Characterization of Wine Yeasts during Wine Process using Different Techniques
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Tarih
2015
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info:eu-repo/semantics/openAccess
Özet
Study of the microorganisms that colonise the skin of grapes has been an important topic in
microbial taxonomy of especially yeasts associated with vines and vineyards. It is known that
yeast microbiota on grapes and in musts is influenced by factors such as climatic conditions,
geographical location of the vineyard and grape variety. Molecular methods have been used for the identification of yeasts from wines and the most relevant molecular methods used in
the identification of yeast species are based on the variability of the ribosomal genes 5.8S,
18S and 26S. Previous results have demonstrated that the complex ITS regions (non-coding
and variable) and 5.8S rRNA gene (coding and conserved) are useful in measuring close
fungus phylogenetic relationships. Mid-infrared spectroscopy is a rapid technique which
provides highly specific biochemical fingerprints of microorganisms and coupled with
different chemometrics analyses offer a wide range of applications including detection,
taxonomic level classification and characterization. The objective of this study was
identification of yeast flora of 7 wine samples (red, rose and white) through entire wine
process from must until the end of fermentation using molecular methods in comparison with
cultural methods followed by mid-IR spectroscopic techniques to monitor the diversity of
yeasts during a wine process. As a result, identified yeast species included M.pulcherrima
(2/19, 11%), P.membranifaciens (3/19, 16%), H.uvarum (1/19, 5%) and S.cerevisiae (13/19,
68%) during the whole process. Multivariate analysis of the data showed that S.cerevisiae
isolates formed a cluster which were probably starter cultures and this cluster was generally
separated from the other three yeasts which were isolated at the beginning of wine process.
Therefore, it was concluded that FTIR could be succesfully used as a complementary method
of molecular techniques for differentiation of wine yeast species isolated at different steps of
wine process and monitoring the food process microbiologically.
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Kaynak
3rd International Conference on Microbial Diversity-The challenge of Complexity
