Genetic and fermentation properties of the K2 killer yeast, Saccharomyces cerevisiae T206.
Saccharomyces cerevisiae T206 K+R+, a K2 killer yeast, was differentiated from other NCYC killer strains of S. cerevisiae on the basis of CHEF-karyotyping and mycoviral RNA separations. Genomic DNA of strain T206 was resolved into 13 chromosome bands, ranging from approximately 0.2 to 2.2 Mb. The resident virus in strain T206 yielded L and M RNA species of approximately 5.1 kb and 2.0 kb, respectively. In micro-scale vinifications, strain T206 showed a lethal effect on a K-R- mesophilic wine yeast. Metabolite accumulation and toxin activity were measured over a narrow pH range of 3.2 to 3.5. Contrary to known fermentation trends, the challenged fermentations were neither stuck nor protracted although over 70% of the cell population was killed. Toxin-sensitive cells showed cytosolic efflux.
Franken
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DB
Department of Biochemistry, University of Durban-Westville, South Africa.
Ariatti
M
M
Pretorius
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IS
Gupthar
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AS
D019342:Acetic Acid / Q000032:analysis; D005285:Fermentation; D005516:Food Microbiology; D005990:Glycerol / Q000032:analysis; D055646:Killer Factors, Yeast; D009183:Mycotoxins; D012328:RNA Viruses; D012441:Saccharomyces cerevisiae / Q000235:genetics* / Q000378:metabolism / Q000821:virology; D029701:Saccharomyces cerevisiae Proteins; D014920:Wine / Q000382:microbiology*
C073585:K2 killer toxin; D055646:Killer Factors, Yeast; D009183:Mycotoxins; D029701:Saccharomyces cerevisiae Proteins; D005990:Glycerol; D019342:Acetic Acid