Eighty four isolates of Brettanomyces bruxellensis, were collected during fermentation of Sangiovese grapes in several Tuscan wineries and characterized by restriction analysis of 5.8S-ITS and species-specific PCR. The isolates were subsequently analysed, at strain level, by the combined use of the RAPD-PCR assay with primer OPA-02 and the mtDNA restriction analysis with the HinfI endonuclease. This approach showed a high degree of polymorphism and allowed to identify seven haplotypes, one of them being the most represented and widely distributed (72 isolates, 85.7%). Physiological traits of the yeasts were investigated under a wine model condition. Haplotypes clustered into two groups according to their growth rates and kinetics of production of 4-ethylphenol and 4-ethylguaiacol. Hexylamine was the biogenic amine most produced (up to 3.92 mg l- 1), followed by putrescine and phenylethylamine. Formation of octapamine was detected by some haplotypes, for the first time.
|Autori:||Agnolucci M.; Vigentini I.; Capurso G.; Merico A.; Tirelli A.; Compagno C.; Foschino R.; Nuti M.|
|Titolo:||Genetic diversity and physiological traits of Brettanomyces bruxellensis strains isolated from Tuscan Sangiovese wines|
|Anno del prodotto:||2009|
|Digital Object Identifier (DOI):||10.1016/j.ijfoodmicro.2009.01.025|
|Appare nelle tipologie:||1.1 Articolo in rivista|