PMID- 19376464
OWN - NLM
STAT- MEDLINE
DCOM- 20090710
LR  - 20090420
IS  - 1095-9998 (Electronic)
IS  - 0740-0020 (Linking)
VI  - 26
IP  - 4
DP  - 2009 Jun
TI  - Yeast diversity during tapping and fermentation of palm wine from Cameroon.
PG  - 415-20
LID - 10.1016/j.fm.2009.02.006 [doi]
AB  - In the present study, we have investigated the occurrence of yeast flora during 
      tapping and fermentation of palm wine from Cameroon. The yeast diversity was 
      investigated using both traditional culture-dependent and culture-independent 
      methods. Moreover, to characterize the isolates of the predominant yeast species 
      (Saccharomyces cerevisiae) at the strain level, primers specific for delta 
      sequences and minisatellites of genes encoding the cell wall were used. The 
      results confirm the broad quantitative presence of yeast, lactic acid bacteria 
      and acetic acid bacteria during the palm wine tapping process, and highlight a 
      reduced diversity of yeast species using both dependent and independent methods. 
      Together with the predominant species S. cerevisiae, during the tapping of the 
      palm wine the other species found were Saccharomycodes ludwigii and 
      Zygosaccharomyces bailii. In addition, denaturing gradient gel electrophoresis 
      (DGGE) analysis detected Hanseniaspora uvarum, Candida parapsilopsis, Candida 
      fermentati and Pichia fermentans. In contrast to the progressive simplification 
      of yeast diversity at the species level, the molecular characterization of the S. 
      cerevisiae isolates at the strain level showed a wide intraspecies biodiversity 
      during the different steps of the tapping process. Indeed, 15 different biotypes 
      were detected using a combination of three primer pairs, which were well 
      distributed in all of the samples collected during the tapping process, 
      indicating that a multistarter fermentation takes place in this particular 
      natural, semi-continuous fermentation process.
FAU - Stringini, Marzia
AU  - Stringini M
AD  - Dipartimento SAIFET, sez. di Microbiologia Alimentare, Industriale e Ambientale, 
      Universita Politecnica delle Marche, via Brecce Bianche, 60131 Ancona, Italy.
FAU - Comitini, Francesca
AU  - Comitini F
FAU - Taccari, Manuela
AU  - Taccari M
FAU - Ciani, Maurizio
AU  - Ciani M
LA  - eng
PT  - Journal Article
DEP - 20090228
PL  - England
TA  - Food Microbiol
JT  - Food microbiology
JID - 8601127
SB  - IM
MH  - Cameroon
MH  - Colony Count, Microbial/*methods
MH  - Electrophoresis, Agar Gel
MH  - Fermentation
MH  - *Food Microbiology
MH  - Mycological Typing Techniques
MH  - *Phylogeny
MH  - Polymerase Chain Reaction
MH  - Saccharomyces cerevisiae/classification/isolation & purification
MH  - Species Specificity
MH  - Wine/*microbiology
MH  - Yeasts/*classification/isolation & purification
EDAT- 2009/04/21 09:00
MHDA- 2009/07/11 09:00
CRDT- 2009/04/21 09:00
PHST- 2008/10/16 00:00 [received]
PHST- 2009/02/05 00:00 [revised]
PHST- 2009/02/09 00:00 [accepted]
PHST- 2009/04/21 09:00 [entrez]
PHST- 2009/04/21 09:00 [pubmed]
PHST- 2009/07/11 09:00 [medline]
AID - S0740-0020(09)00047-1 [pii]
AID - 10.1016/j.fm.2009.02.006 [doi]
PST - ppublish
SO  - Food Microbiol. 2009 Jun;26(4):415-20. doi: 10.1016/j.fm.2009.02.006. Epub 2009 
      Feb 28.