Determination of killer character of wine yeast isolated from Istra.
作者： Lucilla Iacumin , Ana Jeromel , Bernard Kozina , Sandi Orlić , Marko Karoglan
DOI:
关键词: Mycotoxin 、 Saccharomyces cerevisiae 、 Inoculation 、 Killer yeast 、 Yeast in winemaking 、 Wine 、 Fermentation 、 Microbiology 、 Winemaking 、 Biology
摘要: Wild wine yeasts with killer phenotype are widespread in many regions of the world. The presence may become particularly important fermentations conducted by inoculation selected strains Saccharomyces cerevisiae. suppress sensitive inoculated into must during fermentation. goal this investigation was to identify yeast Istra region using physiological and molecular methods. In total 50 S.cerevisiae were tested. Using methods 17 identifi ed like positive two more. Our results agreement some previous ecological surveys.
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