Molecular Identification of the Yeast Strains Associated with Spontaneous Wine Fermentation of Kalecik Karasi and Emir Grapes

ISSN: 0973-7510

E-ISSN: 2581-690X

Seda Karasu-Yalcin¹, Sule Senses-Ergul² and Z. Yesim Ozbas³

¹Abant Izzet Baysal University, Faculty of Engineering and Architecture, Food Engineering Department, Golkoy 14280, Bolu, Turkey.

²Public Health Institution of Turkey, Department of Consumer Safety Laboratories, Refik Saydam Campus, Sihhiye 06100, Ankara, Turkey.

³Hacettepe University, Faculty of Engineering, Food Engineering Department, Beytepe 06532, Ankara, Turkey.

J Pure Appl Microbiol. 2013;7(4):2653-2672

Received: 20/08/2013 | Accepted: 09/09/2013 | Published: 30/12/2013

Abstract

In this study, 49 yeast isolates, which had been isolated during spontaneous wine fermentation of Kalecik Karasi and Emir grapes, were identified by molecular methods. Nineteen of the 24 Kalecik Karasi isolates and 22 of the 25 Emir isolates could be identified to species level by Restriction Fragment Length Polymorphism (RFLP) of the ITS-18S rRNA gene. The identified Kalecik Karasi isolates were found to be strains of Candida pulcherrima, Candida robusta, Cryptococcus albidus, Kloeckera apiculata, Kloeckera apis, Saccharomyces cerevisiae and Torulaspora delbrueckii. The Emir isolates belonged to Candida krusei, C. pulcherrima, K. apiculata and S. cerevisiae. All of the S. cerevisiae strains and most of the non-Saccharomyces strains could be differentiated by randomly amplified polymorphic DNA (RAPD-PCR) analysis. Although satisfactory results were obtained by M13 primer, (GTG)₃ primer was much more effective in the discrimination of K. apiculata, Cry. albidus and C. krusei strains.

Keywords

Yeast, Wine, Spontaneous fermentation, Molecular identification, PCR-RFLP, RAPD-PCR

Download PDF

Article Metrics

Article View: 859

JPAM.7.4.21 (239 downloads)

Share This Article

© The Author(s) 2013. Open Access. This article is distributed under the terms of the Creative Commons Attribution 4.0 International License which permits unrestricted use, sharing, distribution, and reproduction in any medium, provided you give appropriate credit to the original author(s) and the source, provide a link to the Creative Commons license, and indicate if changes were made.