RT Journal Article SR Electronic T1 Profiling the Yeast Communities of Wine Fermentation Using Terminal Restriction Fragment Length Polymorphism Analysis JF American Journal of Enology and Viticulture JO Am. J. Enol. Vitic. FD American Society for Enology and Viticulture SP ajev.2011.11077 DO 10.5344/ajev.2011.11077 A1 Nicholas Bokulich A1 Chin-Feng Hwang A1 Shuwen Liu A1 Kyria Boundy-Mills A1 David Mills YR 2011 UL http://www.ajevonline.org/content/early/2011/12/12/ajev.2011.11077.abstract 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.