Please use this identifier to cite or link to this item:
|Scopus||Web of Science®||Altmetric|
|Title:||The incidence of killer activity of non-Saccharomyces yeasts towards indigenous yeast species of grape must: potential application in wine fermentation|
de Barros Lopes, M.
|Citation:||Journal of Applied Microbiology, 2000; 89(3):381-389|
|Publisher:||Blackwell Science Ltd|
|N.A. Yap, M. de Barros Lopes, P. Langridge, and P.A. Henschke|
|Abstract:||Fourteen killer yeasts were assayed for their ability to kill species of yeast that are commonly associated with fermenting grape must and wine. A total of 147 of a possible 364 killer-sensitive interactions were observed at pH 4.5. Of the killer yeasts studied, Pichia anomala NCYC 434 displayed the broadest killing range. At a pH value comparable with those of wine ferments, pH 3.5, the incidence of killer-sensitive interactions was reduced by 700% across all the yeasts. Williopsis saturnus var. mrakii CBS 1707 exhibited the broadest killing range at the lower pH, killing more than half of the tester strains. Intraspecific variation in sensitivity to killer yeasts was observed in all species where more than one strain was tested. Also, in strains of Pichia anomala, Kluyveromyces lactis and Pichia membranifaciens, the three species in which more than one killer yeast was analysed, intraspecific variation in killer activity was observed.|
|Appears in Collections:||Agriculture, Food and Wine publications|
Aurora harvest 2
Files in This Item:
There are no files associated with this item.
Items in DSpace are protected by copyright, with all rights reserved, unless otherwise indicated.