Rapid Detection and Identification of Brettanomyces from Winery Air Samples Based on Peptide Nucleic Acid Analysis

Abstract

A new filter-based chemiluminescent in situ hybridization method using peptide nucleic acid probes for rapid and simultaneous detection, identification, and enumeration of Brettanomyces from air samples was developed. The method also allows for detection of the yeast prior to visual appearance of large colonies. Using this technique, air samples from various locations within a winery (crush, tank, barrel, and bottling rooms) were analyzed. Brettanomyces was identified in samples taken from all four rooms, confirming that this spoilage yeast can be spread through a winery by air currents.