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dc.contributor.author
Maturano, Yolanda Paola
dc.contributor.author
Mestre Furlani, María Victoria
dc.contributor.author
Combina, Mariana
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Toro, Maria Eugenia
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Vazquez, Fabio
dc.contributor.author
Esteve Zarzoso, Braulio
dc.date.available
2018-09-28T19:21:02Z
dc.date.issued
2016-11
dc.identifier.citation
Maturano, Yolanda Paola; Mestre Furlani, María Victoria; Combina, Mariana; Toro, Maria Eugenia; Vazquez, Fabio; et al.; Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking; Elsevier Science; International Journal of Food Microbiology; 237; 11-2016; 142-149
dc.identifier.issn
0168-1605
dc.identifier.uri
http://hdl.handle.net/11336/61286
dc.description.abstract
Transformation of grape must into wine is a process that may vary according to the consumers' requirements. Application of cold soak prior to alcoholic fermentation is a common practice in cellars in order to enhance flavor complexity and extraction of phenolic compounds. However, the effect of this step on wine yeast microbiota is not well-known. The current study simultaneously analyzed the effect of different cold soak temperatures on the microbiological population throughout the process and the use of culture-dependent and independent techniques to study this yeast ecology. The temperatures assayed were those normally applied in wineries: 2.5, 8 and 12 °C. PCR-DGGE allowed detection of the most representative species such as Hanseniaspora uvarum, Starmerella bacillaris and Saccharomyces cerevisiae. As could be expected, highest diversity indices were obtained at the beginning of each process, and survival of H. uvarum or S. bacillaris depended on the temperature. Our results are in agreement with those obtained with culture independent methods, but qPCR showed higher precision and a different behavior was observed for each yeast species and at each temperature assayed. Comparison of both culture-independent techniques can provide a general overview of the whole process, although DGGE does not reveal the diversity expected due to the reported problems with the sensitivity of this technique.
dc.format
application/pdf
dc.language.iso
eng
dc.publisher
Elsevier Science
dc.rights
info:eu-repo/semantics/openAccess
dc.rights.uri
https://creativecommons.org/licenses/by-nc-nd/2.5/ar/
dc.subject
Non-Saccharomyces Yeasts
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Pcr- Dgge
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Plate Count
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Pre-Fermentative Cold Soak
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Quantitative Pcr (Qpcr)
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Saccharomyces Cerevisiae
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Otras Ciencias Biológicas
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Ciencias Biológicas
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CIENCIAS NATURALES Y EXACTAS
dc.title
Culture-dependent and independent techniques to monitor yeast species during cold soak carried out at different temperatures in winemaking
dc.type
info:eu-repo/semantics/article
dc.type
info:ar-repo/semantics/artículo
dc.type
info:eu-repo/semantics/publishedVersion
dc.date.updated
2018-09-27T20:24:54Z
dc.journal.volume
237
dc.journal.pagination
142-149
dc.journal.pais
Países Bajos
dc.journal.ciudad
Amsterdam
dc.description.fil
Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Mestre Furlani, María Victoria. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria. Centro Regional Mendoza-San Juan. Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina
dc.description.fil
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
dc.description.fil
Fil: Esteve Zarzoso, Braulio. Universitat Rovira I Virgili; España
dc.journal.title
International Journal of Food Microbiology
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1016/j.ijfoodmicro.2016.08.013
dc.relation.alternativeid
info:eu-repo/semantics/altIdentifier/url/https://www.sciencedirect.com/science/article/pii/S0168160516304160
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