PROBIEN   20416
INSTITUTO DE INVESTIGACION Y DESARROLLO EN INGENIERIA DE PROCESOS, BIOTECNOLOGIA Y ENERGIAS ALTERNATIVAS
Unidad Ejecutora - UE
artículos
Título:
Differential response of Pichia guilliermondii spoilage isolates to biological and physical-chemical factors prevailing in Patagonian wine fermentations
Autor/es:
LOPES C.A.; SÁEZ J.S.; SANGORRÍN M.P.
Revista:
CANADIAN JOURNAL OF MICROBIOLOGY
Editorial:
NRC Research Press
Referencias:
Lugar: Saskatoon; Año: 2008
ISSN:
0008-4166
Resumen:
Pichia guilliermondii could produce volatile phenols at the initial stages of winefermentations; however, its response to different wine stress conditions has been poorlystudied. In this work, we present an analysis of the response of 23 P. guilliermondii indigenous isolates to physical-chemical wine stress factors as well as to indigenouswine killer yeasts. Principal Coordinates Analysis (PCo A) based on data obtained fromresponse patterns was carried out in order to evaluate the relationships among theisolates.Major differences among the isolates were detected in media plates containing8% ethanol and in those containing 280 g/L glucose. PCoA evidenced three clusters ofisolates with different stress response patterns, indicating a relationship between thetolerance to these compounds and the origin of the isolates.P. guilliermondii isolates were sensitive to the toxins produced by the speciesHanseniaspora uvarum, Metschnikowia pulcherrima, P. anomala and P. kluyveri;evidencing a maximum level of sensitivity against P. anomala (91% on average). Thoseisolates obtained from fermenting must proved to be more resistant to killer yeasts thanthose obtained from grape surfaces.The combined evaluation of the response to physical-chemical and biologicalfactors presented in this work could be a useful standard protocol for the evaluation ofthe potential spoilage capacity of yeasts in winemaking.