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Spoilage yeasts from Patagonian cellars: characterization and potential biocontrol based on killer interactions

  • Marcela P. Sangorrín
  • Christian A. Lopes
  • Viviana Jofré
  • Amparo Querol
  • Adriana C. Caballero
Original Paper

Abstract

Indigenous yeasts associated with surfaces in three North Patagonian cellars were isolated by means of selective media developed for the isolation of Dekkera/Brettanomyces yeasts; 81 isolates were identified as belonging to Candida boidinii (16%), Hanseniaspora uvarum (38%), Pichia guilliermondii (3%), Saccharomyces cerevisiae (1%), Geotrichum silvicola (16%) and the new yeast species Candida patagonica (26%). No Dekkera/Brettanomyces isolate was obtained, however, 41 isolates (51% of the total isolates) produced some enologically undesirable features under laboratory conditions including the production of 4-ethylphenol and 4-vinylphenol, observed in the Candida boidinii and Pichia guilliermondii isolates. The sensitivity of the 41 spoilage isolates and seven Brettanomyces bruxellensis collection strains was evaluated against a panel of 55 indigenous and ten reference killer yeasts. Killer cultures belonging to Pichia anomala and Kluyveromyces lactis species showed the broadest killer spectrum against spoilage yeasts, including Dekkera bruxellensis collection strains. These killer isolates could be good candidates for use in biocontrol of regionally relevant spoilage yeasts.

Keywords

4-ethylphenol Cellar equipment Killer toxin Spoilage Wine yeast 

Notes

Acknowledgements

This work was supported by Universidad Nacional del Comahue project I-117, CONICET Grant Res.1104/04 and PIP 6494. We are grateful to UVEG and CSIC for kindly supplying online yeast database access (http://www.yeast-id.com).

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Copyright information

© Springer Science+Business Media B.V. 2007

Authors and Affiliations

  • Marcela P. Sangorrín
    • 1
    • 2
  • Christian A. Lopes
    • 1
    • 3
    • 2
  • Viviana Jofré
    • 4
  • Amparo Querol
    • 5
  • Adriana C. Caballero
    • 1
  1. 1.Departamento de Química, Laboratorio de Microbiología y Biotecnología, Facultad de IngenieríaUniversidad Nacional del ComahueBuenos AiresArgentina
  2. 2.Consejo Nacional de Investigaciones Científicas y Técnicas de la República Argentina (CONICET)Chubut Argentina
  3. 3.Departamento de Biología Aplicada, Laboratorio de Microbiología Agrícola, Facultad de Ciencias AgrariasUniversidad Nacional del ComahueCinco SaltosArgentina
  4. 4.Laboratorio de Aromas y Sustancias NaturalesLuján de Cuyo, EEA Mendoza INTAMendozaArgentina
  5. 5.Departamento de BiotecnologíaInstituto de Agroquímica y Tecnología de Alimentos (C.S.I.C.)PaternaSpain

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