NDLI: Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?

Please wait, while we are loading the content...

Applying meta-pathway analyses through metagenomics to identify the functional properties of the major bacterial communities of a single spontaneous cocoa bean fermentation process sample.

Batch-to-batch uniformity of bacterial community succession and flavor formation in the fermentation of Zhenjiang aromatic vinegar.

Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?

Tetragenococcus koreensis is part of the microbiota in a traditional Italian raw fermented sausage.

Location and stoichiometry of the protease CspB and the cortex-lytic enzyme SleC in Clostridium perfringens spores.

Inactivation dynamics of Salmonella enterica, Listeria monocytogenes, and Escherichia coli O157:H7 in wash water during simulated chlorine depletion and replenishment processes.

Campylobacter jejuni contamination of broiler carcasses: Population dynamics and genetic profiles at slaughterhouse level.

Control of spoiler Pseudomonas spp. on fresh cut vegetables by neutral electrolyzed water.

Probiotic features of Lactobacillus strains isolated from Ragusano and Pecorino Siciliano cheeses

Control of human norovirus surrogates in fresh foods by gaseous ozone and a proposed mechanism of inactivation.

An innovative method to produce green table olives based on 'pied de cuve' technology.

Year: 2015 Volume: 49

Year: 2015 Volume: 48

Year: 2015 Volume: 47

Year: 2015 Volume: 46

Year: 2015 Volume: 45

Year: 2014 Volume: 44

Year: 2014 Volume: 43

Year: 2014 Volume: 42

Year: 2014 Volume: 41

Year: 2014 Volume: 40

Year: 2014 Volume: 39

Year: 2014 Volume: 38

Year: 2014 Volume: 37

Year: 2013 Volume: 36

Year: 2013 Volume: 35

Year: 2013 Volume: 34

Year: 2013 Volume: 33

Year: 2012 Volume: 32

Year: 2012 Volume: 31

Year: 2012 Volume: 30

Year: 2012 Volume: 29

Year: 2011 Volume: 28

Year: 2010 Volume: 27

Year: 2009 Volume: 26

Year: 2008 Volume: 25

Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?

Content Provider	World Health Organization (WHO)-Global Index Medicus
Author	Grangeteau, Cédric Gerhards, Daniel Rousseaux, Sandrine Von Wallbrunn, Christian Alexandre, Hervé Guilloux-Benatier, Michèle
Description	Country affiliation: France Author Affiliation: Grangeteau C ( UMR Procédés Alimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSup Dijon - Université de Bourgogne, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France.); Gerhards D ( Institut für Mikrobiologie und Biochemie Zentrum Analytische Chemie und Mikrobiologie - Hochschule Geisenheim University, Geisenheim, Germany.); Rousseaux S ( UMR Procédés Alimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSup Dijon - Université de Bourgogne, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France. Electronic address: sandrine.rousseaux@u-bourgogne.fr.); von Wallbrunn C ( Institut für Mikrobiologie und Biochemie Zentrum Analytische Chemie und Mikrobiologie - Hochschule Geisenheim University, Geisenheim, Germany.); Alexandre H ( UMR Procédés Alimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSup Dijon - Université de Bourgogne, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France.); Guilloux-Benatier M ( UMR Procédés Alimentaires et Microbiologiques, Equipe VAlMiS (Vin, Aliment, Microbiologie, Stress), AgroSup Dijon - Université de Bourgogne, IUVV, Rue Claude Ladrey, BP 27877, 21000 Dijon, France.)
Abstract	Isolated yeast populations of Chardonnay grape must during spontaneous fermentation were compared to those isolated on grape berries and in a winery environment before the arrival of the harvest (air, floor, winery equipment) and in the air through time. Two genera of yeast, Hanseniaspora and Saccharomyces, were isolated in grape must and in the winery environment before the arrival of the harvest but not on grape berries. The genus Hanseniaspora represented 27% of isolates in the must and 35% of isolates in the winery environment. The isolates of these two species were discriminated at the strain level by Fourier transform infrared spectroscopy. The diversity of these strains observed in the winery environment (26 strains) and in must (12 strains) was considerable. 58% of the yeasts of the genus Hanseniaspora isolated in the must corresponded to strains present in the winery before the arrival of the harvest. Although the proportion and number of strains of the genus Hanseniaspora decreased during fermentation, some strains, all from the winery environment, subsisted up to 5% ethanol content. This is the first time that the implantation in grape must of populations present in the winery environment has been demonstrated for a non-Saccharomyces genus.
File Format	HTM / HTML
ISSN	07400020
Volume Number	50
e-ISSN	10959998
Journal	Food Microbiology
Language	English
Publisher	Elsevier
Publisher Date	2015-09-01
Publisher Place	Great Britain (UK)
Access Restriction	One Nation One Subscription (ONOS)
Subject Keyword	Discipline Microbiology Discipline Nutritional Sciences Hanseniaspora Classification Metabolism Saccharomyces Cerevisiae Isolation & Purification Vitis Microbiology Wine Fermentation Fruit Genetic Variation Spectroscopy, Fourier Transform Infrared Journal Article Research Support, Non-u.s. Gov't
Content Type	Text
Resource Type	Article
Subject	Microbiology Food Science

Sl.	Authority	Responsibilities	Communication Details
1	Ministry of Education (GoI), Department of Higher Education	Sanctioning Authority	https://www.education.gov.in/ict-initiatives
2	Indian Institute of Technology Kharagpur	Host Institute of the Project: The host institute of the project is responsible for providing infrastructure support and hosting the project	https://www.iitkgp.ac.in
3	National Digital Library of India Office, Indian Institute of Technology Kharagpur	The administrative and infrastructural headquarters of the project	Dr. B. Sutradhar bsutra@ndl.gov.in
4	Project PI / Joint PI	Principal Investigator and Joint Principal Investigators of the project	Dr. B. Sutradhar bsutra@ndl.gov.in Prof. Saswat Chakrabarti will be added soon
5	Website/Portal (Helpdesk)	Queries regarding NDLI and its services	support@ndl.gov.in
6	Contents and Copyright Issues	Queries related to content curation and copyright issues	content@ndl.gov.in
7	National Digital Library of India Club (NDLI Club)	Queries related to NDLI Club formation, support, user awareness program, seminar/symposium, collaboration, social media, promotion, and outreach	clubsupport@ndl.gov.in
8	Digital Preservation Centre (DPC)	Assistance with digitizing and archiving copyright-free printed books	dpc@ndl.gov.in
9	IDR Setup or Support	Queries related to establishment and support of Institutional Digital Repository (IDR) and IDR workshops	idr@ndl.gov.in

Yeast diversity on grapes in two German wine growing regions.

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must.

Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae

Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae

Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality.

Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production

Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora

Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?

Similar Documents

Yeast diversity on grapes in two German wine growing regions.

Nitrogen requirements of commercial wine yeast strains during fermentation of a synthetic grape must.

Selection of Indigenous Saccharomyces cerevisiae Strains and Exploitation of a Pilot-Plant to Produce Fresh Yeast Starter Cultures in a Winery

Assessing the Oenological Potential of Nakazawaea ishiwadae, Candida railenensis and Debaryomyces hansenii Strains in Mixed-Culture Grape Must Fermentation with Saccharomyces cerevisiae

Efficient fermentation of an improved synthetic grape must by enological and laboratory strains of Saccharomyces cerevisiae

Outlining a selection procedure for Saccharomyces cerevisiae isolated from grape marc to improve fermentation process and distillate quality.

Isolation and Identification of the Indigenous Yeast Population during Spontaneous Fermentation of Isabella (Vitis labrusca L.) Grape Must

The Oenological Potential of Hanseniaspora uvarum in Simultaneous and Sequential Co-fermentation with Saccharomyces cerevisiae for Industrial Wine Production

Wine Aroma Characterization of the Two Main Fermentation Yeast Species of the Apiculate Genus Hanseniaspora

Diversity of yeast strains of the genus Hanseniaspora in the winery environment: What is their involvement in grape must fermentation?