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首页> 外文期刊>Food microbiology >Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine
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Sulfur dioxide response of Brettanomyces bruxellensis strains isolated from Greek wine

机译：从希腊葡萄酒中分离出的布雷塔氏酵母属Bruxellensis菌株对二氧化硫的响应

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摘要

Brettanomyces bruxellensis is the most common spoilage wine yeast which can provoke great economic damage to the wine industry due to the production of undesirable odors. The capacity of the species to adapt in various environmental conditions offers a selective advantage that is reflected by intraspecific variability at genotypic and phenotypic level. In this study, microsatellite analysis of 22 strains isolated from Greek wine revealed the existence of distinct genetic subgroups that are correlated with their geographical origin. The response of these strains to increasing levels of sulfur dioxide confirmed the presence of both sensitive and tolerant strains, which belong to distinguished genetic clusters. The genetic categorization of B. bruxellensis strains could be used by the winemakers as a diagnostic tool regarding sulfur dioxide sensitivity.
机译：勃氏布雷塔酵母是最常见的变质葡萄酒酵母，由于产生不希望的气味，它可以对葡萄酒工业造成巨大的经济损害。物种在各种环境条件下的适应能力提供了选择性优势，这在基因型和表型水平上的种内变异性反映出来。在这项研究中，对从希腊葡萄酒中分离出的22个菌株进行了微卫星分析，发现存在与它们的地理起源相关的独特遗传亚组。这些菌株对增加的二氧化硫含量的反应证实了敏感菌株和耐受菌株的存在，它们属于杰出的遗传簇。酿酒师可以将B. bruxellensis菌株的遗传分类用作关于二氧化硫敏感性的诊断工具。

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