Publication: Taxonomía de levaduras de origen enológico por espectrometría de masas
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2017-05-11
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Universidad Complutense de Madrid
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Abstract
Esencialmente, la tesis presentada bajo el título “Taxonomía de levaduras de origen enológico por espectrometría de masas” trata sobre la implementación del proceso de identificación y clasificación taxonómica de levaduras de interés enológico mediante el empleo de la técnica MALDI-TOF MS, como alternativa a la utilización de técnicas clásicas y moleculares. Se ha creado una librería de espectros de masas mediante MALDI-TOF MS con una extensa colección de levaduras aisladas del entorno enológico. Debido a la importancia en enología de las propiedades a nivel de cepa de las levaduras, el estudio se ha realizado a distintos niveles de complejidad taxonómica, abordando la diferenciación de levaduras por esta técnica a los niveles de género, especie y cepa. Se ha realizado la diferenciación a nivel de especie de aislamientos seleccionados correspondientes a diferentes especies de levaduras no-Saccharomyces. Finalmente, como problemas más complejos a resolver, se ha estudiado la diferenciación de dos especies íntimamente relacionadas y muy difíciles de distinguir por técnicas clásicas y moleculares (Metschnikowia pulcherrima y Metschnikowia fructicola) y se ha conseguido, empleando la técnica MALDI-TOF MS, la diferenciación a nivel de cepa de un elevado número de aislamientos de Saccharomyces cerevisiae, responsable principal de la fermentación alcohólica en la producción de vino...
The PhD work entitled “Taxonomy of the origin of oenological yeasts by mass spectrometry” presents an approach to implementing the MALDI-TOF MS technique for the identification and taxonomic classification of oenological yeasts, which proves to be a more reliable alternative to classical and molecular techniques. A MALDI-TOF mass spectra library has been created containing an extensive collection of yeasts which have been isolated from oenological environments. Due to the importance of properties at the yeast strain level, the study was carried out at different levels of taxonomic complexity, addressing the differentiation of yeasts at the level of genus, species and strain. At species level, the differentiation of selected isolates corresponding to non-Saccharomyces yeasts has been attempted. Furthermore, the complex differentiation of two closely related species (Metschnikowia pulcherrima and Metschnikowia fructicola), which proves especially difficult to achieve using classical and molecular techniques, has been carried out. At strain level, the MALDI-TOF MS technique has been applied to differentiate a great number of S. cerevisiae yeast isolates, which are mainly responsible for alcoholic fermentation during wine production...
The PhD work entitled “Taxonomy of the origin of oenological yeasts by mass spectrometry” presents an approach to implementing the MALDI-TOF MS technique for the identification and taxonomic classification of oenological yeasts, which proves to be a more reliable alternative to classical and molecular techniques. A MALDI-TOF mass spectra library has been created containing an extensive collection of yeasts which have been isolated from oenological environments. Due to the importance of properties at the yeast strain level, the study was carried out at different levels of taxonomic complexity, addressing the differentiation of yeasts at the level of genus, species and strain. At species level, the differentiation of selected isolates corresponding to non-Saccharomyces yeasts has been attempted. Furthermore, the complex differentiation of two closely related species (Metschnikowia pulcherrima and Metschnikowia fructicola), which proves especially difficult to achieve using classical and molecular techniques, has been carried out. At strain level, the MALDI-TOF MS technique has been applied to differentiate a great number of S. cerevisiae yeast isolates, which are mainly responsible for alcoholic fermentation during wine production...
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Tesis inédita de la Universidad Complutense de Madrid, Facultad de Ciencias Químicas, Departamento de Química Analítica, leída el 21/01/2016