Molecular Diagnosis of Brettanomyces bruxellensis' Sulfur Dioxide Sensitivity Through Genotype Specific Method.

ABSTRACT: The yeast species Brettanomyces bruxellensis is associated with important economic losses due to red wine spoilage. The most common method to prevent and/or control B. bruxellensis spoilage in winemaking is the addition of sulfur dioxide into must and wine. However, recently, it was reported that some B. bruxellensis strains could be tolerant to commonly used doses of SO2. In this work, B. bruxellensis response to SO2 was assessed in order to explore the relationship between SO2 tolerance and genotype. We selected 145 isolates representative of the genetic diversity of the species, and from different fermentation niches (roughly 70% from grape wine fermentation environment, and 30% from beer, ethanol, tequila, kombucha, etc.). These isolates were grown in media harboring increasing sulfite

SUBMITTER: Avramova M 

PROVIDER: S-EPMC6004410 | biostudies-literature | 2018

REPOSITORIES: biostudies-literature