PROBIEN 20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
artículos
Título:
Spoilage yeasts from Patagonian cellars: characterization and potential biocontrol based on killer interactions
Autor/es:
SANGORRÍN, M.P; LOPES, C.A.; JOFRE, V.; QUEROL, A.; CABALLERO, A.C.
Revista:
WORLD JOURNAL OF MICROBIOLOGY & BIOTECHNOLOGY
Editorial:
Springer
Referencias:
Lugar: Netherlands; Año: 2008 vol. 24 p. 945 - 953
ISSN:
0959-3993
Resumen:
Indigenous yeasts associated with surfaces inthree North Patagonian cellars were isolated by means ofselective media developed for the isolation of Dekkera/Brettanomyces yeasts; 81 isolates were identified asbelonging to Candida boidinii (16%), Hanseniasporauvarum (38%), Pichia guilliermondii (3%), Saccharomycescerevisiae (1%), Geotrichum silvicola (16%) and the newyeast species Candida patagonica (26%). No Dekkera/Brettanomyces isolate was obtained, however, 41 isolates(51% of the total isolates) produced some enologicallyundesirable features under laboratory conditions includingthe production of 4-ethylphenol and 4-vinylphenol,observed in the Candida boidinii and Pichia guilliermondiiisolates. The sensitivity of the 41 spoilage isolates andseven Brettanomyces bruxellensis collection strains wasevaluated against a panel of 55 indigenous and ten referencekiller yeasts. Killer cultures belonging to Pichiaanomala and Kluyveromyces lactis species showed thebroadest killer spectrum against spoilage yeasts, includingDekkera bruxellensis collection strains. These killer isolatescould be good candidates for use in biocontrol ofregionally relevant spoilage yeasts.Keywords 4-ethylphenol Cellar equipment Killer toxin Spoilage Wine yeast
