Microbial biotechnology in oenology

A.Y. 2019/2020
Lesson for
5
Max ECTS
40
Overall hours
SSD
AGR/16
Language
English

Course structure and Syllabus

Active edition
Yes
Responsible
AGR/16 - AGRICULTURAL MICROBIOLOGY - University credits: 5
Lessons: 40 hours
Professor: Vigentini Ileana
Syllabus
Lessons
Yeast and Lactic Acid Bacteria (LABs) Systematics
Phylogenesis of the microorganisms with oenological interest
Genetics of S. cerevisiae
Genetics of O. oeni
Dynamic of Yeast and LABs Populations during must/wine fermentation
Non-Saccharomyces wine yeasts
Bimolecular Analysis of the microorganisms with oenological interest:
· Nucleic acids extraction from oenological substrates
· DNA sequencing: Sanger and Pyrosequencing approaches
· Molecular tools for the yeasts and LABs identification
· Molecular tools for the typing of yeasts and LABs
Microbial Biotechnology
Recombinant DNA technology
Genome editing in yeast: the CRISPR/Cas9 system
Wine Biotechnology
Laboratory classes
1. Yeast isolation from musts
2. Extraction and purification of DNA
3. PCR of the ribosomal regions ITS and electrophoretic separation of the PCR products on agarose gel
4. Typing of the S. cerevisiae species
5. Example of the use of the CRISPR/Cas9 system in S. cerevisiae: dS. cerevisiae transformation by electroporation, selection of mutants by replica plating.
Lesson period
First semester
Lesson period
First semester
Assessment methods
Esame
Assessment result
voto verbalizzato in trentesimi
Professor(s)