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(Reference retrieved automatically from Web of Science through information on FAPESP grant and its corresponding number as mentioned in the publication by the authors.)

Yeast Diversity Isolated from Grape Musts During Spontaneous Fermentation from a Brazilian Winery

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Author(s):
Bezerra-Bussoli, Carolina [1] ; Baffi, Milla Alves [2] ; Gomes, Eleni [1] ; Da-Silva, Roberto [1]
Total Authors: 4
Affiliation:
[1] Sao Paulo State Univ UNESP, Lab Biochem & Appl Microbiol, BR-15054000 Sao Paulo - Brazil
[2] Univ Fed Uberlandia, Inst Agr Sci, BR-38405303 Uberlandia, MG - Brazil
Total Affiliations: 2
Document type: Journal article
Source: Current Microbiology; v. 67, n. 3, p. 356-361, SEP 2013.
Web of Science Citations: 27
Abstract

Saccharomyces and non-Saccharomyces yeast species from a winery located in Brazil were identified by ribosomal gene-sequencing analysis. A total of 130 yeast strains were isolated from grape surfaces and musts during alcoholic fermentation from Isabel, Bordeaux, and Cabernet Sauvignon varieties. Samples were submitted to PCR-RFLP analysis and genomic sequencing. Thirteen species were identified: Candida quercitrusa, Candida stellata, Cryptococcus flavescens, Cryptococcus laurentii, Hanseniaspora uvarum, Issatchenkia occidentalis, Issatchenkia orientalis, Issatchenkia terricola, Pichia kluyveri, Pichia guilliermondii, Pichia sp., Saccharomyces cerevisiae, and Sporidiobolus pararoseus. A sequential substitution of species during the different stages of fermentation, with a dominance of non-Saccharomyces yeasts at the beginning, and a successive replacement of species by S. cerevisiae strains at the final steps were observed. This is the first report about the yeast distribution present throughout the alcoholic fermentation in a Brazilian winery, providing supportive information for future studies on their contribution to wine quality. (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