Biodiversity of a Natural Population of Saccharomyces cerevisiae and Hanseniaspora uvarum from Aglianico del Vulture

Margherita Paraggio

Department of Biology, Basilicata University, Viale dell'Ateneo Lucano 10, I-85 100 Potenza (PZ), Italy

Article history:

Received March 22, 2004
Accepted July 6, 2004

Key words:

fermentation, Hanseniaspora uvarum, Saccharomyces cerevisiae, wine yeast


A total of 140 strains of Saccharomyces cerevisiae and Hanseniaspora uvarum, isolated from grapes and musts in the Basilicata region in Italy, were differentiated on the basis of fermentation behaviour and production of secondary compounds in Aglianico del Vulture must. A significant natural biodiversity of the strains was determined. In particular, within each species, the strains were differentiated for the fermentative activity and for the production of secondary compounds. Great strain variability was found in Saccharomyces cerevisiae.

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