., Aigle, M. and Gaillardin, C., Genetic identification of Saccharomyces bayanus var. uvarum, a cider-fermenting yeast. Int. J. Food Microbiol., 2001, 65, 163-171.
43. Petersen, R. F., Harrington, C. S., Kortegaard, H. E. and On, S. L., A PCR-DGGE method for detection and identification of Campylobacter, Helicobacter, Arcobacter and related Epsilobacteria and its application to saliva samples from humans and domestic pets. J. Appl. Microbiol., 2007, 103, 2601-2615.
44. Pope, G. A., Mackenzie, D. A., Defernez, M., Aroso, M. A., Fuller, L. J., Mellon, F. A., Dunn, W. B., Brown, M., Goodacre, R., Kell, D. B., Marvin, M. E., Louis, E. J. and Roberts, I. N., Metabolic footprinting as a tool for discriminating between brewing yeasts. Yeast, 2007, 24, 667-679.
45. Prakitchaiwattana, C. J., Fleet, G. H. and Heard, G. M., Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wine grapes. FEMS Yeast Res., 2004, 4, 865-877.
46. Pramateftaki, P. V., Lanaridis, P. and Typas, M. A., Molecular identification of wine yeasts at species or strain level: a case study with strains from two vine-growing areas of Greece. J. Appl. Microbiol., 2000, 89, 236-248.
47. Rainieri, S., Kodama, Y., Kaneko, Y., Mikata, K., Nakao, Y. and Ashikari, T., Pure and mixed genetic lines of Saccharomyces bayanus and Saccharomyces pastorianus and their contribution to the lager brewing strain genome. Appl. Environ. Microbiol., 2006, 72, 3968-3974.
48. Rainieri, S., Kodama, Y., Nakao, Y., Pulvirenti, A. and Giudici, P., The inheritance of mtDNA in lager brewing strains. FEMS Yeast Res., 2008, 8, 586-596.
49. Rainieri, S., Zambonelli, C. and Kaneko, Y., Saccharomyces sensu stricto: systematics, genetic diversity and evolution. J. Biosci. Bioeng., 2003, 96, 1-9.
50. Rodriguez, M. E., Lopes, C. A., Van Broock, M., Valles, S., Ramon, D. and Caballero, A. C., Screening and typing of Patagonian wine yeasts for glycosidase activities. J. Appl. Microbiol., 2004, 96, 84-95.
51. Sampaio, J. P. and Goncalves, P., Natural populations of Saccharomyces kudriavzevii in Portugal are associated with oak bark and are sympatric with S. cerevisiae and S. paradoxus. Appl. Environ. Microbiol., 2008, 74, 2144-2152.
52. Scherer, A., Entwicklung von PCR-Methoden zur Klassifizierung industriell genutzter Hefen. Dissertation, TU München: Freising-Weihenstephan, 2002.
53. Schöneborn, H., Differenzierung und Charakterisierung von Betriebshefekulturen mit genetischen und physiologischen Methoden. TU München, Freising-Weihenstephan, 2001.
54. Timmins, E. M., Quain, D. E. and Goodacre, R., Differentiation of brewing yeast strains by pyrolysis mass spectrometry and Fourier transform infrared spectroscopy. Yeast, 1998, 14, 885-893.
55. Torija, M. J., Beltran, G., Novo, M., Poblet, M., Guillamon, J. M., Mas, A. and Rozes, N., Effects of fermentation temperature and Saccharomyces species on the cell fatty acid composition and presence of volatile compounds in wine. Int. J. Food Microbiol., 2003, 85, 127-136.
56. Torija, M. J., Rozes, N., Poblet, M., Guillamon, J. M. and Mas, A., Yeast population dynamics in spontaneous fermentations: comparison between two different wine-producing areas over a period of three years. Antonie Van Leeuwenhoek, 2001, 79, 345-352.
57. Vaughan-Martini, A. and Martini, A., Saccharomyces Meyen ex Rees. In: The yeasts, 4th ed., Kurtzman, C. P. and Fell, J. W., Eds., Elsevier: Amsterdam, 1998, pp. 358-373.
58. Wang, S. A. and Bai, F. Y., Saccharomyces arboricolus sp. nov., a yeast species from tree bark. Int. J. Syst. Evol. Microbiol., 2008, 58, 510-514.
59. Wenning, M., Seiler, H. and Scherer, S., Fourier-transform infrared microspectroscopy, a novel and rapid tool for identification of yeasts. Appl. Environ. Microbiol., 2002, 68, 4717-4721.