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Killer behaviour in wild wine yeasts associated with Merlot and Malbec type musts spontaneously fermented from Northwestern Patagonia (Argentina)
Author(s) -
Sangorrín Marcela Paula,
Zajonskovsky Irene Emilia,
Lopes Christian Ariel,
Rodríguez María Eugenia,
Giraudo de van Broock María Rosa,
Caballero Adriana Catalina
Publication year - 2001
Publication title -
journal of basic microbiology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.58
H-Index - 54
eISSN - 1521-4028
pISSN - 0233-111X
DOI - 10.1002/1521-4028(200105)41:2<105::aid-jobm105>3.0.co;2-w
Subject(s) - wine , fermentation , biology , saccharomyces , saccharomyces cerevisiae , yeast , ethanol fermentation , kluyveromyces , phenotype , food science , microbiology and biotechnology , biochemistry , gene
The occurrence of killer wine yeasts in Comahue Region (Patagonia, Argentina) was studied. Wild wine yeasts were isolated from spontaneously fermenting Merlot and Malbec type musts. Out of 135 isolates analyzed 37% were sensitive to some well characterized killer toxins as K 1 –K 10 and did not show killer activity (sensitive phenotype, S), 21% showed neutral phenotype (N) and 42% demonstrated killer activity (killer phenotype, K). All but two killer strains, identified as Candida pulcherrima and Kluyveromyces marxianus, were Saccharomyces cerevisiae. Additionally, all killer strains were sensitive to some killer reference strains, showing a killer‐sensitive phenotype (KS); neither Saccharomyces or non‐ Saccharomyces wild yeasts were phenotype killer‐resistant (KR). The incidence of the killer character varied with respect to fermentation stage and grape variety, increasing throughout fermentation (13–55% to 36–90%). Irrespective of grape must type, the neutral and sensitive yeasts were ever predominant at initial stages of fermentation. All but six neutral strains, identified as Saccharomyces cerevisiae , were Kloeckera apiculata.