Isolation and identification of indigenous wine yeasts and their use in alioholic fermentation
Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine--growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during...
| Permalink: | http://skupni.nsk.hr/Record/nsk.NSK01001116131/Details |
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| Matična publikacija: |
Food technology and biotechnology (Online) 58 (2020), 3 ; str. 337-347 |
| Glavni autori: | Zabukovec, Polona (Author), Čadež, Neža, Čuš, Franc, agronom |
| Vrsta građe: | e-članak |
| Jezik: | eng |
| Predmet: | |
| Online pristup: |
https://doi.org/10.17113/ftb.58.03.20.6677 Food technology and biotechnology (Online) Hrčak |
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| 001 | NSK01001116131 | ||
| 003 | HR-ZaNSK | ||
| 005 | 20211201140106.0 | ||
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| 008 | 211022s2020 ci d |o |0|| ||eng | ||
| 024 | 7 | |2 doi |a 10.17113/ftb.58.03.20.6677 | |
| 035 | |a (HR-ZaNSK)001116131 | ||
| 040 | |a HR-ZaNSK |b hrv |c HR-ZaNSK |e ppiak | ||
| 041 | 0 | |a eng |b hrv |b eng | |
| 042 | |a croatica | ||
| 044 | |a ci |c hr | ||
| 080 | 1 | |a 663 |2 2011 | |
| 100 | 1 | |a Zabukovec, Polona |4 aut |9 HR-ZaNSK | |
| 245 | 1 | 0 | |a Isolation and identification of indigenous wine yeasts and their use in alioholic fermentation |h [Elektronička građa] / |c Polona Zabukovec, Neža Čadež, Franc Čuš. |
| 300 | |b Graf. prikazi. | ||
| 504 | |a Bibliografija: 40 jed. | ||
| 504 | |a Summary ; Sažetak. | ||
| 520 | |a Research background. In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine--growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during the process.Experimental approach. During spontaneous alcoholic fermentations the yeast population of non-Saccharomyces and Saccharomyces yeasts was sampled. We used eleven microsatellite markers to determine the genetic diversity of S. cerevisiae strains. In addition, different ratios of the indigenous strains of S. cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris were tested for their possible use in alcoholic fermentation with inoculated yeasts by monitoring its course and measuring the concentration of aroma compounds in wine.Results and conclusions. Sequencing of the internal transcribed spacer (ITS) regions of ribosomal DNA showed that of 64 isolates, 46 strains represent S. cerevisiae and 18 strains belong to non-Saccharomyces yeasts. The identified non Saccharomyces yeast species were H. uvarum, Pichia kudriavzevii, Saturnispora diversa and S. bacillaris. The dendrogram grouped S. cerevisiae strains into 14 groups. The number of S. cervisiae strains isolated from the musts was 10 (Posavje), 11 (Podravje) and 25 (Primorska vine-growing region). On the other hand, the alcoholic fermentation with inoculated yeasts, in which the native S. cerevisiae strain predominated over H. uvarum and S. bacillaris, gave the most promising result due to the highest alcohol volume fraction, the lowest acetic acid concentration and significantly higher concentrations of volatile thiols 3-mercaptohexyl acetate (3MHA) and 3-mercaptohexan-1-ol (3MH), 2-methylpropanol, 2-methylbutanol, 3-methylbutanol and 2-phenylethanol) in the produced wine. | ||
| 520 | |a Pozadina istraživanja. U ovom su istraživanju provedena spontana alkoholna vrenja radi izolacije ne-Saccharomyces i Saccharomyces kvasaca iz mošta proizvedenog u različitim vinogradarskim regijama Slovenije. Istovremeno je ocijenjena raznolikost autohtonih sojeva kvasca Saccharomyces cerevisiae. Eksperimentalni pristup. Tijekom spontanog alkoholnog vrenja uzeti su uzorci populacija Saccharomyces i ne-Saccharomyces kvasaca. Za određivanje genetičke raznolikosti sojeva kvasca S. cerevisiae koristili smo 11 mikrosatelitskih markera. Osim toga, ispitana je mogućnost primjene različitih omjera autohtonih sojeva kvasaca S. cerevisiae, Hanseniaspora uvarum i Starmerella bacillaris u alkoholnom vrenju s inokuliranim kvascima, pri čemu su praćene koncentracije sastojaka arome vina tijekom vrenja. Rezultati i zaključci. Sekvenciranjem je transkribiranih internih razdjelnih zona (engl. internal transcribed spacer, ITS) ribosomalne DNA utvrđeno da su od 64 izolata njih 46 sojevi kvasca S. cerevisiae , a 18 sojevi ne-Saccharomyces kvasaca. Identificirani su sljedeći sojevi ne-Saccharomyces kvasaca: H. uvarum, Pichia kudriavzevii, Saturnispora diversa i S. bacillaris. U dendrogramu su sojevi kvasca S. cerevisiae grupirani u 14 skupina. Iz mošta proizvedenog u vinogradarskom području Posavja izolirano je 10, na području Podravja 11, a iz Primorske 25 sojeva kvasca S. cerevisiae. S druge strane, najbolji su rezultati postignuti kad je alkoholno vrenje provedeno s inokuliranim kvascima, i to kad autohtoni soj kvasca S. cerevisiae prevlada nad H. uvarum i S. bacillaris, pri čemu se postižu najveći volumni udjel alkohola, najniža koncentracija octene kiseline i bitno veće koncentracije hlapljivih tiola 3-merkaptoheksil acetata (3MHA) i 3-merkaptoheksan-1-ola (3MH), 2-metilpropanola, 2-metilbutanola, 3-metilbutanola i 2-feniletanola u dobivenom vinu. | ||
| 653 | 0 | |a Alkoholno vrenje |a Kvasci |a Vino |a Starter-kulture | |
| 700 | 1 | |a Čadež, Neža |4 aut | |
| 700 | 1 | |a Čuš, Franc, |c agronom |4 aut | |
| 773 | 0 | |t Food technology and biotechnology (Online) |x 1334-2606 |g 58 (2020), 3 ; str. 337-347 |w nsk.(HR-ZaNSK)000484955 | |
| 981 | |b Be2020 |b B04/20 | ||
| 998 | |b dalo2112 | ||
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