Killer behaviour in wild wine yeasts associated with Merlot and Malbec type musts spontaneously fermented from Northwestern Patagonia (Argentina)
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 K1–K10 and did not show ki...
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| Veröffentlicht in: | Journal of basic microbiology 2001-05, Vol.41 (2), p.105-113 |
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| creator | Sangorrín, Marcela Paula Zajonskovsky, Irene Emilia Lopes, Christian Ariel Rodríguez, María Eugenia Giraudo de van Broock, María Rosa Caballero, Adriana Catalina |
| description | 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 K1–K10 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. |
| doi_str_mv | 10.1002/1521-4028(200105)41:2<105::AID-JOBM105>3.0.CO;2-W |
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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.</description><identifier>ISSN: 0233-111X</identifier><identifier>EISSN: 1521-4028</identifier><identifier>DOI: 10.1002/1521-4028(200105)41:2<105::AID-JOBM105>3.0.CO;2-W</identifier><identifier>PMID: 11441458</identifier><language>eng</language><publisher>Berlin: WILEY-VCH Verlag Berlin GmbH</publisher><subject>Argentina ; Candida pulcherrima ; Fermentation ; Killer Factors, Yeast ; Kloeckera apiculata ; Kluyveromyces marxianus ; Mycotoxins - metabolism ; Mycotoxins - pharmacology ; Saccharomyces cerevisiae ; Saccharomyces cerevisiae Proteins ; Vitaceae ; Wine - microbiology ; Yeasts - drug effects ; Yeasts - metabolism</subject><ispartof>Journal of basic microbiology, 2001-05, Vol.41 (2), p.105-113</ispartof><rights>2001 WILEY‐VCH Verlag Berlin GmbH, Fed. Rep. of Germany</rights><lds50>peer_reviewed</lds50><woscitedreferencessubscribed>false</woscitedreferencessubscribed><cites>FETCH-LOGICAL-c4285-62c14cb54c943f8257efcc37ef828f6d4114ed12f0eaa660778a7927f304899a3</cites></display><links><openurl>$$Topenurl_article</openurl><openurlfulltext>$$Topenurlfull_article</openurlfulltext><thumbnail>$$Tsyndetics_thumb_exl</thumbnail><linktopdf>$$Uhttps://onlinelibrary.wiley.com/doi/pdf/10.1002%2F1521-4028%28200105%2941%3A2%3C105%3A%3AAID-JOBM105%3E3.0.CO%3B2-W$$EPDF$$P50$$Gwiley$$H</linktopdf><linktohtml>$$Uhttps://onlinelibrary.wiley.com/doi/full/10.1002%2F1521-4028%28200105%2941%3A2%3C105%3A%3AAID-JOBM105%3E3.0.CO%3B2-W$$EHTML$$P50$$Gwiley$$H</linktohtml><link.rule.ids>314,780,784,1417,27924,27925,45574,45575</link.rule.ids><backlink>$$Uhttps://www.ncbi.nlm.nih.gov/pubmed/11441458$$D View this record in MEDLINE/PubMed$$Hfree_for_read</backlink></links><search><creatorcontrib>Sangorrín, Marcela Paula</creatorcontrib><creatorcontrib>Zajonskovsky, Irene Emilia</creatorcontrib><creatorcontrib>Lopes, Christian Ariel</creatorcontrib><creatorcontrib>Rodríguez, María Eugenia</creatorcontrib><creatorcontrib>Giraudo de van Broock, María Rosa</creatorcontrib><creatorcontrib>Caballero, Adriana Catalina</creatorcontrib><title>Killer behaviour in wild wine yeasts associated with Merlot and Malbec type musts spontaneously fermented from Northwestern Patagonia (Argentina)</title><title>Journal of basic microbiology</title><addtitle>J. Basic Microbiol</addtitle><description>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 K1–K10 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.</description><subject>Argentina</subject><subject>Candida pulcherrima</subject><subject>Fermentation</subject><subject>Killer Factors, Yeast</subject><subject>Kloeckera apiculata</subject><subject>Kluyveromyces marxianus</subject><subject>Mycotoxins - metabolism</subject><subject>Mycotoxins - pharmacology</subject><subject>Saccharomyces cerevisiae</subject><subject>Saccharomyces cerevisiae Proteins</subject><subject>Vitaceae</subject><subject>Wine - microbiology</subject><subject>Yeasts - drug effects</subject><subject>Yeasts - metabolism</subject><issn>0233-111X</issn><issn>1521-4028</issn><fulltext>true</fulltext><rsrctype>article</rsrctype><creationdate>2001</creationdate><recordtype>article</recordtype><sourceid>EIF</sourceid><recordid>eNqVUdtu00AQtRCIhsIvoH1C7YPD7MW3gJDSAKW0aUApSt9WG2fcLNjesGtT_Bn8MWs5hBdeeJmdmT1z5nKCIKMwpgDsJY0YDQWw9IQBUIhOBZ2w196ZTKYXb8OPi7O5D97wMYxni1csXD0IRoeah8EIGOchpfT2KHji3FcAyDKWPQ6OKBWCiigdBb8udVmiJWvcqh_atJbomtzrcuNNjaRD5RpHlHMm16rBPt1syRxtaRqi6g2Zq3KNOWm6HZKq7cFuZ-pG1WhaV3akQFth3VcW1lTk2thme4-uQVuTT6pRd6bWipxM7Z1H6VqdPg0eFap0-Gz_Hgdf3r-7mX0IrxbnF7PpVZgLlkZhzHIq8nUk8kzwImVRgkWec29TlhbxRvgdcUNZAahUHEOSpCrJWFJwEGmWKX4cvBh4d9Z8b_1EstIux7IcRpcMYoCYMQ_8PABza5yzWMid1ZWynaQge51kf3PZ31wOOklBpc96R3qd5F4nySXI2cL_rDzn833zdl3h5i_jXhh-2Nprgd1_dPx3wz8pzxsOvNpL8PPAq-w3GSc8ieTq-lzGy-UlnC1v5C3_DQLlvag</recordid><startdate>200105</startdate><enddate>200105</enddate><creator>Sangorrín, Marcela Paula</creator><creator>Zajonskovsky, Irene Emilia</creator><creator>Lopes, Christian Ariel</creator><creator>Rodríguez, María Eugenia</creator><creator>Giraudo de van Broock, María Rosa</creator><creator>Caballero, Adriana Catalina</creator><general>WILEY-VCH Verlag Berlin GmbH</general><general>WILEY‐VCH Verlag Berlin GmbH</general><scope>BSCLL</scope><scope>CGR</scope><scope>CUY</scope><scope>CVF</scope><scope>ECM</scope><scope>EIF</scope><scope>NPM</scope><scope>AAYXX</scope><scope>CITATION</scope><scope>7QO</scope><scope>8FD</scope><scope>FR3</scope><scope>M7N</scope><scope>P64</scope></search><sort><creationdate>200105</creationdate><title>Killer behaviour in wild wine yeasts associated with Merlot and Malbec type musts spontaneously fermented from Northwestern Patagonia (Argentina)</title><author>Sangorrín, Marcela Paula ; Zajonskovsky, Irene Emilia ; Lopes, Christian Ariel ; Rodríguez, María Eugenia ; Giraudo de van Broock, María Rosa ; Caballero, Adriana Catalina</author></sort><facets><frbrtype>5</frbrtype><frbrgroupid>cdi_FETCH-LOGICAL-c4285-62c14cb54c943f8257efcc37ef828f6d4114ed12f0eaa660778a7927f304899a3</frbrgroupid><rsrctype>articles</rsrctype><prefilter>articles</prefilter><language>eng</language><creationdate>2001</creationdate><topic>Argentina</topic><topic>Candida pulcherrima</topic><topic>Fermentation</topic><topic>Killer Factors, Yeast</topic><topic>Kloeckera apiculata</topic><topic>Kluyveromyces marxianus</topic><topic>Mycotoxins - metabolism</topic><topic>Mycotoxins - pharmacology</topic><topic>Saccharomyces cerevisiae</topic><topic>Saccharomyces cerevisiae Proteins</topic><topic>Vitaceae</topic><topic>Wine - microbiology</topic><topic>Yeasts - drug effects</topic><topic>Yeasts - metabolism</topic><toplevel>peer_reviewed</toplevel><toplevel>online_resources</toplevel><creatorcontrib>Sangorrín, Marcela Paula</creatorcontrib><creatorcontrib>Zajonskovsky, Irene Emilia</creatorcontrib><creatorcontrib>Lopes, Christian Ariel</creatorcontrib><creatorcontrib>Rodríguez, María Eugenia</creatorcontrib><creatorcontrib>Giraudo de van Broock, María Rosa</creatorcontrib><creatorcontrib>Caballero, Adriana Catalina</creatorcontrib><collection>Istex</collection><collection>Medline</collection><collection>MEDLINE</collection><collection>MEDLINE (Ovid)</collection><collection>MEDLINE</collection><collection>MEDLINE</collection><collection>PubMed</collection><collection>CrossRef</collection><collection>Biotechnology Research Abstracts</collection><collection>Technology Research Database</collection><collection>Engineering Research Database</collection><collection>Algology Mycology and Protozoology Abstracts (Microbiology C)</collection><collection>Biotechnology and BioEngineering Abstracts</collection><jtitle>Journal of basic microbiology</jtitle></facets><delivery><delcategory>Remote Search Resource</delcategory><fulltext>fulltext</fulltext></delivery><addata><au>Sangorrín, Marcela Paula</au><au>Zajonskovsky, Irene Emilia</au><au>Lopes, Christian Ariel</au><au>Rodríguez, María Eugenia</au><au>Giraudo de van Broock, María Rosa</au><au>Caballero, Adriana Catalina</au><format>journal</format><genre>article</genre><ristype>JOUR</ristype><atitle>Killer behaviour in wild wine yeasts associated with Merlot and Malbec type musts spontaneously fermented from Northwestern Patagonia (Argentina)</atitle><jtitle>Journal of basic microbiology</jtitle><addtitle>J. Basic Microbiol</addtitle><date>2001-05</date><risdate>2001</risdate><volume>41</volume><issue>2</issue><spage>105</spage><epage>113</epage><pages>105-113</pages><issn>0233-111X</issn><eissn>1521-4028</eissn><abstract>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 K1–K10 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.</abstract><cop>Berlin</cop><pub>WILEY-VCH Verlag Berlin GmbH</pub><pmid>11441458</pmid><doi>10.1002/1521-4028(200105)41:2<105::AID-JOBM105>3.0.CO;2-W</doi><tpages>9</tpages></addata></record> |
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| subjects | Argentina Candida pulcherrima Fermentation Killer Factors, Yeast Kloeckera apiculata Kluyveromyces marxianus Mycotoxins - metabolism Mycotoxins - pharmacology Saccharomyces cerevisiae Saccharomyces cerevisiae Proteins Vitaceae Wine - microbiology Yeasts - drug effects Yeasts - metabolism |
| title | Killer behaviour in wild wine yeasts associated with Merlot and Malbec type musts spontaneously fermented from Northwestern Patagonia (Argentina) |
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