Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods.
Biogeographical characterization of Saccharomyces cerevisiae wine yeast by molecular methods.
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DOI：
10.3389/fmicb.2013.00166
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发表时间：
2013
影响因子：
5.2
通讯作者：
Suzzi G
中科院分区：
文献类型：
--
作者：
Tofalo R;Perpetuini G;Schirone M;Fasoli G;Aguzzi I;Corsetti A;Suzzi G
生物地理学是对生物多样性分布的空间模式和过程的描述性和解释性研究。如果没有微生物地理学，就很难研究微生物的多样性，因为没有办法将变异模式可视化。酿酒酵母（Saccharomyces cerevisiae），即“葡萄酒酵母”，是参与酒精发酵的最重要的物种，在葡萄园生态系统中，它遵循“万物皆有”的原则。农业实践，如耕作（有机与传统）和地面管理系统选择了不同的人口在这个物种是不同的。事实上，最近的生态和地理研究强调，独特的菌株与特定地理位置的特定葡萄品种有关。这些研究还强调了显著的多样性和区域特征，或“风土”，已经通过这种联系引入了葡萄酒酿造过程。野生葡萄品种的多样性保持了葡萄酒的典型性、高品质和独特风味。近年来，人们发展了不同的分子生物学方法来研究该菌的种群动态。酿酒酵母菌株在葡萄园和酿酒厂。在这篇综述中，我们将提供当前用于揭示S地理分布的分子方法的更新。酿酒酵母
Biogeography is the descriptive and explanatory study of spatial patterns and processes involved in the distribution of biodiversity. Without biogeography, it would be difficult to study the diversity of microorganisms because there would be no way to visualize patterns in variation. Saccharomyces cerevisiae, “the wine yeast,” is the most important species involved in alcoholic fermentation, and in vineyard ecosystems, it follows the principle of “everything is everywhere.” Agricultural practices such as farming (organic versus conventional) and floor management systems have selected different populations within this species that are phylogenetically distinct. In fact, recent ecological and geographic studies highlighted that unique strains are associated with particular grape varieties in specific geographical locations. These studies also highlighted that significant diversity and regional character, or ‘terroir,’ have been introduced into the winemaking process via this association. This diversity of wild strains preserves typicity, the high quality, and the unique flavor of wines. Recently, different molecular methods were developed to study population dynamics of S. cerevisiae strains in both vineyards and wineries. In this review, we will provide an update on the current molecular methods used to reveal the geographical distribution of S. cerevisiae wine yeast.
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DOI：
10.1016/j.ijfoodmicro.2010.11.040
发表时间：
2011-01-31
影响因子：
5.4
作者：
Cordero-Bueso, Gustavo;Arroyo, Teresa;Valero, Eva
通讯作者：
Valero, Eva
影响因子：
4
作者：
Ayoub, MJ;Legras, JL;Gaillardin, C
通讯作者：
Gaillardin, C
影响因子：
5
作者：
Codón, AC;Benítez, T;Korhola, M
通讯作者：
Korhola, M
影响因子：
2.6
作者：
BAKALINSKY, AT;SNOW, R
通讯作者：
SNOW, R
影响因子：
3.7
作者：
Camarasa C;Sanchez I;Brial P;Bigey F;Dequin S
通讯作者：
Dequin S