干旱区生态环境知识资源中心(Arid): Microbiology of high-sugar must fermentation by novel yeasts from the chihuahuan desert

Arid

DOI	10.1093/femsyr/foy099
	Microbiology of high-sugar must fermentation by novel yeasts from the chihuahuan desert
	Perrusquia-Luevano, Susana 1; Sarahi Cano-Herrera, Marlene 1; Guigon-Lopez, Cesar 2; del Carmen Avitia-Talamantes, Maria 1; Torres-Torres, Carlos 3; Villalpando, Isaela 2
通讯作者	Villalpando, Isaela
来源期刊	FEMS YEAST RESEARCH
ISSN	1567-1356
EISSN	1567-1364
出版年	2019
卷号	19 期号:1
英文摘要	This work reports important results of aromatic profiles produced by native yeasts isolated from desert-grown wine grapes from the south of Chihuahua, Mexico. These grapes stand very high temperatures during the ripening season, developing high sugar concentration and high pH. Yeast species found in grapes were identified by polymerase chain reaction and sequence analysis of the 5.8S internal transcribed spacer ribosomal RNA region. Aureobasidium namibiae, Sporobolomyces johnsonii, Candida apicola, Hanseniaspora uvarum, Candida thaimueangensis, Hanseniaspora opuntiae were identified. All of them can grow at glucose concentration of 35% (w/v) and 100 ppm of SO2, and produce low volatile acidity (0.2-1.0 g acetic acid/L). Volatile organic compounds analysis showed that C. thaimueangensis and one strain of C. apicola produce high levels of esters, and Hanseniaspora species produces high levels of higher alcohols and carbonyl compounds. The results of this study contribute to the knowledge about yeast communities associated with desert-grown winegrape yeasts. The molecular study of desert wine-grape yeasts in Mexico resulted in the identification of six different strains; their aromatic profiles presented high production of esters, higher alcohols and carbonyl compounds.
英文关键词	native yeast SPME VOCs wine GC MS osmotolerant
类型	Article
语种	英语
国家	Mexico
开放获取类型	Bronze
收录类别	SCI-E
WOS记录号	WOS:000462551200001
WOS关键词	NON-SACCHAROMYCES YEASTS ; WINE YEASTS ; ENOLOGICAL PROPERTIES ; HANSENIASPORA-UVARUM ; GLUCOSIDASE ACTIVITY ; BETA-GLUCOSIDASE ; SULFUR-COMPOUNDS ; CO-FERMENTATION ; ESTER FORMATION ; MIXED CULTURES
WOS类目	Biotechnology & Applied Microbiology ; Microbiology ; Mycology
WOS研究方向	Biotechnology & Applied Microbiology ; Microbiology ; Mycology
资源类型	期刊论文
条目标识符	http://119.78.100.177/qdio/handle/2XILL650/215625
作者单位	1.Inst Tecnol Parral, Av Tecnol 57, Hidalgo Del Parral 33850, Chihuahua, Mexico; 2.Ctr Invest Recursos Nat, Antigua Normal Rural Salaices, Lopez 33941, Chihuahua, Mexico; 3.Inst Politecn Nacl, Unidad Zacatenco, Escuela Super Ingn Mecan & Elect, Secc Estudios Posgrad & Invest, Mexico City 07738, DF, Mexico
推荐引用方式 GB/T 7714	Perrusquia-Luevano, Susana,Sarahi Cano-Herrera, Marlene,Guigon-Lopez, Cesar,et al. Microbiology of high-sugar must fermentation by novel yeasts from the chihuahuan desert[J],2019,19(1).
APA	Perrusquia-Luevano, Susana,Sarahi Cano-Herrera, Marlene,Guigon-Lopez, Cesar,del Carmen Avitia-Talamantes, Maria,Torres-Torres, Carlos,&Villalpando, Isaela.(2019).Microbiology of high-sugar must fermentation by novel yeasts from the chihuahuan desert.FEMS YEAST RESEARCH,19(1).
MLA	Perrusquia-Luevano, Susana,et al."Microbiology of high-sugar must fermentation by novel yeasts from the chihuahuan desert".FEMS YEAST RESEARCH 19.1(2019).