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Heterogeneity in genetic and phenotypic characteristics ofSaccharomyces cerevisiaestrains isolated from red and white wine fermentations

Authors
Journal
Food Control
0956-7135
Publisher
Elsevier
Publication Date
Volume
18
Issue
11
Identifiers
DOI: 10.1016/j.foodcont.2006.11.004
Keywords
  • Saccharomyces Cerevisiae
  • Rapd-Pcr
  • Mtdna-Rflp
  • Api-Zym
  • Phenotypic Variability

Abstract

Abstract The genetic and phenotypic variability of 27 Saccharomyces cerevisiae isolates from naturally fermented Greek wines was studied. RAPD-PCR allowed species identification of the isolates, while mtDNA restriction analysis enabled a considerably high discrimination at strain level. Moreover results on hydrolase profiles obtained by the API-ZYM system and some technological characteristics of the test strains, suggested a high heterogeneity and allowed the selection of strains with interesting vinification properties.

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