Molecular Monitoring of Wine Fermentations Conducted by Active Dry Yeast Strains

Abstract

A simple and rapid method of yeast strain characterization based on mitochondrial DNA restriction analysis was applied to the control of wine fermentations conducted by active dry yeast strains. This molecular approach allows us to understand several important aspects of this process, such as the role of the active dry yeast strain and that of the natural Saccharomyces cerevisiae flora during vinification. In this paper, we demonstrate that the inoculated strain is really responsible for the fermentation but does not suppress significant development of natural strains during the first stages. During this early period, natural strains could have important effects on wine flavor.

Evidence for multiple interspecific hybridization in sensu stricto species

“…For mtDNA gene analysis DNA from strains BRYC 32 and NCYC 1324 was prepared by producing spheroblasts with Zymolyase 20T [21] followed by degradation of RNA. The mtDNA ATP8 and ATP9 genes were ampli¢ed using the proof reading Pfx DNA polymerase (Life Technologies, Melbourne, Australia), and primers AAP1 YM-1 (5P-ATGCCACAATTAGTTCCATTTTA-3P) and AAP1 YM-2 (5P-TAATTTAGAAATAAATAATCTAGATAC-3P) for ATP8, and primers OLI1 YM-1 (5P-GCAATTAG-TATTAGCAGCTAAATATATTGG-3P) and OLI1 YM-4 (5P-AATAAGAATGAAACCATTAAACAGA-3P) for ATP9 [22].…”

Expression in a wine yeast strain of the Aspergillus niger abfB gene

“…During recent years, many winemakers have used pure Saccharomyces cerevisiae cultures isolated from their own growing regions to produce wines of more reproducible quality [ 11. Using molecular biological techniques such as mitochondrial DNA restriction endonuclease profiling, it has been possible to demonstrate the imposition of the inoculated strain [2]. This microbiological simplification of the wine fermentation process has opened the way for the use of genetic engineering techniques in wine yeast (for a review see [3] [5] and the malolactic enzyme from Lactococcus Zactis have recently been constructed [6,7].…”

SOAgenes encode proteins controlling lipase expression in response to triacylglycerol utilization in the yeastYarrowia lipolytica

“…Restriction enzymes were obtained from Ozyme (Saint-Quentin-en-Yvelines, France). Genomic DNA from yeast was prepared according to a previous study (Querol et al, 1992). PCR amplifications were performed on an Eppendorf 2720 thermal cycler with Pyrobest DNA polymerase (Lonza, Levallois-Perret, France).…”