Molecular profiling of yeasts isolated during spontaneous fermentations of Austrian wines.
The aim of the present study was to evaluate the autochthonous yeast population during spontaneous fermentations of grape musts in Austrian wine-producing areas. Investigation of genomic and genetic variations among wine yeasts was a first step towards a long-term goal of selecting strains with valuable enological properties typical for this geographical region. An approach, combining sequences of the D1/D2 domain of the 26S rRNA gene and random amplified polymorphic DNA fingerprinting, was used to characterize yeasts at the species level, whereas the differentiation of Saccharomyces strains was accomplished by amplified fragment length polymorphism fingerprinting. At the beginning of fermentation, representatives of nine genera were identified, with Hanseniaspora and Metschnikowia species characterized most frequently. Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum strains, which were identified throughout the entire fermentation process, showed a high level of genetic diversity. A number of S. cerevisiae strains were common at multiple wineries, but a wide range of strains with characteristic profiles were characterized at individual locations. This biodiversity survey represents a contribution to the investigation and preservation of genetic diversity of biotechnologically relevant yeasts in Austrian wine-making areas.
Lopandic
Ksenija
K
Austrian Center of Biological Resources and Applied Mycology, Institute of Applied Microbiology, University of Natural Resources and Applied Life Sciences, Vienna, Austria. ksenija.lopandic@boku.ac.at
Tiefenbrunner
Wolfgang
W
Gangl
Helmut
H
Mandl
Karin
K
Berger
Susanne
S
Leitner
Gerhard
G
Abd-Ellah
Gamalat A
GA
Querol
Amparo
A
Gardner
Richard C
RC
Sterflinger
Katja
K
Prillinger
Hansjörg
H
D001317:Austria; D044822:Biodiversity; D016000:Cluster Analysis; D016172:DNA Fingerprinting / Q000379:methods*; D004271:DNA, Fungal / Q000032:analysis; D005285:Fermentation; D005838:Genotype; D012150:Polymorphism, Restriction Fragment Length; D012335:RNA, Ribosomal / Q000235:genetics; D019105:Random Amplified Polymorphic DNA Technique; D012440:Saccharomyces / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism; D004718:Saccharomycetales / Q000145:classification / Q000235:genetics / Q000302:isolation & purification / Q000378:metabolism; D013045:Species Specificity; D014920:Wine / Q000382:microbiology*
D004271:DNA, Fungal; D012335:RNA, Ribosomal; C065096:RNA, ribosomal, 26S