OCCURRENCE OF KILLER YEASTS IN SPONTANEOUS WINE FERMENTATIONS FROM THE TUSCANY REGION OF ITALY

被引：35

作者：

VAGNOLI, P ^{[1
]}

MUSMANNO, RA ^{[1
]}

CRESTI, S ^{[1
]}

DIMAGGIO, T ^{[1
]}

CORATZA, G ^{[1
]}

机构：

[1] UNIV SIENA, DIPARTIMENTO BIOL MOLEC, SEZ MICROBIOL, VIA LATERINA 8, I-53100 SIENA, ITALY

来源：

APPLIED AND ENVIRONMENTAL MICROBIOLOGY | 1993年 / 59卷 / 12期

关键词：

D O I：

10.1128/AEM.59.12.4037-4043.1993

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

The occurrence of killer yeasts in an area of Tuscany (central Italy) was studied. Killer yeasts were found in 88% of spontaneous wine fermentations from 18 wineries. The incidence of killers varied with respect to fermentation stage and vintage period, increasing from the first vintage to successive ones and from the commencement to the end of fermentation. At the end of fermentation, the proportion of killer strains relative to total yeast population was below 25% in 15 cases, above 75% in 6 cases, from 25 to 50% in 5 cases, and from 50 to 75% in 3 cases. Karyotype analysis also showed a mixed killer population in the fermentations in which the killers dominated.

引用

页码：4037 / 4043

页数：7

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