Molecular profiling of yeasts isolated during spontaneous fermentations of Austrian wines
Molecular profiling of yeasts isolated during spontaneous fermentations of Austrian wines
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DOI：
10.1111/j.1567-1364.2008.00385.x
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发表时间：
2008-11-01
影响因子：
3.2
通讯作者：
Prillinger, Hansjoerg
中科院分区：
文献类型：
--
作者：
Lopandic, Ksenija;Tiefenbrunner, Wolfgang;Prillinger, Hansjoerg
本研究的目的是评估在奥地利葡萄酒产区的葡萄须自发发酵过程中的本地酵母菌群。葡萄酒酵母的基因组和遗传变异的调查是朝着选择该地理区域典型的有价值的酿酒特性菌株的长期目标迈出的第一步。一种方法，结合26 S rRNA基因的D1/D2结构域的序列和随机扩增多态性DNA指纹，被用来表征酵母在物种水平上，而酵母菌株的分化是通过扩增片段长度多态性指纹。在发酵开始时，鉴定了9个属的代表，其中Hanseniaspora和Metschnikowia物种的特征最常见。酿酒酵母和贝酵母变种。在整个发酵过程中鉴定的葡萄汁囊菌菌株显示出高水平的遗传多样性。一些S。酿酒酵母菌株在多个酿酒厂中是常见的，但在各个地点表征了具有特征谱的广泛的菌株。这项生物多样性调查是对奥地利葡萄酒产区生物技术相关酵母遗传多样性的调查和保护的贡献。
The aim of the present study was to evaluate the autochthonous yeast population during spontaneous fermentations of grape musts in Austrian wine-producing areas. Investigation of genomic and genetic variations among wine yeasts was a first step towards a long-term goal of selecting strains with valuable enological properties typical for this geographical region. An approach, combining sequences of the D1/D2 domain of the 26S rRNA gene and random amplified polymorphic DNA fingerprinting, was used to characterize yeasts at the species level, whereas the differentiation of Saccharomyces strains was accomplished by amplified fragment length polymorphism fingerprinting. At the beginning of fermentation, representatives of nine genera were identified, with Hanseniaspora and Metschnikowia species characterized most frequently. Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum strains, which were identified throughout the entire fermentation process, showed a high level of genetic diversity. A number of S. cerevisiae strains were common at multiple wineries, but a wide range of strains with characteristic profiles were characterized at individual locations. This biodiversity survey represents a contribution to the investigation and preservation of genetic diversity of biotechnologically relevant yeasts in Austrian wine-making areas.