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58 2019

Journal of Food and Nutrition Research
Súhrny čísla 1 / 2019

Ďurčanská, K. – Muchová, L. – Drtilová, T. – Olejníková, P. – Ženišová, K. – Furdíková, K.
Characterization and selection of Saccharomyces cerevisiae strains isolated from traditional and newly-bred vine varieties of Czech Republic and Slovakia
Journal of Food and Nutrition Research, 58, 2019, č. 1, s. 9-20

Katarína Ďurčanská, Institute of Biotechnology, Faculty of Chemical and Food Technology, Slovak University of Technology in Bratislava, Radlinského 9, 81237 Bratislava, Slovakia. E-mail: katarina.durcanska@stuba.sk

Received 28 June 2018; 1st revised 13 August 2018; accepted 21 August 2018; published online 4 December 2018

Súhrn: Controlled fermentation with a pure Saccharomyces cerevisiae culture is a frequent practice in modern wineries. Use of other fermentation strategies could positively influence the aroma of the wine product. However, the background and application of these approaches are often very difficult and complex. The use of axenic S. cerevisiae culture originating from the particular terroir remains the best compromise for modern winemaking. In our research, 48 S. cerevisiae strains from 7 viticultural regions of Czech Republic and Slovakia were isolated, identified and studied. For the first time, newly-bred vine varieties Devín, Pálava, Moravian Muscat and Dunaj were used for isolation of new yeast strains. The aim of this work was to find a convenient method for identification and selection of autochthonous S. cerevisiae yeasts. Isolated strains were identified using conventional microbiological tests, sequencing of the internal transcribed spacer region and matrix-assisted laser desorption/ionization-time of flight mass spectrometry (MALDI-TOF MS). From the results of this research, the selection of 17 yeast strains for potential use as a starter culture in the production of typical wines was performed. Six of them, namely, PAC34, PAE58, PAG63, DUH135, PAH48 and DEH53, were isolated from newly-bred varieties.

Kľúčové slová: autochthonous yeast; Saccharomyces; isolation; selection; wine

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