Lebanon’s Native Oenological Saccharomyces cerevisiae Flora: Assessment of Different Aspects of Genetic Diversity and Evaluation of Winemaking Potential

A total of 296 isolates of Saccharomyces cerevisiae sampled from naturally fermenting grape musts from various locations in Lebanon were typed by interdelta fingerprinting. Of these, 88 isolates were compared with oenological strains originating from various countries, using microsatellite characterization at six polymorphic loci. These approaches evidenced a large diversity of the natural oenological Lebanese flora over the territory as well as in individual spontaneous fermentations. Several cases of dominance and perenniality of isolates were observed in the same wineries, where fermentations appeared to involve lineages of sibling isolates. Our work thus evidenced a “winery effect” on strains’ relatedness. Similarly, related or identical strains were also detected in vicinal wineries, suggesting strain circulation within small geographical areas and a further “vicinity effect”. Moreover, and despite its diversity, the Lebanese flora seemed interrelated, on the basis of microsatellite loci analysis, in comparison to worldwide communities. We finally tested the ability of 21 indigenous strains to act as potential starters for winemaking. Seven of them passed our pre-selection scheme and two of them at least may be good candidates for use provided pilot-scale assays confirm their suitability.

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Genetic and Phenotypic Characterisation of a Saccharomyces cerevisiae Population of ‘Merwah’ White Wine

Microorganisms ◽

10.3390/microorganisms7110492 ◽

2019 ◽

Vol 7 (11) ◽

pp. 492 ◽

Cited By ~ 2

Author(s):

Nadine Feghali ◽

Warren Albertin ◽

Edouard Tabet ◽

Ziad Rizk ◽

Angela Bianco ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Genetic Diversity ◽

Alcoholic Fermentation ◽

Sugar Content ◽

Wine Yeast ◽

Pilot Scale ◽

White Wine ◽

High Genetic Diversity ◽

Volatile Acidity ◽

Phenotypic Characterisation

The study of yeast biodiversity represents an important step in the preservation of the local heritage, and this work in particular has an innovative character since no further studies have investigated ‘Merwah’, one of the main grape varieties used in winemaking in Lebanon. To gain deeper knowledge of the genetic diversity and population structure of native Saccharomyces cerevisiae wine strains, 202 isolates were collected during spontaneous alcoholic fermentation of eight must/wine samples of cultivar ‘Merwah’, over two consecutive years (2016, 2017) in a traditional winery in Mount Lebanon (1400 m a.s.l.). The isolates were identified as S. cerevisiae on the basis of their morphology and preliminary sequence analysis of their internal transcribed spacer (ITS) PCR. They were then characterised at the strain level by interdelta PCR and genotyped using multiplex PCR reactions of 12 microsatellite markers. High genetic diversity was observed for the studied population. To select potential yeast starter strains from this population, micro-fermentations were carried out for 22 S. cerevisiae strains that were selected as representative of the ‘Merwah’ wine yeast population in order to determine their technological and oenological properties. 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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Survey of Inoculated Commercial Saccharomyces cerevisiae in Winery-Based Trials

Fermentation ◽

10.3390/fermentation7030176 ◽

2021 ◽

Vol 7 (3) ◽

pp. 176

Author(s):

Filomena L. Duarte ◽

M. Margarida Baleiras-Couto

Keyword(s):

Saccharomyces Cerevisiae ◽

Genetic Diversity ◽

Alcoholic Fermentation ◽

Community Dynamics ◽

Red Wine ◽

Pilot Scale ◽

Wine Production ◽

Yeast Community ◽

Sequential Inoculation ◽

Wine Fermentations

Wine production has developed from spontaneous to controlled fermentations using commercial active dry yeasts (ADY). In this study, S. cerevisiae commercial ADY were tested, and yeast community dynamics were monitored at different fermentation stages in three winery-based trials with volumes ranging from 60 L to 250 hL. The differentiation of S. cerevisiae strains was achieved using microsatellite markers. In Experiment 1, results showed that both ADY strains revealed similar profiles, despite being described by the producer as having different properties. In Experiment 2, higher genetic diversity was detected when co-inoculation was tested, while in sequential inoculation, the initial ADY seemed to dominate throughout all fermentation. Pilot-scale red wine fermentations were performed in Experiment 3, where one single ADY strain was tested along with different oenological additives. Surprisingly, these trials showed an increase in distinct profiles towards the end of fermentation, indicating that the dominance of the ADY was lower than in the blank modality. The use of ADY is envisaged to promote a controlled and efficient alcoholic fermentation, and their purchase represents an important cost for wineries. Therefore, it is most relevant to survey commercial ADY during wine fermentation to understand if their use is effective.

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Dynamics of Saccharomyces cerevisiae Strains Isolated from Vine Bark in Vineyard: Influence of Plant Age and Strain Presence during Grape must Spontaneous Fermentations

Fermentation ◽

10.3390/fermentation5030062 ◽

2019 ◽

Vol 5 (3) ◽

pp. 62 ◽

Cited By ~ 1

Author(s):

Chiara Nadai ◽

Chiara Vendramini ◽

Milena Carlot ◽

Christian Andrighetto ◽

Alessio Giacomini ◽

...

Keyword(s):

Saccharomyces Cerevisiae ◽

Genetic Variability ◽

Ecological Niche ◽

Sampling Period ◽

Pilot Scale ◽

Strain Transfer ◽

Grape Must ◽

Sampling Campaign ◽

Spontaneous Fermentations ◽

Sampling Times

In this study, two vineyards of different age were chosen. During three years, a sampling campaign was performed for isolating vineyard-associated Saccharomyces cerevisiae (S. cerevisiae) strains. Bark portions and, when present, grape bunches were regularly collected from the same vine plants during the overall sampling period. Each bark portion was added to a synthetic must, while each grape bunch was manually crushed, and fermentations were run to isolate S. cerevisiae strains. All collected yeasts were identified at different species and strain levels to evaluate the genetic variability of S. cerevisiae strains in the two vineyards and strains dynamics. Moreover, bark-associated strains were compared with those isolated from spontaneous fermentations of grapes collected during the two harvests. Regarding the youngest vineyard, no S. cerevisiae was identified on bark and grape surface, highlighting the importance of vine age on yeast colonization. Results reported the isolation of S. cerevisiae from vine bark of the old vineyard at all sampling times, regardless of the presence of the grape bunch. Therefore, this environment can be considered an alternative ecological niche that permanently hosts S. cerevisiae. Bark-associated strains were not found on grape bunches and during pilot-scale vinifications, indicating no significative strain transfer from vine bark to the grape must. Commercial starters were identified as well both in vineyards and during vinifications.

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Assessment of the genetic diversity of microsatellite loci of horses of Heavy Draft breeds

Genetika i razvedenie zhivotnyh ◽

10.31043/2410-2733-2018-2-39-44 ◽

2018 ◽

pp. 39-44

Author(s):

N. Blohina ◽

◽

L. Khrabrova ◽

A. Zaitcev ◽

I. Gavrilicheva ◽

...

Keyword(s):

Genetic Diversity ◽

Microsatellite Loci

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Effects of Saccharomyces Cerevisiae Strains on Chemical Profiles of Cabernet Sauvignon Wines: Based on the Combined Results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS

Current Topics in Nutraceutical Research ◽

10.37290/ctnr2641-452x.18:115-131 ◽

2018 ◽

Vol 18 (2) ◽

pp. 115-131

Author(s):

Liang Heng-Yu ◽

Su Ning ◽

Guo Kun ◽

Wang Yuan ◽

Yang De-Yu

Keyword(s):

Saccharomyces Cerevisiae ◽

Principal Component ◽

Grape Juice ◽

Pilot Scale ◽

Ethyl Esters ◽

Cabernet Sauvignon ◽

Esi Ms ◽

H Nmr ◽

Chemical Profiles ◽

Indigenous Yeasts

Five Saccharomyces cerevisiae strains (Chinese indigenous yeasts SC5, WC5, SC8, CC17 and commercial starter F15) were inoculated into Cabernet sauvignon grape must and fermented at pilot scale. For the first time, combination of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS metabonomic profiling techniques was performed to analyze the global chemical fingerprints of sampled wines at the end of alcoholic and malolactic fermentation respectively, then 13 non-volatile flavor compounds, 52 volatile organic aromas and 43 polyphenolic molecules were identified and determined correspondently. All principal component analysis (PCA) of two fermentation stages based on the analytical results of 1H NMR, HS-SPME/GC-MS and HPLC-DAD-ESI-MS/MS divided these strains into three clusters: (1) SC5 and SC8, (2) WC5 and F15 and (3) CC17. The wine fermented by indigenous yeast, CC17, showed a very unique chemical profile, such as low pH and high color intensity, reduced amino acids (including proline) and the lowest total higher alcohols levels, most of the fixed acids, glycerol, ethyl esters and anthocyanins concentrations. The statistical results indicate that CC17 strain possesses very special anabolism and catabolism abilities on such substances in grape juice and has potentiality to produce characteristic wines with high qualities.

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Stand out from the Crowd: Small-Scale Genetic Structuring in the Endemic Sicilian Pond Turtle

Diversity ◽

10.3390/d12090343 ◽

2020 ◽

Vol 12 (9) ◽

pp. 343

Author(s):

Luca Vecchioni ◽

Federico Marrone ◽

Marco Arculeo ◽

Uwe Fritz ◽

Melita Vamberger

Keyword(s):

Genetic Diversity ◽

Microsatellite Loci ◽

Small Scale ◽

Moderate Degree ◽

Geographical Pattern ◽

Genetic Structuring ◽

Pond Turtle ◽

Emys Trinacris ◽

Polymorphic Microsatellite ◽

Entire Distribution

The geographical pattern of genetic diversity was investigated in the endemic Sicilian pond turtle Emys trinacris across its entire distribution range, using 16 microsatellite loci. Overall, 245 specimens of E. trinacris were studied, showing high polymorphic microsatellite loci, with allele numbers ranging from 7 to 30. STRUCTURE and GENELAND analyses showed a noteworthy, geographically based structuring of the studied populations in five well-characterized clusters, supported by a moderate degree of genetic diversity (FST values between 0.075 and 0.160). Possible explanations for the genetic fragmentation observed are provided, where both natural and human-mediated habitat fragmentation of the Sicilian wetlands played a major role in this process. Finally, some conservation and management suggestions aimed at preventing the loss of genetic variability of the species are briefly reported, stressing the importance of considering the five detected clusters as independent Management Units.

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Genetic diversity and population structure of Plasmodium falciparum in Nigeria: insights from microsatellite loci analysis

Malaria Journal ◽

10.1186/s12936-021-03734-x ◽

2021 ◽

Vol 20 (1) ◽

Author(s):

Fehintola V. Ajogbasile ◽

Adeyemi T. Kayode ◽

Paul E. Oluniyi ◽

Kazeem O. Akano ◽

Jessica N. Uwanibe ◽

...

Keyword(s):

Genetic Diversity ◽

Plasmodium Falciparum ◽

Population Structure ◽

Microsatellite Loci ◽

Control Strategies ◽

Population Diversity ◽

Parasite Population ◽

Nested Polymerase Chain Reaction ◽

Public Health Burden ◽

Genetic Diversity And Structure

Abstract Background Malaria remains a public health burden especially in Nigeria. To develop new malaria control and elimination strategies or refine existing ones, understanding parasite population diversity and transmission patterns is crucial. Methods In this study, characterization of the parasite diversity and structure of Plasmodium falciparum isolates from 633 dried blood spot samples in Nigeria was carried out using 12 microsatellite loci of P. falciparum. These microsatellite loci were amplified via semi-nested polymerase chain reaction (PCR) and fragments were analysed using population genetic tools. Results Estimates of parasite genetic diversity, such as mean number of different alleles (13.52), effective alleles (7.13), allelic richness (11.15) and expected heterozygosity (0.804), were high. Overall linkage disequilibrium was weak (0.006, P < 0.001). Parasite population structure was low (Fst: 0.008–0.105, AMOVA: 0.039). Conclusion The high level of parasite genetic diversity and low population structuring in this study suggests that parasite populations circulating in Nigeria are homogenous. However, higher resolution methods, such as the 24 SNP barcode and whole genome sequencing, may capture more specific parasite genetic signatures circulating in the country. The results obtained can be used as a baseline for parasite genetic diversity and structure, aiding in the formulation of appropriate therapeutic and control strategies in Nigeria.

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Isolation and Characterization of Microsatellite Loci of Clarias macrocephalus and Their Application to Genetic Diversity Study

Fisheries Science ◽

10.2331/fishsci.65.520 ◽

1999 ◽

Vol 65 (4) ◽

pp. 520-526 ◽

Cited By ~ 18

Author(s):

Uthairat Na-Nakorn ◽

Nobuhiko Taniguchi ◽

Estu Nugroho ◽

Shingo Seki ◽

Wongpathom Kamonrat

Keyword(s):

Genetic Diversity ◽

Microsatellite Loci ◽

Isolation And Characterization ◽

Clarias Macrocephalus ◽

Genetic Diversity Study ◽

Diversity Study

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Application of Autochthonous Yeast Saccharomyces cerevisiae XG3 in Treixadura Wines from D.O. Ribeiro (NW Spain): Effect on Wine Aroma

Fermentation ◽

10.3390/fermentation7010031 ◽

2021 ◽

Vol 7 (1) ◽

pp. 31

Author(s):

Pilar Blanco ◽

María Vázquez-Alén ◽

Teresa Garde-Cerdán ◽

Mar Vilanova

Keyword(s):

Saccharomyces Cerevisiae ◽

Pilot Scale ◽

Sensory Level ◽

Wine Aroma ◽

Nw Spain ◽

Volatile Phenols ◽

Yeast Saccharomyces Cerevisiae ◽

Spontaneous Fermentation ◽

Autochthonous Yeast ◽

Active Dry Yeast

Yeast plays an essential role in winemaking. Saccharomyces cerevisiae strains involved in fermentation determine the chemical and sensory characteristics of wines. S. cerevisiae XG3, isolated in Galicia (NW Spain), has desirable oenological potential, which has been proved at a pilot scale to produce quality wines. This study applies XG3 as active dry yeast at an industrial scale for Treixadura wine elaboration, and compares it with commercial yeast and spontaneous fermentation within three wineries included in Denomination of Origin Ribeiro over two vintages. Fermentations are monitored using conventional methods, and microbiological implantation controls are carried out by mtDNA-RFLPs analysis. Wine basic chemical parameters are determined using OIV official methodology, and volatile aroma compounds are determined by GC-MS. Finally, wine sensory analysis is also performed. S. cerevisiae XG3 shows an acceptable implantation ability—as compared to commercial control strains. The wines from XG3 have a higher total acidity and lower alcohol content. Their volatile composition differs from control wines, since XG3 produces significantly higher concentrations of acetates, volatile acids, esters and volatile phenols, depending on the vintage and winery. However, lower differences are perceived at the sensory level, where fruity and floral descriptors are perceived by the panellists in XG3 wines. Therefore, XG3 constitutes an alternative to differentiate Treixadura wines.

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