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Candida guilliermondii , an Actidione‐resistant Yeast from Wine *
Author(s) -
ETHIRAJ S.,
ONKARAYYA H.,
SURESH E. R.
Publication year - 1980
Publication title -
journal of applied bacteriology
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 0.889
H-Index - 156
eISSN - 1365-2672
pISSN - 0021-8847
DOI - 10.1111/j.1365-2672.1980.tb04718.x
Subject(s) - wine , yeast , raffinose , food science , biology , sorbic acid , fermentation , sucrose , microbiology and biotechnology , sodium benzoate , yeast in winemaking , chemistry , biochemistry , saccharomyces cerevisiae
Candida guilliermondii var. guilliermondii , a yeast which showed high resistance to actidione, was isolated from a red wine sample. Growth in 5000 parts/10 6 of actidione was equal to that of the control. Sorbic acid and sodium benzoate were most effective in checking the growth at 250 parts/10 6 but growth occurred at 750 parts/10 6 of potassium metabisulphite. Fermentation of glucose, galactose, sucrose and raffinose was not inhibited in the presence of 1000 parts/10 6 actidione. This is the first report on the occurrence of actidione‐resistant yeasts in the genus Candida and on the isolation of C. guilliermondii var. guilliermondii from wine.