http://www.cnr.it/ontology/cnr/individuo/prodotto/ID252607
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy (Articolo in rivista)
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- Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy (Articolo in rivista) (literal)
- Anno
- 2013-01-01T00:00:00+01:00 (literal)
- Http://www.cnr.it/ontology/cnr/pubblicazioni.owl#doi
- 10.1016/j.fm.2013.07.001. (literal)
- Alternative label
Tristezza M., Vetrano C., Bleve G., Spano G., Capozzi V., Logrieco A., Mita G., Grieco F (2013)
Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy
in Food microbiology (Print)
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- Tristezza M., Vetrano C., Bleve G., Spano G., Capozzi V., Logrieco A., Mita G., Grieco F (literal)
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- Impact Factor (2013): 3.374 (literal)
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- http://www.sciencedirect.com/science/article/pii/S0740002013001408 (literal)
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- Titolo
- Biodiversity and safety aspects of yeast strains characterized from vineyards and spontaneous fermentations in the Apulia Region, Italy (literal)
- Abstract
- This work is the first large-scale study on vineyard-associated yeast strains from Apulia (Southern Italy).
Yeasts were identified by Internal Transcribed Spacer (ITS) ribotyping and bioinformatic analysis. The
polymorphism of interdelta elements was used to differentiate Saccharomyces cerevisiae strains. Twenty
different species belonging to 9 genera were identified. Predominant on the grape surface were
Metschnikowia pulcherrima, Hanseniaspora uvarum and Aureobasidium pullulans, whereas M. pulcherrima
and H. uvarum were dominant in the early fermentation stage. A total of 692 S. cerevisiae isolates were
identified and a number of S. cerevisiae strains, ranging from 26 to 55, was detected in each of the eight
fermentations. The strains were tested for biogenic amines (BAs) production, either in synthetic media or
grape must. Two Pichia manshurica, an Issatchenkia terricola and a M. pulcherrima strains were able to
produce histamine and cadaverine, during must fermentation. The production of BAs in wine must was
different than that observed in the synthetic medium. This feature indicate the importance of an \"in
grape must\" assessment of BAs producing yeast. Overall, our results suggest the importance of microbiologicalcontrol during wine-making to reduce the potential health risk for consumer represented by
these spoilage yeasts. (literal)
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