Isolation and molecular identification of wine yeasts from a Brazilian vineyard

Author(s)

Baffi, Milla Alves ^[1] ; Bezerra, Carolina dos Santos ^[1] ; Arevalo-Villena, Maria ^[2] ; Isabel Briones-Perez, Ana ^[2] ; Gomes, Eleni ^[1] ; Da Silva, Roberto ^[1]

Affiliation

^[1] Sao Paulo State Univ, UNESP, Lab Biochem & Appl Microbiol, Sao Jose Do Rio Preto, SP - Brazil

^[2] Univ Castilla La Mancha, Dept Quim Anal & Tecnol Alimentos, Ciudad Real - Spain

• Document type: Journal article
• Source: ANNALS OF MICROBIOLOGY; v. 61, n. 1, p. 75-78, MAR 2011.
• Web of Science Citations: 18

Abstract

Traditional winemaking is carried out by spontaneous yeasts from the vineyard that persist throughout the alcoholic fermentation. This study examined the diversity of yeast species isolated from grape skin and musts of two varieties of Vitis labrusca from a vineyard in the southeast region of Brazil (Jales, So Paulo), which produces artisanal wines. Molecular identification was achieved by a combination of PCR-RFLP/sequencing of the internal transcribed spacers (ITS) and sequencing of the D1/D2 domain of ribosomal DNA. Eighty yeast samples were isolated from grapes and musts, and seven different species were identified. The diversity of species varied according to the grape variety. The most frequent species were Hanseniaspora uvarum with 28 isolates, followed by Issatchenkia occientalis with 19 isolates and Issatchenkia orientalis with 16 isolates. Other species with a lower number of isolates were: Issatchenkia terricola, Saccharomyces cerevisiae, Aureobasidium pullulans and Sporidiobolus pararoseus. Our results showed that molecular identification is a very powerful identification method in which natural isolates of ascomycetous or basidiomycetous yeasts can be rapidly and reliably identified with better reproducibility and higher throughput than conventional phenotypic methods. This is the first report of the diversity of indigenous yeast species from a vineyard in Brazil. (AU)

• FAPESP's process: 07/08599-8 - Screening of yeasts with enzymatic potential to processing and improvement of wines from the State of São Paulo
• Grantee: Milla Alves Baffi
• Support Opportunities: Scholarships in Brazil - Post-Doctoral
• FAPESP's process: 08/10809-3 - Screening of yeasts with enzymatic potential to processing and improvement of wines from the state of São Paulo
• Grantee: Roberto da Silva
• Support Opportunities: Regular Research Grants
• FAPESP's process: 09/12020-0 - Seletion of wine yeasts isolated from grapes and musts with enzyme activity to wine improvement.
• Grantee: Carolina Bezerra Bussoli
• Support Opportunities: Scholarships in Brazil - Master