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

Isabelle Masneuf-Pomarede, Elodie Juquin, Cécile Miot-Sertier, Philippe Renault, Yečhan Laizet, Franck Salin, Hervé Alexandre, Vittorio Capozzi, Luca Cocolin, Benoit Colonna-Ceccaldi, Vasileios Englezos, Patrick Girard, Beatriz Gonzalez, Patrick Lucas, Albert Mas, Aspasia Nisiotou, Matthias Sipiczki, Giuseppe Spano, Chrysoula Tassou, Marina BelyWarren Albertin

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37 Citations (Scopus)


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

Original languageEnglish
Article numberfov045
JournalFEMS Yeast Research
Issue number5
Publication statusPublished - Jan 1 2015



  • Grape
  • Microsatellite
  • Must
  • Oenology
  • SSR
  • Starmerella bacillaris

ASJC Scopus subject areas

  • Microbiology
  • Applied Microbiology and Biotechnology

Cite this

Masneuf-Pomarede, I., Juquin, E., Miot-Sertier, C., Renault, P., Laizet, Y., Salin, F., Alexandre, H., Capozzi, V., Cocolin, L., Colonna-Ceccaldi, B., Englezos, V., Girard, P., Gonzalez, B., Lucas, P., Mas, A., Nisiotou, A., Sipiczki, M., Spano, G., Tassou, C., ... Albertin, W. (2015). The yeast Starmerella bacillaris (synonym Candida zemplinina) shows high genetic diversity in winemaking environments. FEMS Yeast Research, 15(5), [fov045].