title: Selection and identification of autochthonous yeasts in Slovakian wine samples using a rapid and reliable three-step approach.
abstract: OBJECTIVE
  The investigation of yeast microflora during the must fermentation of two wine varieties (Frankovka modra - Blaufränkisch and Veltlinske zelene - Grüner Veltliner) from two consecutive vintages was performed using a three-step approach.
  
  
  RESULTS
  The investigation strategy consisted of the combination of yeast cultivation, selection of the isolated yeasts based on the amplification of internal transcribed spacer 2 using a fluorescence-labelled primer (f-ITS-PCR) and a final identification step based on amplification and sequencing of the ITS1-5.8S rDNA-ITS2 region of the selected yeasts. By this three-step approach, it was possible to screen 433 yeasts isolates that belonged to 13 different species.
  
  
  CONCLUSIONS
  The f-ITS-PCR allowed the unambiguous differentiation of all isolated yeast species that produced their typical f-ITS-PCR profile.
  
  
  CONCLUSIONS
  This is one of few reports that treat the yeast diversity in Slovakian wines and in two varieties largely cultivated in Central Europe. The three-step approach permitted the rapid and reliable identification of isolated yeasts. The f-ITS-PCR with its good discrimination power can represent a suitable molecular tool for the selection of yeast members recovered from food or other environments.
authors.affiliation: Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovakia.
authors.forename: K
authors.initials: K
authors.lastname: Chovanová
authors.forename: L
authors.initials: L
authors.lastname: Kraková
authors.forename: K
authors.initials: K
authors.lastname: Zenišová
authors.forename: V
authors.initials: V
authors.lastname: Turcovská
authors.forename: B
authors.initials: B
authors.lastname: Brežná
authors.forename: T
authors.initials: T
authors.lastname: Kuchta
authors.forename: D
authors.initials: D
authors.lastname: Pangallo
mesh_terms: D004271:DNA, Fungal / Q000032:analysis / Q000235:genetics; D005285:Fermentation; D005516:Food Microbiology; D008828:Microbiological Techniques / Q000379:methods; D016133:Polymerase Chain Reaction; D012150:Polymorphism, Restriction Fragment Length; D018154:Slovakia; D014920:Wine / Q000382:microbiology*; D015003:Yeasts / Q000145:classification* / Q000235:genetics / Q000302:isolation & purification
chemical_list: D004271:DNA, Fungal