Raymond Eder María L, Reynoso Cristina, Lauret Santiago C, Rosa Alberto L
Laboratorio de Genética y Biología Molecular, IRNASUS-Consejo Nacional de Investigaciones Científicas y Técnicas, Facultad de Ciencias Químicas, Universidad Católica de CórdobaCórdoba, Argentina.
Bodega La CaroyenseColonia Caroya, Argentina.
Front Microbiol. 2017 Mar 29;8:532. doi: 10.3389/fmicb.2017.00532. eCollection 2017.
Grape must harbors a complex community of yeast species responsible for spontaneous alcoholic fermentation. Although there are detailed studies on the microbiota of L. grapes, less is known about the diversity and behavior of yeast communities present on fermenting grape must from other species of . In this work, we used a culture-dependent method to study the identity and dynamics of the indigenous yeast population present during the spontaneous fermentation of Isabella ( L.) grape must. Alcoholic fermentation was conducted using standard enological practices, and the associated non- and yeast community was analyzed using selective growth media and 5.8-ITS DNA sequencing. (synonym ), , and were the main non- species identified on Isabella fermenting must. , a yeast species rarely found on L. grapes, was also recognized on Isabella grape must. and , identified in this work on Isabella fermenting must, have not previously been found on L. grape must. Interestingly, and have recently been isolated from the surface of L. grapes from vineyards in the Azores archipelago, suggesting that specific -yeast species associations are formed independently of geographic origin. We suggest that , and are yeast species preferentially associated with L. grapes. Specific biological interactions between grapevines and yeast species may underlie the assembly of differential -microbial communities.
葡萄汁中含有负责自然酒精发酵的复杂酵母群落。尽管对酿酒葡萄的微生物群有详细研究，但对于其他葡萄品种发酵葡萄汁中存在的酵母群落的多样性和行为了解较少。在这项工作中，我们使用了一种基于培养的方法来研究伊莎贝拉（Vitis labrusca L.）葡萄汁自然发酵过程中本地酵母种群的身份和动态。采用标准酿酒工艺进行酒精发酵，并使用选择性生长培养基和5.8-ITS DNA测序分析相关的非酵母和酵母群落。醋酸钙不动杆菌（Acinetobacter calcoaceticus）（同义词：醋酸钙鲍曼不动杆菌复合群，Acinetobacter baumannii-calcoaceticus complex）、鲍氏不动杆菌（Acinetobacter baumannii）和嗜麦芽窄食单胞菌（Stenotrophomonas maltophilia）是在伊莎贝拉发酵葡萄汁中鉴定出的主要非酵母物种。戴尔有孢圆酵母（Torulaspora delbrueckii），一种在酿酒葡萄上很少发现的酵母物种，也在伊莎贝拉葡萄汁中被识别出来。在这项工作中于伊莎贝拉发酵葡萄汁中鉴定出的汉逊德巴利酵母（Debaryomyces hansenii）和膜醭毕赤酵母（Pichia membranifaciens），此前在酿酒葡萄汁中尚未发现。有趣的是，汉逊德巴利酵母和膜醭毕赤酵母最近已从亚速尔群岛葡萄园的酿酒葡萄表面分离出来，这表明特定的酿酒酵母 - 酵母物种关联是独立于地理来源形成的。我们认为，戴尔有孢圆酵母、汉逊德巴利酵母和膜醭毕赤酵母是优先与美洲葡萄相关的酵母物种。葡萄藤与酵母物种之间的特定生物相互作用可能是不同酿酒微生物群落组装的基础。
