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Lett Appl Microbiol. 2011 Aug;53(2):231-7. doi: 10.1111/j.1472-765X.2011.03097.x. Epub 2011 Jun 27.

Selection and identification of autochthonous yeasts in Slovakian wine samples using a rapid and reliable three-step approach.

Author information

1
Institute of Molecular Biology, Slovak Academy of Sciences, Bratislava, Slovakia.

Abstract

AIMS:

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.

METHODS AND 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.

SIGNIFICANCE AND IMPACT OF THE STUDY:

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.

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