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
- Institución
- Instituto Nacional de Tecnología Agropecuaria
- OAI Identificador
- oai:localhost:20.500.12123/1706
Ver los metadatos del registro completo
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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)2025-09-04T09:47:07Zoai: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:l2025-09-04 09:47:08.149INTA 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 |
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1842341352001503232 |
score |
12.623145 |