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Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy
The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typica...
Autores principales: | , , , , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Hindawi Publishing Corporation
2014
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942102/ https://www.ncbi.nlm.nih.gov/pubmed/24672552 http://dx.doi.org/10.1155/2014/897428 |
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author | Tristezza, Mariana Fantastico, Lorenagostina Vetrano, Cosimo Bleve, Gianluca Corallo, Daniela Grieco, Francesco Mita, Giovanni Grieco, Francesco |
author_facet | Tristezza, Mariana Fantastico, Lorenagostina Vetrano, Cosimo Bleve, Gianluca Corallo, Daniela Grieco, Francesco Mita, Giovanni Grieco, Francesco |
author_sort | Tristezza, Mariana |
collection | PubMed |
description | The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenous S. cerevisiae strains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as “Susumaniello.” The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features. |
format | Online Article Text |
id | pubmed-3942102 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2014 |
publisher | Hindawi Publishing Corporation |
record_format | MEDLINE/PubMed |
spelling | pubmed-39421022014-03-26 Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy Tristezza, Mariana Fantastico, Lorenagostina Vetrano, Cosimo Bleve, Gianluca Corallo, Daniela Grieco, Francesco Mita, Giovanni Grieco, Francesco Int J Microbiol Research Article The characterization of autochthonous Saccharomyces cerevisiae strains is an important step towards the conservation and employment of microbial biodiversity. The utilization of selected autochthonous yeast strains would be a powerful tool to enhance the organoleptic and sensory properties of typical regional wines. In fact, indigenous yeasts are better tailored to a particular must and because of this they are able to praise the peculiarities of the derived wine. The present study described the biodiversity of indigenous S. cerevisiae strains isolated from natural must fermentations of an ancient and recently rediscovered Apulian grape cultivar, denoted as “Susumaniello.” The yeast strains denoted by the best oenological and technological features were identified and their fermentative performances were tested by either laboratory assay. Five yeast strains showed that they could be excellent candidates for the production of industrial starter cultures, since they dominated the fermentation process and produced wines characterized by peculiar oenological and organoleptic features. Hindawi Publishing Corporation 2014 2014-01-09 /pmc/articles/PMC3942102/ /pubmed/24672552 http://dx.doi.org/10.1155/2014/897428 Text en Copyright © 2014 Mariana Tristezza et al. https://creativecommons.org/licenses/by/3.0/ This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited. |
spellingShingle | Research Article Tristezza, Mariana Fantastico, Lorenagostina Vetrano, Cosimo Bleve, Gianluca Corallo, Daniela Grieco, Francesco Mita, Giovanni Grieco, Francesco Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy |
title | Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy |
title_full | Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy |
title_fullStr | Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy |
title_full_unstemmed | Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy |
title_short | Molecular and Technological Characterization of Saccharomyces cerevisiae Strains Isolated from Natural Fermentation of Susumaniello Grape Must in Apulia, Southern Italy |
title_sort | molecular and technological characterization of saccharomyces cerevisiae strains isolated from natural fermentation of susumaniello grape must in apulia, southern italy |
topic | Research Article |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC3942102/ https://www.ncbi.nlm.nih.gov/pubmed/24672552 http://dx.doi.org/10.1155/2014/897428 |
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