Aggregation of Kloeckera apiculata isolated from wine with a non-flocculent Saccharomyces strain.

SOSA , OSCAR; CASTELLANOS DE FIGUEROA, LUCIA

FOOD TECHNOLOGY AND BIOTECHNOLOGY

FACULTY FOOD TECHNOLOGY BIOTECHNOLOGY

Lugar: Zagreb; Año: 2014

1330-9862

We analyzed the behavior of a flocculent Kloeckera apiculata and a non-flocculent Saccharomyces cerevisiae strain isolated from wine in co-culture conditions. Kloeckera apiculata mc1 presented a lower percentage of flocculation than in pure cultures and the elliptic yeast showed an increment of the cells that sediment at the bottom of the culture. In this condition, the final ethanol produced was 20% lower than in pure culture. Electronic microscopy of the flocs showed that non-flocculent elliptic cells can interact and establish a true binding with flocculent apiculate yeast. The co-flocculation capacity of Kloeckera apiculata mc1 could be considered during winemaking due to the possibility to avoid other microorganisms previous to the inoculation of selected starter.