3. Results
The initial strain selection had been designed to include, whenever
possible, at least three different isolates from each species, especially
those frequently isolated from the winemaking environment. In order
to broaden the initial metabolic diversity, the screening also included
some isolates from species not commonly found in this milieu, but described
as poorly or non-fermenting (Kurtzman et al., 2011). However,
after molecular identification at the species level, 18 strains were
assigned to a different yeast species. As a result, the actual range of specieswas
found to bewider than expected, but theywere represented by
a variable number of strains (Table 1). Nevertheless, the physiological
diversity represented by these strains was considered appropriate for
the purposes of the study.
3. ResultsThe initial strain selection had been designed to include, wheneverpossible, at least three different isolates from each species, especiallythose frequently isolated from the winemaking environment. In orderto broaden the initial metabolic diversity, the screening also includedsome isolates from species not commonly found in this milieu, but describedas poorly or non-fermenting (Kurtzman et al., 2011). However,after molecular identification at the species level, 18 strains wereassigned to a different yeast species. As a result, the actual range of specieswasfound to bewider than expected, but theywere represented bya variable number of strains (Table 1). Nevertheless, the physiologicaldiversity represented by these strains was considered appropriate forthe purposes of the study.
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