title: Yeasts present during wine fermentation: comparative analysis of conventional plating and PCR-TTGE.
abstract: Yeasts isolated from must before and during fermentation at a wine cellar of La Mancha region in Spain were characterised using Polymerase Chain Reaction / Restriction Fragments Lengths Polymorphism and Polymerase Chain Reaction / Temporal Temperature Gradient Gel Electrophoresis. S. cerevisiae strains were differentiated using mtDNA restriction analysis. Direct PCR-TTGE was also used to study biodiversity during wine fermentation, and revealed the variations in the population. It was observed that isolation by conventional plating may afford a skewed view of the strains taking part in wine fermentation.
authors.affiliation: Facultad de Ciencias Químicas, Universidad de Castilla La Mancha, Ciudad Real, Spain.
authors.forename: M
authors.initials: M
authors.lastname: Fernández-González
authors.forename: J C
authors.initials: JC
authors.lastname: Espinosa
authors.forename: J F
authors.initials: JF
authors.lastname: Ubeda
authors.forename: A I
authors.initials: AI
authors.lastname: Briones
mesh_terms: D004271:DNA, Fungal / Q000737:chemistry / Q000235:genetics; D004272:DNA, Mitochondrial / Q000737:chemistry / Q000235:genetics; D004587:Electrophoresis, Agar Gel; D005285:Fermentation; D016133:Polymerase Chain Reaction; D012150:Polymorphism, Restriction Fragment Length; D012440:Saccharomyces / Q000235:genetics / Q000302:isolation & purification*; D013030:Spain; D014920:Wine / Q000382:microbiology*
chemical_list: D004271:DNA, Fungal; D004272:DNA, Mitochondrial