Development and characterization of hybrids from native wine yeasts
Braz. j. microbiol
;
43(2): 482-489, Apr.-June 2012. ilus, tab
Artículo
en Inglés
| LILACS
| ID: lil-644462
ABSTRACT
For commercial purposes, the winemaking industry is constantly searching for new yeast strains. Historically, this has been achieved by collecting wild strains and selecting the best for industrial use through an enological evaluation. Furthermore, the increasing consumer demands have forced the industry to incorporate new strategies such as genetic engineering to obtain improved strains. In response to the lack of public acceptance of this methodology, alternative strategies based on breeding have gained acceptance in recent years. Through the use of conjugation of individual spores without the support of genetic engineering methods we generated intraspecific hybrids from wild strains with outstanding enological characteristics and interdelta fingerprinting was used to confirm the hybrid condition. A detailed enological characterization of the hybrids in synthetic and natural must indicates that physiological parameters such as sporulation, residual sugar, ethanol yield and total nitrogen uptake are within the levels determined for the parental strains, however, other parameters such as growth rate, lag phase and ethanol production show statistical differences with some parental or commercial strains. These findings allow us to propose these hybrids as new wine-making strains.
Texto completo:
Disponible
Índice:
LILACS (Américas)
Asunto principal:
Esporas Fúngicas
/
Vino
/
Ingeniería Genética
/
Bebidas Alcohólicas
/
Fermentación
/
Hibridación Genética
Tipo de estudio:
Estudios de evaluación
Idioma:
Inglés
Revista:
Braz. j. microbiol
Asunto de la revista:
Microbiologia
Año:
2012
Tipo del documento:
Artículo
/
Documento de proyecto
País de afiliación:
Chile
Institución/País de afiliación:
Universidad de Santiago de Chile/CL
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