Research Article
Characterization and Dynamic Behavior of Wild Yeast during Spontaneous Wine Fermentation in Steel Tanks and Amphorae
Table 2
Specific primers used for qPCR analysis.
| Yeast species | Primer name | Primer sequence | Product size | Annealing temperature °C |
| Candida zeylanoides | CZ-5fw | 5′-CGATGAGATGCCCAATTCCA-3′ | 191 bp | 58 | CZ-3bw | 5′-GAAGGGAACGCAAAATACCAA-3′ | Zygosaccharomyces florentinus | ZF-5fw | 5′-CTTGAGCTCCTTGTAAAGC-3′ | 256 bp | 55 | ZF-3bw | 5′-CTAGGTTTTCTGCTGCCG-3′ | Metschnikowia pulcherrima | MP-5fw | 5′-CAACGCCCTCATCCCAGA-3′ | 253 bp | 60 | MP-3bw | 5′-AGTGTCTGCTTGCAAGCC-3′ | Williopsis saturnus | WS-5fw | 5′-GGGTGTCCAGTGCTTTG-3′ | 199 bp | 56 | WS-3bw | 5′-CCCAAGAAGGGAAGATAATCAC-3′ | Pichia kluyveri | PK-5fw | 5′-AGTCTCGGGTTAGACGT-3′ | 169 bp | 55 | PK-3bw | 5′-GCTTTTCATCTTTCCTTCACA-3′ | Rhodotorula mucilaginosa | RM-5fw | 5′-GCGCTTTGTGATACATTTTC-3′ | 169 bp | 54 | RM-3bw | 5′-CCATTATCCATCCCGGAAAA-3′ | Pichia angusta | PANG-5fw | 5′-GTGTCCATTTCCGTGTAAGA-3′ | 175 bp | 56 | PANG-3bw | 5′-AGCCCACCCACAAG-3′ | Pichia anomala | PA-5fw | 5′-ACGTCATAGAGGGTGAGAAT-3′ | 197 bp | 57 | PA-3bw | 5′-AAACACCAAGTCTGATCTAATG-3′ | Candida glabrata | CG-5fw | 5′-GAGGGTGTCAGTTCTTTGT-3′ | 224 bp | 56 | GC-3bw | 5′-GTGAGCTGCGAGAGTC-3′ | Hanseniaspora uvarum | HU-5fw | 5′-GGCGAGGGATACCTTTTCTCTG-3′ | 172 bp | 59 | HU-3bw | 5′-GAGGCGAGTGCATGCAA-3′ | Pichia fermentans | PF-5fw | 5′-TTGCCTATGCTCTGAGGCC-3′ | 170 bp | 61 | PF-3bw | 5′-TCCATGTCGGGCGCAAT-3′ | Saccharomyces cerevisiae | SC-5fw | 5′-AGGAGTGCGGTTCTTTCTAAAG-3′ | 215 bp | 59 | SC-3bw | 5′-TGAAATGCGAGATTCCCCCA-3′ | Torulaspora delbrueckii | TD-5fw | 5′-GTGGCGAGGATCCCAG-3′ | 186 bp | 58 | TD-3bw | 5′-CTATCGGTCTCTCGCAA-3′ |
|
|