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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/8578
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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)2025-09-04T09:48:45Zoai: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:l2025-09-04 09:48:45.734INTA 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) |
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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) |
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application/pdf |
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Wiley |
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Wiley |
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Letters in Applied Microbiology 46 (2) : 192-197 (February 2008) reponame:INTA Digital (INTA) instname:Instituto Nacional de Tecnología Agropecuaria |
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