The diversity of yeasts associated with grapes and musts of the Strekov winegrowing region, Slovakia
Jazyk angličtina Země Spojené státy americké Médium print-electronic
Typ dokumentu časopisecké články, práce podpořená grantem
- MeSH
- biodiverzita * MeSH
- DNA fungální chemie genetika MeSH
- fungální RNA genetika MeSH
- fylogeneze MeSH
- geny rRNA MeSH
- houby klasifikace genetika izolace a purifikace MeSH
- ribozomální DNA chemie genetika MeSH
- RNA ribozomální genetika MeSH
- sekvenční analýza DNA MeSH
- víno mikrobiologie MeSH
- Vitis mikrobiologie MeSH
- Publikační typ
- časopisecké články MeSH
- práce podpořená grantem MeSH
- Geografické názvy
- Slovenská republika MeSH
- Názvy látek
- DNA fungální MeSH
- fungální RNA MeSH
- ribozomální DNA MeSH
- RNA ribozomální MeSH
- RNA, ribosomal, 26S MeSH Prohlížeč
Many different yeast species have been isolated from grapes and musts worldwide. The diversity and frequency of yeasts depend on a number of factors such as the grape variety, the physical damage of the grapes, the weather conditions and the chemical composition of must. A total of 366 isolates were associated with the three grape cultivars: Blue Frankish, Green Veltliner and Sauvignon blanc over four consecutive years. Yeast cultures were isolated from the grapes and from the fermenting musts after the first and seventh days. The ascomycetous yeasts of the genera Aureobasidium, Candida, Hanseniaspora, Metschnikowia, Pichia, Saccharomyces and Saccharomycopsis together with basidiomycetous yeasts of the genera Cryptococcus, Dioszegia, Filobasidium, Rhodotorula and Sporidiobolus were associated with the three grape varieties. Hanseniaspora uvarum, Metschnikowia pulcherrima, Pichia kluyveri, Pichia kudriavzevii and Sporidiobolus pararoseus were found on the berries in significant amounts. P. kluyveri and P. kudriavzevii were more associated with the damaged grapes, whereas Sp. pararoseus with intact ones. H. uvarum and M. pulcherrima were present on both types of grapes almost equally. The yeast composition and quantitative representation of yeast species varied over the grape varieties and the years examined. Although the basidiomycetous species formed a significant proportion of the yeast population in some individual grape variety/year combinations, the ascomycetous species were dominant.
Zobrazit více v PubMed
Int J Food Microbiol. 2012 Feb 15;153(3):243-59 PubMed
FEMS Yeast Res. 2006 Mar;6(2):305-11 PubMed
Int J Food Microbiol. 2003 Sep 1;86(1-2):11-22 PubMed
Microbiol Res. 2002;157(4):267-74 PubMed
Int J Food Microbiol. 2005 Apr 1;99(3):237-43 PubMed
Appl Environ Microbiol. 2006 Oct;72(10):6716-24 PubMed
Food Microbiol. 2010 Aug;27(5):559-67 PubMed
FEMS Yeast Res. 2008 Nov;8(7):1063-75 PubMed
J Appl Microbiol. 2004;97(6):1274-80 PubMed
Appl Biochem Biotechnol. 2013 Jan;169(2):493-501 PubMed
Biomed Res Int. 2013;2013:540465 PubMed
Int J Food Microbiol. 2006 May 25;109(1-2):97-102 PubMed
FEMS Yeast Res. 2006 Jan;6(1):102-11 PubMed
Int J Food Microbiol. 2013 Feb 15;161(3):240-6 PubMed
Appl Microbiol Biotechnol. 2007 May;75(1):149-64 PubMed
FEMS Yeast Res. 2004 Sep;4(8):865-77 PubMed
Food Microbiol. 2013 Dec;36(2):335-42 PubMed
Can J Microbiol. 2012 Dec;58(12):1344-52 PubMed
Int J Food Microbiol. 2003 Sep 1;86(1-2):201-7 PubMed
Int J Food Microbiol. 2011 Jan 31;145(1):132-9 PubMed
Food Microbiol. 2012 Sep;31(2):159-66 PubMed
FEMS Yeast Res. 2010 Aug 1;10(5):619-30 PubMed
Int J Food Microbiol. 2007 Jun 30;117(2):201-10 PubMed
J Clin Microbiol. 1997 May;35(5):1216-23 PubMed
