TY - JOUR
T1 - Microbiology of high-sugar must fermentation by novel yeasts from the chihuahuan desert
AU - Perrusquía-Luévano, Susana
AU - Cano-Herrera, Marlene Sarahí
AU - Guigón-López, César
AU - Avitia-Talamantes, María del Carmen
AU - Torres-Torres, Carlos
AU - Villalpando, Isaela
N1 - Publisher Copyright:
© FEMS 2018. All rights reserved.
PY - 2019/1/1
Y1 - 2019/1/1
N2 - This work reports important results of aromatic profiles produced by native yeasts isolated from desert-grown wine grapes from the south of Chihuahua, México. These grapes stand very high temperatures during the ripening season, developing high sugar concentration and high pH. Yeast species found in grapes were identified by polymerase chain reaction and sequence analysis of the 5.8S internal transcribed spacer ribosomal RNA region. Aureobasidium namibiae, Sporobolomyces johnsonii, Candida apicola, Hanseniaspora uvarum, Candida thaimueangensis, Hanseniaspora opuntiae were identified. All of them can grow at glucose concentration of 35% (w/v) and 100 ppm of SO2, and produce low volatile acidity (0.2-1.0 g acetic acid/L). Volatile organic compounds analysis showed that C. thaimueangensis and one strain of C. apicola produce high levels of esters, and Hanseniaspora species produces high levels of higher alcohols and carbonyl compounds. The results of this study contribute to the knowledge about yeast communities associated with desert-grown winegrape yeasts.
AB - This work reports important results of aromatic profiles produced by native yeasts isolated from desert-grown wine grapes from the south of Chihuahua, México. These grapes stand very high temperatures during the ripening season, developing high sugar concentration and high pH. Yeast species found in grapes were identified by polymerase chain reaction and sequence analysis of the 5.8S internal transcribed spacer ribosomal RNA region. Aureobasidium namibiae, Sporobolomyces johnsonii, Candida apicola, Hanseniaspora uvarum, Candida thaimueangensis, Hanseniaspora opuntiae were identified. All of them can grow at glucose concentration of 35% (w/v) and 100 ppm of SO2, and produce low volatile acidity (0.2-1.0 g acetic acid/L). Volatile organic compounds analysis showed that C. thaimueangensis and one strain of C. apicola produce high levels of esters, and Hanseniaspora species produces high levels of higher alcohols and carbonyl compounds. The results of this study contribute to the knowledge about yeast communities associated with desert-grown winegrape yeasts.
KW - GCMS
KW - Native yeast
KW - Osmotolerant
KW - SPME
KW - VOCs
KW - Wine
UR - http://www.scopus.com/inward/record.url?scp=85057163501&partnerID=8YFLogxK
U2 - 10.1093/femsyr/foy099
DO - 10.1093/femsyr/foy099
M3 - Artículo
C2 - 30202936
SN - 1567-1356
VL - 19
JO - FEMS Yeast Research
JF - FEMS Yeast Research
IS - 1
M1 - foy099
ER -