ArticleApplied and environmental microbiology2013
Raman spectroscopy and chemometrics for identification and strain discrimination of the wine spoilage yeasts Saccharomyces cerevisiae, Zygosaccharomyces bailii, and Brettanomyces bruxellensis.
Article in Applied and environmental microbiology, 2013. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 6 papers.
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Who cites it
6 citing papers in PubMed, 28 citations in OpenAlex.
- Detection and Identification of Food-Borne Yeasts: An Overview of the Relevant Methods and Their Evolution.Microorganisms · 2025Review
- What are the 100 most cited fungal genera?Studies in mycology · 2024Article
- Species identification and strain discrimination of fermentation yeastsApplied and environmental microbiology · 2023Article
- Recent Developments in Surface-Enhanced Raman Spectroscopy and Its Application in Food Analysis: Alcoholic Beverages as an Example.Foods (Basel, Switzerland) · 2022Review
- Brettanomyces bruxellensis yeasts: impact on wine and winemaking.World journal of microbiology & biotechnology · 2017Review
- Discrimination of wine lactic acid bacteria by Raman spectroscopy.Journal of industrial microbiology & biotechnology · 2017Article
Corrections and comments
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Authors and funding
3 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
The yeasts Zygosaccharomyces bailii, Dekkera bruxellensis (anamorph, Brettanomyces bruxellensis), and Saccharomyces cerevisiae are the major spoilage agents of finished wine. A novel method using Raman spectroscopy in combination with a chemometric classification tool has been developed for the identification of these yeast species and for strain discrimination of these yeasts. Raman spectra were collected for six strains of each of the yeasts Z. bailii, B. bruxellensis, and S. cerevisiae. The yeasts were classified with high sensitivity at the species level: 93.8% for Z. bailii, 92.3% for B. bruxellensis, and 98.6% for S. cerevisiae. Furthermore, we have demonstrated that it is possible to discriminate between strains of these species. These yeasts were classified at the strain level with an overall accuracy of 81.8%.
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Registered trials
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