Killer behaviour in wild wine yeasts associated with Merlot and Malbec type musts spontaneously fermented from Northwestern Patagonia (Argentina)

Sangorrín, Marcela P.; Zajonskovsky, Irene Emilia; Lopes, Christian A.; Rodrı́guez, Marı́a Eugenia; Broock, María Rosa G. de van; Caballero, Adriana

doi:10.1002/1521-4028(200105)41:2<105::aid-jobm105>3.0.co;2-w

Cited by 38 publications

(27 citation statements)

References 28 publications

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“…In this work, 32 indigenous North Patagonian S. cerevisiae isolates of enological origin, previously characterized as belonging to diVerent strains by means of molecular patterns and killer biotype [7,8], were extensively evaluated for their technological and qualitative traits using a two-step selection protocol. Because killer character is widely distributed among native wine yeasts in North Patagonia [24,26], additional ecological criteria based in killer interactions were included in the protocol and an indigenous yeast isolate with potential application in the elaboration of more aromatic young red wines was selected.…”

Section: Introductionmentioning

confidence: 99%

Patagonian wines: the selection of an indigenous yeast starter

Lopes

Rodrı́guez

Sangorrín

et al. 2007

J Ind Microbiol Biotechnol

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The use of selected yeasts for winemaking has clear advantages over the traditional spontaneous fermentation. The aim of this study was to select an indigenous Saccharomyces cerevisiae yeast isolate in order to develop a regional North Patagonian red wine starter culture. A two-step selection protocol developed according to physiological, technological and ecological criteria based on killer interactions was used. Following this methodology, S. cerevisiae isolate MMf9 was selected among 32 indigenous yeasts previously characterized as belonging to different strains according to molecular patterns and killer biotype. This isolate showed interesting technological and qualitative features including high fermentative power and low volatile acidity production, low foam and low sulphide production, as well as relevant ecological characteristics such as resistance to all indigenous and commercial S. cerevisiae killer strains assayed. Red wines with differential volatile profiles and interesting enological features were obtained at laboratory scale by using this selected indigenous strain.

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Section: Introductionmentioning

confidence: 99%

Patagonian wines: the selection of an indigenous yeast starter

Lopes

Rodrı́guez

Sangorrín

et al. 2007

J Ind Microbiol Biotechnol

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“…Relatively limited genetic work has been done on commercial baking, wine, and brewing strains. In the last decade, some studies dealt with isolates from nature, wineries, and grapes (Sangorrin et al 2001;van der Aa et al 2001;Fay and Benavides 2005), as well as from contaminants of different lager breweries (van der Aa and Jespersen 1998; Jespersen et al 2000). In fact, cells of S. cerevisiae are rarely isolated from natural grape surfaces except damaged grapes (Vaughan-Martini and Martini 1995;Martini et al 1996;Mortimer and Polsinelli 1999), suggesting that insects such as bees or Drosophila are vectors for spreading of this microorganism (Stevic 1962;Snowdon and Cliver 1996;Mortimer and Polsinelli 1999).…”

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Molecular-Genetic Biodiversity in a Natural Population of the YeastSaccharomyces cerevisiaeFrom “Evolution Canyon”: Microsatellite Polymorphism, Ploidy and Controversial Sexual Status

et al. 2006

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The yeast S. cerevisiae is a central model organism in eukaryotic cell studies and a major component in many food and biotechnological industrial processes. However, the wide knowledge regarding genetics and molecular biology of S. cerevisiae is based on an extremely narrow range of strains. Studies of natural populations of S. cerevisiae, not associated with human activities or industrial fermentation environments, are very few. We isolated a panel of S. cerevisiae strains from a natural microsite, ''Evolution Canyon'' at Mount Carmel, Israel, and studied their genomic biodiversity. Analysis of 19 microsatellite loci revealed high allelic diversity and variation in ploidy level across the panel, from diploids to tetraploids, confirmed by flow cytometry. No significant differences were found in the level of microsatellite variation between strains derived from the major localities or microniches, whereas strains of different ploidy showed low similarity in allele content. Maximum genetic diversity was observed among diploids and minimum among triploids. Phylogenetic analysis revealed clonal, rather than sexual, structure of the triploid and tetraploid subpopulations. Viability tests in tetrad analysis also suggest that clonal reproduction may predominate in the polyploid subpopulations.

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“…P. anomala cells were pre-cultured for 16 h in 100 ml of YNBG at 30 C, harvested, and washed twice in dd H 2 O. Flasks (250 ml volume) containing 100 ml of one of the culture media (pH 4.5) listed in materials and methods were seeded with 1 ml of pre-culture, and the cells were grown to stationary phase at 20 C at 120 rpm in a gyratory shaker (Innova 4330, New Brunswick Scientific, NJ). The culture filtrate of each medium was precipitated with 80% acetone and recovered by centrifugation at 15;000 Â g for 15 min at 4 C and the pellet was vacuum dried (Speedvac Evaporator RC10, Jouan, France) and resuspended in 100 mM Na 2 HPO 4 -citric acid buffer at pH 4.5.…”

Section: Methodsmentioning

confidence: 99%

“…16,17) Among P. anomala, the strain NCYC 434 especially has been extensively studied for various potential applications, mentioned above. [18][19][20] Previously we purified and characterized the P. anomala NCYC 434 killer toxin, which was designated as K5-type.…”

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Enzymic Activity of the K5-Type Yeast Killer Toxin and Its Characterization

İzgü

Altınbay

Sertkaya

2005

Bioscience, Biotechnology, and Biochemistry

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K5-type yeast killer toxin secreted by P. anomala NCYC 434 cells has a broad killing spectrum. Competitive inhibiton of killer activity showed that glucans, mainly the -1,3 glucan, represent the primary toxin binding site within the cell wall of sensitive cells. Its hydrolytic activity on laminarin in an exo-like fashion revealed that the toxin exerts its killing effect by exo--1,3-glucanase activity. Its specific activity on laminarin was 120 U/mg, and the Michaelis constants K m and V max for laminarin hydrolysis were 0.25 mg/ml and 370 mol/min/mg. The toxin exerted its cytocidal effect after 2 h contact with the target cells. Production of the toxin by the cells was induced only when they were grown in culture media rich in -glucan sources, and the addition of glucose increased the specific production rate. The enzymic activity of the toxin was fully inhibited by Hg þ2 , but increased with some other metal ions, most of all by Pb þ2 .

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Killer behaviour in wild wine yeasts associated with Merlot and Malbec type musts spontaneously fermented from Northwestern Patagonia (Argentina)

Cited by 38 publications

References 28 publications

Patagonian wines: the selection of an indigenous yeast starter

Patagonian wines: the selection of an indigenous yeast starter

Molecular-Genetic Biodiversity in a Natural Population of the YeastSaccharomyces cerevisiaeFrom “Evolution Canyon”: Microsatellite Polymorphism, Ploidy and Controversial Sexual Status

Enzymic Activity of the K5-Type Yeast Killer Toxin and Its Characterization

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