DNA molecular probe for Brettanomyces bruxellensis identification

There has recently been a renewed interest in molecular detection methods for the yeast Brettanomyces bruxellensis, as it produces an objectionable flavour in red wine as it produces undesirable molecules thus causing large economic losses. Brettanomyces grows slowly in yeast media. It would therefore be useful to have a fast, specific and sensitive method, such as PCR-based methods. A couple of highly specific primers (DekITS-BruxITR) for the fast detection of Brettanomyces in wine and their utilization in monitoring Brettanomyces using dot blot has been developed. The specific probe for the B. bruxellensis yeast strain, was designed within the ITS1–ITS2 region. These were shown to provide high specificity and sensitivity in the hybridization of DNA extracted from a B. bruxellensis pure culture indicating that this method can be useful in screening out contaminated wine batches. Furthermore, these same primers can now be used in field operable devices such as fiber-optic genosensors.