Genetic and phenotypic diversity of autochthonous cider yeasts in a cellar from Asturias

Food Microbiology - Tập 27 - Trang 503-508 - 2010
R. Pando Bedriñana1, A. Querol Simón2, B. Suárez Valles1
1Área de Tecnología de los Alimentos, Servicio Regional de Investigación y Desarrollo Agroalimentario (SERIDA), 33300 Villaviciosa, Asturias, Spain
2Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de los Alimentos (CSIC), 46100 Burjassot, Valencia, Spain

Tài liệu tham khảo

Arévalo Villena, 2005, Optimization of a rapid method for studying the cellular location of β-glucosidase activity in wine yeast, J. Appl. Microbiol., 99, 558, 10.1111/j.1365-2672.2005.02627.x Arias, 2002, Yeast species associated with orange juice: evaluation of different identification methods, Appl. Environ. Microbiol., 68, 1955, 10.1128/AEM.68.4.1955-1961.2002 Beech, 1970, The role of yeast in cider-making Beech, 1972, Cider making and cider research: a review, J. Inst. Brew., 78, 477, 10.1002/j.2050-0416.1972.tb03485.x Beltran, 2002, Analysis of yeast populations during alcoholic fermentation: a six year follow-up study, Syst. Appl. Microbiol., 25, 287, 10.1078/0723-2020-00097 Cabranes, 1990, Dynamics of yeast population during cider fermentation in the Asturian Region of Spain, Appl. Environ. Microbiol., 56, 381, 10.1128/AEM.56.12.3881-3884.1990 Cabranes, C., 1994. Fermentaciones espontáneas e inducidas en sidra natural asturiana. Ph D thesis Spain. University of Oviedo. Cabranes, 1997, Selection, biochemical characterisation of Saccharomyces cerevisiae and Kloeckera apiculata strains isolated from Spanish cider, J. Inst. Brew., 103, 165, 10.1002/j.2050-0416.1997.tb00945.x Coton, 2006, Yeast ecology in French cider and black olive natural fermentations, Int. J. Food Microbiol., 108, 130, 10.1016/j.ijfoodmicro.2005.10.016 del Campo, 2003, Ciders produced by two types of presses and fermented in stainless steel and wooden vats, J. Inst. Brew, 109, 342, 10.1002/j.2050-0416.2003.tb00608.x Daenen, 2008, Screening and evaluation of the glucoside hydrolase activity in Saccharomyces and Brettanomyces brewing yeast, J. Appl. Microbiol., 104, 478 Daenen, 2008, Evaluation of the glycosides hydrolase activity of a Brettanomyces strain on glycosides from sour cherry (Prunus cerasus L.) used in the production of special fruit beers, FEMS Yeast Res., 8, 1103, 10.1111/j.1567-1364.2008.00421.x Dueñas, 1994, Microbial population and malolactic fermentation of apple cider using traditional and modified methods, J. Food Sci., 59, 1060, 10.1111/j.1365-2621.1994.tb08190.x Epifanio, 1999, The influence of enological practices on the selection of wild yeast strains in spontaneous fermentation, Am. J. Enol. Vitic., 50, 219, 10.5344/ajev.1999.50.2.219 Esteve-Zarzoso, 1999, Identification of yeasts by RFLP analysis of 5.8S rRNA gene and two ribosomal internal transcribed spacers, Int. J. Syst. Bacteriol., 49, 329, 10.1099/00207713-49-1-329 Fernández-Espinar, 2000, RFLP analysis of the ribosomal internal transcribed spacers and the 5.8S rRNA gene region of the genus Saccharomyces, a fast method for species identification, the differentiation of flor yeasts, Antonie Van Leeuwenhoek, 78, 87, 10.1023/A:1002741800609 Fia, 2005, Study of β-glucosidase production by wine-related yeasts during alcoholic fermentation. A new rapid fluorimetric method to determine enzymatic activity, J. Appl. Microbiol., 99, 509, 10.1111/j.1365-2672.2005.02657.x Frezier, 1992, Ecology of yeast strain Saccharomyces cerevisiae during spontaneous fermentation in a Bordeaux winery, Am. J. Enol. Vitic., 43, 375, 10.5344/ajev.1992.43.4.375 Gil, 2005, Over-production of the major exoglucanase of Saccharomyces cerevisiae leads to an increase in the aroma of wine, Int. J. Food Microbiol., 103, 57, 10.1016/j.ijfoodmicro.2004.11.026 González, 2007, Molecular identification and characterization of wine yeast isolated from Tenerife (Canary Island, Spain), J. Appl. Microbiol., 102, 1018 Guidici, 1993, Increased production of n-propanol in wine by yeast strains having an impaired ability to form hydrogen sulphide, Am. J. Enol. Vitic., 44, 17, 10.5344/ajev.1993.44.1.17 Gunata, 1988, Sequential enzymic-hydrolysis of potentially aromatic glycosides from grape, Carbohydr. Res., 184, 139, 10.1016/0008-6215(88)80012-0 Gutiérrez, 1999, Ecology of spontaneous fermentation in one winery during 5 consecutive years, Lett. Appl. Microbiol., 29, 411, 10.1046/j.1472-765X.1999.00657.x Jespersen, 2005, Occurrence and diversity of yeast involved in fermentation of West African cocoa beans, FEMS Yeast Res., 5, 441, 10.1016/j.femsyr.2004.11.002 Le Queré, 1993, Microorganismes et typicité “cider”, Technologie, 31, 16 López, 2001, A simplified procedure to analyse mitochondrial DNA from industrial yeasts, Int. J. Food Microbiol., 68, 75, 10.1016/S0168-1605(01)00483-4 Mafart, 1986, Influence de la flore de fermentation sur la flaveur des cidre et selection des souches, Bios, 17, 33 Mateo, 1997, Description of the beta-glucosidase activity of wine yeast, Food Microbiol., 14, 583, 10.1006/fmic.1997.0122 Michel, 1988, Flore levurienne présente dans les cidreries de l'ouest de la France, Sci. Aliments, 8, 359 Morrissey, 2004, The role of indigenous yeast in traditional Irish cider fermentations, J. Appl. Microbiol., 97, 647, 10.1111/j.1365-2672.2004.02354.x Querol, 1992, A comparative study of different methods of yeast strain characterization, Syst. Appl. Microbiol., 15, 439, 10.1016/S0723-2020(11)80219-5 Querol, 1992, Molecular monitoring of wine fermentations conducted by dry yeast strains, Appl. Environ. Microbiol., 58, 2948, 10.1128/AEM.58.9.2948-2953.1992 Querol, 1994, Population dynamics of natural Saccharomyces strains during wine fermentation, Int. J. Food Microbiol., 21, 315, 10.1016/0168-1605(94)90061-2 Rodríguez, 2004, Screening and typing of Patagonian wine yeasts for glycosidase activities, J. Appl. Microbiol., 96, 84, 10.1046/j.1365-2672.2003.02032.x Rosi, 1994, Characterization of beta-glucosidase activity in yeasts of oenological origin, J. Appl. Bacteriol., 77, 519, 10.1111/j.1365-2672.1994.tb04396.x Sabate, 1998, Diversity of Saccharomyces strains in wine fermentations, analysis for two consecutive years, Lett. Appl. Microbiol., 26, 452, 10.1046/j.1472-765X.1998.00369.x Salih, 1988, A survey of microbiological aspects of cider making, J. Inst. Brew., 94, 5, 10.1002/j.2050-0416.1988.tb04545.x Santamaría, 2005, Analysis of yeast population during spontaneous alcoholic fermentation, effect of the age of the cellar and the practice of inoculation, Int. J. Food Microbiol., 103, 49, 10.1016/j.ijfoodmicro.2004.11.024 Schuller, 2005, Ecological survey of Saccharomyces cerevisiae strains from vineyards in the Vinho Verde region of Portugal, FEMS Microbiol. Ecol., 51, 167, 10.1016/j.femsec.2004.08.003 Senses-Ergul, 2006, Characterization of some yeast isolated from foods by traditional and molecular tests, Int. J. Food Microbiol., 108, 120, 10.1016/j.ijfoodmicro.2005.10.014 Suárez, 2001, Research and development in the cider area in Asturias. Background and perspectives, Recent Res. Dev. Agric. Food Chem., 5, 1 Suárez, 2005, Analytical differentiation of cider inoculated with yeast (Saccharomyces cerevisiae) isolated from Asturian (Spain) apple juice, LWT-Food Sci. Technol., 38, 455, 10.1016/j.lwt.2004.07.008 Suárez, 2007, Yeast species associated with the spontaneous fermentation of cider, Food Microbiol., 24, 25, 10.1016/j.fm.2006.04.001 Suárez, 2007, A molecular genetic study of natural strains of Saccharomyces isolated from Asturian cider fermentations, J. Appl. Microbiol., 103, 778, 10.1111/j.1365-2672.2007.03314.x Torija, 2001, Yeast population dynamics in spontaneous fermentations, comparison between two different wine-producing areas over a period of three years, Antonie Van Leeuwenhoek, 79, 345, 10.1023/A:1012027718701 Torija, 2003, Effects of fermentation temperature on the strain population Saccharomyces cerevisiae, Int. J. Food Microbiol., 80, 47, 10.1016/S0168-1605(02)00144-7 Vezinhet, 1992, Ecological survey of wine yeast strains by molecular methods of identification, Am. J. Enol. Vitic., 43, 83, 10.5344/ajev.1992.43.1.83