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Published in Scientific Papers. Series B, Horticulture, Vol. LXIV, Issue 1
Written by Corina DUMITRACHE, Mihai FRÎNCU, Tudor Alexandru RĂDOI, Iuliana Diana BĂRBULESCU, Constanţa MIHAI, Florentina MATEI, Valerica TUDOR, Răzvan Ionuţ TEODORESCU

The biotechnological potential of local yeast is far to be completely investigated. Our work was focused on isolating and identifying by molecular tools different yeast isolated during the winemaking process (2017 and 2018), from the different varieties of grape, grape pomace and residual biomass (Burgund Mare, Busuioaca de Bohotin, Feteasca Neagra, Italian Riesling, Tamaioasa Romaneasca) originated in Pietroasa vineyard. A total of 14 different colonies were isolated and cultivated under specific conditions. In the next step, these isolates were subject to molecular identification by PCR-ITS-RFLP technique. The 5.8S-ITS region was amplified using the universal primers ITS1 and ITS4, followed by digestion with HhaI, HinfI, HaeIII. As expected, most frequent species was found to be Saccharomyces cerevisiae. Other non-Saccharomyces strains were identified as Dekkera anomala or Metschnikowia pulcherrima. The new isolated Saccharomyces and non-Saccharomyces strains will be subject of further test for the biomass production of different industrial application.

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