Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples

Autores
Maturano, Yolanda Paola; Nally, María Cristina; Toro, María Eugenia; Castellanos de Figueroa, Lucía Inés; Combina, Mariana; Vazquez, Fabio
Año de publicación
2012
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Killer yeasts are frequently used to combat and prevent contamination by wild-type yeasts during wine production and they can even dominate the wine fermentation. Stuck and sluggish fermentations can be caused by an unbalanced ratio of killer to sensitive yeasts in the bioreactor, and therefore it is important to determine the proportion of both populations. The aim of this study was to provide a simple tool to monitor killer yeast populations during controlled mixed microvinifications of killer and sensitive Saccharomyces cerevisiae. Samples were periodically extracted during vinification, seeded on Petri dishes and incubated at 25 and 37 °C; the latter temperature was assayed for possible inactivation of killer toxin production. Colonies developed under the described conditions were randomly transferred to killer phenotype detection medium. Significant differences in the killer/sensitive ratio were observed between both incubation temperatures in all microvinifications. These results suggest that 37 °C seems a better option to determine the biomass of sensitive yeasts, in order to avoid underestimation of sensitive cells in the presence of killer yeasts during fermentations. Incubation at a toxin-inhibiting temperature clearly showed the real ratio of killer to sensitive cells in fermentation systems.
Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán. FBQyF; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fuente
World Journal of Microbiology and Biotechnology 28 (11) : 3135–3142 (November 2012)
Materia
Levadura
Temperatura
Vinificación
Yeasts
Temperature
Winemaking
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-sa/4.0/
Repositorio
INTA Digital (INTA)
Institución
Instituto Nacional de Tecnología Agropecuaria
OAI Identificador
oai:localhost:20.500.12123/1706
Acceder
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network_name_str INTA Digital (INTA)
spelling Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samplesMaturano, Yolanda PaolaNally, María CristinaToro, María EugeniaCastellanos de Figueroa, Lucía InésCombina, MarianaVazquez, FabioLevaduraTemperaturaVinificaciónYeastsTemperatureWinemakingKiller yeasts are frequently used to combat and prevent contamination by wild-type yeasts during wine production and they can even dominate the wine fermentation. Stuck and sluggish fermentations can be caused by an unbalanced ratio of killer to sensitive yeasts in the bioreactor, and therefore it is important to determine the proportion of both populations. The aim of this study was to provide a simple tool to monitor killer yeast populations during controlled mixed microvinifications of killer and sensitive Saccharomyces cerevisiae. Samples were periodically extracted during vinification, seeded on Petri dishes and incubated at 25 and 37 °C; the latter temperature was assayed for possible inactivation of killer toxin production. Colonies developed under the described conditions were randomly transferred to killer phenotype detection medium. Significant differences in the killer/sensitive ratio were observed between both incubation temperatures in all microvinifications. These results suggest that 37 °C seems a better option to determine the biomass of sensitive yeasts, in order to avoid underestimation of sensitive cells in the presence of killer yeasts during fermentations. Incubation at a toxin-inhibiting temperature clearly showed the real ratio of killer to sensitive cells in fermentation systems.Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; ArgentinaFil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán. FBQyF; ArgentinaFil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina2017-11-08T12:38:43Z2017-11-08T12:38:43Z2012-11info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://hdl.handle.net/20.500.12123/1706https://link.springer.com/article/10.1007%2Fs11274-012-1123-10959-3993 (Print)1573-0972 (Online)https://doi.org/10.1007/s11274-012-1123-1World Journal of Microbiology and Biotechnology 28 (11) : 3135–3142 (November 2012)reponame:INTA Digital (INTA)instname:Instituto Nacional de Tecnología Agropecuariaenginfo:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-sa/4.0/Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)2025-09-29T13:44:13Zoai:localhost:20.500.12123/1706instacron:INTAInstitucionalhttp://repositorio.inta.gob.ar/Organismo científico-tecnológicoNo correspondehttp://repositorio.inta.gob.ar/oai/requesttripaldi.nicolas@inta.gob.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:l2025-09-29 13:44:14.106INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuariafalse
dc.title.none.fl_str_mv Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples
title Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples
spellingShingle Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples
Maturano, Yolanda Paola
Levadura
Temperatura
Vinificación
Yeasts
Temperature
Winemaking
title_short Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples
title_full Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples
title_fullStr Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples
title_full_unstemmed Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples
title_sort Monitoring of killer yeast populations in mixed cultures: influence of incubation temperature of microvinifications samples
dc.creator.none.fl_str_mv Maturano, Yolanda Paola
Nally, María Cristina
Toro, María Eugenia
Castellanos de Figueroa, Lucía Inés
Combina, Mariana
Vazquez, Fabio
author Maturano, Yolanda Paola
author_facet Maturano, Yolanda Paola
Nally, María Cristina
Toro, María Eugenia
Castellanos de Figueroa, Lucía Inés
Combina, Mariana
Vazquez, Fabio
author_role author
author2 Nally, María Cristina
Toro, María Eugenia
Castellanos de Figueroa, Lucía Inés
Combina, Mariana
Vazquez, Fabio
author2_role author
author
author
author
author
dc.subject.none.fl_str_mv Levadura
Temperatura
Vinificación
Yeasts
Temperature
Winemaking
topic Levadura
Temperatura
Vinificación
Yeasts
Temperature
Winemaking
dc.description.none.fl_txt_mv Killer yeasts are frequently used to combat and prevent contamination by wild-type yeasts during wine production and they can even dominate the wine fermentation. Stuck and sluggish fermentations can be caused by an unbalanced ratio of killer to sensitive yeasts in the bioreactor, and therefore it is important to determine the proportion of both populations. The aim of this study was to provide a simple tool to monitor killer yeast populations during controlled mixed microvinifications of killer and sensitive Saccharomyces cerevisiae. Samples were periodically extracted during vinification, seeded on Petri dishes and incubated at 25 and 37 °C; the latter temperature was assayed for possible inactivation of killer toxin production. Colonies developed under the described conditions were randomly transferred to killer phenotype detection medium. Significant differences in the killer/sensitive ratio were observed between both incubation temperatures in all microvinifications. These results suggest that 37 °C seems a better option to determine the biomass of sensitive yeasts, in order to avoid underestimation of sensitive cells in the presence of killer yeasts during fermentations. Incubation at a toxin-inhibiting temperature clearly showed the real ratio of killer to sensitive cells in fermentation systems.
Fil: Maturano, Yolanda Paola. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Nally, María Cristina. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Toro, María Eugenia. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
Fil: Castellanos de Figueroa, Lucía Inés. PROIMI; Argentina. Universidad Nacional de Tucumán. FBQyF; Argentina
Fil: Combina, Mariana. Instituto Nacional de Tecnología Agropecuaria (INTA). Estación Experimental Agropecuaria Mendoza; Argentina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Instituto de Biotecnología; Argentina
description Killer yeasts are frequently used to combat and prevent contamination by wild-type yeasts during wine production and they can even dominate the wine fermentation. Stuck and sluggish fermentations can be caused by an unbalanced ratio of killer to sensitive yeasts in the bioreactor, and therefore it is important to determine the proportion of both populations. The aim of this study was to provide a simple tool to monitor killer yeast populations during controlled mixed microvinifications of killer and sensitive Saccharomyces cerevisiae. Samples were periodically extracted during vinification, seeded on Petri dishes and incubated at 25 and 37 °C; the latter temperature was assayed for possible inactivation of killer toxin production. Colonies developed under the described conditions were randomly transferred to killer phenotype detection medium. Significant differences in the killer/sensitive ratio were observed between both incubation temperatures in all microvinifications. These results suggest that 37 °C seems a better option to determine the biomass of sensitive yeasts, in order to avoid underestimation of sensitive cells in the presence of killer yeasts during fermentations. Incubation at a toxin-inhibiting temperature clearly showed the real ratio of killer to sensitive cells in fermentation systems.
publishDate 2012
dc.date.none.fl_str_mv 2012-11
2017-11-08T12:38:43Z
2017-11-08T12:38:43Z
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/20.500.12123/1706
https://link.springer.com/article/10.1007%2Fs11274-012-1123-1
0959-3993 (Print)
1573-0972 (Online)
https://doi.org/10.1007/s11274-012-1123-1
url http://hdl.handle.net/20.500.12123/1706
https://link.springer.com/article/10.1007%2Fs11274-012-1123-1
https://doi.org/10.1007/s11274-012-1123-1
identifier_str_mv 0959-3993 (Print)
1573-0972 (Online)
dc.language.none.fl_str_mv eng
language eng
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-sa/4.0/
Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International (CC BY-NC-SA 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv World Journal of Microbiology and Biotechnology 28 (11) : 3135–3142 (November 2012)
reponame:INTA Digital (INTA)
instname:Instituto Nacional de Tecnología Agropecuaria
reponame_str INTA Digital (INTA)
collection INTA Digital (INTA)
instname_str Instituto Nacional de Tecnología Agropecuaria
repository.name.fl_str_mv INTA Digital (INTA) - Instituto Nacional de Tecnología Agropecuaria
repository.mail.fl_str_mv tripaldi.nicolas@inta.gob.ar
_version_ 1844619119235694592
score 12.558318

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