Journal of Industrial Microbiology

, Volume 17, Issue 2, pp 124–127

Differential killer sensitivity as a tool for fingerprinting wine-yeast strains ofSaccharomyces cerevisiae

Authors

  • A Vaughan-Martini
    • Sezione Microbiologia ApplicataDipartimento di Biologia Vegetale Università di Perugia
  • G Cardinali
    • Sezione Microbiologia ApplicataDipartimento di Biologia Vegetale Università di Perugia
  • A Martini
    • Sezione Microbiologia ApplicataDipartimento di Biologia Vegetale Università di Perugia
Article

DOI: 10.1007/BF01570055

Cite this article as:
Vaughan-Martini, A., Cardinali, G. & Martini, A. Journal of Industrial Microbiology (1996) 17: 124. doi:10.1007/BF01570055

Abstract

The extreme variability of the killer phenomenon in nature, expressed differently in different strains of the same yeast species, embodies an exceptional potential for the discrimination of yeasts at the strain level. Killer-sensitive relationships between a killer reference panel of 24 yeasts belonging to 13 species of six genera, and different industrial wine-starters ofSaccharomyces cerevisiae can be used profitably for a rapid and simple fingerprinting procedure.

Keywords

yeastskiller toxinfingerprintingSaccharomyces cerevisiaeselected starterswine-making
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Copyright information

© Society for Industrial Microbiology 1996