Restriction profiles of 26S rDNA as a molecular approach for wine yeasts identification

Ciencia e Tecnica Vitivinicola

Volumn 25, Issue 2, 2010, Pages 75-85

  Zanol, Geni C ^a   Baleiras Couto, M Margarida ^a   Duarte, Filomena L ^a  

^a Instituto Nacional de Recursos Biológicos   (Portugal)

Author keywords

26S rDNA; Endonucleases; Non Saccharomyces yeasts; Restriction profiles; Wine yeasts

Indexed keywords

SACCHAROMYCES; VITACEAE; ZYGOSACCHAROMYCES; ZYGOSACCHAROMYCES BAILII; ZYGOSACCHAROMYCES LENTUS;

EID: 84866069613     PISSN: 02540223     EISSN: None     Source Type: Journal    
DOI: None     Document Type: Article

References (68)

1. Arias C.R., Burns J.K., Friedrich L.M., Goodrich R.M., Parish M.E., 2002. Yeast species associated with orange juice: evaluation of different identification methods. Appl.Environ. Microbiol., 68, 1955-1961.
2. Baleiras-Couto M.M., Vogels J.T.W.E., 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 foodborne yeasts. J. Appl. Bacteriol., 79: 525-535.
3. Baleiras-Couto M.M., Hartog B.J., Huis in't Veld J.H.J., Hofstra H., van der Vossen J.M.B.M., 1996. Identification of spoilage yeasts in a food-production chain by microsatellite polymerase chain reaction fingerprinting. Food Microbiol., 13, 59-67.
4. Baleiras-Couto M.M., Reizinho R.G., Duarte F.L., 2005. Partial 26S rDNA restriction analysis as a tool to characterise non- Saccharomyces yeasts present during red wine fermentations. Int. J. Food Microbiol., 102, 49-56.
5. Barata A., Seborro F., Belloch C., Malfeito-Ferreira M., Loureiro V., 2008. Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot. J. Appl. Microbiol., 104, 1182-1191.
6. Bartowsky E.J., Pretorius I.S., 2009. Microbial formation and modification of flavor and off-flavor compounds in Wine. In: Biology of Microorganisms on Grapes, in Must and in Wine. 209-231. König H., Unden G., Frohlich J. (eds), Springer-Verlag, Berlin, Heidelberg.
7. Bely M., Stoeckle P., Masneuf-Pomarède I., Dubourdieu D., 2008. Impact of mixed Torulaspora delbrueckii-Saccharomyces cerevisiae culture on high-sugar fermentation. Int. J. Food Microbiol. 122, 312-320.
8. Bisson L.F., 1999. Stuck and sluggish fermentations. Am. J. Enol. Vitic., 50, 107-119.
9. Bisson L., Joseph, L.C.M., 2009. Yeasts. In: Biology of microorganisms on grapes, in must and in wines. 47-60. König H., Unden G., Fröhlich J. (eds), Springer-Verlag, Berlin-Heidelberg.
10. Cabrera M.J., Moreno J., Ortega J.M., Medina M., 1988. Formation of ethanol, higher alcohols, esters, and terpenes by five yeast strains in musts from Pedro Ximenez grapes in various degrees of ripeness. Am. J. Enol. Vitic., 39, 283-287.
11. Cadez, N., Poot, G.A., Raspor, P., and Smith, M.T., 2003. Hanseniaspora meyeri sp. nov., Hanseniaspora clermontiae sp. nov., Hanseniaspora lachancei sp. nov. and Hanseniaspora opuntiae sp. nov., novel apiculate yeast species. Int. J. Syst. Evol. Microbiol., 53:1671-1680.
12. Ciani M., Ferraro L., 1998. Combined use of immobilized Candida stellata cells and Saccharomyces cerevisiae to improve the quality of wines. J. Appl. Microbiol., 85, 247-254.
13. Ciani M., Maccarelli F., 1998. Oenological properties of non- Saccharomyces yeasts associated with wine-making. World J. vMicrobiol. Biotech., 14, 199-203.
14. Ciani M., Beco L., Comitini F., 2006. Fermentation behaviour and metabolic interactions of multistarter wine yeast fermentations. Int. J. Food Microbiol., 108, 239-245.
15. Clemente-Jimenez J.M., Mingorance-Cazorla L., Martínez-Rodríguez S., Heras-Vázquez F.J.L., Rodríguez-Vico F., 2004. Molecular characterization and oenological properties of wine yeasts isolated during spontaneous fermentation of six varieties of grape must. Food Microbiol., 21, 149-155.
16. Csoma H., Sipiczki M., 2008. Taxonomic reclassification of Candida stellata strains reveals frequent occurrence of Candida zemplinina in wine fermentation. FEMS Yeast Res. 8, 328-336.
17. Dlauchy D., Tornai-Lehoczki J., Péter G., 1999. Restriction enzyme analysis of PCR amplified rDNA as a taxonomic tool in yeast identification. Syst. Appl. Microbiol. 22, 445-453.
18. Domizio P., Lencioni L., Ciani M., Di Blasi S., Pontremolesi C., Sabatelli M.P., 2007. Spontaneous and inoculated yeast populations dynamics and their effect on organoleptic characters of Vinsanto wine under different process conditions. Int. J. Food Microbiol., 115, 281-289.
19. Duarte F.L., Pais C., Spencer-Martins I., Leão C., 1999. Distinctive electrophoretic isoenzyme profiles in Saccharomyces sensu stricto. Int. J. Syst. Bacteriol., 49, 1907-1913.
20. Duarte F.L., Pais C., Spencer-Martins I., Leão C., 2004. Isoenzyme patterns: a valuable molecular tool for the differentiation of zygosaccharomyces species and detection of misidentified isolates. Syst.Appl.Microbiol., 27, 436-442.
21. Du Toit M., Pretorius I.S., 2000. Microbial spoilage and preservation of wine: using weapons for nature's own arsenal - A review. South Afr. J. Enol. Vitic., 21, 74-96.
22. Esteve-Zarzoso B., Belloch C., Uruburu F., Querol A., 1999. Identification of yeasts by RFLP analysis of the 5.8S rRNA gene and the two ribosomal internal transcribed spacers. Int. J. Syst. Bacteriol., 49, 329-337.
23. Esteve-Zarzoso B., Zorman T., Belloch C., Querol A., 2003. Molecular characterisation of the species of the genus Zygosaccharomyces. Syst. Appl. Microbiol., 26, 404-411.
24. Fernández-Espinar M.T., Martorell P., Llanos R., Querol A., 2006. Molecular methods to identify and characterize yeasts in foods and beverages. In: Yeasts in Food and Beverages (Q. Amparo, and G.H. Fleet, eds), Heidelberg: Springer-Verlag, pp 55-82.
25. Ferreira A.M., Clímaco M.C., Faia A.M., 2001. The role of non- Saccharomyces species in releasing glycosidic bound fraction of grape aroma components - a preliminary study. J. Appl. Microbiol., 91, 67-71.
26. Ferreira N., Belloch C., Querol A., Manzanares P., Vallez S., Santos A., 2010. Yeast microflora isolated from Brazilian cassava roots: taxonomical classification based on molecular identification. Curr. Microbiol., 60, 287-293.
27. Fleet G.H., 2003. Yeast interactions and wine flavour. Int. J. Food Microbiol., 86, 11-22.
28. Fleet G.H., Heard G.M., 1993. Yeasts: growth during fermentation. In: Wine Microbiology and Biotechnology, 27-54. Fleet G.H. (ed), Harwood Academic, Chur, Switzerland.
29. Gil J., Mateo J., Jiménez M., Pastor A., Huerta T., 1996. Aroma compounds in wine as influenced by apiculate yeasts. J. Food Sci., 61, 1247-1250.
30. González S., Barrio E., Querol A., 2007. Molecular identification and characterization of wine yeasts isolated from Tenerife (Canary Island, Spain). J. Appl. Microbiol., 102 1018-1025.
31. Guillamón J.M., Sabaté J., Barrio E., Cano J., Querol A., 1998. Rapid identification of wine yeast species based on RFLP analysis of the ribosomal internal transcribed spacer (ITS) region. Arch. Microbiol., 169, 387-392.
32. Hernán-Gómez S., Espinosa J.C., Ubeda J.F., 2000. Characterization of wine yeasts by temperature gradient gel electrophoresis (TGGE). FEMS Microbiol. Lett., 193, 45-50.
33. Hierro N., González Á., Mas A., Guillamón J.M., 2006. Diversity and evolution of non-Saccharomyces yeast populations during wine fermentation: effect of grape ripeness and cold maceration. FEMS Yeast Res., 6, 102-111.
34. Hierro N., Esteve-Zarzoso B., Mas A., Guillamón J.M., 2007. Monitoring of Saccharomyces and Hanseniaspora populations during alcoholic fermentation by real-time quantitative PCR. FEMS Yeast Res., 7, 1340-1349.
35. James S.A., Collins M.D., Roberts I.N., 1996. Use of an rRNA Internal Transcribed Spacer region to distinguish phylogenetically closely related species of the genera Zygosaccharomyces and Torulaspora. Int. J. Syst. Bacteriol., 46, 189-194.
36. James S.A., Cai J., Roberts I.N., Collins M.D., 1997. A Phylogenetic Analysis of the Genus Saccharomyces Based on 18S rRNA Gene Sequences: Description of Saccharomyces kunashirensis sp. nov. and Saccharomyces martiniae sp. nov. Int. J. Syst. Bacteriol., 47, 453-460.
37. Kurtzman C.P., Robnett C.J., 1994. Synonymy of the yeast genera Wingea and Debaryomyces. Antonie van Leeuwenhoek, 66, 337-342.
38. Kurtzman C.P., Fell J.W., 1998. The yeasts: a taxonomic study. 1076 p. Elsevier Science, Amsterdam, The Netherlands.
39. Kurtzman C.P., 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, 331-371.
40. Kurtzman C.P., Robnett C.J., 2003. Phylogenetic relationships among yeasts of the 'Saccharomyces complex' determined from multigene sequence analyses. FEMS Yeast Res., 3, 417-432.
41. Kurtzman C.P., Piškur J., 2005. Taxonomy and phylogenetic diversity among the yeasts. In: Topics in Current Genetics. 29-46. Sunnerhagen P., Piškur J. (eds), Springer-Verlag, Berlin-Heidelberg.
42. Longo E., Cansado J., Agrelo D., Villa T.G., 1991., Effect of climatic conditions on yeast diversity in grape musts from northwest spain. Am.J. Enol. Viticult., 42, 141-144.
43. Loureiro V., Malfeito-Ferreira M., 2003. Spoilage yeasts in the wine industry. Int. J. Food Microbiol., 86, 23-50.
44. Mardis E.R., 2008. The impact of next-generation sequencing technology on genetics. Trends Genet., 24,133-141.
45. Martini A., 1992. Biodiversity and conservation of yeasts. Biodiv. & Conserv., 1, 324-333.
46. Mills D.A., Johannsen E.A., Cocolin L., 2002. Yeast diversity and persistence in Botrytis-affected wine fermentations. Appl. Environ. Microbiol., 68, 4884-4893.
47. Naumova E.S., Bulat S.A., Mironenko N.V., Naumov G.I., 2003 Differentiation of six sibling species in the Saccharomyces sensu stricto complex by multilocus enzyme electrophoresis and UP-PCR analysis. Antonie van Leeuwenhoek, 83, 155-166.
48. Nisiotou A.A., Spiropoulos A.E., Nychas G-J.E., 2007. Yeast community structures and dynamics in healthy and Botrytisaffected grape must fermentations. Appl. Environ. Microbiol., 73, 6705-6713.
49. Pretorius I.S., 2000. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast, 16, 675-729.
50. Renouf V., Lonvaud-Funel A., 2007. Development of an enrichment medium to detect Dekkera/Brettanomyces bruxellensis, an spoilage wine yeast, on the surface of grape berries. Microbiol. Res., 162, 154-167.
51. Rodríguez M.E., Infante J.J., Molina M., Domínguez M., Rebordinos L., Cantoral J.M., 2010. Genomic characterization and selection of wine yeast to conduct industrial fermentations of a white wine produced in a SW Spain winery. J. Appl. Microbiol., 108, 1292-1302.
52. Romano P., Suzzi G., Comi G., Zironi R., Maifreni M., 1997. Glycerol and other fermentation products of apiculate wine yeasts. J. Appl. Microbiol., 82, 615-618.
53. Romano P., Suzzi G., Zironi R., Comi G., 1993. Biometric study of acetoin production in Hanseniaspora guilliermondii and Kloeckera apiculata. Appl. Environ. Microbiol., 59, 1838-1841.
54. Romano P., Fiore C., Paraggio M., Caruso M., Capece A., 2003. Function of yeast species and strains in wine flavour. Int. J. Food Microbiol., 86,169-180.
55. Romano P., Capece A., Serafino V., Romaniello R., Poeta C., 2008. Biodiversity of wild strains of Saccharomyces cerevisiae as tool to complement and optimize wine quality. World J. Microbiol. Biotech., 24,1797-1802.
56. Salinas F., Garrido D., Ganga A., Veliz G., Martínez C., 2009. Taqman real-time PCR for the detection and enumeration of Saccharomyces cerevisiae in wine. Food Microbiol., 26, 328-332.
57. Sampaio J.P., Gadanho M., Santos S., Duarte F.L., Pais C., Fonseca A. Fell J.W., 2001. Polyphasic taxonomy of the basidiomycetous yeast genus Rhodosporidium: Rhodosporidium kratochvilovae and related anamorphic species. Inter. J. Syst. Evol. Microbiol., 51, 687-697.
58. Santos A., San Mauro M., Bravo E., Marquina D., 2009. PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis. Microbiol., 155, 624-634.
59. Schütz M., Gafner J., 1993. Analysis of yeast diversity during spontaneous and induced alcoholic fermentations. J. Appl. Bacteriol. 75, 551-558.
60. Smith M.T., Yamazaki M., Poot G.A., 1990. Dekkera, Brettanomyces and Eeniella: Electrophoretic comparison of enzymes and DNA-DNA homology. Yeast, 6, 299-310.
61. Steels H., Bond C.J., Collins M.D., Roberts I.N., Stratford M., James S.A., 1999. Zygosaccharomyces lentus sp. nov., a new member of the yeast genus Zygosaccharomyces Barker. Int. J. Syst. Bacteriol., 49, 319-327.
62. Steels H., James S.A., Roberts I.N., Stratford M., 2000. Sorbic acid resistance: the inoculum effect. Yeast, 16, 1173-1183.
63. Tessonnière H., Vidal S., Barnavon L., Alexandre H., Remize F., 2009. Design and performance testing of a real-time PCR assay for sensitive and reliable direct quantification of Brettanomyces in wine. Int. J. Food Microbiol., 129, 237-243.
64. Torija M.J., Rozès N., Poblet M., Guillamón J., Mas A., 2001. Yeast population dynamics in spontaneous fermentations: Comparison between two different wine-producing areas over a period of three years. Antonie van Leeuwenhoek, 79, 345-352.
65. Török T., Rockhold D., and King Jr A.D., 1993. Use of electrophoretic karyotyping and DNA-DNA hybridization in yeast identification. Int. J. Food Microbiol., 19, 63-80.
66. White T.J., Bruns T., Lee S., Taylor J.W., 1990. Amplification and direct sequencing of fungal ribosomal RNA genes for phylogenetics. In: PCR protocols: a guide to methods and applications. Innis M.A., Gelfand D.H., Sninsky J.J., White T.J. (eds), Academic Press, New York, pp 315-322.
67. Zott K., Miot-Sertier C., Claisse O., Lonvaud-Funel A., Masneuf-Pomarede I., 2008. Dynamics and diversity of non-Saccharomyces yeasts during the early stages in winemaking. Int. J. Food Microbiol., 125, 197-203.
68. Zott K., Claisse O., Lucas P., Coulon J., Lonvaud-Funel A., Masneu -Pomarede I., 2010. Characterization of the yeast ecosystem in grape must and wine using real-time PCR. Food Microbiol., 27, 559-567.