Title
Profiling the yeast communities of wine fermentation using terminal restriction fragment length polymorphism analysis
Abstract
Terminal restriction fragment length polymorphism (TRFLP), used most often to describe bacterial communities, presents a high-throughput, low-cost solution for analyzing mixed yeast communities in wine and other fermentations. In this study, a TRFLP approach was developed for the identification and discrimination of yeasts and used to construct a TRFLP database comprising 121 strains of yeast (representing 24 genera and 72 species) associated with wine and food fermentations. This database exhibits sensitive discrimination among species and robust intra-specific conservation of TRFLP profiles, enabling reliable characterization of mixed yeast communities. The yeast ecology of a sweet, botrytized wine fermentation from two separate vintages was analyzed using this database, demonstrating the utility of this method for fast-paced, qualitative detection and identification of differences in yeast community structures over time in a complex, diverse fermentation system.
Department(s)
Environmental Plant Science and Natural Resources
Document Type
Article
DOI
https://doi.org/10.5344/ajev.2011.11077
Publication Date
2011
Recommended Citation
Bokulich, Nicholas, Chin-Feng Hwang, Shuwen Liu, Kyria Boundy-Mills, and David Mills. "Profiling the yeast communities of wine fermentation using terminal restriction fragment length polymorphism analysis." American journal of enology and viticulture (2011): 185-194
Journal Title
American journal of enology and viticulture
