Please use this identifier to cite or link to this item: https://hdl.handle.net/2440/13420
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Type: Journal article
Title: The incidence of killer activity of non-Saccharomyces yeasts towards indigenous yeast species of grape must: potential application in wine fermentation
Author: Yap, N.
de Barros Lopes, M.
Langridge, P.
Henschke, P.
Citation: Journal of Applied Microbiology, 2000; 89(3):381-389
Publisher: Blackwell Science Ltd
Issue Date: 2000
ISSN: 1364-5072
1365-2672
Statement of
Responsibility: 
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.
Keywords: Kluyveromyces
Pichia
Saccharomyces cerevisiae
Yeasts
Antibiosis
Fermentation
Hydrogen-Ion Concentration
Wine
DOI: 10.1046/j.1365-2672.2000.01124.x
Appears in Collections:Agriculture, Food and Wine publications
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