Genetic and Physiological Characterization of Brettanomyces bruxellensis Strains Isolated from Wines
By L. Conterno, C. M. Joseph, T. Arvik, T. Henick-Kling, L. Bisson. American Journal of Enology and Viticulture, 2006
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Brettanomyces bruxellensis isolates, primarily from wine, were selected for characterization by geographic diversity, vintage year of isolation, and variety of wine. A total of 47 isolates were characterized genetically by sequencing a portion of the 26S rDNA gene. Physiological differences were tested in a subset of 35 isolates. The majority of the strains characterized by the 26S rDNA sequence were grouped into one of six clusters. Some similarities of physiology were noted, but many traits were highly variable and did not cluster into the same groupings identified by the DNA analysis. Statistical analysis found 4-ethylphenol and 4-ethylguaiacol production to be the most discriminant characters.
Subfields: Cell Biology, Food Science, Molecular Biology
View Paper: https://www.semanticscholar.org/paper/1bb7ffd4eca4b6a85a0d7f226237efef9d79d790
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Citations in the corpus
- Significance of Brettanomyces and Dekkera during winemaking: a synoptic review. (2016, methodology): “, 1998); sequencing a portion of the 26S rDNA gene (Conterno et al., 2006); restriction enzyme analysis of mitochondrial DNA and RAPD-PCR with OPA-primers (Martorell et al.”