In modern winery, starter strains are used for wine making to avoid the risk of slow or incomplete fermentation. However, application of commercial starter yeasts sometimes leads to a uniform character of the wines. On the other hand, indigenous (“terroir”) strains are adapted better to local conditions highlighting the specific taste of wine. In this study, we isolated local yeast strains from Badacsony wine region of Hungary and investigated with microbiological and molecular biological tests in order to develop indigenous starter selection method. As many as 480 yeast strains were isolated and grouped using carbohydrate and nitrogen sources. Finally, 80 selected isolates were characterized for important oenological features, including tolerance of glucose, ethanol and acetic acid. Fermentation ability, killer toxin, hydrogen sulfide and acid production of 80 selected isolates were also tested. Isolates were studied by applying two molecular methods based on rRNA gene sequencing and analysis of Ty retrotransposon's delta elements in case of Saccharomyces strains. Our results have shown that the isolated strains belong to 15 yeast species of 8 genera, and the diversity of yeast population was significantly high in the investigated vineyard. We have found that selection for technological properties was a potential way to find suitable strains from the local microbiome, because a high proportion of isolated wild yeast strains show beneficial oenological properties for wine making. Further, we studied 35 available starter yeasts to avoid re-isolation and we identified only 3 starter yeasts from grape and must samples, which can be considered as very low incidence.

中文翻译：

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匈牙利Badacsony酵母菌株的分离和鉴定

在现代酿酒厂中，发酵菌株用于酿酒，以避免发酵缓慢或不完全的风险。但是，商业发酵酵母的应用有时会导致葡萄酒的特性统一。另一方面，本土（“风土”）菌株更适合当地条件，突出了葡萄酒的特殊口味。在这项研究中，我们从匈牙利的Badacsony葡萄酒产区分离了本地酵母菌株，并通过微生物学和分子生物学测试进行了调查，以开发本土的发酵剂选择方法。使用碳水化合物和氮源分离并分类了多达480个酵母菌株。最后，对80种分离株进行了重要的酿酒学鉴定，包括对葡萄糖，乙醇和乙酸的耐受性。发酵能力，杀手毒素 还测试了80种选定菌株的硫化氢和产酸量。通过应用两种基于rRNA基因测序的分子方法对分离株进行研究，并分析了Ty逆转座子δ元件的情况。酵母菌株。我们的结果表明，分离出的菌株属于8个属的15个酵母菌种，在所调查的葡萄园中，酵母菌的种群多样性非常高。我们已经发现，对技术特性的选择是从本地微生物组中寻找合适菌株的潜在途径，因为高比例的分离的野生酵母菌株显示出对酿酒有利的酿酒学特性。此外，我们研究了35种可用的发酵酵母以避免重新分离，并且从葡萄和必须采样中仅鉴定了3种发酵酵母，这被认为是极低的发病率。