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Izolace, identifikace a charakterizace regionálních původních kmenů Saccharomyces cerevisiae

dc.contributor.authorŠuranská, Hanacs
dc.contributor.authorVránová, Danacs
dc.contributor.authorOmelková, Jiřinacs
dc.date.accessioned2021-12-08T15:54:37Z
dc.date.available2021-12-08T15:54:37Z
dc.date.issued2016-01-27cs
dc.identifier.citationBRAZILIAN JOURNAL OF MICROBIOLOGY. 2016, vol. 47, issue 1, p. 181-190.en
dc.identifier.issn1517-8382cs
dc.identifier.other124524cs
dc.identifier.urihttp://hdl.handle.net/11012/203121
dc.description.abstractIn the present work we isolated and identified various indigenous Saccharomyces cerevisiae strains and screened them for the selected oenological properties. These S. cerevisiae strains were isolated from berries and spontaneously fermented musts. The grape berries (Sauvignon blanc and Pinot noir) were grown under the integrated and organic mode of farming in the South Moravia (Czech Republic) wine region. Modern genotyping techniques such as PCR-fingerprinting and interdelta PCR typing were employed to differentiate among indigenous S. cerevisiae strains. This combination of the methods provides a rapid and relatively simple approach for identification of yeast of S. cerevisiae at strain level. In total, 120 isolates were identified and grouped by molecular approaches and 45 of the representative strains were tested for selected important oenological properties including ethanol, sulfur dioxide and osmotic stress tolerance, intensity of flocculation and desirable enzymatic activities. Their ability to produce and utilize acetic/malic acid was examined as well; in addition, H2S production as an undesirable property was screened. The oenological characteristics of indigenous isolates were compared to a commercially available S. cerevisiae BS6 strain, which is commonly used as the starter culture. Finally, some indigenous strains coming from organically treated grape berries were chosen for their promising oenological properties and these strains will be used as the starter culture, because application of a selected indigenous S. cerevisiae strain can enhance the regional character of the wines.en
dc.description.abstractV předložené práci byly izolovány různé původní kmeny Saccharomyces cerevisiae a byla u nich provedena analýzy vybraných enologických vlastností.cs
dc.formattextcs
dc.format.extent181-190cs
dc.format.mimetypeapplication/pdfcs
dc.language.isoencs
dc.publisherElseviercs
dc.relation.ispartofBRAZILIAN JOURNAL OF MICROBIOLOGYcs
dc.relation.urihttps://www.sciencedirect.com/science/article/pii/S1517838215000118cs
dc.rightsCreative Commons Attribution-NonCommercial-NoDerivatives 4.0 Internationalcs
dc.rights.urihttp://creativecommons.org/licenses/by-nc-nd/4.0/cs
dc.subjectSaccharomyces genusen
dc.subjectOenological propertiesen
dc.subjectITS-PCR-RFLPen
dc.subjectInterdelta PCR typingen
dc.subjectSpecies-specific primersen
dc.titleIsolation, identification and characterization of regional indigenous Saccharomyces cerevisiae strainsen
dc.title.alternativeIzolace, identifikace a charakterizace regionálních původních kmenů Saccharomyces cerevisiaecs
thesis.grantorVysoké učení technické v Brně. Fakulta chemická. Ústav chemie potravin a biotechnologiícs
sync.item.dbidVAV-124524en
sync.item.dbtypeVAVen
sync.item.insts2021.12.08 16:54:36en
sync.item.modts2021.12.08 16:14:27en
dc.coverage.issue1cs
dc.coverage.volume47cs
dc.identifier.doi10.1016/j.bjm.2015.11.010cs
dc.rights.accessopenAccesscs
dc.rights.sherpahttp://www.sherpa.ac.uk/romeo/issn/1517-8382/cs
dc.type.driverarticleen
dc.type.statusPeer-revieweden
dc.type.versionpublishedVersionen


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Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International
Except where otherwise noted, this item's license is described as Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International