Journal of Microbiology and Biotechnology
The Korean Society for Microbiology and Biotechnology publishes the Journal of Microbiology and Biotechnology.
Journal of Microbiology and Biotechnology
Condition  Expression
When you enter More than two words, please use ‘and , or’ operation by means of putting ‘,(Comma Mark)’ between each word.

2012 ; 22(7): 960~966

AuthorErhu Li, Chuanhe Liu, Yanlin Liu
AffiliationCollege of Enology, Northwest A&F University/ Research Centre for Viti-Viniculture of Shaanxi Province, Yangling, Shaanxi, China
TitleEvaluation of Yeast Diversity During Wine Fermentations with Direct Inoculation and pied de cuve Method at an Industrial Scale
PublicationInfo J. Microbiol. Biotechnol.2012 ; 22(7): 960~966
AbstractThe diversity and composition of yeast populations may greatly impact wine quality. This study investigated the yeast microbiota in two different types of wine fermentations: direct inoculation of a commercial starter versus pied de cuve method at an industrial scale. The pied de cuve fermentation entailed growth of the commercial inoculum used in the direct inoculation fermentation for further inoculation of additional fermentations. Yeast isolates were collected from different stages of wine fermentation and identified to the species level using Wallersterin Laboratory nutrient (WLN) agar followed by analysis of the 26S rDNA D1/D2 domain. Genetic characteristics of the Saccharomyces cerevisiae strains were assessed by a rapid PCR-based method, relying on the amplification of interdelta sequences. A total of 412 yeast colonies were obtained from all fermentations and eight different WL morphotypes were observed. Non-Saccharomyces yeast mainly appeared in the grape must and at the early stages of wine fermentation. S. cerevisiae was the dominant yeast species using both fermentation techniques. Seven distinguishing interdelta sequence patterns were found among S. cerevisiae strains, and the inoculated commercial starter, AWRI 796, dominated all stages in both direct inoculation and pied de cuve fermentations. This study revealed that S. cerevisiae was the dominant species and an inoculated starter could dominate fermentations with the pied de cuve method under controlled conditions.
Full-Text(PDF)
Supplemental Data
Keywordsyeast ecology, S. cerevisiae, interdelta typing, pied de cuve
References
  1. Andrighetto, C., E. Psomas, N. Tzanetakis, G. Suzzi, and A. Lombardi. 2000. Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products. Lett. Appl. Microbiol. 30: 5-9.
    Pubmed CrossRef
  2. Capece, A., R. Romaniello, C. Poeta, G. Siesto, C. Massari, R. Pietrafesa, and P. Romano. 2011. Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast. Ann. Microbiol. 61: 49-56.
    CrossRef
  3. Capece, A., R. Romaniello, G. Siesto, R. Pietrafesa, C. Massari, C. Poeta, and P. Romano. 2010. Selection of indigenous Saccharomyces cerevisiae strains for Nero d’Avola wine and evaluation of selected starter implantation in pilot fermentation. Int. J. Food Microbiol. 144: 187-192.
    Pubmed CrossRef
  4. Clavijo, A., I. L. Calderon, and P. Paneque. 2011. Yeast assessment during alcoholic fermentation inoculated with a natural “pied de cuve” or a commercial yeast strain. World J. Microbiol. Biotechnol. 27: 1569-1577.
    CrossRef
  5. Corte, L., M. Lattanzi, P. Buzzini, A. Bolano, F. Fatichenti, and G. Cardinali. 2005. Use of RAPD and killer toxin sensitivity in Saccharomyces cerevisiae strain typing. J. Appl. Microbiol. 99:609-617.
    Pubmed CrossRef
  6. Csoma, H., N. Zakany, A. Capece, P. Romano, and M. Sipiczki. 2010. Biological diversity of Saccharomyces yeasts of spontaneously fermenting wines in four wine regions: Comparative genotypic and phenotypic analysis. Int. J. Food Microbiol. 140: 239-248.
    Pubmed CrossRef
  7. Fernández-Espinar, M. T., B. Esteve-Zarzoso, A. Querol, and E. Barrio. 2000. RFLP analysis of the ribosomal internal transcribed spacers and the 5.8S rRNA gene region of the genus Saccharomyces:A fast method for species identification and the differentiation of flor yeasts. Antonie Van Leeuwenhoek 78: 87-97.
    CrossRef
  8. Fleet, G. H. 2003. Yeast interactions and wine flavour. Int. J. Food Microbiol. 86: 11-22.
    CrossRef
  9. Fleet, G. H. 2008. Wine yeasts for the future. FEMS Yeast Res. 8: 979-995.
    Pubmed CrossRef
  10. Howell, K. S., E. J. Bartowsky, G. H. Fleet, and P. A. Henschke. 2004. Microsatellite PCR profiling of Saccharomyces cerevisiae strains during wine fermentation. Lett. Appl. Microbiol. 38:315-320.
    Pubmed CrossRef
  11. Iranzo, J. F. U., F. G. Magana, and M. A. G. Vinas. 2000. Evaluation of the formation of volatiles and sensory characteristics in the industrial production of white wines using different commercial strains of the genus Saccharomyces. Food Control 11: 143-147.
  12. Juhasz, A., H. Engi, I. Pfeiffer, J. Kucsera, C. Vagvolgyi, and Z. Hamari. 2007. Interpretation of mtDNA RFLP variability among Aspergillus tubingensis isolates. Antonie Van Leeuwenhoek 91:209-216.
    Pubmed CrossRef
  13. Kurtzman, C. P. and C. J. Robnett. 1998. Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences. Antonie Van Leeuwenhoek 73: 331-371.
    Pubmed CrossRef
  14. Le Jeune, C., C. Erny, C. Demuyter, and M. Lollier. 2006. Evolution of the population of Saccharomyces cerevisiae from grape to wine in a spontaneous fermentation. Food Microbiol. 23: 709-716.
    Pubmed CrossRef
  15. Legras, J. L. and F. Karst. 2003. Optimisation of interdelta analysis for Saccharomyces cerevisiae strain characterisation. FEMS Microbiol. Lett. 221: 249-255.
    CrossRef
  16. Li, E., A. Liu, B. Xue, and Y. Liu. 2011. Yeast species associated with spontaneous wine fermentation of Cabernet Sauvignon from Ningxia, China. World J. Microbiol. Biotechnol. 27: 2475-2482.
    CrossRef
  17. Lopandic, K., W. Tiefenbrunner, H. Gangl, K. Mandl, S. Berger, G. Leitner, et al. 2008. Molecular profiling of yeasts isolated during spontaneous fermentations of Austrian wines. FEMS Yeast Res. 8: 1063-1075.
    Pubmed CrossRef
  18. Lopes, C. A., T. L. Lavalle, A. Querol, and A. C. Caballero. 2006. Combined use of killer biotype and mtDNA-RFLP patterns in a Patagonian wine Saccharomyces cerevisiae diversity study. Antonie Van Leeuwenhoek 89: 147-156.
    Pubmed CrossRef
  19. Lopez, V., M. T. Fernandez-Espinar, E. Barrio, D. Ramon, and A. Querol. 2003. A new PCR-based method for monitoring inoculated wine fermentations. Int. J. Food Microbiol. 81: 63-71.
    CrossRef
  20. Ness, F., F. LavallAce, D. Dubourdieu, M. Aigle, and L. Dulau. 1993. Identification of yeast strains using the polymerase chain reaction. J. Sci. Food Agric. 62: 89-94.
    CrossRef
  21. Ocon, E., A. R. Gutierrez, P. Garijo, C. Tenorio, I. Lopez, R. Lopez, and P. Santamaria. 2010. Quantitative and qualitative analysis of non-Saccharomyces yeasts in spontaneous alcoholic fermentations. Eur. Food Res. Technol. 230: 885-891.
    CrossRef
  22. Pallmann, C. L., J. A. Brown, T. L. Olineka, L. Cocolin, D. A. Mills, and L. F. Bisson. 2001. Use of WL medium to profile native flora fermentations. Am. J. Enol. Viticult. 52: 198-203.
  23. Perez-Coello, M. S., A. I. B. Perez, J. F. U. Iranzo, and P. J. M. Alvarez. 1999. Characteristics of wines fermented with different Saccharomyces cerevisiae strains isolated from the La Mancha region. Food Microbiol. 16: 563-573.
    CrossRef
  24. Querol, A., E. Barrio, T. Huerta, and D. Ramon. 1992. Molecular monitoring of wine fermentations conducted by active dry yeast strains. Appl. Environ. Microbiol. 58: 2948-2953.
    Pubmed Pubmed Central
  25. Quesada, M. P. and J. L. Cenis. 1995. Use of random amplified polymorphic DNA (RAPD-PCR) in the characterization of wine yeasts. Am. J. Enol. Viticult. 46: 204-208.
  26. Renouf, V., C. Miot-Sertier, P. Strehaiano, and A. LonvaudFunel. 2006. The wine microbial consortium: A real terroir characteristic. J. Int. Sci. Vigne Vin 40: 209-216.
  27. Santamaria, P., P. Garijo, R. Lopez, C. Tenorio, and A. R. Gutierrez. 2005. Analysis of yeast population during spontaneous alcoholic fermentation: Effect of the age of the cellar and the practice of inoculation. Int. J. Food Microbiol. 103: 49-56.
    Pubmed CrossRef
  28. Schuller, D. and M. Casal. 2007. The genetic structure of fermentative vineyard-associated Saccharomyces cerevisiae populations revealed by microsatellite analysis. Antonie Van Leeuwenhoek 91: 137-150.
    Pubmed CrossRef
  29. Schuller, D., E. Valero, S. Dequin, and M. Casal. 2004. Survey of molecular methods for the typing of wine yeast strains. FEMS Microbiol. Lett. 231: 19-26.
    CrossRef
  30. Techera, A. G., S. Jubany, F. M. Carrau, and C. Gaggero. 2001. Differentiation of industrial wine yeast strains using microsatellite markers. Lett. Appl. Microbiol. 33: 71-75.
    Pubmed CrossRef
  31. Torija, M. J., N. Rozes, M. Poblet, J. M. Guillamon, and A. Mas. 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.
    Pubmed CrossRef
  32. Torriani, S., G. Zapparoli, and G. Suzzi. 1999. Genetic and phenotypic diversity of Saccharomyces sensu stricto strains isolated from Amarone wine-Diversity of Saccharomyces strains from Amarone wine. Antonie Van Leeuwenhoek 75: 207-215.
    Pubmed CrossRef
  33. Verbelen, P., S. Saerens, S. Van Mulders, and F. Delvaux. 2009. The role of oxygen in yeast metabolism during high cell density brewery fermentations. Appl. Microbiol. Biotechnol. 82: 11431156.
    Pubmed CrossRef
  34. Xufre, A., H. Albergaria, F. Girio, and I. Spencer-Martins. 2011. Use of interdelta polymorphisms of Saccharomyces cerevisiae strains to monitor population evolution during wine fermentation. J. Ind. Microbiol. Biotechnol. 38: 127-132.
    Pubmed CrossRef
  35. Xufre, A., F. Simoes, F. Girio, A. Clemente, and M. T. AmaralCollaco. 2000. Use of RAPD analysis for differentiation among six enological Saccharomyces spp. strains. Food Technol. Biotechnol. 38: 53-58.
  36. Zott, K., C. Miot-Sertier, O. Claisse, A. Lonvaud-Funel, and I. Masneuf-Pomarede. 2008. Dynamics and diversity of nonSaccharomyces yeasts during the early stages in winemaking. Int. J. Food Microbiol. 125: 197-203.
Copyright © 2009 by the Korean Society for Microbiology and Biotechnology.
All right reserved. Mail to jmb@jmb.or.kr
Online ISSN: 1738-8872    Print ISSN: 1017-7825    Powered by INFOrang.co., Ltd