Diversidad de Saccharomyces cerevisiae en fermentaciones vinicas patagónicas: implicancias en la implantación de un cultivo iniciador regional

LOPES C; LAVALLE L; ZAJONSKOVSKY I; SANGORRÍN M; GIRAUDO MR; CABALLERO A

San Miguel de Tucuman

Simposio; Simposio Internacional de Biotecnología. Aplicación en alimentos, salud y medio ambiente; 2004

In this work, the diversity of S. cerevisiae strains associated to wine fermentations was characterized. These fermentations were carried out in two cellars located in different areas from North-Patagonia with particular enological characteristics. The relationship between native S. cerevisiae diversity and the dominance of the native starter S. cerevisiae MMf9, was also studied. Diversity of S.cerevisiae was characterized by both mtDNA-RFLP analysis and killer biotype methods. The relatedness among native strains using these methods was evaluated through Principal Coordinate Analysis (PCoA). A great diversity of indigenous north-patagonian S. cerevisie strains was characterized. This diversity was higher by using mtDNA-RFLP than killer biotype methods, then the former was chosen to population dynamic analysis. In spontaneous fermentations a sequential substitution of S. cerevisiae strains throughout fermentation was observed and in guided fermentation the S. cerevisiae MMf9 starter showed a higher dominance in HC (90%) than in RC (60%) fermentations. A high similarity between MMf9 starter and S. cerevisiae strains associated with HC cellar was evidenced using mtDNA-RFLP analysis. The MMf9 strain, genetically more related with strains from HC area, would be better adapted to ecological features of this area. Additionally, two native S. cerevisiae populations corresponding to different geographical-ecological origin, were observed by using both typing methods.