Identification of Wine Yeasts by PCR-RFLP without Previous Isolation on Plate

Juan Carlos Espinosa, Monica Fernandez-Gonzalez, Juan Ubeda and Ana Briones*

Departamento de Química Analítica y Tecnología de Alimentos, Facultad de Ciencias Químicas, Universidad de Castilla-La Mancha, Avda. Camilo José Cela s/n., E-13071 Ciudad Real, Spain

Article history:

Received: February 5, 2002
Accepted: April 10, 2002

Key words:

wine yeasts, identification, PCR-RFLP


The population of wine yeasts during spontaneous must fermentation was characterized by direct 5.8S-ITS rDNA region amplification without previous plate isolation or enrichment. RFLP analysis was applied to each of the amplification products detected, and the corresponding yeast identifications were made. The method provides a fast and direct way of determining yeast population present during wine fermentation.

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