Results 2 Molecular protocol of identification and quantification of Starmerella bacillaris In order to quantify Starmerella bacillaris in the vineyard and in t

Results 2
Molecular protocol of identification and quantification of Starmerella bacillaris
In order to quantify Starmerella bacillaris in the vineyard and in the must and to evaluate and evaluate its impact on the microbial community of the bunch and on the presence of the pathogenic fungus responsible for grape rot (Bolrytis cineraa) A molecular identification protocol has been developed. Since the genomic sequence of the yeast strain was previously determined by the Research Group (University of Padua), it was possible to identify unique regions of DNA, belonging only to the micro-organism released in the vineyard, which, if amplified, allow an unequivocal identification. Using quantitative PCR, the number of copies of the specific sequence in the sample is determined, allowing the yeast concentration to be determined.

Risultati 2
Protocollo molecolare di identificazione e quantificazione di Starmerella bacillaris
Per poter quantificare Starmerella bacillaris in vigneto e in mosto e valutare e il suo impatto sulla comunità microbica del grappolo e sulla presenza del fungo patogeno responsabile del marciume dell'uva (Bolrytis cineraa) è stato messo a punto un protocollo molecolare di identificazione. Poiché la sequenza genomica del ceppo di lievito è stata determinata in precedenza dal Gruppo di Ricerca (Università di Padova), è stato possibile identificare delle regioni uniche del DNA, appartenenti solo al microrganismo rilasciato in vigneto, che, se amplificate, ne permettono una identificazione inequivocabile. Tramite l'uso della PCR quantitative, viene determinato il numero di copie della sequenza specifica presente nel campione, permettendo di risalire alla concentrazione del lievito.

Source Project

OZOPLUSWINE_Integrated use of ozonized water for a better management of sulphites in winery

Completed | 2019-2021

Main funding source: Rural development 2014-2020 for Operational Groups
Geographical location: Italy

Project details

Results 2 Molecular protocol of identification and quantification of Starmerella bacillaris In order to quantify Starmerella bacillaris in the vineyard and in t

OZOPLUSWINE_Integrated use of ozonized water for a better management of sulphites in winery

Project Keywords

Integrated application of ozonated water and yeasts in the vineyard for the reduction of sulphites in the cellar The modern consumer, in the choice of wine, is

Results 1 Microbial Cell Recovery Protocol from Cluster Surface and Must and Microbial DNA Extraction Procedure The main objective of the project is to evaluate

Conclusion S. bacillaris released on cluster remains vital for a week, is present in the must and affects the quality of the wine produced by increasing the con

Results 2 Molecular protocol of identification and quantification of Starmerella bacillaris In order to quantify Starmerella bacillaris in the vineyard and in t

OZOPLUSWINE_Integrated use of ozonized water for a better management of sulphites in winery

Project Keywords

Practice abstracts from the same project

Integrated application of ozonated water and yeasts in the vineyard for the reduction of sulphites in the cellar The modern consumer, in the choice of wine, is

Results 1 Microbial Cell Recovery Protocol from Cluster Surface and Must and Microbial DNA Extraction Procedure The main objective of the project is to evaluate

Conclusion S. bacillaris released on cluster remains vital for a week, is present in the must and affects the quality of the wine produced by increasing the con