The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments

摘要: The yeast Candida zemplinina (Starmerella bacillaris) is frequently isolated from grape and wine environments. Its enological use in mixed fermentation with Saccharomyces cerevisiae has been extensively investigated these last few years, several interesting features including low ethanol production, fructophily, glycerol other metabolites have described. In addition, molecular tools allowing the characterization of populations developed, both at inter- intraspecific levels. However, most fingerprinting methods are not compatible population genetics or ecological studies. this work, we developed 10 microsatellite markers for C. species that were used genotyping 163 strains nature various regions (28 vineyards/wineries seven countries). We show genetic diversity shaped by geographical localization. Populations winemaking environments quite diverse level: neither clonal-like behaviour nor specific signature associated different vineyards/wineries. Altogether, results suggest under selective pressure