Ecology of inoculated and spontaneous fermentations in Rioja (Spain) musts, examined by mitochondrial DNA restriction analysis

  1. Gutiérrez, A.R. 13
  2. López, R. 1
  3. Santamaría, M.P. 1
  4. Sevilla, M.J. 2
  1. 1 Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja
    info

    Servicio de Investigación y Desarrollo Tecnológico Agroalimentario de La Rioja

    Logroño, España

  2. 2 Universidad del País Vasco/Euskal Herriko Unibertsitatea
    info

    Universidad del País Vasco/Euskal Herriko Unibertsitatea

    Lejona, España

    ROR https://ror.org/000xsnr85

  3. 3 Universidad de La Rioja
    info

    Universidad de La Rioja

    Logroño, España

    ROR https://ror.org/0553yr311

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Revista:
International Journal of Food Microbiology

ISSN: 0168-1605

Año de publicación: 1997

Volumen: 36

Número: 2

Páginas: 241-245

Tipo: Artículo

DOI: 10.1016/S0168-1605(97)01258-0 PMID: 9217116 SCOPUS: 2-s2.0-19244369636 WoS: WOS:A1997XH81300021 GOOGLE SCHOLAR

Otras publicaciones en: International Journal of Food Microbiology

Repositorio institucional: lock_openAcceso abierto Editor

Resumen

Analysis of mitochondrial DNA restriction patterns was used to study the introduction of a selected strain of Saccharomyces cerevisiae for fermentation of non-sterile musts of La Rioja (Spain). All of the isolates from the inoculated musts showed the restriction pattern of the selected strain. The same technique was used to study the spontaneous fermentation of musts, showing that a few strains were responsible for the fermentations. One of the strains identified from the spontaneous fermentations had been identified in a previous vintage.