Saccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley.

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dc.contributorGIULIANO ELIAS PEREIRA, CNPUV.
dc.creatorPONZZES-GOMES, C. M. de
dc.creatorMÉLO, D. L. de
dc.creatorSANTANA, C. A.
dc.creatorPEREIRA, G. E.
dc.creatorMENDONÇA, M. O. C.
dc.creatorGOMES, F. C. O.
dc.creatorOLIVEIRA, E. S.
dc.creatorBARBOSA JR, A. M.
dc.creatorTRINDADE, R. C.
dc.creatorROSA, C. A.
dc.date2014-10-22T11:11:11Z
dc.date2014-10-22T11:11:11Z
dc.date2014-10-22
dc.date2014
dc.date2019-04-02T11:11:11Z
dc.date.accessioned2026-07-07T11:22:05Z
dc.descriptionThe 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.
dc.identifierBrazilian Journal of Microbiology, v. 45, n. 2, p. 411-416, 2014.
dc.identifierhttp://www.alice.cnptia.embrapa.br/alice/handle/doc/998012
dc.identifier.urihttp://hdl.handle.net/123456789/505281
dc.languageeng
dc.rightsopenAccess
dc.subjectBrazilian wines
dc.subjectLevedura
dc.subjectViticultura
dc.subjectUva
dc.subjectFermentação
dc.subjectDNA
dc.subjectSaccharomyces Cerevisiae
dc.titleSaccharomyces cerevisiae and non-Saccharomyces yeasts in grape varieties of the São Francisco Valley.
dc.typeArtigo de periódico

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