Analysis of Genetic Variety of the Natural Populations of Saccharomyces Kind as the Search Basis for Strains Promising for Wine-Making

Супрун, И. И.; Ageyeva, Natalia Mikhailovna; Lоbodina, Elena Vadimovna; Насонов, А. И.; Токмаков, С. В.; Prakh, A. V.

doi:10.30679/2219-5335-2019-5-59-118-132

Cited by 2 publications

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“…The grown colonies were microscoped, the saccharomycetes and other microorganisms were identified by cultural-morphological signs [13,14]. The generic identification of the microorganism isolates was based on the assessment of their morphological and biochemical characteristics.…”

Section: Methodsmentioning

confidence: 99%

Biotechnologies used to deal with recycling of grape pomace

Агеева

Tikhonova

Globa

2022

IOP Conf. Ser.: Earth Environ. Sci.

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The article presents experimental data on the chemical composition of grape pomace subject to the used grape processing technology. Grape pomace is shown to contain a rich complex of biologically valuable compounds, including polyphenols (with antioxidant activity), polysaccharides (including pectin substances), and nitrogenous substances which serve as the substrate for fermentative catalysis and development of microorganisms. It has been established that the microorganisms of Baikal EM-1 preparation most actively developed on sweet pomace of white and red grape varieties. When Baikal EM-1 was inoculated onto the pomace surface, the number of microorganisms using mineral forms of nitrogen grew substantially, and the number of free amino acids triples. It was fungi of Trichoderma and Rhisopus genera that were developing most actively on all types of grape pomace, including that of red grapes. The effect of the fungi was accompanied by a fast change in the structure of the pomace – viz., appearance of the liquid and slimy phases. An active complex of enzymes of cellulolytic and hemicellulasic activity was shown to ensure a deeper level of maceration of the vegetative tissue of pomace, enabling to perfect its processing technology.

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Section: Methodsmentioning

confidence: 99%

Biotechnologies used to deal with recycling of grape pomace

Агеева

Tikhonova

Globa

2022

IOP Conf. Ser.: Earth Environ. Sci.

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PCR-RFLP ITS-based analysis of wine yeast autochthonous strains isolated from different grape cultivars in Taman subregion

et al. 2021

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The studies present the results of morphological, cultural and genetic analysis of the ITS1-ITS4 region of the autochthonous yeast strains genome by using the HaeIII restriction enzyme. On the red and white grapes varieties, based on the morphology of the cells, autochthonous strains belonging to the genus Saccharomyces prevail – 83.3%, what is confirmed by genetic analysis of rDNA ITS region. Restriction analysis showed that all strains of the genus Saccharomyces belong to the species Saccharomyces cerevisiae / S. paradoxus. The percentage of Saccharomyces isolated on the Pervenets Magaracha variety is 86.7%, Krasnostop Anapsky - 80%. The non-Saccharomyces yeast had a product size of 750 bp, presumably of the species Hanseniaspora uvarum.

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Analysis of Genetic Variety of the Natural Populations of Saccharomyces Kind as the Search Basis for Strains Promising for Wine-Making

Cited by 2 publications

References 0 publications

Biotechnologies used to deal with recycling of grape pomace

Biotechnologies used to deal with recycling of grape pomace

PCR-RFLP ITS-based analysis of wine yeast autochthonous strains isolated from different grape cultivars in Taman subregion

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