Applied and Environmental Microbiology · 1993 · 41 citations · 21 references
AgricultureBiologyMicrobiologyFermentation ScienceMycologyWine MicrobiologyMicrobial AnalysisMicrobial Ecology Of WineWine FermentationWine Fermentation MicrobiologyWine Spoilage MicroorganismsYeast EcologyWine Yeast EcologyWine YeastsYeast Contamination In WineYeast In Must FermentationsYeast In Winery EcosystemsYeast Population DynamicsYeast Population GeneticsYeasts Counts
The occurrence of killer yeasts in an area of Tuscany (central Italy) was studied. Killer yeasts were found in 88% of spontaneous wine fermentations from 18 wineries. The incidence of killers varied with respect to fermentation stage and vintage period, increasing from the first vintage to successive ones and from the commencement to the end of fermentation. At the end of fermentation, the proportion of killer strains relative to total yeast population was below 25% in 15 cases, above 75% in 6 cases, from 25 to 50% in 5 cases, and from 50 to 75% in 3 cases. Karyotype analysis also showed a mixed killer population in the fermentations in which the killers dominated.
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The physiological basis of the killer character in yeast
E. A. Bevan · Medical Entomology and Zoology · 1963 · 177 citations
Life Sciences, Biology, Microbiology +13
The occurrence of killer character in yeasts of various genera
G. Philliskirk, Tom Young · Antonie van Leeuwenhoek · 1975 · 168 citations