Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates

Yeasts belonging to the genus Dekkera/Brettanomyces, especially the species Dekkera bruxellensis, have long been associated with the production of volatile phenols responsible for off-flavour in wines. According to recent reports, the species Pichia guilliermondii could also produce these compounds...

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Publicado no:	Revista Argentina de Microbiología
Main Authors:	C. A. Lopes, V. Jofré, M. P. Sangorrín
Formato:	Artigo
Idioma:	Inglês
Publicado em:	Asociación Argentina de Microbiología 2009
Assuntos:	Biología RAPD Killer biotype Spoilage yeasts Volatile phenols Pichia guilliermondii
Acesso em linha:	https://www.redalyc.org/articulo.oa?id=213016782010
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spelling	redalyc-2130167820102011-04-08T05:00:00Z Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates C. A. Lopes V. Jofré M. P. Sangorrín Biología RAPD Killer biotype Spoilage yeasts Volatile phenols Pichia guilliermondii Yeasts belonging to the genus Dekkera/Brettanomyces, especially the species Dekkera bruxellensis, have long been associated with the production of volatile phenols responsible for off-flavour in wines. According to recent reports, the species Pichia guilliermondii could also produce these compounds at the initial stages of fermentation. Based on the abundance of P. guilliermondii in Patagonian winemaking, we decided to study the relevance of indigenous isolates belonging to this species as wine spoilage yeast. Twenty-three indigenous isolates obtained from grape surfaces and red wine musts were analyzed in their capacity to produce volatile phenols on grape must. The relationship between molecular Random Amplified Polymorphic DNA (RAPD) and physiological (killer biotype) patterns detected in indigenous populations of P. guilliermondii and volatile phenol production was also evaluated. Different production levels of 4-ethylphenol, 4-vinylguaiacol and 4-ethylguaiacol were detected among the isolates; however, the values were always lower than those produced by the D. bruxellensis reference strain in the same conditions. High levels of 4-vinylphenol were detected among P. guilliermondii indigenous isolates. The combined use of RAPD and killer biotype allowed us to identify the isolates producing the highest volatile phenol levels. 2009 artículo científico 0325-7541 https://www.redalyc.org/articulo.oa?id=213016782010 en http://www.redalyc.org/revista.oa?id=2130 Revista Argentina de Microbiología application/pdf Asociación Argentina de Microbiología Revista Argentina de Microbiología (Argentina) Num.3 Vol.41
institution	Redalyc
collection	Sistema de Información Científica Redalyc
language	Inglês
format	Artigo
topic	Biología RAPD Killer biotype Spoilage yeasts Volatile phenols Pichia guilliermondii
spellingShingle	Biología RAPD Killer biotype Spoilage yeasts Volatile phenols Pichia guilliermondii C. A. Lopes V. Jofré M. P. Sangorrín Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates
description	Yeasts belonging to the genus Dekkera/Brettanomyces, especially the species Dekkera bruxellensis, have long been associated with the production of volatile phenols responsible for off-flavour in wines. According to recent reports, the species Pichia guilliermondii could also produce these compounds at the initial stages of fermentation. Based on the abundance of P. guilliermondii in Patagonian winemaking, we decided to study the relevance of indigenous isolates belonging to this species as wine spoilage yeast. Twenty-three indigenous isolates obtained from grape surfaces and red wine musts were analyzed in their capacity to produce volatile phenols on grape must. The relationship between molecular Random Amplified Polymorphic DNA (RAPD) and physiological (killer biotype) patterns detected in indigenous populations of P. guilliermondii and volatile phenol production was also evaluated. Different production levels of 4-ethylphenol, 4-vinylguaiacol and 4-ethylguaiacol were detected among the isolates; however, the values were always lower than those produced by the D. bruxellensis reference strain in the same conditions. High levels of 4-vinylphenol were detected among P. guilliermondii indigenous isolates. The combined use of RAPD and killer biotype allowed us to identify the isolates producing the highest volatile phenol levels.
author	C. A. Lopes V. Jofré M. P. Sangorrín
author_facet	C. A. Lopes V. Jofré M. P. Sangorrín
author_sort	C. A. Lopes
title	Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates
title_short	Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates
title_full	Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates
title_fullStr	Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates
title_full_unstemmed	Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates
title_sort	spoilage yeasts in patagonian winemaking: molecular and physiological features of pichia guilliermondii indigenous isolates
publisher	Asociación Argentina de Microbiología
container_title	Revista Argentina de Microbiología
publishDate	2009
url	https://www.redalyc.org/articulo.oa?id=213016782010
_version_	1812057793224507392

Spoilage yeasts in Patagonian winemaking: molecular and physiological features of Pichia guilliermondii indigenous isolates

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