Abstract
When inoculated in association with Saccharomyces cerevisiae, the yeast Lachancea thermotolerans determines a reduction of volatile acidity and an increase in the production of glycerol, 2-phenylethanol, and polysaccharides. Moreover, L. thermotolerans is a natural L-lactic acid producer, thus it contributes to wine acidification and microbiological stabilization. In view of its utilization in winemaking, a culture-independent PCR-based method was developed for the detection of L. thermotolerans during wine fermentations. This method, which utilizes species-specific PCR primer pairs that anneal to intron 2 of the mitochondrial COX1 gene, is rapid and reliable, and detects L. thermotolerans in wine at 104 cells/ml and with a S. cerevisiae/L. termotholerans ratio of 1,000/1.
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Zara, G., Ciani, M., Domizio, P. et al. A culture-independent PCR-based method for the detection of Lachancea thermotolerans in wine. Ann Microbiol 64, 403–406 (2014). https://doi.org/10.1007/s13213-013-0647-4
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DOI: https://doi.org/10.1007/s13213-013-0647-4