Studies on strong and weak killer phenotypes of wine yeasts: production, activity of toxin in must, and its effect in mixed culture fermentation

Musmanno, R. A.; Maggio, Tiziana Di; Coratza, Grazietta

doi:10.1046/j.1365-2672.1999.00954.x

Cited by 22 publications

(14 citation statements)

References 23 publications

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“…The most extreme amensalism described is the killer phenomenon, discovered 50 years ago (Bevan & Makover, 1963): the production of specific extracellular proteins and glycoproteins by certain yeast strains (killer yeasts) that kill other strains (sensitive yeasts). There is an extensive literature describing this phenomenon for S. cerevisiae strains and detailing the nature of these proteins (Young, 1987;van Vuuren & Jacobs, 1992;Shimizu, 1993;Musmanno et al, 1999;Gutierrez et al, 2001). The killer phenomenon contributes to the succession of different yeast strains during fermentation.…”

Section: Accepted Manuscriptmentioning

confidence: 97%

Wine microbiome: A dynamic world of microbial interactions

Liu

Rousseaux

Tourdot-Maréchal

et al. 2015

Critical Reviews in Food Science and Nutrition

173

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Most fermented products are generated by a mixture of microbes. These microbial consortia perform various biological activities responsible for the nutritional, hygienic, and aromatic qualities of the product. Wine is no exception. Substantial yeast and bacterial biodiversity is observed on grapes, and in both must and wine. The diverse microorganisms present interact throughout the winemaking process. The interactions modulate the hygienic and sensorial properties of the wine. Many studies have been conducted to elucidate the nature of these interactions, with the aim of establishing better control of the two fermentations occurring during wine processing. However, wine is a very complex medium making such studies difficult. In this review, we present the current state of research on microbial interactions in wines. We consider the different kinds of interactions between different microorganisms together with the consequences of these interactions. We underline the major challenges to obtaining a better understanding of how microbes interact. Finally, strategies and methodologies that may help unravel microbe interactions in wine are suggested.

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Section: Accepted Manuscriptmentioning

confidence: 97%

Wine microbiome: A dynamic world of microbial interactions

Liu

Rousseaux

Tourdot-Maréchal

et al. 2015

Critical Reviews in Food Science and Nutrition

173

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“…Killer toxins appear to represent an interesting solution as antimicrobial agents, for the partial or complete substitution of the use of chemical agents. Screening to determine the occurrence of killer yeasts in winemaking environments has formed part of several studies, and these have shown the widespread presence of killer and neutral phenotypes in wines, and on cellar surfaces and winery equipment, while the sensitive yeasts were recovered only occasionally ; Musmanno et al 1999).…”

Section: Non-saccharomyces Yeasts In the Control Of Undesirable Yeastsmentioning

confidence: 99%

Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking

2010

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Biotechnology as applied to winemaking includes several aspects of the fermentation industry, such as monitoring of microbial populations, use of selected starter cultures, and control of undesired yeasts. Over the last few decades, the control of microorganisms using biotechnological approaches has become of increasing importance in the winemaking field. The profusion of selected starter strains has allowed more extensive use of inoculated fermentations, with a consequent improvement in the control of fermentation combined with the use of new biotechnological processes in winemaking. As a consequence of this re-evaluation of the role of nonSaccharomyces yeasts in winemaking over the last few years, several studies have evaluated the use of controlled mixed fermentations using Saccharomyces and different, non-Saccharomyces, yeast species that are a part of the winemaking environment. In this context, mixed fermentations using controlled inoculations of Saccharomyces cerevisiae starter cultures and non-Saccharomyces yeasts represent a practical way towards improving wine complexity and enhancing specific characteristics of a wine. Another trait in the use of non-Saccharomyces yeasts in winemaking relates to the control of spoilage microorganisms. Indeed, more strict control of undesirable yeasts is required during the various phases of wine fermentation. Moreover, there is now increasing interest in the use of natural antimicrobial agents in foods and, in this context, killer yeasts might have important roles in the control of spontaneous and/or spoilage microflora. Thus, killer toxins appear to represent an attractive solution for use as antimicrobial agents, to partially, or even completely, substitution for chemical agent use even if application costs could limit their use in winemaking.

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“…1), there were differences in the diameter of the clear zone of growth inhibition around the colonies of the killer strains. This phenomenon has first been reported for killer isolates of S. cerevisiae in spontaneous wine fermentations from the Tuscany region of Italy (Musmanno et al 1999) and may be due to the production of different amounts of toxin. According to this report we divided also the killer isolates into two groups named, respectively, as strong killer (SK) or weak killer (WK) phenotypes.…”

Section: Resultsmentioning

confidence: 92%

“…The magnitude of the killer effect may depend on the ratio of killer to sensitive strains (Heard and Fleet 1987), on the presence of protective neutral yeasts (Da Silva 1996) or on the occurrence of strong and weak killer phenotypes in wine yeasts (Musmanno et al 1999).…”

Section: Introductionmentioning

confidence: 99%

Occurrence of Saccharomyces cerevisiae killer yeasts in wine-producing areas of Greece

Kapsopoulou

Barouti

Makrioniti

et al. 2008

World J Microbiol Biotechnol

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The occurrence of the killer character was studied in 840 Saccharomyces cerevisiae isolates at the end of spontaneous fermentations in four wine-producing regions of Greece, Mantinia and Nemea in Peloponnese and the islands Limnos and Santorini. The incidence of killer strains varied from one region to another. Sensitive and neutral strains were also found among the S. cerevisiae strains. Using the plate bioassay at pH 4.5 two different killer phenotypes were detected among the killer isolates which differed in their degree of killer activity. They were designated as SK (strong killer) and WK (weak killer). The proportion of SK to WK phenotypes differed from one area to another. All killer isolates were assayed for expression of killer activity also at pH 3.5. The lower pH decreased the killer activity of all isolates and changed the proportion of SK to WK phenotypes. The percentage of WK phenotypes increased in all cases and some killer isolates lost their killer activity completely, but generally the killer activity remained significant, especially in the area of Mantinia where the SK phenotype remained dominant at the low pH found in musts and wine.

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Studies on strong and weak killer phenotypes of wine yeasts: production, activity of toxin in must, and its effect in mixed culture fermentation

Cited by 22 publications

References 23 publications

Wine microbiome: A dynamic world of microbial interactions

Wine microbiome: A dynamic world of microbial interactions

Non-Saccharomyces wine yeasts have a promising role in biotechnological approaches to winemaking

Occurrence of Saccharomyces cerevisiae killer yeasts in wine-producing areas of Greece

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