A strain of Candida stellata of special interest to oenologists

A strain of Candida stellata of special interest to oenologists

One of the most commonly found wild yeasts in musts of the Niagara region of Ontario, Canada, is highly fermentative and is resistant to control with SO 2. Previous attempts to classify the organism have been inconclusive. An extensive re-examination of the assimilation data and the use of clamped h...

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Veröffentlicht in:Food research international 1992, Vol.25 (2), p.147-149
Hauptverfasser: Holloway, P., van Twest, R.A., Subden, R.E., Lachance, M-A.
Format: Artikel
Sprache:eng
Schlagworte:
Beers
Biological and medical sciences
Candida stellata
fermentation contamination
Fermented food industries
Food industries
Fundamental and applied biological sciences. Psychology
oenology
yeast systematics
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Zusammenfassung:One of the most commonly found wild yeasts in musts of the Niagara region of Ontario, Canada, is highly fermentative and is resistant to control with SO 2. Previous attempts to classify the organism have been inconclusive. An extensive re-examination of the assimilation data and the use of clamped hexagonal electric field electrophoresis to derive a karyotype indicated that the strains are metabolic and morphological variants of Candida stellata.
ISSN:0963-9969
1873-7145
DOI:10.1016/0963-9969(92)90157-Z