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

Autor(es)

Bezerra-Bussoli, Carolina ^[1] ; Baffi, Milla Alves ^[2] ; Gomes, Eleni ^[1] ; Da-Silva, Roberto ^[1]

Afiliação do(s) autor(es)

^[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

• Tipo de documento: Artigo Científico
• Fonte: Current Microbiology; v. 67, n. 3, p. 356-361, SEP 2013.
• Citações Web of Science: 27
• Assunto(s): Leveduras beta-Glucosidase Vinícolas

Resumo

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)

• Processo FAPESP: 07/08599-8 - Seleção de leveduras com potencial enzimático para o processamento e melhoramento de vinhos paulistas
• Beneficiário: Milla Alves Baffi
• Modalidade de apoio: Bolsas no Brasil - Pós-Doutorado
• Processo FAPESP: 08/10809-3 - Seleção de leveduras com potencial enzimático para o processamento e melhoramento de vinhos paulistas
• Beneficiário: Roberto da Silva
• Modalidade de apoio: Auxílio à Pesquisa - Regular
• Processo FAPESP: 09/12020-0 - Seleção de leveduras isoladas a partir de uvas e mostos com atividades enzimáticas para melhoramento de vinhos.
• Beneficiário: Carolina Bezerra Bussoli
• Modalidade de apoio: Bolsas no Brasil - Mestrado