biodiversity of indigenous saccharomyces populations from old wineries of south-eastern sicily (italy) preservation and economic potential生物多样性的本土酿酒人口从旧酒厂的西西里东南部(意大利)保护和经济潜力.pdfVIP

Biodiversity of Indigenous Saccharomyces Populations from Old Wineries of South-Eastern Sicily (Italy): Preservation and Economic Potential 1 1 1 1 1 Sabina Di Maio , Giuseppe Polizzotto , Enrico Di Gangi , Giusy Foresta , Giuseppe Genna , Antonella 2 1,2,3 1,2,3,4 1 Verzera , Antonio Scacco , Gabriele Amore , Daniele Oliva * ` 1 Istituto Regionale della Vite e del Vino, Palermo, Italy, 2 Dipartimento di Chimica Organica e Biologica, Universita di Messina, Messina, Italy, 3 Dipartimento di Scienze ` Agrarie e Alimentari, Universita di Catania, Catania, Italy, 4 Animal Physiology and Evolution Laboratory, Stazione Zoologica ‘‘Anton Dohrn’’ Napoli, Napoli, Italy Abstract In recent years, the preservation of biodiversity has become an important issue. Despite much public discussion, however, current practices in the food industry seldom take account of its potential economic importance: on the contrary, the introduction of industrialized agriculture practices over large areas has often resulted in a dramatic reduction in biodiversity. In this paper, we report on the remarkable degree of biodiversity in the wine yeast populations naturally present in a small area of Sicily (Italy) where traditional (non-industrial) winery practices are still in place. Out of more than 900 Saccharomyces yeast isolates recovered from late spontaneous fermentations, we detected at least 209 strains. Most interestingly, when evaluated at th