Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environments
Autor(a) principal: | |
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Data de Publicação: | 2020 |
Outros Autores: | , , |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
Texto Completo: | http://hdl.handle.net/10400.13/4688 |
Resumo: | The quality and typical characteristic of wines depends, among other factors, on the volatile organic metabolites (VOMs) that are biosynthesized by yeasts, mainly Saccharomyces cerevisiae species. The yeast strain influences the diversity and proportions of the VOMs produced during the fermentation process, as the genetic predisposition of the strains is a by-product of selective adaptation to the ecosystem. The present work reports the characterization of S. cerevisiae strains isolated from grape must, used in the Demarcated Region of Madeira (DRM) for winemaking. Yeast species were identified by amplification and by restriction fragment length polymorphism (RFLP) analysis of the region 5.8S-internal transcribed spacers (PCR-RFLP of 5.8S-ITS) of ribosomal DNA (rDNA). The strains identification was performed by analyzing the RFLP pattern of mitochondrial DNA (RFLP-mtDNA). The representative strains were selected for the characterization of the volatile profile through headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. A total of 77 VOMs were identified. Higher alcohols, esters, and fatty acids were the major chemical families representing 63%, 16%, and 9%, respectively, in strain A and 54%, 23%, and 15% in strain B. The results indicate the influence of the strain metabolism in the production of VOMs, many of which probably participate in the aroma of the corresponding wines. |
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Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environmentsDemarcated Region of MadeiraSaccharomyces cerevisiaeStrainMolecular identificationVolatile organic metabolites.Faculdade de Ciências Exatas e da EngenhariaCentro de Química da MadeiraThe quality and typical characteristic of wines depends, among other factors, on the volatile organic metabolites (VOMs) that are biosynthesized by yeasts, mainly Saccharomyces cerevisiae species. The yeast strain influences the diversity and proportions of the VOMs produced during the fermentation process, as the genetic predisposition of the strains is a by-product of selective adaptation to the ecosystem. The present work reports the characterization of S. cerevisiae strains isolated from grape must, used in the Demarcated Region of Madeira (DRM) for winemaking. Yeast species were identified by amplification and by restriction fragment length polymorphism (RFLP) analysis of the region 5.8S-internal transcribed spacers (PCR-RFLP of 5.8S-ITS) of ribosomal DNA (rDNA). The strains identification was performed by analyzing the RFLP pattern of mitochondrial DNA (RFLP-mtDNA). The representative strains were selected for the characterization of the volatile profile through headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. A total of 77 VOMs were identified. Higher alcohols, esters, and fatty acids were the major chemical families representing 63%, 16%, and 9%, respectively, in strain A and 54%, 23%, and 15% in strain B. The results indicate the influence of the strain metabolism in the production of VOMs, many of which probably participate in the aroma of the corresponding wines.MDPIDigitUMaCastillo, MariangieSilva, Emanuel daCâmara, José S.Khadem, Mahnaz2022-10-06T09:10:29Z20202020-01-01T00:00:00Zinfo:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/articleapplication/pdfhttp://hdl.handle.net/10400.13/4688engastillo, M., Silva, E. D., Câmara, J. S., & Khadem, M. (2020). Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environments. Processes, 8(9), 1058.10.3390/pr8091058info:eu-repo/semantics/openAccessreponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos)instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãoinstacron:RCAAP2024-03-17T05:58:20Zoai:digituma.uma.pt:10400.13/4688Portal AgregadorONGhttps://www.rcaap.pt/oai/openaireopendoar:71602024-03-19T16:11:24.201068Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informaçãofalse |
dc.title.none.fl_str_mv |
Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environments |
title |
Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environments |
spellingShingle |
Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environments Castillo, Mariangie Demarcated Region of Madeira Saccharomyces cerevisiae Strain Molecular identification Volatile organic metabolites . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
title_short |
Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environments |
title_full |
Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environments |
title_fullStr |
Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environments |
title_full_unstemmed |
Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environments |
title_sort |
Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environments |
author |
Castillo, Mariangie |
author_facet |
Castillo, Mariangie Silva, Emanuel da Câmara, José S. Khadem, Mahnaz |
author_role |
author |
author2 |
Silva, Emanuel da Câmara, José S. Khadem, Mahnaz |
author2_role |
author author author |
dc.contributor.none.fl_str_mv |
DigitUMa |
dc.contributor.author.fl_str_mv |
Castillo, Mariangie Silva, Emanuel da Câmara, José S. Khadem, Mahnaz |
dc.subject.por.fl_str_mv |
Demarcated Region of Madeira Saccharomyces cerevisiae Strain Molecular identification Volatile organic metabolites . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
topic |
Demarcated Region of Madeira Saccharomyces cerevisiae Strain Molecular identification Volatile organic metabolites . Faculdade de Ciências Exatas e da Engenharia Centro de Química da Madeira |
description |
The quality and typical characteristic of wines depends, among other factors, on the volatile organic metabolites (VOMs) that are biosynthesized by yeasts, mainly Saccharomyces cerevisiae species. The yeast strain influences the diversity and proportions of the VOMs produced during the fermentation process, as the genetic predisposition of the strains is a by-product of selective adaptation to the ecosystem. The present work reports the characterization of S. cerevisiae strains isolated from grape must, used in the Demarcated Region of Madeira (DRM) for winemaking. Yeast species were identified by amplification and by restriction fragment length polymorphism (RFLP) analysis of the region 5.8S-internal transcribed spacers (PCR-RFLP of 5.8S-ITS) of ribosomal DNA (rDNA). The strains identification was performed by analyzing the RFLP pattern of mitochondrial DNA (RFLP-mtDNA). The representative strains were selected for the characterization of the volatile profile through headspace solid-phase microextraction (HS-SPME) followed by gas chromatography-mass spectrometry (GC-MS) analysis. A total of 77 VOMs were identified. Higher alcohols, esters, and fatty acids were the major chemical families representing 63%, 16%, and 9%, respectively, in strain A and 54%, 23%, and 15% in strain B. The results indicate the influence of the strain metabolism in the production of VOMs, many of which probably participate in the aroma of the corresponding wines. |
publishDate |
2020 |
dc.date.none.fl_str_mv |
2020 2020-01-01T00:00:00Z 2022-10-06T09:10:29Z |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://hdl.handle.net/10400.13/4688 |
url |
http://hdl.handle.net/10400.13/4688 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
astillo, M., Silva, E. D., Câmara, J. S., & Khadem, M. (2020). Molecular identification and VOMs characterization of Saccharomyces cerevisiae strains isolated from Madeira region winery environments. Processes, 8(9), 1058. 10.3390/pr8091058 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
application/pdf |
dc.publisher.none.fl_str_mv |
MDPI |
publisher.none.fl_str_mv |
MDPI |
dc.source.none.fl_str_mv |
reponame:Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) instname:Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação instacron:RCAAP |
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Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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RCAAP |
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RCAAP |
reponame_str |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
collection |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) |
repository.name.fl_str_mv |
Repositório Científico de Acesso Aberto de Portugal (Repositórios Cientìficos) - Agência para a Sociedade do Conhecimento (UMIC) - FCT - Sociedade da Informação |
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1799130569655713792 |