Journal of Clinical Microbiology and Antimicrobials
Open Access

Abstract

Diversity of wild non-Saccharomyces yeast population in must and wine during spontaneous wine fermentation

Guzin Candan Gurukan

There is an increasing trend to isolate, identify and use non-Saccharomyces yeasts in winemaking due to the improvement in aroma quality and complexity of the final wine products. In this study, presence of industrially important selected non-Saccharomyces yeasts were analyzed in must and during spontaneous fermentation intervals using real-time PCR. In addition, non-Saccharomyces yeasts were isolated from must and spontaneous wine made from 4 different grape types of 4 different provinces, in Turkey and identified by DNA sequencing. The ?dentifications were completed by sequencing analysis of 5.8S-ITS region (5.8S gene and intergenic regions ITS1 and ITS2) using ITS1 and ITS 4 primers and D1/D2 domain (rDNA regions of 26S gene) using NL1 and NL4 primers. 11 NS species belonging to 6 genera were identified. Metschikowia pulcherrima, Metschikowia sinensis, Metschikowia chrysoperlae, Lachancea thermotolerans, Wickerhamomyces anomalus, Hanseniaspora uvarum, Hanseniaspora opuntiae, Hanseniaspora guilliermondii, Hanseniaspora meyeri, Rhodotorula mucilaginosa, Starmerella bacillaris were the isolates of identified non- Saccharomyces yeasts from spontaneous wines of 4 different grape types.