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Yeast species diversity in apple juice for cider production evidenced by culture-based method

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Abstract

Identification of yeasts isolated from apple juices of two cider houses (one located in a plain area and one in an alpine area) was carried out by culture-based method. Wallerstein Laboratory Nutrient Agar was used as medium for isolation and preliminary yeasts identification. A total of 20 species of yeasts belonging to ten different genera were identified using both BLAST algorithm for pairwise sequence comparison and phylogenetic approaches. A wide variety of non-Saccharomyces species was found. Interestingly, Candida railenensis, Candida cylindracea, Hanseniaspora meyeri, Hanseniaspora pseudoguilliermondii, and Metschnikowia sinensis were recovered for the first time in the yeast community of an apple environment. Phylogenetic analysis revealed a better resolution in identifying Metschnikowia and Moesziomyces isolates than comparative analysis using the GenBank or YeastIP gene databases. This study provides important data on yeast microbiota of apple juice and evidenced differences between two geographical cider production areas in terms of species composition.

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Authors and Affiliations

  1. Dipartimento di Biotecnologie, Università degli Studi di Verona, 37134, Verona, Italy

    Marilinda Lorenzini, Barbara Simonato & Giacomo Zapparoli

Authors
  1. Marilinda Lorenzini
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  2. Barbara Simonato
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  3. Giacomo Zapparoli
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Correspondence to Marilinda Lorenzini.

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Lorenzini, M., Simonato, B. & Zapparoli, G. Yeast species diversity in apple juice for cider production evidenced by culture-based method. Folia Microbiol 63, 677–684 (2018). https://doi.org/10.1007/s12223-018-0609-0

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  • DOI: https://doi.org/10.1007/s12223-018-0609-0