Yeasts present during wine fermentation: comparative analysis of conventional plating and PCR-TTGE.
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.
Fernández-González
M
M
Facultad de Ciencias Químicas, Universidad de Castilla La Mancha, Ciudad Real, Spain.
Espinosa
J C
JC
Ubeda
J F
JF
Briones
A I
AI
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*
D004271:DNA, Fungal; D004272:DNA, Mitochondrial