Eighty four isolates of Brettanomyces bruxellensis, were collected during fermentation of Sangiovese grapes in several Tuscan wineries and characterized by restriction analysis of 5.8S-ITS and species-specific PCR. The isolates were subsequently analysed, at strain level, by the combined use of the RAPD-PCR assay with primer OPA-02 and the mtDNA restriction analysis with the HinfI endonuclease. This approach showed a high degree of polymorphism and allowed to identify seven haplotypes, one of them being the most represented and widely distributed (72 isolates, 85.7%). Physiological traits of the yeasts were investigated under a wine model condition. Haplotypes clustered into two groups according to their growth rates and kinetics of production of 4-ethylphenol and 4-ethylguaiacol. Hexylamine was the biogenic amine most produced (up to 3.92 mg l−1), followed by putrescine and phenylethylamine. Formation of octapamine was detected by some haplotypes, for the first time.
Genetic diversity and physiological traits of Brettanomyces bruxellensis strainsnisolated from Tuscan Sangiovese wines / M. Agnolucci, I. Vigentini, G. Capurso, A. Merico, A.G. Tirelli, C.M. Compagno, R. Foschino, M. Nuti. - In: INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY. - ISSN 0168-1605. - 130:3(2009 Apr 15), pp. 238-244.
Genetic diversity and physiological traits of Brettanomyces bruxellensis strainsnisolated from Tuscan Sangiovese wines
I. VigentiniSecondo
;A. Merico;A.G. Tirelli;C.M. Compagno;R. FoschinoPenultimo
;
2009
Abstract
Eighty four isolates of Brettanomyces bruxellensis, were collected during fermentation of Sangiovese grapes in several Tuscan wineries and characterized by restriction analysis of 5.8S-ITS and species-specific PCR. The isolates were subsequently analysed, at strain level, by the combined use of the RAPD-PCR assay with primer OPA-02 and the mtDNA restriction analysis with the HinfI endonuclease. This approach showed a high degree of polymorphism and allowed to identify seven haplotypes, one of them being the most represented and widely distributed (72 isolates, 85.7%). Physiological traits of the yeasts were investigated under a wine model condition. Haplotypes clustered into two groups according to their growth rates and kinetics of production of 4-ethylphenol and 4-ethylguaiacol. Hexylamine was the biogenic amine most produced (up to 3.92 mg l−1), followed by putrescine and phenylethylamine. Formation of octapamine was detected by some haplotypes, for the first time.File | Dimensione | Formato | |
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