Candida guilliermondii, an Actidione‐resistant Yeast from Wine*

Abstract

Candida guilliermondii var. guilliermondii, a yeast which showed high resistance to actidione, was isolated from a red wine sample. Growth in 5000 parts/106of actidione was equal to that of the control. Sorbic acid and sodium benzoate were most effective in checking the growth at 250 parts/106but growth occurred at 750 parts/106of potassium metabisulphite. Fermentation of glucose, galactose, sucrose and raffinose was not inhibited in the presence of 1000 parts/106actidione. This is the first report on the occurrence of actidione‐resistant yeasts in the genus Candida and on the isolation of C. guilliermondii var. guilliermondii from wine.

An actidione resistantCandida tropicalis from custard apple juice

“…It is interesting to note that the growth of another actidione resistant yeast, Candida guilliermondii var. guilliermondii was completely inhibited by sorbic acid and sodium benzoate at 250 ppm and by potassium metabisulphite at 750 ppm (Ethiraj et al, 1980b).…”

“…No other genus has been shown to be resistant to actidione. However, a recent report from our laboratory (Ethiraj et al, 1980b) showed that Candida guilliermondii vat. guillierrnondii which had been isolated from a red wine sample showed resistance up to 5000 ppm.…”