Skip to main content
SpringerLink
Log in

The wine yeasts of the Cape

Part IV.—Ascospore formation in the genusBrettanomyces

  • Published:
Antonie van Leeuwenhoek Aims and scope Submit manuscript

Summary

Ascospore formation has been observed in three species of the genusBrettanomyces, viz. Brett. bruxellensis. Brett, intermedius andBrett. schanderlii. On media of adequate vitamin content these species form 1–4 hat-shaped ascospores. The spores are liberated rather soon after maturation. Heat treatment of ascogenous cultures indicated that these species are homothallic.

In view of the fact that ascospore formation has been observed in the type species,Brett. bruxellensis, the transfer of the genus to theEndomycetaceae should be considered.

This is a preview of subscription content, log in via an institution to check access.

Access this article

Log in via an institution

Price excludes VAT (USA)
Tax calculation will be finalised during checkout.

Instant access to the full article PDF.

Institutional subscriptions

Similar content being viewed by others

References

  • Agostini, A. 1950. Agricoltura ital.50, 193.

    Google Scholar 

  • Claussen, N. Hj. 1904. J. Inst. Brewing10, 308.

    Google Scholar 

  • Custers, M. Th. J. 1940. Onderzoekingen over het gistgeslachtBrettanomyces. Thesis. Delft.

  • Diddens, H. A. andLodder, J. 1942. Die anaskosporogenen Hefen. II. Hälfte. Noord-Hollandsche Uitgevers Maatschappij, Amsterdam.

    Google Scholar 

  • Kufferath, H. andVan Laer, M. H. 1921. Bull. soc. chim. Belgique30, 270.

    CAS  Google Scholar 

  • Lodder, J. andKreger-van Rij, N. J. W. 1952. The Yeasts, North Holland Publishing Co., Amsterdam.

    Google Scholar 

  • Lodder, J., Slooff, W. Ch andKreger-van Rij, N. J. W. 1958. Chemistry and Biology of Yeasts. Edited by A. H. Cook. Academic Press, Inc. New York.

    Google Scholar 

  • Mrak, E. andPhaff, H. J. 1948. Ann. Rev. Microbiol.2, 1.

    Article  Google Scholar 

  • Peynaud, E. andDomercq, S. 1956. Arch. Mikrobiol.24, 266.

    Article  PubMed  CAS  Google Scholar 

  • Skinner, C. E. 1947. Bact. Rev.11, 227.

    PubMed  CAS  Google Scholar 

  • Shimwell, J. L. 1947. Am. Brewer80, 56.

    Google Scholar 

  • van der Walt, J. P. andvan Kerken, A. E. 1959. Antonie van Leeuwenhoek25, 145.

    Google Scholar 

  • Wickerham, L. J. 1952. Ann. Rev. Microbiol.6, 137.

    Article  Google Scholar 

  • Wickerham, L. J. andBurton, K. A. 1954. J. Bact.67, 303.

    PubMed  CAS  Google Scholar 

Download references

Author information

Authors and Affiliations

  1. National Chemical Research Laboratory, South African Council for Scientific and Industrial Research, Pretoria, South Africa

    J. P. Van der Walt & Amelia E. Van Kerken

Authors
  1. J. P. Van der Walt
    View author publications

    You can also search for this author in PubMed Google Scholar

  2. Amelia E. Van Kerken
    View author publications

    You can also search for this author in PubMed Google Scholar

Additional information

Part I, II and III: Antonie van Leeuwenhoek 24, 239, 1958;25, 145, 1959;25, 449, 1959.

Rights and permissions

Reprints and permissions

About this article

Cite this article

Van der Walt, J.P., Van Kerken, A.E. The wine yeasts of the Cape. Antonie van Leeuwenhoek 26, 292–296 (1960). https://doi.org/10.1007/BF02539015

Download citation

  • Received:

  • Issue Date:

  • DOI: https://doi.org/10.1007/BF02539015

Keywords

Search

Navigation