[Yeasts associated with spontaneous fermentation processes in wines from Ribeiro. Analysis of homo/heterothallism and the killer system of S. cerevisiae strains].
A taxonomic analysis has been carried out concerning the different yeast species involved in spontaneous fermentations of Ribeiro wine. The results revealed the presence of 15 species belonging to 7 genera: Saccharomyces, Torulaspora, Dekkera, Saccharomycodes, Debaryomyces, Kloeckera and Candida. Within the genus Candida a high number of species was detected. The 28 isolated strains of S. cerevisiae showed with some exceptions, a remarkable sporulation ability and viability of the meiotic products. All the strains were homothallic. Among all S. cerevisiae strains, 6 exhibited killer K2 activity with higher isolation percentages in intermediate fermentations than in late fermentations.
Cansado
J
J
Departamento de Microbiología, Facultad de Farmacia, Universidad de Santiago de Compostela, Spain.
Longo
E
E
Agrelo
D
D
Villa
T G
TG
D005285:Fermentation; D010641:Phenotype; D012441:Saccharomyces cerevisiae / Q000502:physiology*; D013030:Spain; D013170:Spores; D014920:Wine; D015003:Yeasts / Q000145:classification* / Q000302:isolation & purification
Levaduras asociadas a procesos de fermentación espontánea en vinos de Ribeiro. Análisis del homo/heterotalismo y sistema killer de las cepas de S. cerevisiae.