Department of Food Science and Technology, Faculty of Agriculture, Forestry and Natural Environments, Aristotle University of Thessaloniki, Thessaloniki, Greece; UR Oenologie EA 4577, USC 1366 INRA, Bordeaux INP, Université de Bordeaux, France.
Department of Food Science and Technology, Faculty of Agriculture, Forestry and Natural Environments, Aristotle University of Thessaloniki, Thessaloniki, Greece.
Food Microbiol. 2019 Apr;78:155-163. doi: 10.1016/j.fm.2018.10.013. Epub 2018 Oct 24.
Brettanomyces bruxellensis is the most common spoilage wine yeast which can provoke great economic damage to the wine industry due to the production of undesirable odors. The capacity of the species to adapt in various environmental conditions offers a selective advantage that is reflected by intraspecific variability at genotypic and phenotypic level. In this study, microsatellite analysis of 22 strains isolated from Greek wine revealed the existence of distinct genetic subgroups that are correlated with their geographical origin. The response of these strains to increasing levels of sulfur dioxide confirmed the presence of both sensitive and tolerant strains, which belong to distinguished genetic clusters. The genetic categorization of B. bruxellensis strains could be used by the winemakers as a diagnostic tool regarding sulfur dioxide sensitivity.
布鲁塞尔酒香酵母是最常见的葡萄酒污染酵母，由于其会产生不良气味，会给葡萄酒产业造成巨大的经济损失。该物种适应各种环境条件的能力提供了选择优势，这反映在基因型和表型水平的种内变异性上。在这项研究中，对从希腊葡萄酒中分离出的 22 株菌进行微卫星分析，结果表明存在与地理起源相关的不同遗传亚群。这些菌株对二氧化硫水平升高的反应证实了存在敏感和耐受菌株，它们属于不同的遗传簇。布鲁塞尔酒香酵母菌株的遗传分类可被酿酒师用作二氧化硫敏感性的诊断工具。
