Differentiation of industrial wine yeast strains using microsatellite markers

@article{GonzlezTechera2001DifferentiationOI,
  title={Differentiation of industrial wine yeast strains using microsatellite markers},
  author={A Gonz{\'a}lez Techera and Sandra Jubany and Francisco Carrau and Carina Gaggero},
  journal={Letters in Applied Microbiology},
  year={2001},
  volume={33}
}
Aims: To differentiate nine industrial wine strains of Saccharomyces cerevisiae using microsatellite (simple sequence repeats, SSR) markers. 
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TLDR
The use of microsatellite PCR to monitor populations of Saccharomyces cerevisiae strains during fermentation of grape juice will help improve the quality of research into grape juice spoilage and reduce the risks of spoilage.
Commercial yeast strains do not disseminate significantly in winery ecosystems of wine producing regions in France and Portugal
Apresentacao efectuada na Reuniao Geral da " Organisation International de la Vigne et du Vin", 83, Paris, 2003.
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The high yeast diversity observed among native S. cerevisiae strains in various Brazilian sugar mills provides new insights on the use of autochthonous high‐fitness strains with industrial characteristics as starter cultures at bioethanol plants.
RAPID DETECTION AND IDENTIFICATION OF YEASTS IN MUST AND WINE BY FLOW CYTOMETRY AND FISH
TLDR
In winemaking, natural grape juice fermentation is carried out by a succession of different yeast populations, but in later stages of fermentation may appear the spoilage yeast Brettanomyces bruxellensis and other yeasts such as genera Pichia, Kluyveromyces, Candida or Hanseniaspora.
SSR-Marker Analysis—A Method for S. cerevisiae Strain Characterization and Its Application for Wineries
TLDR
A method based on simple sequence repeats (SSRs) markers, occurring in the yeast genome, was developed to differentiate the collected S. cerevisiae strains and can be used for the preservation of the yeast diversity associated with given terroirs and as an option for an increased safety of fermentations.
Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine
TLDR
Three indigenous yeast strains might represent candidates for pilot-scale fermentation in the winery, based on relevant features such as high fermentation vigour, low production of volatile acidity and H2S and low residual sugar content at the end of alcoholic fermentation.
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