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Utilice este identificador para citar o enlazar este documento: https://ria.asturias.es/RIA/handle/123456789/9689


Título: Yeast species associated with the spontaneous fermentation of cider.
Autores: Suárez Valles, Belén
Pando Bedriñana, Rosa
Fernández Tascón, Norman
Querol Simón, Amparo
Rodríguez Madrera, Roberto
Palabras Claves: Levaduras de sidra
Fermentación espontánea
PCR-RFLP
Fecha Edición: 2007
Editor: Elsevier
Cita Bibliográfica: Suárez Valles, B...[et al.]. Yeast species associated with the spontaneous fermentation of cider. Food Microbiology. 2007 ; 24 : 25-31
Resumen: This paper reports the influence of cider-making technology (pneumatic and traditional pressing) on the dynamics of wild yeast populations. Yeast colonies isolated from apple juice before and throughout fermentation at a cider cellar of Asturias (Spain), during two consecutive years were studied. The yeast strains were identified by restriction fragment length polymorphism analysis of the 5.8S rRNA gene and the two flanking internal transcribed sequences (ITS). The musts obtained by pneumatic pressing were dominated by non- Saccharomyces yeasts (Hanseniaspora genus and Metschnikowia pulcherrima) whereas in the apple juices obtained by traditional pressing Saccharomyces together with non-Saccharomyces, were always present. The species Saccharomyces present were S. cerevisiae and S. bayanus. Apparently S. bayanus, was the predominant species at the beginning and the middle fermentation steps of the fermentation process, reaching a percentage of isolation between 33% and 41%, whereas S. cerevisiae took over the process in the final stages of fermentation. During the 2001 harvest, with independence of cider-making technology, the species Hanseniaspora valbyensis was always isolated at the end of fermentations.
URI: https://ria.asturias.es/RIA/handle/123456789/9689
ISSN: 0740-0020
Aparece en las Colecciones:Agroalimentación y Ganadería

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