ArticleFrontiers in microbiology2016
Diversity of Saccharomyces cerevisiae Strains Isolated from Two Italian Wine-Producing Regions.
Article in Frontiers in microbiology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 26 papers.
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Who cites it
26 citing papers in PubMed.
- Grape Must as a Bioelectrochemical Processor.ACS omega · 2026Article
- Impact of Grape Harvest Time on Wild Yeast Biodiversity and Its Influence on Wine Fermentation.Microorganisms · 2025Article
- Yeast Diversity in Wine Grapes from Japanese Vineyards and Enological Traits of IndigenousMicroorganisms · 2024Article
- Genetic diversity and population structure of Saccharomyces cerevisiae isolated from Turkish sourdough by iPBS-retrotransposons markers.Archives of microbiology · 2022Article
- Yeast Diversity during Spontaneous Fermentations and Oenological Characterisation of IndigenousMicroorganisms · 2022Article
- Culturable Yeast Diversity of Grape Berries fromJournal of fungi (Basel, Switzerland) · 2022Article
- Lebanon's Native OenologicalJournal of fungi (Basel, Switzerland) · 2021Article
- Capturing yeast associated with grapes and spontaneous fermentations of the Negro Saurí minority variety from an experimental vineyard near León.Scientific reports · 2021Article
- Whole-genome sequencing from the New Zealand Saccharomyces cerevisiae population reveals the genomic impacts of novel microbial range expansion.G3 (Bethesda, Md.) · 2021Article
- Biodiversity of yeasts isolated during spontaneous fermentation of cool climate grape musts.Archives of microbiology · 2021Article
- Secondary Aroma: Influence of Wine Microorganisms in Their Aroma Profile.Foods (Basel, Switzerland) · 2020Review
- Dominance ofFoods (Basel, Switzerland) · 2020Article
- Isolation and Identification of Indigenous Wine Yeasts and Their Use in Alcoholic Fermentation.Food technology and biotechnology · 2020Article
- Reduction of Sulfur Compounds through Genetic Improvement of NativeFoods (Basel, Switzerland) · 2020Article
- Non-tandem repeat polymorphisms at microsatellite loci in wine yeast species.Molecular genetics and genomics : MGG · 2020Article
- Computational Methods for Strain-Level Microbial Detection in Colony and Metagenome Sequencing Data.Frontiers in microbiology · 2020Review
- Comparative transcriptional analysis of flavour-biosynthetic genes of a nativeJournal of biological research (Thessalonike, Greece) · 2019Article
- Genetic and Phenotypic Characterisation of aMicroorganisms · 2019Article
- A Metagenomic-Based Approach for the Characterization of Bacterial Diversity Associated with Spontaneous Malolactic Fermentations in Wine.International journal of molecular sciences · 2019Article
- From the Vineyard to the Winery: How Microbial Ecology Drives Regional Distinctiveness of Wine.Frontiers in microbiology · 2019Review
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7 authors.
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Abstract
Numerous studies, based on different molecular techniques analyzing DNA polymorphism, have provided evidence that indigenous Saccharomyces cerevisiae populations display biogeographic patterns. Since the differentiated populations of S. cerevisiae seem to be responsible for the regional identity of wine, the aim of this work was to assess a possible relationship between the diversity and the geographical origin of indigenous S. cerevisiae isolates from two different Italian wine-producing regions (Tuscany and Basilicata). For this purpose, sixty-three isolates from Aglianico del Vulture grape must (main cultivar in the Basilicata region) and from Sangiovese grape must (main cultivar in the Tuscany region) were characterized genotypically, by mitochondrial DNA restriction analysis and MSP-PCR by using (GTG)5 primers, and phenotypically, by determining technological properties and metabolic compounds of oenological interest after alcoholic fermentation. All the S. cerevisiae isolates from each region were inoculated both in must obtained from Aglianico grape and in must obtained from Sangiovese grape to carry out fermentations at laboratory-scale. Numerical analysis of DNA patterns resulting from both molecular methods and principal component analysis of phenotypic data demonstrated a high diversity among the S. cerevisiae strains. Moreover, a correlation between genotypic and phenotypic groups and geographical origin of the strains was found, supporting the concept that there can be a microbial aspect to terroir. Therefore, exploring the diversity of indigenous S. cerevisiae strains can allow developing tailored strategies to select wine yeast strains better adapted to each viticultural area.
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