The value of long-chain fatty acid analysis, randomly amplified polymorphic DNA and electrophoretic karyotyping for the characterization of wine yeast strains

Simple item page
dc.contributor.authorVan der Westhuizen, T. J.en_ZA
dc.contributor.authorAugustyn, O. P. H.en_ZA
dc.contributor.authorPretorius, I. S.en_ZA
dc.date.accessioned2017-06-06T09:53:15Z
dc.date.available2017-06-06T09:53:15Z
dc.date.issued1998
dc.descriptionCITATION: Van Der Westhuizen, T. J., Augustyn, O. P. H., & Pretorius, I. S. 1998. The value of long-chain fatty acid analysis, randomly amplified polymorphic DNA and electrophoretic karyotyping for the characterization of wine yeast strains. South African Journal of Enology & Viticulture, 20(1):4-10, doi:10.21548/20-1-2219.en_ZA
dc.descriptionThe original publication is available at http://www.journals.ac.za/index.php/sajeven_ZA
dc.description.abstractWine yeast strains of Saccharomyces had previously been classified into several different species or varieties. This classification system was based mainly on sugar fermentation and assimilation patterns. Subsequently, most of these species were reclassified as Saccharomyces cerevisiae. The assignment of the majority of wine yeast strains to a single species does, however, not imply that all stains of S. cerevisiae are equally suitable for wine fermentation. These physiological strains of S. cerevisiae differ significantly in their fermentation performance and their ability to contribute to the final bouquet and quality of the various types of wine and distillates. Therefore, to ensure strain authenticity, security and proper strain management, it is of cardinal importance to have reliable taxonomic techniques available to identify and characterize individual strains of commercial cultures. In this study, 18 commercial wine yeast strains were characterized in order to evaluate and compare three taxonomic techniques, namely long-chain fatty acid analysis, randomly amplified polymorphic DNA (RAPD) and electrophoretic karyotyping. As a single identification technique, electrophoretic karyotyping seems to be the most useful method for routine fingerprinting of wine yeast strains. However, we propose that the combined use of these three techniques provides the most reliable means of differentiating amongst commercial wine yeast strains.en_ZA
dc.description.urihttp://www.journals.ac.za/index.php/sajev/article/view/2219
dc.description.versionPublisher's versionen_ZA
dc.format.extent8 pages : illustrationsen_ZA
dc.identifier.citationVan Der Westhuizen, T. J., Augustyn, O. P. H., & Pretorius, I. S. 1998. The value of long-chain fatty acid analysis, randomly amplified polymorphic DNA and electrophoretic karyotyping for the characterization of wine yeast strains. South African Journal of Enology & Viticulture, 20(1):4-10, doi:10.21548/20-1-2219en_ZA
dc.identifier.issn2224-7904 (online)
dc.identifier.issn0253-939X (print)
dc.identifier.otherdoi:10.21548/20-1-2219
dc.identifier.urihttp://hdl.handle.net/10019.1/101723
dc.language.isoen_ZAen_ZA
dc.publisherSouth African Society for Enology and Viticultureen_ZA
dc.rights.holderSouth African Society for Enology and Viticultureen_ZA
dc.subjectWine yeasts strains -- Characterizationen_ZA
dc.subjectWine and wine makingen_ZA
dc.subjectElectrophoretic karyotypingen_ZA
dc.subjectWine yeast -- Analysisen_ZA
dc.titleThe value of long-chain fatty acid analysis, randomly amplified polymorphic DNA and electrophoretic karyotyping for the characterization of wine yeast strainsen_ZA
dc.typeArticleen_ZA
Files
Original bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
vanderwesthuizenl_value_1998.pdf
Size:
1.78 MB
Format:
Adobe Portable Document Format
Description:
Download article
Download
License bundle
Now showing 1 - 1 of 1
Thumbnail Image
Name:
license.txt
Size:
1.95 KB
Format:
Item-specific license agreed upon to submission
Description:
Download
Collections
Research Articles (Viticulture and Oenology)