Characterization of killer-resistant strains of Saccharomyces cerevisiae isolated from spontaneous fermentations.
A study of 26 killer-resistant wine strains of Saccharomyces cerevisiae, isolated during spontaneous fermentations in three vineyards in NW Spain, was carried out employing several methods that included a spheroplast-killing assay and analysis of chromosomal DNA patterns by pulse-field agarose electrophoresis. The results showed that 92% of the strains were derivatives of K2 killer toxin producing wine strains isolated from the same fermentations, and that they could be grouped into four different karyotypes. The remaining strains were killer-resistant at cell-wall level and were not related to the others, as was demonstrated by the absence of L and M ds-RNAs and by their different karyotypes.
Cansado
J
J
Departamento de Microbiología, Facultad de Farmacia, Universidad de Santiago de Compostela, Spain.
Velázquez
J B
JB
Calo
P
P
Sieiro
C
C
Longo
E
E
Villa
T G
TG
D004271:DNA, Fungal / Q000235:genetics; D005285:Fermentation; D005516:Food Microbiology; D055646:Killer Factors, Yeast; D009183:Mycotoxins / Q000235:genetics; D010641:Phenotype; D012330:RNA, Double-Stranded / Q000235:genetics; D012331:RNA, Fungal / Q000235:genetics; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000302:isolation & purification / Q000378:metabolism; D029701:Saccharomyces cerevisiae Proteins; D014920:Wine
D004271:DNA, Fungal; D055646:Killer Factors, Yeast; D009183:Mycotoxins; D012330:RNA, Double-Stranded; D012331:RNA, Fungal; D029701:Saccharomyces cerevisiae Proteins