DETERMINATION OF KILLER CHARACTER OF WINE YEAST ISOLATED FROM ISTRA

2008, 9 (1)   p. 95-100

Sandi ORLIC, Martina POGAČIĆ, Ana JEROMEL, Marko KAROGLAN, Bernard KOZINA, Lucilla IACUMIN, Sulejman REDŽEPOVIĆ

Abstract

Wild wine yeasts with killer phenotype are widespread in many wine regions of the world. The presence of killer yeasts may become particularly important in wine fermentations conducted by inoculation with selected strains of Saccharomyces cerevisiae. Wild killer yeasts may suppress selected sensitive yeasts inoculated into the must during the fermentation. The goal of this investigation was to identify killer yeast in Istra region using physiological and molecular methods. In total 50 S.cerevisiae strains were tested. Using the physiological methods 17 strains were identifi ed like killer positive and using molecular methods two strains more. Our results are in agreement with some previous ecological surveys.

Keywords

saccharomyces cerevisiae, killer toxin, ds plasmids

 Download

  • Sign in

    If you are an existing user, please sign in. New users may register.

Cookies help us deliver our services. By using our services, you agree to our use of cookies. Got it