Differential response of Pichia guilliermondii spoilage isolates to biological and physical-chemical factors prevailing in Patagonian wine fermentations

LOPES, C.A.; SAEZ, J.; SANGORRIN, M.P.

CANADIAN JOURNAL OF MICROBIOLOGY

NATL RESEARCH COUNCIL CANADA-N R C RESEARCH PRESS

Lugar: Toronto; Año: 2009 vol. 55 p. 801 - 809

0008-4166

Pichia guilliermondii can produce volatile phenols in the initial stages of wine fermentation; however, its responseto different wine stress conditions has been poorly studied. In this work, we present an analysis of the response of23 P. guilliermondii indigenous isolates to physical and chemical wine stress factors and to indigenous wine killer yeasts.Principal coordinates analysis (PCoA), based on data obtained from response patterns, was carried out to evaluate the relationshipsamong the isolates. Major differences among the isolates were detected in media plates containing 8% ethanoland in those containing 280 g/L glucose. PCoA identified 3 clusters of isolates with different stress response patterns, indicatinga relationship between the tolerance to these compounds and the origin of the isolates. Pichia guilliermondii isolateswere sensitive to the toxins produced by the species Hanseniaspora uvarum, Metschnikowia pulcherrima, Wickerhamomycesanomala (ex Pichia anomala), and Pichia kluyveri, with a maximum level of sensitivity against W. anomala (91% onaverage). Those isolates obtained from fermenting must proved to be more resistant to killer yeasts than those obtainedfrom grape surfaces. The combined evaluation of the response to physico-chemical and biological factors presented in thiswork could be a useful standard protocol for the evaluation of the potential spoilage capacity of yeasts in winemaking.