Selection of Three Indigenous Lebanese Yeast <i>Saccharomyces cerevisiae</i> with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley
Wine production depends on the fermentation process performed by yeasts, especially (but not solely) strains of the species <i>Saccharomyces cerevisiae</i>, which is a technique that has been practiced from the Middle Ages till modern days. Selecting indigenous starters offers a benefici...
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| Format: | Article |
| Language: | English |
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MDPI AG
2021-11-01
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| Series: | Fermentation |
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| Online Access: | https://www.mdpi.com/2311-5637/7/4/280 |
| _version_ | 1797504848454746112 |
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| author | Fatima El Dana Salem Hayar Marie-Charlotte Colosio |
| author_facet | Fatima El Dana Salem Hayar Marie-Charlotte Colosio |
| author_sort | Fatima El Dana |
| collection | DOAJ |
| description | Wine production depends on the fermentation process performed by yeasts, especially (but not solely) strains of the species <i>Saccharomyces cerevisiae</i>, which is a technique that has been practiced from the Middle Ages till modern days. Selecting indigenous starters offers a beneficial technique to manage alcoholic grape juice fermentation, conserving the particular sensory qualities of wine produced from specific regions. This paper investigated yeast biodiversity of four grape varieties (Carignan, Syrah, Grenache, and Aswad Karesh) grown in the pedoclimatic western semi-desert Bekaa Valley. Further research identified, characterized, and selected strains with the most industrial wine interest and economic value to Lebanon. By using molecular methods and by the ITS PCR analysis, the isolates belonging to the <i>Saccharomyces</i> and <i>non-Saccharomyces</i> genus were identified. These isolates taken from four varieties were further characterized by amplification with Interdelta and δ12/δ21 primer pairs, permitting the identification of 96 <i>S. cerevisiae</i> strains. Forty-five genomically homogenous groups were classified through the comparison between their mtDNA RFLP patterns. Based on physiological characterization analysis (H<sub>2</sub>S and SO<sub>2</sub> production, killer phenotype, sugar consumption, malic and acetic acid, etc.), three strains (NL28629, NL28649, and NL28652) showed interesting features, where they were also vigorously fermented in a synthetic medium. These strains can be used as a convenient starter for typical wine production. In particular, Carignan and Syrah had the highest percentage of strains with the most desirable physiological parameters. |
| first_indexed | 2024-03-10T04:10:13Z |
| format | Article |
| id | doaj.art-71380d90ef4143a4a78d313923990fbb |
| institution | Directory Open Access Journal |
| issn | 2311-5637 |
| language | English |
| last_indexed | 2024-03-10T04:10:13Z |
| publishDate | 2021-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Fermentation |
| spelling | doaj.art-71380d90ef4143a4a78d313923990fbb2023-11-23T08:13:26ZengMDPI AGFermentation2311-56372021-11-017428010.3390/fermentation7040280Selection of Three Indigenous Lebanese Yeast <i>Saccharomyces cerevisiae</i> with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa ValleyFatima El Dana0Salem Hayar1Marie-Charlotte Colosio2Faculty of Sciences, Section I, Lebanese University, Hadath, Mount Lebanon, LebanonRafic Hariri Campus, Doctoral School of Science and Technology, Research Platform for Environmental Sciences (EDST-PRASE), Lebanese University, Hadath, Mount Lebanon, LebanonInstitut Français de la Vigne et du Vin (IFV), 44120 Vertou, FranceWine production depends on the fermentation process performed by yeasts, especially (but not solely) strains of the species <i>Saccharomyces cerevisiae</i>, which is a technique that has been practiced from the Middle Ages till modern days. Selecting indigenous starters offers a beneficial technique to manage alcoholic grape juice fermentation, conserving the particular sensory qualities of wine produced from specific regions. This paper investigated yeast biodiversity of four grape varieties (Carignan, Syrah, Grenache, and Aswad Karesh) grown in the pedoclimatic western semi-desert Bekaa Valley. Further research identified, characterized, and selected strains with the most industrial wine interest and economic value to Lebanon. By using molecular methods and by the ITS PCR analysis, the isolates belonging to the <i>Saccharomyces</i> and <i>non-Saccharomyces</i> genus were identified. These isolates taken from four varieties were further characterized by amplification with Interdelta and δ12/δ21 primer pairs, permitting the identification of 96 <i>S. cerevisiae</i> strains. Forty-five genomically homogenous groups were classified through the comparison between their mtDNA RFLP patterns. Based on physiological characterization analysis (H<sub>2</sub>S and SO<sub>2</sub> production, killer phenotype, sugar consumption, malic and acetic acid, etc.), three strains (NL28629, NL28649, and NL28652) showed interesting features, where they were also vigorously fermented in a synthetic medium. These strains can be used as a convenient starter for typical wine production. In particular, Carignan and Syrah had the highest percentage of strains with the most desirable physiological parameters.https://www.mdpi.com/2311-5637/7/4/280<i>Saccharomyces cerevisiae</i>molecular identificationphysiological characterizationinoculated fermentationPCRyeast selection |
| spellingShingle | Fatima El Dana Salem Hayar Marie-Charlotte Colosio Selection of Three Indigenous Lebanese Yeast <i>Saccharomyces cerevisiae</i> with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley Fermentation <i>Saccharomyces cerevisiae</i> molecular identification physiological characterization inoculated fermentation PCR yeast selection |
| title | Selection of Three Indigenous Lebanese Yeast <i>Saccharomyces cerevisiae</i> with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley |
| title_full | Selection of Three Indigenous Lebanese Yeast <i>Saccharomyces cerevisiae</i> with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley |
| title_fullStr | Selection of Three Indigenous Lebanese Yeast <i>Saccharomyces cerevisiae</i> with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley |
| title_full_unstemmed | Selection of Three Indigenous Lebanese Yeast <i>Saccharomyces cerevisiae</i> with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley |
| title_short | Selection of Three Indigenous Lebanese Yeast <i>Saccharomyces cerevisiae</i> with Physiological Traits from Grape Varieties in Western Semi-Desert and Pedoclimatic Conditions in the Bekaa Valley |
| title_sort | selection of three indigenous lebanese yeast i saccharomyces cerevisiae i with physiological traits from grape varieties in western semi desert and pedoclimatic conditions in the bekaa valley |
| topic | <i>Saccharomyces cerevisiae</i> molecular identification physiological characterization inoculated fermentation PCR yeast selection |
| url | https://www.mdpi.com/2311-5637/7/4/280 |
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