Yeast species associated with the spontaneous fermentation of cider

Valles, Belén Suárez; Bedriñana, Rosa Pando; Tascón, Norman Fernández; Simón, Amparo Querol; Madrera, Roberto Rodríguez

doi:10.1016/j.fm.2006.04.001

Cited by 123 publications

(78 citation statements)

References 37 publications

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“…H. uvarum was not detected in batch B nor in a recent study of the lambic beer fermentation in a traditional brewery (Spitaels et al, 2014c) and, therefore, its presence is most probably not necessary for lambic beer fermentation. This species has a low fermentative capacity and is commonly found during the spontaneous fermentation of wines and cider, where its contribution to flavor complexity is increasingly appreciated (Bezerra-Bussoli et al, 2013;de Arruda Moura Pietrowski et al, 2012;Valles et al, 2007).…”

Section: Discussionmentioning

confidence: 99%

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

et al. 2015

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Section: Discussionmentioning

confidence: 99%

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

et al. 2015

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“…Fragment sizes were estimated by comparison against a DNA ladder (NZYDNA Ladder V, NZYTech). Yeast isolates were grouped according to their RFLP profiles and compared with the RFLP patterns described in Coton et al (2006), de Llanos Frutos et al (2004, Esteve-Zarzoso et al (1999), Santo et al (2012) and Valles et al (2007).…”

Section: Yeast Isolation and Identificationmentioning

confidence: 99%

Evaluation of microbial quality and yeast diversity in fresh-cut apple

et al. 2015

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“…During the production of cider, apiculate yeasts have been isolated in the must and S. cerevisiae was found in the final fermentation phase. Finally, spoiling yeasts of the Dekkera/Brettanomyces group and Hanseniaspora (Morrissey et al 2004;Valles et al 2007) were also found. In cider produced in the United Kingdom, it was possible to isolate anamorphous species of the Pichia holstii clade .…”

Section: Introductionmentioning

confidence: 97%

Preliminary prospection of the yeast biodiversity on apple and pear surfaces from Northern Italy orchards

et al. 2011

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Apples and pears of four different cultivars from nine companies located in northern Italy have been submitted to the isolation of the blastomycetic flora before and after industrial washing, in order to individuate and isolate the resident yeasts, particularly those resistant to the industrial washing. Cultures of the following species were isolated: Aureobasidium pullulans, Candida oleophila, Debaryomyces hansenii, Hanseniaspora uvarum, Metschnikowia fructicola, Metschnikowia pulcherrima, Wickerhamyomyces anomalus, Meyerozyma guilliermondii, Pichia kluyveri and Rhodotorula glutinis. The most diffuse species was M. guilliermondii, found on all cultivars after washing. Species of the Metschnikowia gender and A. pullulans were also very common. Identification through rDNA 26 S and FTIR characterization made it possible to trace some strains and to establish that these were resistant to the washing treatment. The presence and distribution of superficial microbiota on apples was also shown by scanning electronic microscopy. This preliminary study has shown that the yeast cultures on the surfaces can be differentiated for their resistance to industrial treatments and that an increase of the yeast flora can be easily obtained.

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Yeast species associated with the spontaneous fermentation of cider

Cited by 123 publications

References 37 publications

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

The microbial diversity of an industrially produced lambic beer shares members of a traditionally produced one and reveals a core microbiota for lambic beer fermentation

Evaluation of microbial quality and yeast diversity in fresh-cut apple

Preliminary prospection of the yeast biodiversity on apple and pear surfaces from Northern Italy orchards

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