Yeast identification in grape juice concentrates from Argentina

Autores
Combina, Mariana; Daguerre, Claire; Massera, Ariel Fernando; Mercado, Laura Analia; Sturm, Maria Elena; Ganga, M. Angélica; Martínez, Claudio
Año de publicación
2008
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aims: The purpose of this study was to identify yeast species present in spoiled and unspoiled grape juice concentrates from Argentine industries. Methods and Results: Osmophilic and osmotolerant yeasts were isolated from spoiled – visually effervescent – and unspoiled – without any visible damage – grape juice concentrates by the spread‐plate technique in two culture media. Yeast identification was done by classical and molecular methods. Zygosaccharomyces rouxii was the only species isolated from spoiled grape juice concentrates. In unspoiled samples, five different species were identified: Z. rouxii was isolated at a higher frequency, followed in decreasing order by Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia anomala and Kluyveromyces delphensis. Conclusions: Yeasts isolated from grape juice concentrates were characterized by a limited taxonomic diversity, where Z. rouxii was the main species isolated. Significance and Impact of the Study: Grape production in Argentina is mainly devoted to the industry where wine and grape juice concentrates represent major types of commercial products. Little information on common yeast contaminants is available for grape juice concentrates. This study constitutes the first report of osmophilic yeast species present in spoiled and unspoiled grape juice concentrates elaborated in Argentina.
EEA Mendoza
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Daguerre, Claire. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Ganga, M.A. Universidad de Santiago de Chile. Facultad Tecnológica. Departamento de Ciencia y Tecnología de los Alimentos; Chile
Fil: Martínez, C. Universidad de Santiago de Chile. Facultad Tecnológica. Departamento de Ciencia y Tecnología de los Alimentos; Chile
Fuente
Letters in Applied Microbiology 46 (2) : 192-197 (February 2008)
Materia
Levadura
Zumo de Uva
Identificación
Zygosaccharomyces rouxii
Argentina
Yeasts
Grape Juice
Identification
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/8578
Acceder
id INTADig_161fb545303e24877ee13cdd1f863547
oai_identifier_str oai:localhost:20.500.12123/8578
network_acronym_str INTADig
repository_id_str l
network_name_str INTA Digital (INTA)
spelling Yeast identification in grape juice concentrates from ArgentinaCombina, MarianaDaguerre, ClaireMassera, Ariel FernandoMercado, Laura AnaliaSturm, Maria ElenaGanga, M. AngélicaMartínez, ClaudioLevaduraZumo de UvaIdentificaciónZygosaccharomyces rouxiiArgentinaYeastsGrape JuiceIdentificationAims: The purpose of this study was to identify yeast species present in spoiled and unspoiled grape juice concentrates from Argentine industries. Methods and Results: Osmophilic and osmotolerant yeasts were isolated from spoiled – visually effervescent – and unspoiled – without any visible damage – grape juice concentrates by the spread‐plate technique in two culture media. Yeast identification was done by classical and molecular methods. Zygosaccharomyces rouxii was the only species isolated from spoiled grape juice concentrates. In unspoiled samples, five different species were identified: Z. rouxii was isolated at a higher frequency, followed in decreasing order by Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia anomala and Kluyveromyces delphensis. Conclusions: Yeasts isolated from grape juice concentrates were characterized by a limited taxonomic diversity, where Z. rouxii was the main species isolated. Significance and Impact of the Study: Grape production in Argentina is mainly devoted to the industry where wine and grape juice concentrates represent major types of commercial products. Little information on common yeast contaminants is available for grape juice concentrates. This study constitutes the first report of osmophilic yeast species present in spoiled and unspoiled grape juice concentrates elaborated in Argentina.EEA MendozaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Daguerre, Claire. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; ArgentinaFil: Ganga, M.A. Universidad de Santiago de Chile. Facultad Tecnológica. Departamento de Ciencia y Tecnología de los Alimentos; ChileFil: Martínez, C. Universidad de Santiago de Chile. Facultad Tecnológica. Departamento de Ciencia y Tecnología de los Alimentos; ChileWiley2021-01-08T12:33:33Z2021-01-08T12:33:33Z2008-02info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/8578https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/j.1472-765X.2007.02291.x1472-765Xhttps://doi.org/10.1111/j.1472-765X.2007.02291.xLetters in Applied Microbiology 46 (2) : 192-197 (February 2008)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:45:07Zoai:localhost:20.500.12123/8578instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:45:07.571INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Yeast identification in grape juice concentrates from Argentina
title Yeast identification in grape juice concentrates from Argentina
spellingShingle Yeast identification in grape juice concentrates from Argentina
Combina, Mariana
Levadura
Zumo de Uva
Identificación
Zygosaccharomyces rouxii
Argentina
Yeasts
Grape Juice
Identification
title_short Yeast identification in grape juice concentrates from Argentina
title_full Yeast identification in grape juice concentrates from Argentina
title_fullStr Yeast identification in grape juice concentrates from Argentina
title_full_unstemmed Yeast identification in grape juice concentrates from Argentina
title_sort Yeast identification in grape juice concentrates from Argentina
dc.creator.none.fl_str_mv Combina, Mariana
Daguerre, Claire
Massera, Ariel Fernando
Mercado, Laura Analia
Sturm, Maria Elena
Ganga, M. Angélica
Martínez, Claudio
author Combina, Mariana
author_facet Combina, Mariana
Daguerre, Claire
Massera, Ariel Fernando
Mercado, Laura Analia
Sturm, Maria Elena
Ganga, M. Angélica
Martínez, Claudio
author_role author
author2 Daguerre, Claire
Massera, Ariel Fernando
Mercado, Laura Analia
Sturm, Maria Elena
Ganga, M. Angélica
Martínez, Claudio
author2_role author
author
author
author
author
author
dc.subject.none.fl_str_mv Levadura
Zumo de Uva
Identificación
Zygosaccharomyces rouxii
Argentina
Yeasts
Grape Juice
Identification
topic Levadura
Zumo de Uva
Identificación
Zygosaccharomyces rouxii
Argentina
Yeasts
Grape Juice
Identification
dc.description.none.fl_txt_mv Aims: The purpose of this study was to identify yeast species present in spoiled and unspoiled grape juice concentrates from Argentine industries. Methods and Results: Osmophilic and osmotolerant yeasts were isolated from spoiled – visually effervescent – and unspoiled – without any visible damage – grape juice concentrates by the spread‐plate technique in two culture media. Yeast identification was done by classical and molecular methods. Zygosaccharomyces rouxii was the only species isolated from spoiled grape juice concentrates. In unspoiled samples, five different species were identified: Z. rouxii was isolated at a higher frequency, followed in decreasing order by Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia anomala and Kluyveromyces delphensis. Conclusions: Yeasts isolated from grape juice concentrates were characterized by a limited taxonomic diversity, where Z. rouxii was the main species isolated. Significance and Impact of the Study: Grape production in Argentina is mainly devoted to the industry where wine and grape juice concentrates represent major types of commercial products. Little information on common yeast contaminants is available for grape juice concentrates. This study constitutes the first report of osmophilic yeast species present in spoiled and unspoiled grape juice concentrates elaborated in Argentina.
EEA Mendoza
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Daguerre, Claire. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Massera, Ariel Fernando. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Mercado, Laura Analia. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Sturm, Maria Elena. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina
Fil: Ganga, M.A. Universidad de Santiago de Chile. Facultad Tecnológica. Departamento de Ciencia y Tecnología de los Alimentos; Chile
Fil: Martínez, C. Universidad de Santiago de Chile. Facultad Tecnológica. Departamento de Ciencia y Tecnología de los Alimentos; Chile
description Aims: The purpose of this study was to identify yeast species present in spoiled and unspoiled grape juice concentrates from Argentine industries. Methods and Results: Osmophilic and osmotolerant yeasts were isolated from spoiled – visually effervescent – and unspoiled – without any visible damage – grape juice concentrates by the spread‐plate technique in two culture media. Yeast identification was done by classical and molecular methods. Zygosaccharomyces rouxii was the only species isolated from spoiled grape juice concentrates. In unspoiled samples, five different species were identified: Z. rouxii was isolated at a higher frequency, followed in decreasing order by Saccharomyces cerevisiae, Schizosaccharomyces pombe, Pichia anomala and Kluyveromyces delphensis. Conclusions: Yeasts isolated from grape juice concentrates were characterized by a limited taxonomic diversity, where Z. rouxii was the main species isolated. Significance and Impact of the Study: Grape production in Argentina is mainly devoted to the industry where wine and grape juice concentrates represent major types of commercial products. Little information on common yeast contaminants is available for grape juice concentrates. This study constitutes the first report of osmophilic yeast species present in spoiled and unspoiled grape juice concentrates elaborated in Argentina.
publishDate 2008
dc.date.none.fl_str_mv 2008-02
2021-01-08T12:33:33Z
2021-01-08T12:33:33Z
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/20.500.12123/8578
https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/j.1472-765X.2007.02291.x
1472-765X
https://doi.org/10.1111/j.1472-765X.2007.02291.x
url http://hdl.handle.net/20.500.12123/8578
https://sfamjournals.onlinelibrary.wiley.com/doi/full/10.1111/j.1472-765X.2007.02291.x
https://doi.org/10.1111/j.1472-765X.2007.02291.x
identifier_str_mv 1472-765X
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.publisher.none.fl_str_mv Wiley
publisher.none.fl_str_mv Wiley
dc.source.none.fl_str_mv Letters in Applied Microbiology 46 (2) : 192-197 (February 2008)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619150342750208
score 12.558318

Publicaciones similares