Characterization of Hanseniaspora (Kloeckera) Strains Isolated in Finger Lakes Wineries Using Physiological and Molecular Techniques

Gellért Bujdosó1*, Christoph M. Egli2 and Thomas Henick-Kling2

Department of Microbiology and Biotechnology, Faculty of Food Science, Szent István University, Somlói út 14–16, H-1118 Budapest, Hungary

2Department of Food Science and Technology, New York State, Agricultural Experiment Station, Cornell University, Geneva 14456-0462, NY, USA

Article history:

Received June 13, 2000
Accepted March 23, 2001

Key words:

molecular techniques, Hanseniaspora (Kloeckera), RAPD-PCR, RFLP, wine yeast


Hanseniaspora (anamorph Kloeckera) yeast strains were isolated from several wineries in the Finger Lakes region of New York State, USA. These cultures were discriminated on species level by traditional methods. Experimental physiological tests could separate the species, and most of the strains were identified as species H. uvarum. However, there was a dissimilarity between the reference strain H. osmophila and an isolated strain in the assimilation of maltose. Molecular methods were applied to corroborate the results of physiological tests employing random amplified polymorphic DNA (RAPD)-, restriction fragment length polymorphism (RFLP)-, and microsatellite-polymerase chain reaction (PCR) techniques. These procedures were reliable and gave unambiguous results on species level. RAPD- and Microsatellite-PCR were also used to differentiate strains belonging to species H. uvarum. These provided a reliable tool for identification of specific strain.

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