The species is thus extensively assessed as a biocontrol agent against Botrytis cinerea (gray mold) on grapes and strawberries ( Long et al., 2005 Liu et al., 2010a, b Cai et al., 2015), Penicilium spp. uvarum also displays industrially relevant antagonistic properties against the development of molds responsible for fruit spoilage. uvarum is considered as a spoilage species. In some biotechnological processes such as yogurt ( Kosse et al., 1997), orange juice ( Renard et al., 2008), beer ( Wiles, 1950), and honey ( Pulvirenti et al., 2009) production, H. It is part of the natural microbiome of many fermented food processes, including coffee ( Masoud et al., 2004) and cocoa ( Batista et al., 2015) fermentations. uvarum is also frequently isolated from other fermented beverages such as cider ( Lachance, 1995 Cabranes et al., 1997 Valles et al., 2007 Pando Bedrinana et al., 2012), palm wine and cashew juice ( Owuama and Saunders, 1990), tequila ( Bilbao et al., 1997), sugar-cane aguardente ( Morais et al., 1997), etc. Hanseniaspora uvarum (anamorph Kloeckera apiculata) is an apiculate yeast species frequently found on mature fruits ( Spencer et al., 1992 Morais et al., 1995) and particularly on grapes where it forms part of the grape and fermentation microbiome.Its association with grapes and the first stages of alcoholic fermentation (AF) has been reported repeatedly during the last century ( Castelli, 1955 Schütz and Gafner, 1993 Hierro et al., 2006) and for most-if not all-vineyard regions worldwide ( Heard and Fleet, 1985 Holloway et al., 1990 Mateo et al., 1991 Comi et al., 2001 Beltran et al., 2002 Jolly et al., 2003 Combina et al., 2005 Li et al., 2010 Zott et al., 2010 Kachalkin et al., 2015). uvarum, a yeast species that has previously been identified as a potential candidate for co-inoculation in grape must, but whose intraspecific variability had never been fully assessed. Altogether, this work provided both new analytical tool (microsatellites) and new insights into the genetic and phenotypic diversity of H. The impact of environmental factors of enological interest (temperature, anaerobia, and copper addition) on growth was also assessed and showed poor variation. At the phenotypic level, several extracellular enzymatic activities of enological relevance (pectinase, chitinase, protease, β-glucosidase) were measured but showed low diversity. This result indicated that AFLP approaches are inadequate to establish the genetic relationship between individuals, but allowed good strain discrimination. Conversely, clustering analysis based on AFLP data provided a different picture with groups showing no particular characteristics, but provided higher strain discrimination. uvarum isolates was related to both spatial and temporal variations. In addition, a strong clustering based on year of isolation was evidenced, indicating that the genetic diversity of H. uvarum isolates clustered mainly on the basis of their geographical localization as revealed by microsatellites. One hundred and fifteen strains isolated from winemaking environments in different geographical origins were analyzed using 11 microsatellite markers and a subset of 47 strains were analyzed by AFLP. The aim of this study was to characterize the genetic and phenotypic variability within the H.
Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before the onset of alcoholic fermentation (AF) which is usually performed by Saccharomyces species. 8Bordeaux Sciences Agro, Gradignan, France.7Institut National de la Recherche Agronomique, UMR Biodiversité Gènes et Ecosystèmes, PlateForme Génomique, Cestas, France.5Centre de Recherche Pernod Ricard, Créteil, France.4Institut National de la Recherche Agronomique, Institut de la Science de la Vigne et du Vin, USC 1366 Institut National de la Recherche Agronomique, Villenave d'Ornon, France.3Department of Viticulture and Oenology, Institute for Wine Biotechnology, Stellenbosch University, Matieland, South Africa.1Unité de recherche Œnologie, Institut de la Science de la Vigne et du Vin, University Bordeaux, Villenave d'Ornon, France.Mostert 3, Benoit Colonna-Ceccaldi 5, Joana Coulon 6, Patrick Girard 5, Virginie Moine 6, Myriam Pillet 7, Franck Salin 7, Marina Bely 1, Benoit Divol 3 and Isabelle Masneuf-Pomarede 1,8 Setati 3, Cécile Miot-Sertier 1,4, Talitha T.
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