Survey of yeast diversity during wine bottling processes using restriction analysis of 26S ribosomal DNA (rDNA)

Australian Journal of Grape and Wine Research

Volumn 18, Issue 1, 2012, Pages 39-42

  Baleiras Couto, M M ^a   Gomes, A S ^a   Casal, M ^b   Duarte, F L ^a  

^a Instituto Nacional de Investigacao Agraria e das Pescas   (Portugal)

^b UNIVERSITY OF MINHO   (Portugal)

Author keywords

DNA sequence; Restriction analysis; Wine bottling; Yeast diversity

Indexed keywords

TORULASPORA; TORULASPORA DELBRUECKII; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII;

EID: 84856388481     PISSN: 13227130     EISSN: 17550238     Source Type: Journal    
DOI: 10.1111/j.1755-0238.2011.00167.x     Document Type: Article

References (14)

1. Arroyo-López, F.N., Durán-Quintana, M.C., Ruiz-Barba, J.L., Querol, A. and Garrido-Fernández, A. (2006) Use of molecular methods for the identification of yeast associated with table olives. Food Microbiology 23, 791-796.
2. Baleiras-Couto, M.M., Reizinho, R.G. and Duarte, F.L. (2005) Partial 26S rDNA restriction analysis as a tool to characterise non-Saccharomyces yeasts present during red wine fermentations. International Journal of Food Microbiology 102, 49-56.
3. Baleiras-Couto, M.M., Vogels, J.T.W., Hofstra, H., Huis in't Veld, J.H.J. and van der Vossen, J.M.B.M. (1995) Random amplified polymorphic DNA and restriction enzyme analysis of PCR amplified rDNA in taxonomy: two identification techniques for food-borne yeasts. Journal of Applied Bacteriology 79, 525-535.
4. Baleiras-Couto, M.M., Hartog, B.J., Huis in't Veld, J.H.J., Hofstra, H. and van der Vossen, J.M.B.M. (1996) Identification of spoilage yeasts in a food production chain by microsatellite polymerase chain reaction fingerprinting. Food Microbiology 13, 59-67.
5. Boekhout, T., Kurtzman, C.P., O'Donnell, K. and Smith, M.T. (1994) Phylogeny of the yeast genera Hanseniaspora (anamorph Kloeckera), Dekkera (anamorph Brettanomyces), and Eeniella as inferred from partial 26S ribosomal DNA nucleotide sequences. International Journal of Systematic Bacteriology 44, 781-786.
6. Cai, J., Roberts, I.N. and Collins, M.D. (1996) Phylogenetic relationships among members of the ascomycetous yeasts genera Brettanomyces, Debaromyces, Dekkera and Kluveromyces deduced by small-subunit rRNA gene sequences. International Journal of Systematic Bacteriology 46, 542-549.
7. Fernández, M.T., Ubeda, J.F. and Briones, A.I. (1999) Comparative study of non-Saccharomyces microflora of musts in fermentation, by physiological and molecular methods. FEMS Microbiology Letters 173, 223-229.
8. Kurtzman, C.P. (1992) rRNA sequence comparisons for assessing phylogenetic relationships among yeasts. International Journal of Systematic Bacteriology 42, 1-6.
9. Kurtzman, C.P. and Robnett, C.J. (1998) Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie van Leeuwenhoek 73, 331-373.
10. Renouf, V., Strehaiano, P. and Lonvaud-Funel, A. (2007a) Yeast and bacteria of grape, wine and cellar equipments by PCR-DGGE. Journal International des Sciences de la Vigne et du Vin 41, 51-61.
11. Renouf, V., Perello, M.C., Strehaiano, P. and Lonvaud-Funel, A. (2006) Global survey of the microbial ecosystem during alcoholic fermentation in winemaking. Journal International des Sciences de la Vigne et du Vin 40, 101-116.
12. Renouf, V., Perello, M.C., Revel, G. and Lonvaud-Funel, A. (2007b) Survival of wine microorganisms in the bottle during storage. American Journal of Enology and Viticulture 58, 379-386.
13. Valles, B.S., Bedriñana, R.P., Tascón, N.F., Querol Simón, A. and Madrera, R. (2007) Yeast species associated with the spontaneous fermentation of cider. Food Microbiology 24, 25-31.
14. Xufre, A., Albergaria, H., Inácio, J., Spencer-Martins, I. and Gírio, F. (2006) Application of fluorescence in situ hybridisation (FISH) to the analysis of yeast population dynamics in winery and laboratory grape must fermentations. International Journal of Food Microbiology 108, 376-384.