Fungal Diversity Analysis of Grape Musts from Central Valley-Chile and Characterization of Potential New Starter Cultures

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dc.contributor.authorMandakovic, Dinka
dc.contributor.authorPulgar, Rodrigo
dc.contributor.authorMaldonado, Jonathan
dc.contributor.authorMardones, Wladimir
dc.contributor.authorGonzalez, Mauricio
dc.contributor.authorCubillos, Francisco A.
dc.contributor.authorCambiazo, Veronica
dc.date.accessioned2025-01-23T19:50:03Z
dc.date.available2025-01-23T19:50:03Z
dc.date.issued2020
dc.description.abstractAutochthonous microorganisms are an important source of the distinctive metabolites that influence the chemical profile of wine. However, little is known about the diversity of fungal communities associated with grape musts, even though they are the source of local yeast strains with potential capacities to become starters during fermentation. By using internal transcribed spacer (ITS) amplicon sequencing, we identified the taxonomic structure of the yeast community in unfermented and fermented musts of a typicalVitis viniferaL. var. Sauvignon blanc from the Central Valley of Chile throughout two consecutive seasons of production. Unsurprisingly,Saccharomycesrepresented the most abundant fungal genus in unfermented and fermented musts, mainly due to the contribution ofS. uvarum(42.7%) andS. cerevisiae(80%). Unfermented musts were highly variable between seasons and showed higher values of fungal diversity than fermented musts. Since microbial physiological characterization is primarily achieved in culture, we isolated nine species belonging to six genera of fungi from the unfermented must samples. All isolates were characterized for their potential capacities to be used as new starters in wine. Remarkably, onlyMetschnikowia pulcherrimacould co-exist with a commercialSaccharomyces cerevisiaestrain under fermentative conditions, representing a feasible candidate strain for wine production.
dc.fuente.origenWOS
dc.identifier.doi10.3390/microorganisms8060956
dc.identifier.eissn2076-2607
dc.identifier.urihttps://doi.org/10.3390/microorganisms8060956
dc.identifier.urihttps://repositorio.uc.cl/handle/11534/100537
dc.identifier.wosidWOS:000549202500001
dc.issue.numero6
dc.language.isoen
dc.revistaMicroorganisms
dc.rightsacceso restringido
dc.subjectgrape must
dc.subjecthigh-throughput sequencing
dc.subjectnon-conventional yeasts
dc.subjectSauvignon blanc
dc.subjectMetschnikowia pulcherrima
dc.subjectstarter culture fermentation
dc.subjectculture-dependent method
dc.titleFungal Diversity Analysis of Grape Musts from Central Valley-Chile and Characterization of Potential New Starter Cultures
dc.typeartículo
dc.volumen8
sipa.indexWOS
sipa.trazabilidadWOS;2025-01-12
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