Isolation, identification and characterization of wine yeast species from grapes of three different vineyards in Turkey

Official URL: http://192.168.1.20/record=b1307450 (Table of Contents)

Wine production has been carried out by humanity for thousands of years. Besides grape, the second most important ingredient is yeast. Yeasts that involve in fermentation are basically denoted as Saccharomyces and non-Saccharomyces types. Discrimination and quantification of these yeast species play a crucial role in production of wine regarding its quality, taste, etc. In this study, yeast species from grapes that were collected from Adana, Tekirdağ and Urla regions were isolated. Selective media (ESA and Lysine) were used to biochemically distinguish yeasts. For molecular level, Internal Transcribed Spacer (ITS) region containing 5.8S rDNA gene was amplified by PCR for every isolate. The sequencing results were run by ClustalW and BLAST tools for identification of yeast species. Amplicons were digested to compare between species. For morphological differentiation, microscopic analysis was carried out. Biolog system was used to a physiological point of view. To monitor the growth rate of species, growth curves were drawn by growing the species in YPD media. Additionally, Sulfur resistances of species are calculated by comparison with growth in sulfur containing and not containing YPD media. For the last step, lyophilisation of Saccharomyces species was done to transport the species to Kuscular Village. As a conclusion Tekirdağ samples possessed generally Isaatchenkia and Metschnikowia genera; Adana samples carried Metschnikowia (the most) and Hanseniaspora genera but also had Debaryomyces and Pichia; Kuscular Village’s foreign variety grapes contained dominantly genera of Saccharomyces, Metschnikowia and Hanseniaspora, and only singular Rhodotorula, Cryptoccocus and Pichia genera; Kuscular Village’s local natural flora contained Hanseniaspora, Metschnikowia, Debaryomyces, Rhodotorula, Cryptoccocus, Pichia and Saccharomyces.