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Registro Completo
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Biblioteca(s): |
Embrapa Semiárido; Embrapa Uva e Vinho. |
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Data corrente: |
22/10/2014 |
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Data da última atualização: |
02/04/2019 |
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Tipo da produção científica: |
Artigo em Periódico Indexado |
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Circulação/Nível: |
A - 2 |
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Autoria: |
PONZZES-GOMES, C. M. de; MÉLO, D. L. de; SANTANA, C. A.; PEREIRA, G. E.; MENDONÇA, M. O. C.; GOMES, F. C. O.; OLIVEIRA, E. S.; BARBOSA JR, A. M.; TRINDADE, R. C.; ROSA, C. A. |
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Afiliação: |
GIULIANO ELIAS PEREIRA, CNPUV. |
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Título: |
Saccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley. |
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Ano de publicação: |
2014 |
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Fonte/Imprenta: |
Brazilian Journal of Microbiology, v. 45, n. 2, p. 411-416, 2014. |
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Idioma: |
Inglês |
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Conteúdo: |
The aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and sequencing of the D1/D2 domains of the large subunit of the rRNA gene. Among the non-Saccharomyces species, Rhodotorula mucilaginosa was the most common species, followed by Pichia kudriavzevii, Candida parapsilosis, Meyerozyma guilliermondii, Wickerhamomyces anomalus, Kloeckera apis, P. manshurica, C. orthopsilosis and C. zemplinina. The population counts of these yeasts ranged among 1.0 to 19 x 105 cfu/mL. A total of 155 isolates of S. cerevisiae were compared by mitochondrial DNA restriction analysis, and five molecular mitochondrial DNA restriction profiles were detected. Indigenous strains of S. cerevisiae isolated from grapes of the São Francisco Valley can be further tested as potential starters for wine production. |
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Palavras-Chave: |
Brazilian wines; Levedura. |
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Thesagro: |
DNA; Fermentação; Saccharomyces Cerevisiae; Uva; Viticultura. |
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Thesaurus NAL: |
Grapes. |
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Categoria do assunto: |
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F Plantas e Produtos de Origem Vegetal |
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URL: |
https://ainfo.cnptia.embrapa.br/digital/bitstream/item/110356/1/Pereira-BJM.pdf
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Marc: |
LEADER 02059naa a2200325 a 4500
001 1998012
005 2019-04-02
008 2014 bl uuuu u00u1 u #d
100 1 $aPONZZES-GOMES, C. M. de
245 $aSaccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley.$h[electronic resource]
260 $c2014
520 $aThe aims of this work was to characterise indigenous Saccharomyces cerevisiae strains in the naturally fermented juice of grape varieties Cabernet Sauvignon, Grenache, Tempranillo, Sauvignon Blanc and Verdejo used in the São Francisco River Valley, northeastern Brazil. In this study, 155 S. cerevisiae and 60 non-Saccharomyces yeasts were isolated and identified using physiological tests and sequencing of the D1/D2 domains of the large subunit of the rRNA gene. Among the non-Saccharomyces species, Rhodotorula mucilaginosa was the most common species, followed by Pichia kudriavzevii, Candida parapsilosis, Meyerozyma guilliermondii, Wickerhamomyces anomalus, Kloeckera apis, P. manshurica, C. orthopsilosis and C. zemplinina. The population counts of these yeasts ranged among 1.0 to 19 x 105 cfu/mL. A total of 155 isolates of S. cerevisiae were compared by mitochondrial DNA restriction analysis, and five molecular mitochondrial DNA restriction profiles were detected. Indigenous strains of S. cerevisiae isolated from grapes of the São Francisco Valley can be further tested as potential starters for wine production.
650 $aGrapes
650 $aDNA
650 $aFermentação
650 $aSaccharomyces Cerevisiae
650 $aUva
650 $aViticultura
653 $aBrazilian wines
653 $aLevedura
700 1 $aMÉLO, D. L. de
700 1 $aSANTANA, C. A.
700 1 $aPEREIRA, G. E.
700 1 $aMENDONÇA, M. O. C.
700 1 $aGOMES, F. C. O.
700 1 $aOLIVEIRA, E. S.
700 1 $aBARBOSA JR, A. M.
700 1 $aTRINDADE, R. C.
700 1 $aROSA, C. A.
773 $tBrazilian Journal of Microbiology$gv. 45, n. 2, p. 411-416, 2014.
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Registro original: |
Embrapa Uva e Vinho (CNPUV) |
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