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Brettanomyces yeasts isolated from lebanese wines showing difference in their molecular pattern

Kheir, Joyce and Kallassy, Mireille and Salameh, Dominique and Lteif, Roger and Brandam, Cédric and Strehaiano, Pierre Brettanomyces yeasts isolated from lebanese wines showing difference in their molecular pattern. (2014) European Scientific Journal, 10 (9). ISSN 1857-7881

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Official URL: https://doi.org/10.19044/esj.2014.v10n9p%25p


The action of Brettanomyces yeast is a leading cause for organoleptic alterations of wine. To evaluate the presence of this yeast in Lebanon, 100 red wine samples selected from 14 wineries located in different regions of the Lebanese territory, were analyzed. Only 3 samples gave positive results. A first PCR showed that all isolates belonged to the species B. bruxellensis. Strains profiles were compared to 2 other French isolates. The PCR-RFLP was then used with 3 endonucleases for an inter-species characterization. The obtained results revealed a degree of polymorphism between strains isolated from different geographical origins. A comparison of the sequence of ITS regions, including the 5.8S rDNA and partial sequences of 18S and 28S rDNA illustrate potential similarities or differences between strains belonging to the same group.

Item Type:Article
HAL Id:hal-02025768
Audience (journal):International peer-reviewed journal
Uncontrolled Keywords:
Institution:French research institutions > Centre National de la Recherche Scientifique - CNRS (FRANCE)
Université de Toulouse > Institut National Polytechnique de Toulouse - Toulouse INP (FRANCE)
Université de Toulouse > Université Toulouse III - Paul Sabatier - UT3 (FRANCE)
Other partners > Université Saint-Joseph de Beyrouth - USJ (LEBANON)
Laboratory name:
Conseil de la Recherche de l’Université Saint-Joseph
Deposited On:19 Feb 2019 17:43

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