Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation.

ABSTRACT:

Research background

In our study, spontaneous alcoholic fermentations were carried out to isolate non-Saccharomyces and Saccharomyces yeasts from grape must from different vine-growing regions in Slovenia. Additionally, the diversity of native Saccharomyces cerevisiae strains was evaluated during the process.

Experimental approach

During spontaneous alcoholic fermentations the yeast population of non-Saccharomyces and Saccharomyces yeasts was sampled. We used eleven microsatellite markers to determine the genetic diversity of S. cerevisiae strains. In addition, different ratios of the indigenous strains of S. cerevisiae, Hanseniaspora uvarum and Starmerella bacillaris were tested for their possible use in alcohol

SUBMITTER: Zabukovec P 

PROVIDER: S-EPMC7709452 | biostudies-literature | 2020 Sep

REPOSITORIES: biostudies-literature