Developing a novel selection method for alcoholic fermentation starters by exploring wine yeast microbiota from Greece.

ABSTRACT: The selection of native yeast for alcoholic fermentation in wine focuses on ensuring the success of the process and promoting the quality of the final product. The purpose of this study was firstly to create a large collection of new yeast isolates and categorize them based on their oenological potential. Additionally, the geographical distribution of the most dominant species, Saccharomyces cerevisiae, was further explored. Towards this direction, fourteen spontaneously fermented wines from different regions of Greece were collected for yeast typing. The yeast isolates were subjected in molecular analyses and identification at species level. RAPD (Random Amplified Polymorphic DNA) genomic fingerprinting with the oligo-nucleotide primer M13 was used, combined with Matrix Assisted La

SUBMITTER: Tzamourani AP 

PROVIDER: S-EPMC10765506 | biostudies-literature | 2023

REPOSITORIES: biostudies-literature