Diversity and killer behaviour of indigenous yeasts isolated from the fermentation vat surfaces in four Patagonian wineries

Sangorrín, Marcela P.; Lopes, Christian A.; Giraudo, María Rosa; Caballero, Adriana

doi:10.1016/j.ijfoodmicro.2007.04.010

Cited by 32 publications

(21 citation statements)

References 34 publications

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“…Sangorrín et al (2001) have also observed that all wild killer strains isolated from Merlot and Malbec musts of Northwestern Patagonia (Argentina) were sensitive to some killer reference toxins. The same behaviour was also found by Sangorrín et al (2007) for all killer yeasts isolated from the fermentation vat surfaces. The yeast sensitivity to killer toxin (VaughanMartini et al, 1996;Sangorrín et al, 2002) and killer ability seemed to be a strain-related characteristics since some killer yeast strains were not able to kill the Sacch.…”

Section: Production Of Killer Protein In Aerobic Conditionssupporting

confidence: 82%

Production of functional killer protein in batch cultures upon a shift from aerobic to anaerobic conditions

Silva

Poli

Poletto

et al. 2011

Braz. arch. biol. technol.

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Section: Production Of Killer Protein In Aerobic Conditionssupporting

confidence: 82%

Production of functional killer protein in batch cultures upon a shift from aerobic to anaerobic conditions

Silva

Poli

Poletto

et al. 2011

Braz. arch. biol. technol.

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“…However, ecological aspects of this phenomenon, such as killer interactions of the studied isolates against other indigenous non-Saccharomyces and Saccharomyces yeasts from the same winemaking area, become relevant in areas where killer yeasts are widespread such as the North Patagonian region [24,26]. There is evidence that in guided fermentations the dominance of the starter can be subordinated to the speciWc winemaking conditions settle down during the initial stages [18].…”

Section: Additional Ecological Criteriamentioning

confidence: 99%

“…In this work, 32 indigenous North Patagonian S. cerevisiae isolates of enological origin, previously characterized as belonging to diVerent strains by means of molecular patterns and killer biotype [7,8], were extensively evaluated for their technological and qualitative traits using a two-step selection protocol. Because killer character is widely distributed among native wine yeasts in North Patagonia [24,26], additional ecological criteria based in killer interactions were included in the protocol and an indigenous yeast isolate with potential application in the elaboration of more aromatic young red wines was selected.…”

Section: Introductionmentioning

confidence: 99%

Patagonian wines: the selection of an indigenous yeast starter

Lopes

Rodrı́guez

Sangorrín

et al. 2007

J Ind Microbiol Biotechnol

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The use of selected yeasts for winemaking has clear advantages over the traditional spontaneous fermentation. The aim of this study was to select an indigenous Saccharomyces cerevisiae yeast isolate in order to develop a regional North Patagonian red wine starter culture. A two-step selection protocol developed according to physiological, technological and ecological criteria based on killer interactions was used. Following this methodology, S. cerevisiae isolate MMf9 was selected among 32 indigenous yeasts previously characterized as belonging to different strains according to molecular patterns and killer biotype. This isolate showed interesting technological and qualitative features including high fermentative power and low volatile acidity production, low foam and low sulphide production, as well as relevant ecological characteristics such as resistance to all indigenous and commercial S. cerevisiae killer strains assayed. Red wines with differential volatile profiles and interesting enological features were obtained at laboratory scale by using this selected indigenous strain.

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“…ild killer Saccharomyces cerevisiae yeasts are widespread in most of the wine regions of the world that have been studied (6,7,11,13,16,17,30,31,33,36,38,39,42,43,48). As deduced from the few in-depth studies done to date, the frequency of killer yeasts in a given wine production area or single spontaneous must fermentation seems to be very variable, and the proportion of spontaneous fermentations that contain killer yeasts can be as high as 88%, although this proportion can be much influenced by the fermentation stage, vintage period, or production area (13, 39).…”

mentioning

confidence: 99%

Characterization, Ecological Distribution, and Population Dynamics of Saccharomyces Sensu Stricto Killer Yeasts in the Spontaneous Grape Must Fermentations of Southwestern Spain

Maqueda

Zamora²,

Alvarez³

et al. 2012

Appl Environ Microbiol

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Killer yeasts secrete protein toxins that are lethal to sensitive strains of the same or related yeast species. Among the four types of Saccharomyces killer yeasts already described (K1, K2, K28, and Klus), we found K2 and Klus killer yeasts in spontaneous wine fermentations from southwestern Spain. Both phenotypes were encoded by medium-size double-stranded RNA (dsRNA) viruses, Saccharomyces cerevisiae virus (ScV)-M2 and ScV-Mlus, whose genome sizes ranged from 1.3 to 1.75 kb and from 2.1 to 2.3 kb, respectively. The K2 yeasts were found in all the wine-producing subareas for all the vintages analyzed, while the Klus yeasts were found in the warmer subareas and mostly in the warmer ripening/harvest seasons. The middle-size isotypes of the M2 dsRNA were the most frequent among K2 yeasts, probably because they encoded the most intense K2 killer phenotype. However, the smallest isotype of the Mlus dsRNA was the most frequent for Klus yeasts, although it encoded the least intense Klus killer phenotype. The killer yeasts were present in most (59.5%) spontaneous fermentations. Most were K2, with Klus being the minority. The proportion of killer yeasts increased during fermentation, while the proportion of sensitive yeasts decreased. The fermentation speed, malic acid, and wine organoleptic quality decreased in those fermentations where the killer yeasts replaced at least 15% of a dominant population of sensitive yeasts, while volatile acidity and lactic acid increased, and the amount of bacteria in the tumultuous and the end fermentation stages also increased in an unusual way. Wild killer Saccharomyces cerevisiae yeasts are widespread in most of the wine regions of the world that have been studied (6,7,11,13,16,17,30,31,33,36,38,39,42,43,48). As deduced from the few in-depth studies done to date, the frequency of killer yeasts in a given wine production area or single spontaneous must fermentation seems to be very variable, and the proportion of spontaneous fermentations that contain killer yeasts can be as high as 88%, although this proportion can be much influenced by the fermentation stage, vintage period, or production area (13, 39).The influence of killer toxins on wine fermentation has been studied for more than 20 years (36,47), and the relative importance of this influence in commercial winemaking is still a topic of discussion (13). The presence of killer yeasts may become particularly important in wine fermentations conducted by inoculation with selected killer-sensitive strains of Saccharomyces, which may be suppressed by wild killer yeasts during the fermentation (15,25,40). Also, in spontaneous must fermentation, replacement of a given dominant population by low-frequency killer strains may result in nutrient limitation, leading to fermentation problems. Any of these chance occurrences may decrease wine quality or even cause stuck or sluggish wine fermentation (22,25). On the other hand, must inoculation with killer yeast may suppress undesirable wild yeast strains, thus preserving wine quality.The magn...

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Diversity and killer behaviour of indigenous yeasts isolated from the fermentation vat surfaces in four Patagonian wineries

Cited by 32 publications

References 34 publications

Production of functional killer protein in batch cultures upon a shift from aerobic to anaerobic conditions

Production of functional killer protein in batch cultures upon a shift from aerobic to anaerobic conditions

Patagonian wines: the selection of an indigenous yeast starter

Characterization, Ecological Distribution, and Population Dynamics of Saccharomyces Sensu Stricto Killer Yeasts in the Spontaneous Grape Must Fermentations of Southwestern Spain

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