Natural hybrids from Saccharomyces cerevisiae, Saccharomyces bayanus and Saccharomyces kudriavzevii in wine fermentations

Authors

  • Sara S. González,

    1. Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Burjassot, València, Spain
    2. Genètica Evolutiva, Institut “Cavanilles” de Biodiversitat i Biologia Evolutiva, Universitat de València, Edificio de Institutos, Campus de Paterna, Valencia, Spain
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  • Eladio Barrio,

    1. Genètica Evolutiva, Institut “Cavanilles” de Biodiversitat i Biologia Evolutiva, Universitat de València, Edificio de Institutos, Campus de Paterna, Valencia, Spain
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  • Jürg Gafner,

    1. Swiss Federal Research Station for Fruit-Growing, Viticulture and Horticulture, Wädenswil, Switzerland
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  • Amparo Querol

    1. Departamento de Biotecnología, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Burjassot, València, Spain
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  • Editor: Teun Boekhout

Correspondence: Amparo Querol, Departamento de Biotecnología de los Alimentos, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), PO Box 73, E-46100 Burjassot, Valencia, Spain. Tel.: +3 496 390 0022; fax: +3 496 363 6301; e-mail: aquerol@iata.csic.es

Abstract

Several wine isolates of Saccharomyces were analysed for six molecular markers, five nuclear and one mitochondrial, and new natural interspecific hybrids were identified. The molecular characterization of these Saccharomyces hybrids was performed based on the restriction analysis of five nuclear genes (CAT8, CYR1, GSY1, MET6 and OPY1, located in different chromosomes), the ribosomal region encompassing the 5.8S rRNA gene and the two internal transcribed spacers, and sequence analysis of the mitochondrial gene COX2. This method allowed us to identify and characterize new hybrids between Saccharomyces cerevisiae and Saccharomyces kudriavzevii, between S. cerevisiae and Saccharomyces bayanus, as well as a triple hybrid S. bayanus×S. cerevisiae×S. kudriavzevii. This is the first time that S. cerevisiae×S. kudriavzevii hybrids have been described which have been involved in wine fermentation.

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