Çanakkale Gökçeada'da Yetiştirilen Kalabaki Üzümünün Tane Yüzeyindeki Maya Çeşitliliğinin Tanımlanması ve Karakterizasyonu

Üzümlerin olgunlaşmasında, tatlanmasında, şeker içeriğinin oluşmasında ve birçok fermente ürünün elde edilmesinde maya türlerinin önemli görevleri bulunmaktadır. Bağ alanının coğrafik konumuna ve üzüm çeşidine göre üzüm yüzeyinin maya çeşitliliği değişkendir. Çanakkale ilinin Gökçeada ilçesinde yetiştirilen Kalabaki üzümünün barındırdığı maya çeşitliliği rDNA gen bölgelerinin (ITS1-5.8S-ITS2) PCR-RFLP ve DNA dizi analizleri yapılarak belirlendi. Tanımlanan maya türlerinden H. uvarum maya türünün maya mikrobiyotasının yarısına hâkim olduğu, diğer maya türlerinin üzüm yüzeyinde dağılımlarının ise %17,7 A. pullulans, %11,76 C. carpophila, %5,88 M. pulcherrima, %5,88 S. bacillaris, %5,88 S. salmonicolor, %2,94 C. apicola ve %2,94 Z. obscura olduğu tespit edildi. Çalışmamız ile Z. obscura maya türü ilk defa, C. carpophila maya türü ise ikinci kez üzüm yüzeyinde tanımlandı. Kalabaki üzümünün tane yüzeyinde maya çeşitliliği fazla olmamakla beraber değişken türleri barındırdığı belirlendi.

Anahtar Kelimeler:

Kalabaki üzümü, maya mikrobiatası, RFLP, ITS.

Identification and Characterization of Yeast Diversity on Berry Surface of Kalabaki Grape Grown in Gökçeada, Çanakkale

Yeast species have important roles in grape ripening and sweetening, formation of sugar content and the production of many fermented products. According to the geographical position of the vineyard and grape varieties the yeast diversity on grape berry surfaces is variable. PCR-RFLP analysis and DNA sequencing of rDNA gene regions (ITS1-5.8S-ITS2) were used for identification of yeast species isolated from Kalabaki grape variety grown in Gökçeada district of Çanakkale province. Among the identified yeast species, H. uvarum yeast strains covered half of grape surface microbiata. The percent distribution of other yeast species on the grape berry surface were determined as fallows: 17.7% A. pullulans, 11.76% C. carpophila, 5.88% M. pulcherrima, 5.88% S. bacillaris, 5.88% S. salmonicolor, 2.94% C. apicola ve 2.94% Z. obscura. C. carpophila yeast species was identified and reported for the second time by our work on the surface of grapes. In addition, Z. obscura yeast species was first described on the grape berry surface in our research. The diversity of yeast species on Kalabaki grape berries was not various, but the rare yeast species was recorded in yeast biota.

Keywords:

Kalabaki grape, yeast microbiata, RFLP, ITS.,

PDF

___

Altındişli, Ö., Özsemerci, F. 2012. Gökçeada’da Organik Üzüm Yetiştiriciliğinin Geliştirilmesi Alt Proje: Gökçeada Koşullarında Organik Üzüm Yetiştiriciliğinde Bağ Zararlılarının Yönetimi, TUBİTAK-TAGEM.
Amerine, M.A., Berg, H.W.,, Cruess, W.V. 1967. The Technology of Winemaking (2nd ed). The AVI Publishing Company, Inc., Connecticut.
Boulton, R.B., Singleton, V.L., Bisson, L.F., Kunkee, R.E. 1996. Principles and Practices of Winemaking. Chapman & Hall, New York. Carvalho, C.M., Meirinho, S., Estevinho, M.L.F., Choupina A. 2010. Yeast species associated with honey: Different identification methods. Archivos de Zootecnia, 59(225): 103-113.
Diba, K., Namaki, A., Ayatolahi, H., Hanifian, H. 2012. Rapid identification of drug resistant Candida species causing recurrent vulvovaginal candidiasis. Medical Mycology Journal, 53: 193–198.
Drumonde-Neves, J., Franco-Duarte, R., Lima, T., Schuller, D., Pais, C. 2017. Association between grape yeast communities and the vineyard ecosystems. PLoS One. 12(1): e0169883.
FAO-OIV Focus, 2016. Table and Dried grapes. http://www.fao.org/3/a-i7042e.pdf (Erişim tarihi: 05.07.2018).
Fleet, G.H. 1993. The Microorganisms of Winemaking – Isolation, Enumeration and Identification. “Alınmıştır: Wine Microbiology and Biotechnology (ed) Fleet, G.H. Harwood Academic Publishers, Switzerland, 1-25.
Fleet, G.H., Heard, G.M. 1993. Yeasts Growth During Fermentation. “Alınmıştır: Wine Microbiology and Biotechnology (ed) Fleet, G.H., Harwood Academic Publishers, Switzerland, 27-54.
Fleet, G.H. 2007. Wine. “Alınmıştır: Food microbiology: Fundamentals and Frontiers (3rd ed.) (ed) Doyle, M.P. ve Beuchat, L.R., Washington, DC: ASM Press, 863-890.
Fleet, G.H. 2008. Wine yeasts for the future. FEMS Yeast Research, 8: 979-995.
Fugelsang, K.C., Edwards, C.G. 2007. Wine Microbiology: Practical Applications and Procedures. New York, NY: Springer, 394 s.
Humphries, Z., Seifert, K.A., Hirooka, Y., Visagie, C.M. 2017. A new family and genus in Dothideales for Aureobasidium-like species isolated from house dust. Ima Fungus, 8(2): 299-315.
Jolly, N.P., Augustyn, O.P.H., Pretorius I.S. 2003. The effect of non-Saccharomyces yeasts on fermentation and wine quality. South African Journal of Enology and Viticulture, 24: 55-62.
Jolly, N.P., Augustyn O.P.H., Pretorius I.S. 2006. The role and use of non-Saccharomyces yeasts in wine production. South African Journal for Enology and Viticulture 27: 15-39.
Kristjuhan, A., Lõoke, M., Kristjuhan K. 2011. Extraction of genomic DNA from yeasts for PCR-based applications. Biotechniques, 50(5): 325-328.
Lachance, M.A., Starmer W.T. 1998. Ecology and Yeasts. “Alınmıştır: The Yeasts, a Taxonomic Study, (4th ed.) (ed.) Kurtzman, C. P., J.W., Elsevier, Amsterdam, Netherlands, 21-30.
Longo, E., Cansado, J., Agrelo, D., Villa, T.G. 1991. Effect of climatic conditions on yeast diversity in grape musts from Northwest Spain. American Journal of Enology and Viticulture, 42: 141-144.
Mac Neil, K. 2015. The Wine Bible. New York: Workman Publishing, 1008 s.
Martini, A., Ciani, M., Scorzetti, G. 1996. Direct enumeration and isolation of wine yeasts from grape surfaces. American Journal of Enology and Viticulture, 47: 435-440.
Mortimer, P., Polsinelli, M. 1999. On the origins of wine yeast. Research in Microbiology, 68: 4884–4893.
Nurgel, C., Erten, H., Canbaş, A., Cabaroğlu, T., Selli, S. 2005. Yeast flora during the fermentation of wines made from Vitis vinifera L. cv. Emir and Kalecik Karası grown in Anatolia. World Journal of Microbiology and Biotechnology, 21:1187-1194.
OIV, 2017. 2017 World Vitiviniculture Situation; OIV Statistical Report on World Vitiviniculture. file:///C:/Users/TTG/Desktop/cagla%20paper/oiv-en-bilan-2017.pdf (Erişim tarihi: 05.07.2018).
Özçelik, F., Dönmez, S. 1993. Killer yeasts and the determination of killer characters of some yeasts. Doğa- Turkish Journal of Biology, 17:1-4.
Özçelik, F., Türkmen, U., Ateş, S. 1996. Farklı bölgelerden izole edilen şarap mayalarının killer özelliklerinin belirlenmesi. Turkish Journal of Biology, 20(3): 241-249.
Prakitchaiwattana, C.J., Fleet, G.H., Heard G.H. 2004. Application and evaluation of denaturing gradient gel electrophoresis to analyse the yeast ecology of wine grapes. FEMS Yeast Research, 4: 865-877.
Pretorius, I.S. 2000. Tailoring wine yeast for the new millennium: novel approaches to the ancient art of winemaking. Yeast, 16: 675-729.
Querol, A., Jiménez, M., Huerta, T. 1990. Microbiological and enological parameters during fermentation of musts from poor and normal grape harvests in the region of Alicante (Spain). Journal of Food Sciences, 55: 1603-1606.
Ribéreau-Gayon, P., Dubourdieu, D., Donèche, B., Lonvaud, A. (Eds.) 2000. Cytology, Taxonomy and Ecology of Grape and Wine Yeast. “Alınmıştır: Handbook of Enology, John Wiley and Sons, West Sussex, England, 1-49.
Schütz, M., Gafner, J. 1993. Analysis of yeast diversity during spontaneous and induced alcoholic fermentations. Journal of Applied Bacteriology, 75:551-558.
Turgut Genç, T. ve Çıldır, İ. 2012. bozcaada üzüm çeşitleri üzerinde non-Saccharomyces mayaların dağılımı. Biyoloji Bilimleri Araştırma Dergisi, 5 (1): 115-120.
TÜİK, 2017. Haber Bülteni. Bitkisel Üretim İstatistikleri. Sayı 24581, http://www.tuik.gov.tr/PreHaberBultenleri.do?id=24581 (Erişim tarihi: 05.07.2018).
White, T.J., Bruns, T., Lee, S., Taylor J. 1990. Amplification and Direct Sequencing of Fungal Ribosomal RNA Genes for Phylogenetics. “Alınmıştır: PCR Protocols: A Guide to Methods and Applications (ed) Innis, M.A., Gelfand, D.H., Sninsky, J.J. ve White, T.J., Academic Press, San Diego, California, USA, 315-322.