IDENTIFICATION OF YEASTS TESTED FOR FERMENTATION ON DIFFERENT CARBON SOURCES

Iuliana Diana Bărbulescu^1*, Mihaela Begea², Mihai Frîncu¹, Radu Tamaian^3,4,5*

¹Pharmacorp Innovation SRL, Unirii Avenue, 030138, Bucharest, Romania;

²University Politehnica of Bucharest, Faculty of Biotechnical Systems Engineering, Bucharest, Romania;

³National Research and Development Institute for Cryogenics and Isotopic Technologies - ICSI Rm. Valcea, Uzinei Street no. 4, P.O. Box Râureni 7, 240050, Râmnicu Vâlcea, Romania;

⁴University of Bucharest, Faculty of Physics, 3Nano-SAE Research Centre, Bucharest-Măgurele, Romania;

⁵Biotech Corp SRL, 4^th Uzinei Street, Râmnicu Vâlcea, Romania

ABSTRACT

Yeasts have a high impact on food and beverage production. These micro-organisms can be isolated from different sources (e.g. soil, leaf, residual biomass resulting from winemaking process) and can be identified by different methods. Our approach describes one method for isolation and one method for identification of yeasts from Buzău (Romania) wine area. After identification, using a shotgun proteomics approach (MALDI-TOF mass spectrometry), of a Saccharomyces cerevisiae (National Center for Biotechnology Information, Bethesda MD, USA – NCBI ID: 4932) strain with a high economical value, we focused on cultivating this particular yeast on two type of carbon sources in order to obtain yeast biomass at micropilot level.

Keywords: yeast, MALDI-TOF mass spectrometry, wine