지원사업
학술연구/단체지원/교육 등 연구자 활동을 지속하도록 DBpia가 지원하고 있어요.
커뮤니티
연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 저널정보
- 한국미생물생명공학회 Journal of Microbiology and Biotechnology Journal of Microbiology and Biotechnology 제22권 제7호
- 발행연도
- 2012.1
- 수록면
- 960 - 966 (7page)
이용수
초록· 키워드
오류제보하기
The diversity and composition of yeast populations may greatly impact wine quality. This study investigated the yeast microbiota in two different types of wine fermentations:direct inoculation of a commercial starter versus pied de cuve method at an industrial scale. The pied de cuve fermentation entailed growth of the commercial inoculum used in the direct inoculation fermentation for further inoculation of additional fermentations. Yeast isolates were collected from different stages of wine fermentation and identified to the species level using Wallersterin Laboratory nutrient (WLN) agar followed by analysis of the 26S rDNA D1/D2 domain. Genetic characteristics of the Saccharomyces cerevisiae strains were assessed by a rapid PCR-based method, relying on the amplification of interdelta sequences. A total of 412 yeast colonies were obtained from all fermentations and eight different WL morphotypes were observed. Non-Saccharomyces yeast mainly appeared in the grape must and at the early stages of wine fermentation. S. cerevisiae was the dominant yeast species using both fermentation techniques. Seven distinguishing interdelta sequence patterns were found among S. cerevisiae strains, and the inoculated commercial starter, AWRI 796, dominated all stages in both direct inoculation and pied de cuve fermentations. This study revealed that S. cerevisiae was the dominant species and an inoculated starter could dominate fermentations with the pied de cuve method under controlled conditions.
목차
등록된 정보가 없습니다.
참고문헌 (22)
참고문헌 신청
Andrighetto, C. / 2000 / Randomly amplified polymorphic DNA (RAPD) PCR for the identification of yeasts isolated from dairy products / Lett. Appl. Microbiol 30 : 5 ~ 9
Capece, A. / 2010 / Selection of indigenous Saccharomyces cerevisiae strains for Nero d’Avola wine and evaluation of selected starter implantation in pilot fermentation / In
Capece, A. / 2011 / Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast / Ann. Microbiol 61 : 49 ~ 56
Clavijo, A. / 2011 / Yeast assessment during alcoholic fermentation inoculated with a natural “pied de cuve” or a commercial yeast strain / World J. Microbiol. Biotechnol 2
Corte, L. / 2005 / Use of RAPD and killer toxin sensitivity in Saccharomyces cerevisiae strain typing / J. Appl. Microbiol 99 : 609 ~ 617
Capece, A. / 2010 / Selection of indigenous Saccharomyces cerevisiae strains for Nero d’Avola wine and evaluation of selected starter implantation in pilot fermentation / In
Capece, A. / 2011 / Control of inoculated fermentations in wine cellars by mitochondrial DNA analysis of starter yeast / Ann. Microbiol 61 : 49 ~ 56
Clavijo, A. / 2011 / Yeast assessment during alcoholic fermentation inoculated with a natural “pied de cuve” or a commercial yeast strain / World J. Microbiol. Biotechnol 2
Corte, L. / 2005 / Use of RAPD and killer toxin sensitivity in Saccharomyces cerevisiae strain typing / J. Appl. Microbiol 99 : 609 ~ 617
이 논문의 저자 정보
최근 본 자료
댓글(0)
0