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Genetic polymorphism of sherry Saccharomyces cerevisiae yeasts

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Abstract

The review deals with natural diversity of sherry (“flor”) Saccharomyces cerevisiae yeasts. Various properties of these yeasts are analyzed: life cycles, fermentation of sugars, sensitivity to methyl violet and killer toxins, and resistance to ethanol and sulfite. Special attention is paid to molecular identification and differentiation of sherry yeasts. The history of their nomenclature is considered, including the names of possible subpopulations: “aceti,” “beticus” (“cheresienses”), “cordubensis,” “gaditensis,” “hispanica” (“prostoserdovii”), and “oxidans.”

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  1. Research Institute of Genetics and Selection of Industrial Microorganisms, Moscow, 117545, Russia

    G. I. Naumov

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  1. G. I. Naumov
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Correspondence to G. I. Naumov.

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Original Russian Text © G.I. Naumov, 2017, published in Mikrobiologiya, 2017, Vol. 86, No. 1, pp. 25–38.

In memory of Nataliya Fedotovna Saenko and Juan Santa Maria, great researchers of sherry yeasts

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Naumov, G.I. Genetic polymorphism of sherry Saccharomyces cerevisiae yeasts. Microbiology 86, 19–31 (2017). https://doi.org/10.1134/S0026261716060151

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  • DOI: https://doi.org/10.1134/S0026261716060151

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