title: Influence of the curing of the killer phenotype inSaccharomyces cerevisiae wine strains on their fermentative behaviour.
abstract: Fermentative behaviour and cell growth have been studied in grape juice inoculated either with two killerSaccharomyces cerevisiae wild strains or with their Acridine Orange-cured isogenic counterparts. The number of viable cells/ml at the beginning of the fermentation, as well as during exponential growth, were higher in grape juices inoculated with the cured strains. The CO2 production, fermentative rate and ethanol and acetic acid production were also higher in the cured strains, particularly during the stage of active fermentation. These differences, however, were minimal at the end of the fermentations.
authors.affiliation: Cátedra de Microbiologia, Facultad de Farmacia, Universidad de Santiago de Compostela, 15706, Santiago de Campostela, Spain.
authors.forename: E
authors.initials: E
authors.lastname: Longo
authors.forename: J
authors.initials: J
authors.lastname: Cansado
authors.forename: C
authors.initials: C
authors.lastname: Sieiro
authors.forename: P
authors.initials: P
authors.lastname: Calo
authors.forename: J B
authors.initials: JB
authors.lastname: Velázquez
authors.forename: T G
authors.initials: TG
authors.lastname: Villa