PT  - JOURNAL ARTICLE
AU  - Nicholas Bokulich
AU  - Chin-Feng Hwang
AU  - Shuwen Liu
AU  - Kyria Boundy-Mills
AU  - David Mills
TI  - Profiling the Yeast Communities of Wine Fermentation Using Terminal Restriction Fragment Length Polymorphism Analysis
AID  - 10.5344/ajev.2011.11077
DP  - 2011 Dec 14
TA  - American Journal of Enology and Viticulture
PG  - ajev.2011.11077
4099  - http://www.ajevonline.org/content/early/2011/12/12/ajev.2011.11077.short
4100  - http://www.ajevonline.org/content/early/2011/12/12/ajev.2011.11077.full
AB  - Terminal restriction fragment length polymorphism (TRFLP), used most often to describe bacterial communities, presents a high-throughput, low-cost solution for analyzing mixed yeast communities in wine and other fermentations. In this study, a TRFLP approach was developed for the identification and discrimination of yeasts and used to construct a TRFLP database comprising 121 strains of yeast (representing 24 genera and 72 species) associated with wine and food fermentations. This database exhibits sensitive discrimination among species and robust intra-specific conservation of TRFLP profiles, enabling reliable characterization of mixed yeast communities. The yeast ecology of a sweet, botrytized wine fermentation from two separate vintages was analyzed using this database, demonstrating the utility of this method for fast-paced, qualitative detection and identification of differences in yeast community structures over time in a complex, diverse fermentation system.