Molecular identification of wild non-saccharomyces yeasts from wine by pcr-rflp and strain differentiation by rapd

Allahyari, Nasim
Non-Saccharomyces yeasts are dominant during the early stages of alcoholic fermentation of grape must and play a role in the production of favorable organoleptic traits in the final wine. Identification of indigenous yeasts for using them as starter culture in a sequential inoculation along with Saccharomyces cerevisiae is an effective approach to produce wine with desirable characteristics. In this study, 18 non-Saccharomyces yeasts isolated at different maceration and fermentation times from traditional wine of five different grape types in Turkey were identified by PCR-RFLP (Polymerase Chain reaction- Restriction Fragment Lenghth Polymorphism) at genus and species level and then Lachancea thermotolerans (Lt), Metschnikowia pulcherrima (Mp), Hanseniaspora uvarum (Hu), Hanseniaspora opuntiae (Ho) species were selected for the genotypic differentiation of their strains using RAPD–PCR technique. Amplification of internal transcribed spacer (ITS) region (ITS1-5.8S-ITS2) using PCR allowed to identify some yeast isolates at the genus level. However, precise identification at genus and/or species level was possible by PCR-RFLP using appropriate enzymes. In this study, restriction digestion of rDNA ITS region using five endonucleases, HhaІ (CfoI), HaeIII, HinfI, DdeI and DraІ allowed identification of NS yeasts. vi On the other hand, RAPD-PCR using one RAPD primer OPA-03, minisatellite primer M13 and, two microsatellite primers (ATG)5, (GTG)5, were useful for the differentiation of yeast population at the strain level.


The effects of sequential inoculation of non-Saccharomyces and Saccharomyces yeasts from spontaneously fermented grape must varieties on Kalecik Karası wine and molecular characterization of Saccharomyces and Lachancea thermotolerans isolates
Arslan, Gizem Pınar; Gültekin, Güzin Candan; Gözen, Ayşe Gül; Department of Biochemistry (2021-9)
Sequential fermentation is a process based on using non-Saccharomyces yeasts and Saccharomyces cerevisiae to contribute wine quality and improve wine complexity. Identification and characterization of the yeasts are crucial to achieving ideal fermentation. In this study, sequential fermentation of Kalecik Karası must was carried out to indicate potential usage of wild yeasts as starter culture in winemaking. Four selected non-Saccharomyces isolates (Lachancea thermotolerans, Wickerhamomyces anomalus, Metsch...
Effects of a bacteriocin-like substance produced by Leuconostoc mesenteroides subsp. cremoris on spoilage strain Lactobacillus fructivorans and various pathogens
YURDUGÜL, SEYHUN; Bozoglu, Faruk (Wiley, 2008-01-01)
Certain lactic acid bacteria present in the natural flora of the wine fermentation medium perform the malolactic fermentation process and other biochemical activities which lead to the formation of the outstanding aroma and bouquet of wine. However, because of the spoilage phenomena caused also by certain lactic cultures, off-odours formed via metabolic side reactions cause severe economic losses in the wine industry. Several control mechanisms were introduced in order to eliminate these spoilage cultures, ...
Purification and characterization of a bacteriocin from an oenological strain of Leuconostoc mesenteroides subsp cremoris
Dundar, Halil; SALİH, BEKİR; Bozoglu, Faruk (Informa UK Limited, 2016-01-01)
Malolactic fermentation (MLF), which improves organoleptic properties and biologic stability of some wines, may cause wine spoilage if uncontrolled. Bacteriocins were reported as efficient preservatives to control MLF through their bactericidal effect on malolactic bacteria. Leuconostoc mesenteroides subsp. cremoris W3 isolated from wine produces an inhibitory substance that is bactericidal against malolactic bacteria in model wine medium. Treatment of the culture supernatant of strain W3 with proteases eli...
Temperature and Glycerol Formation: A Proposal to Explain the Causal Relationship Based on Glycolytic Enzyme Activities
Buyukkileci, Ceylan; Batur, Aysem; BÜYÜKKİLECİ, ALİ OĞUZ; Hamamcı, Haluk (2019-04-01)
Most yeast strains produce glycerol in larger quantities when cultivated at higher temperatures, which likely explains why red wines contain higher amounts of glycerol than white wines. In this work, we used a kinetic and thermodynamic approach to suggest a mechanistic explanation for this phenomenon. We began with a glycolytic model of the kinetics of the individual enzymes. The effects of temperature and ethanol on the apparent kinetics of individual enzymes were then determined and incorporated into the ...
Influence of alfalfa powder concentration and granularity on rheological properties of alfalfa-wheat dough
HAO, Chang-chun; WANG, Li-jun; Lİ, Dong; Özkan, Necati; WANG, De-cheng; CHEN, Xiao Dong; MAO, Zhi-huai (2008-11-01)
Influences of alfalfa powder concentration and granularity on the dynamic theological properties of alfalfa-wheat dough was studied. Frequency sweep tests at 25 degrees C and 80 degrees C and temperature sweep tests from 25 degrees C to 80 degrees C were applied to wheat dough samples. Elastic moduli (G') and viscous moduli (G '') of the alfalfa-wheat dough at 80 degrees C were higher than those of the alfalfa-wheat dough at 25 degrees C. The viscoelastic moduli (G' and G '') of the alfalfa-wheat dough at 8...
Citation Formats
N. Allahyari, “Molecular identification of wild non-saccharomyces yeasts from wine by pcr-rflp and strain differentiation by rapd,” M.S. - Master of Science, Middle East Technical University, 2020.