Molecular polymorphism of Brettanomyces bruxellensis isolated from Moldovan wine

Abstract

Brettanomyces bruxellensis yeasts are common wine spoilage agents able to produce volatile phenol compounds. The substances are responsible for the specific off-odors regarded as olfactory defects in wines. Therefore, B. bruxellensis propagation during winemaking requires strict control. Current work focuses on assessing the genetic diversity of B. bruxellensis in wine samples for purpose of identifying the potential source of wine infection with the respective yeast under conditions of micro-wineries. Fourteen wine samples obtained from different grape varieties were used for isolating B. bruxellensis. Total DNA was extracted and purified as described in ISO 21571:2005 protocol with modifications. DNA extracted from two independent colonies was used for amplifying a specific region with ITS1 and ITS4 primer, the fragment was sent for sequencing to CeMIA SA, Greece.