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4 th International Symposium of Biotechnology10 – 11 th November 2011, Bucharest, RomaniaP.I.8. EFFECT OF DIRECT ALTERNATING CURRENTSTIMULATION ON VIRUS – ELIMINATION IN GRAPEVINEIonela Cătălina GUŢĂ 1 , Elena-Cocuţa BUCIUMEANU 1 , Benedict OPRESCU 2 , LaviniaTĂTARU 21 National Research& Development Institute for Biotechnology in Horticulture, 37 Bucureşti-PiteştiRoad, 117715-Ştefăneşti-Argeş, România, Tel./Fax.: 0248-866214,E-mail: gutaionelacatalina@yahoo.com; ebuciumeanu@yahoo.com2 University of Piteşti, Faculty of Science, 1 Târgu din Vale, 110040-Piteşti, România,Tel.: 0348-453100, Fax: 0348-453123, E-mail: b.oprescu@yahoo.com; lavdiana@yahoo.comKeywords: Vitis, virus, eradication, electrotherapyThe meristem type culture and thermotherapy are individually or in combination the mostfrequent methods of obtaining virus-free plants. The application of heat treatment for viruseliminationin plants is time and energy consuming and needs special equipments (chambers for heattreatment). In the case of the meristem culture, the percent of virus elimination is influenced by thegenotype, the type of the virus and especially of the difficulty of meristem excision (the percent ofvirus elimination is inverse proportion to the explants dimensions).The use of electrotherapy with discontinuous electric current followed by in vitro culturewas investigated as alternative technique to eliminate grapevine viruses, in simple or mixed infectionsat a time, in seven Vitis vinifera L. varieties naturally infected. The study had in view the mostdangerous viruses of this crop: fanleaf virus (GFLV), arabis mosaic virus (ArMV), leafroll associatedvirus 1 (GLRaV-1), leafroll associated virus 3 (GLRaV-3), and fleck virus (GFkV). Alternatingelectric current of 1; 100; 1000 and 10000 kHz was applied for 5; 10 and 20 min at the cut ends ofone budded herbaceous cuttings. Treated axillary buds were grown on MS-medium containinggrowth regulators. The efficacy of virus elimination process was assessed by enzyme-linkedimmunosorbent assay (ELISA) testing of regenerated acclimated grapevine plants. The analysisshowed some encouraging results for elongated viruses GLRaV-1 and GLRaV-3 in single infectionsand no virus eradication in mixed infections had been obtained. The electrotherapy of GLRaV-1-infected material produced maximum 12,5% virus-free plants at 1000 kHz for 10 min of exposure,and 4,5% GLRaV-3-free vines at 10000 kHz for 10 min of exposure. The result regarding GLRaV-1elimination was not reproducible in the case of mixed infection containing it. No satisfactory resultshave been achieved for isometric viruses eradication (GFLV, ArMV, GFkV) either in simple or mixedinfections. This treatement did not influenced significantly the in vitro regeneration process ofgrapevine.38
4 th International Symposium of Biotechnology10 – 11 th November 2011, Bucharest, RomaniaP.I.9. OENOLOGICAL POTENTIAL OF WINE YEAST ISOLATEDFROM DEALURILE BUJORULUI VINEYARDMATEI RADOI FLORENTINA 1 , GAGEANU ADRIAN 2 ,CIUBUCA AUREL 31 University of Agronomical Sciences and Veterinary Medicine of Bucharest, Faculty of Biotechnology59, Marasti Ave., Bucharest, 010464 Romania, e-mail: florentina.matei@biotehnologii.usamv.ro2 University of Agronomical Sciences and Veterinary Medicine of Bucharest, Faculty of Horticulture,Bucharest, Romania3 SCDVV Bujoru, Tg. Bujor, Galati, RomaniaKeywords: wine yeast biodiversity, oenological potential, Dealurile Bujorului vineyardThis study is part of a national effort towards the increase of Romanian wines visibility andauthenticity in the context of the globalization and standardization of wines in the world. It is wellknown that the specific characters of a wine come in the mean time from the vineyard eco-pedologicalconditions, as well as from the grape variety. Moreover, in the last decade has been demonstratedthat the use of local isolated microorganisms (e.g yeast) improves the wine character.In this context, we have isolated and purified from Dealurile Bujorului vineyard 140 yeaststrains on specific media (must-agar, GYP) and by rapid physiological API 20 C test we performedthe identification. It has been proved that 27 strains belong to the gender Saccharomyces,respectively 19.3% from total strains. All these strains have been pretested in laboratory conditions(200 ml volume) for their fermentative potential on synthetic must and in natural must. The growthcurves for the strains have been determined, as well as the measurement of alcoholic yield. Fromthese 27 strains only 5 have been kept for their oenological capacity.Further, the 5 kept strains (SB 16, SB 27, SB 35, SB 43, SB 56) have been tested on microvinificationconditions (20 l volume) for their oenological potential. The tests have been performed onan autochthonous grape variety for white wines (Feteasca Regala) harvested from DealurileBujorului vineyard, same areal for the yeast isolation.The measurements have proven that the alcoholic content in the final wines varied between12.2 (SB 56) and 14.4 % (SB 35 and SB 43) on a pH level around 3.0. For the residual sugars thebest behaviour have showed SB 56 which lead to less than 1 g/l residual sugar, while SB 27 couldreduce the sugar only to a content of 24,6 g/l. The glycerol formation varied between 5 and 11 g/l, thebest producer being SB 16. There has been also proven that some of these strains have a pelicularcharacter.These strains are now subject to a PCR-ITS amplification for a molecular characterisation.In the mean time, because of the aromatic profile of the obtained wines, identified during winetasting, it is recommended to be performed further HPLC measurements in order to prove thearomatic potential of the strains.39
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