Yeast identification in grape juice concentrates from Argentina
Aims: The purpose of this study was to identify yeast species present in spoiled and unspoiled grape juice concentrates from Argentine industries. Methods and Results: Osmophilic and osmotolerant yeasts were isolated from spoiled – visually effervescent – and unspoiled – without any visible damage...
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| Format: | info:ar-repo/semantics/artículo |
| Language: | Inglés |
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Wiley
2021
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| Online Access: | http://hdl.handle.net/20.500.12123/8578 https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/j.1472-765X.2007.02291.x https://doi.org/10.1111/j.1472-765X.2007.02291.x |
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| author | Combina, Mariana Daguerre, Claire Massera, Ariel Fernando Mercado, Laura Analia Sturm, Maria Elena Ganga, M. Angélica Martínez, Claudio |
| author_browse | Combina, Mariana Daguerre, Claire Ganga, M. Angélica Martínez, Claudio Massera, Ariel Fernando Mercado, Laura Analia Sturm, Maria Elena |
| author_facet | Combina, Mariana Daguerre, Claire Massera, Ariel Fernando Mercado, Laura Analia Sturm, Maria Elena Ganga, M. Angélica Martínez, Claudio |
| author_sort | Combina, Mariana |
| collection | INTA Digital |
| description | Aims: The purpose of this study was to identify yeast species present in spoiled and unspoiled grape juice concentrates from Argentine industries.
Methods and Results: Osmophilic and osmotolerant yeasts were isolated from spoiled – visually effervescent – and unspoiled – without any visible damage – grape juice concentrates by the spread‐plate technique in two culture media. Yeast identification was done by classical and molecular methods. Zygosaccharomyces rouxii was the only species isolated from spoiled grape juice concentrates. In unspoiled samples, five different species were identified: Z. rouxii was isolated at a higher frequency, followed in decreasing order by Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia anomala and Kluyveromyces delphensis.
Conclusions: Yeasts isolated from grape juice concentrates were characterized by a limited taxonomic diversity, where Z. rouxii was the main species isolated.
Significance and Impact of the Study: Grape production in Argentina is mainly devoted to the industry where wine and grape juice concentrates represent major types of commercial products. Little information on common yeast contaminants is available for grape juice concentrates. This study constitutes the first report of osmophilic yeast species present in spoiled and unspoiled grape juice concentrates elaborated in Argentina. |
| format | info:ar-repo/semantics/artículo |
| id | INTA8578 |
| institution | Instituto Nacional de Tecnología Agropecuaria (INTA -Argentina) |
| language | Inglés |
| publishDate | 2021 |
| publishDateRange | 2021 |
| publishDateSort | 2021 |
| publisher | Wiley |
| publisherStr | Wiley |
| record_format | dspace |
| spelling | INTA85782021-01-08T14:36:00Z Yeast identification in grape juice concentrates from Argentina Combina, Mariana Daguerre, Claire Massera, Ariel Fernando Mercado, Laura Analia Sturm, Maria Elena Ganga, M. Angélica Martínez, Claudio Levadura Zumo de Uva Identificación Zygosaccharomyces rouxii Argentina Yeasts Grape Juice Identification Aims: The purpose of this study was to identify yeast species present in spoiled and unspoiled grape juice concentrates from Argentine industries. Methods and Results: Osmophilic and osmotolerant yeasts were isolated from spoiled – visually effervescent – and unspoiled – without any visible damage – grape juice concentrates by the spread‐plate technique in two culture media. Yeast identification was done by classical and molecular methods. Zygosaccharomyces rouxii was the only species isolated from spoiled grape juice concentrates. In unspoiled samples, five different species were identified: Z. rouxii was isolated at a higher frequency, followed in decreasing order by Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia anomala and Kluyveromyces delphensis. Conclusions: Yeasts isolated from grape juice concentrates were characterized by a limited taxonomic diversity, where Z. rouxii was the main species isolated. Significance and Impact of the Study: Grape production in Argentina is mainly devoted to the industry where wine and grape juice concentrates represent major types of commercial products. Little information on common yeast contaminants is available for grape juice concentrates. This study constitutes the first report of osmophilic yeast species present in spoiled and unspoiled grape juice concentrates elaborated in Argentina. EEA Mendoza Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Daguerre, Claire. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina Fil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina Fil: Ganga, M.A. Universidad de Santiago de Chile. Facultad Tecnológica. Departamento de Ciencia y Tecnología de los Alimentos; Chile Fil: Martínez, C. Universidad de Santiago de Chile. Facultad Tecnológica. Departamento de Ciencia y Tecnología de los Alimentos; Chile 2021-01-08T12:33:33Z 2021-01-08T12:33:33Z 2008-02 info:ar-repo/semantics/artículo info:eu-repo/semantics/article info:eu-repo/semantics/publishedVersion http://hdl.handle.net/20.500.12123/8578 https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/j.1472-765X.2007.02291.x 1472-765X https://doi.org/10.1111/j.1472-765X.2007.02291.x eng info:eu-repo/semantics/openAccess http://creativecommons.org/licenses/by-nc-sa/4.0/ Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0) application/pdf Wiley Letters in Applied Microbiology 46 (2) : 192-197 (February 2008) |
| spellingShingle | Levadura Zumo de Uva Identificación Zygosaccharomyces rouxii Argentina Yeasts Grape Juice Identification Combina, Mariana Daguerre, Claire Massera, Ariel Fernando Mercado, Laura Analia Sturm, Maria Elena Ganga, M. Angélica Martínez, Claudio Yeast identification in grape juice concentrates from Argentina |
| title | Yeast identification in grape juice concentrates from Argentina |
| title_full | Yeast identification in grape juice concentrates from Argentina |
| title_fullStr | Yeast identification in grape juice concentrates from Argentina |
| title_full_unstemmed | Yeast identification in grape juice concentrates from Argentina |
| title_short | Yeast identification in grape juice concentrates from Argentina |
| title_sort | yeast identification in grape juice concentrates from argentina |
| topic | Levadura Zumo de Uva Identificación Zygosaccharomyces rouxii Argentina Yeasts Grape Juice Identification |
| url | http://hdl.handle.net/20.500.12123/8578 https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/j.1472-765X.2007.02291.x https://doi.org/10.1111/j.1472-765X.2007.02291.x |
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