Open AccessRole of killer effect in fermentations conducted by mixed cultures of Saccharomyces cerevisiae
Author(s) -
Longo E.,
Velázquez J.B.,
Cansado J.,
Calo P.,
Villa T.G.
Publication year - 1990
Publication title -
fems microbiology letters
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.899
H-Index - 151
eISSN - 1574-6968
pISSN - 0378-1097
DOI - 10.1111/j.1574-6968.1990.tb03846.x
Subject(s) - saccharomyces cerevisiae , fermentation , strain (injury) , yeast , biology , population , inoculation , saccharomyces , microbiology and biotechnology , food science , chemistry , biochemistry , immunology , demography , sociology , anatomy
Abstract The present work reports on population dynamics in musts (pH 3.2) inoculated with pairs of Saccharomyces cerevisiae wild strains. Two assays determined the growth of both killer and sensitive strains; the latter were not totally eliminated from the must and non‐proliferating populations were detected. Another two were carried out with two killer or two sensitive strains, respectively; the exponential growth of the two populations was observed in both cases. The succession of Saccharomyces cerevisiae strains was seen to be common in the four assays; only one strain proved to have the ability to complete fermentation, whereas the other disappeared after 28 days of fermentation. The most important fermentation compounds were estimated at the end of fermentations.