Flocculation and cell surface characterization of Kloeckera apiculata from wine

Autores
Farias, Marta Elena; Manca, Maria Cristina
Año de publicación
2003
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Aims: To characterize and analyze the flocculation phenomenon of Kloeckera apiculata mc1 from Agentinian wine to understand the cell-cell interaction pattern. Methods and Results: Kloeckera apiculata mcl possess intense cell-cell interactions in MYPG medium (0.5% malt extract, 1% yeast extract, 2% glucose, 2% peptone), pH 5.5 by shaking at 25°C. Optimum flocculation is observed at pH 4.5 in the presence of 3 mmol l-1 Ca2+. The flocculation is induced by peptone and malt extract and not by yeast extract and is reversed by 50 mmol l-1 galactose or lactose. The flocculation is highly susceptible to pronase, chymotrypsine and proteases types IV and XXVII and is partially resistant to trypsin. The electronic microscopy shows that the cells are attached to each other along their sides by fine hair-like threads. Conclusions: The mechanism of flocculation of K. apiculata mcl is mediated by protein-carbohydrate interaction, stabilized by Ca2+. Significance and Impact of the Study: The use of selected pure yeast inocula of known ability is preferred to wine elaboration, therefore the indigenous flora must be avoided and the flocculation of K. apiculata could be an economic method to do it.
Fil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Materia
Electronic Microscopy
Flocculation
Interactions
Kloeckera Apiculata
Wine Quality
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/58648
Acceder
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oai_identifier_str oai:ri.conicet.gov.ar:11336/58648
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Flocculation and cell surface characterization of Kloeckera apiculata from wineFarias, Marta ElenaManca, Maria CristinaElectronic MicroscopyFlocculationInteractionsKloeckera ApiculataWine Qualityhttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Aims: To characterize and analyze the flocculation phenomenon of Kloeckera apiculata mc1 from Agentinian wine to understand the cell-cell interaction pattern. Methods and Results: Kloeckera apiculata mcl possess intense cell-cell interactions in MYPG medium (0.5% malt extract, 1% yeast extract, 2% glucose, 2% peptone), pH 5.5 by shaking at 25°C. Optimum flocculation is observed at pH 4.5 in the presence of 3 mmol l-1 Ca2+. The flocculation is induced by peptone and malt extract and not by yeast extract and is reversed by 50 mmol l-1 galactose or lactose. The flocculation is highly susceptible to pronase, chymotrypsine and proteases types IV and XXVII and is partially resistant to trypsin. The electronic microscopy shows that the cells are attached to each other along their sides by fine hair-like threads. Conclusions: The mechanism of flocculation of K. apiculata mcl is mediated by protein-carbohydrate interaction, stabilized by Ca2+. Significance and Impact of the Study: The use of selected pure yeast inocula of known ability is preferred to wine elaboration, therefore the indigenous flora must be avoided and the flocculation of K. apiculata could be an economic method to do it.Fil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaWiley Blackwell Publishing, Inc2003-07-18info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/58648Farias, Marta Elena; Manca, Maria Cristina; Flocculation and cell surface characterization of Kloeckera apiculata from wine; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 95; 3; 18-7-2003; 457-4621364-50721365-2672CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/doi/10.1046/j.1365-2672.2003.01994.xinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1046/j.1365-2672.2003.01994.xinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-03T10:06:53Zoai:ri.conicet.gov.ar:11336/58648instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-09-03 10:06:53.694CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Flocculation and cell surface characterization of Kloeckera apiculata from wine
title Flocculation and cell surface characterization of Kloeckera apiculata from wine
spellingShingle Flocculation and cell surface characterization of Kloeckera apiculata from wine
Farias, Marta Elena
Electronic Microscopy
Flocculation
Interactions
Kloeckera Apiculata
Wine Quality
title_short Flocculation and cell surface characterization of Kloeckera apiculata from wine
title_full Flocculation and cell surface characterization of Kloeckera apiculata from wine
title_fullStr Flocculation and cell surface characterization of Kloeckera apiculata from wine
title_full_unstemmed Flocculation and cell surface characterization of Kloeckera apiculata from wine
title_sort Flocculation and cell surface characterization of Kloeckera apiculata from wine
dc.creator.none.fl_str_mv Farias, Marta Elena
Manca, Maria Cristina
author Farias, Marta Elena
author_facet Farias, Marta Elena
Manca, Maria Cristina
author_role author
author2 Manca, Maria Cristina
author2_role author
dc.subject.none.fl_str_mv Electronic Microscopy
Flocculation
Interactions
Kloeckera Apiculata
Wine Quality
topic Electronic Microscopy
Flocculation
Interactions
Kloeckera Apiculata
Wine Quality
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Aims: To characterize and analyze the flocculation phenomenon of Kloeckera apiculata mc1 from Agentinian wine to understand the cell-cell interaction pattern. Methods and Results: Kloeckera apiculata mcl possess intense cell-cell interactions in MYPG medium (0.5% malt extract, 1% yeast extract, 2% glucose, 2% peptone), pH 5.5 by shaking at 25°C. Optimum flocculation is observed at pH 4.5 in the presence of 3 mmol l-1 Ca2+. The flocculation is induced by peptone and malt extract and not by yeast extract and is reversed by 50 mmol l-1 galactose or lactose. The flocculation is highly susceptible to pronase, chymotrypsine and proteases types IV and XXVII and is partially resistant to trypsin. The electronic microscopy shows that the cells are attached to each other along their sides by fine hair-like threads. Conclusions: The mechanism of flocculation of K. apiculata mcl is mediated by protein-carbohydrate interaction, stabilized by Ca2+. Significance and Impact of the Study: The use of selected pure yeast inocula of known ability is preferred to wine elaboration, therefore the indigenous flora must be avoided and the flocculation of K. apiculata could be an economic method to do it.
Fil: Farias, Marta Elena. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Manca, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Centro de Referencia para Lactobacilos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
description Aims: To characterize and analyze the flocculation phenomenon of Kloeckera apiculata mc1 from Agentinian wine to understand the cell-cell interaction pattern. Methods and Results: Kloeckera apiculata mcl possess intense cell-cell interactions in MYPG medium (0.5% malt extract, 1% yeast extract, 2% glucose, 2% peptone), pH 5.5 by shaking at 25°C. Optimum flocculation is observed at pH 4.5 in the presence of 3 mmol l-1 Ca2+. The flocculation is induced by peptone and malt extract and not by yeast extract and is reversed by 50 mmol l-1 galactose or lactose. The flocculation is highly susceptible to pronase, chymotrypsine and proteases types IV and XXVII and is partially resistant to trypsin. The electronic microscopy shows that the cells are attached to each other along their sides by fine hair-like threads. Conclusions: The mechanism of flocculation of K. apiculata mcl is mediated by protein-carbohydrate interaction, stabilized by Ca2+. Significance and Impact of the Study: The use of selected pure yeast inocula of known ability is preferred to wine elaboration, therefore the indigenous flora must be avoided and the flocculation of K. apiculata could be an economic method to do it.
publishDate 2003
dc.date.none.fl_str_mv 2003-07-18
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/58648
Farias, Marta Elena; Manca, Maria Cristina; Flocculation and cell surface characterization of Kloeckera apiculata from wine; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 95; 3; 18-7-2003; 457-462
1364-5072
1365-2672
CONICET Digital
CONICET
url http://hdl.handle.net/11336/58648
identifier_str_mv Farias, Marta Elena; Manca, Maria Cristina; Flocculation and cell surface characterization of Kloeckera apiculata from wine; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 95; 3; 18-7-2003; 457-462
1364-5072
1365-2672
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/doi/10.1046/j.1365-2672.2003.01994.x
info:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1046/j.1365-2672.2003.01994.x
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
dc.publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
publisher.none.fl_str_mv Wiley Blackwell Publishing, Inc
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.13397

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