Original scientific paper

DETERMINATION OF KILLER CHARACTER OF WINE YEAST ISOLATED FROM ISTRA

Sandi ORLIĆ ; Department of microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10 000 Zagreb, Croatia
Martina POGAČIĆ ; Department of microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10 000 Zagreb, Croatia
Ana JEROMEL ; Department of viticulture and enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10 000 Zagreb, Croatia
Marko KAROGLAN ; Department of viticulture and enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10 000 Zagreb, Croatia
Bernard KOZINA ; Department of viticulture and enology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10 000 Zagreb, Croatia
Lucilla IACUMIN ; Department of Food Science, Faculty of Agriculture, University of Udine, Via Marangoni 33, 33100 Udine, Italy
Sulejman REDŽEPOVIĆ ; Department of microbiology, Faculty of Agriculture, University of Zagreb, Svetošimunska 25, 10 000 Zagreb, Croatia

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

Hrčak ID:

24871

URI

https://hrcak.srce.hr/24871

Publication date:

30.5.2008.

Article data in other languages: croatian

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