Nitrogen availability of grape juice limits killer yeast growth and fermentation activity during mixed-culture fermentation with sensitive commercial yeast strains

Applied and Environmental Microbiology

Volumn 63, Issue 7, 1997, Pages 2821-2825

  Medina, Karina ^a,b   Carrau, Francisco M ^a,b   Gioia, Octavio ^b   Bracesco, Nelson ^a  

^a UNIVERSIDAD DE LA REPÚBLICA   (Uruguay)

^b Lab de Investigacion y Desarrollo   (Uruguay)

Author keywords

[No Author keywords available]

Indexed keywords

NITROGEN;

ARTICLE; CULTURE MEDIUM; FERMENTATION; FRUIT JUICE; FUNGUS CULTURE; FUNGUS GROWTH; GRAPE; NITROGEN FIXATION; NONHUMAN; SACCHAROMYCES CEREVISIAE; YEAST;

FUNGI; SACCHAROMYCES CEREVISIAE; VITIS SP.;

EID: 0030736481     PISSN: 00992240     EISSN: None     Source Type: Journal    
DOI: 10.1128/aem.63.7.2821-2825.1997     Document Type: Article

References (49)

1. Barre, P. 1980. Role du facteur killer dans la concurrence entre souches de levures. Bull. O. I. V. 593-594:560-567.
2. Barre, P. 1984. Le mecanisme killer dans la concurrence entre souches de levures. Evaluation et preise en compte. Bull. O. I. V. 641-642:635-643.
3. Bely, M., J. M. Sablayrolles, and P. Barre. 1990. Automatic detection of assimilable nitrogen deficiencies during alcoholic fermentation in enological conditions. J. Ferment. Bioeng. 70:246-252.
4. Benda, I. 1985. Yeasts in winemaking - investigating so-called killer yeasts during fermentation. Dtsch. Weinbau 40:1166-1171.
5. Bevan, E. A., and M. Makower. 1963. The inheritance of a killer character in yeast (Saccharomyces cerevisiae). Proc. Int. Congr. Genet. 1:202-203.
6. Bisson, L. F. 1991. Influence of nitrogen on yeast and fermentation of grapes, p. 172-184. In J. Rantz (ed.), Proceedings of the International Symposium on Nitrogen in Grapes and Wines. American Society for Enology and Viticulture, Seattle, Wash.
7. Bussey, H. 1981. Physiology of killer factor in yeast. Adv. Microb. Physiol. 22:93-122.
8. Cansado, J., E. Longo, D. Agrelo, and T. G. Villa. 1989. Yeast species involved in spontaneous fermentation of Ribeiro wine. Microbiology 5:79-88.
9. Carrau, F. M., O. Gioia, and E. Neirotti. 1988. Importancia del fenomeno "killer" en la poblacion de levaduras dominantes en la vinificacion a nivel industrial, p. 1-10. III Simp. Latin Vitic. Enol. Mendoza, Argentina.
10. Carrau, F. M., E. Neirotti, and O. Gioia. 1993. Stuck wine fermentations: effect of killer/sensitive yeast interactions. J. Ferment. Bioeng. 76:67-69.
11. Charpentier, C., and M. Feuillat. 1993. Yeast autolysis, p. 225-242. In G. H. Fleet (ed.), Wine microbiology and biotechnology. Harwood Academic Publishers, Newark, N.J.
12. Ciolfi, G., and P. Bosia. 1986. Gli arresti di fermentazione nei vini. Vini Ital. 4:41-48.
13. Esteban, R., and R. B. Wickner. 1987. A new non-Mendelian genetic element of yeast that increases cytopathology produced by M1 double-stranded RNA in ski strains. Genetics 117:399-408.
14. European Brewing Convention. 1975. Free alpha amino nitrogen in worts and beer, p. 61-62. In Annals of the European Brewing Convention, 3rd ed.
15. Hara, S., Y. Iimura, H. Oyama, T. Kozeki, K. Kitano, and K. Otsuka. 1981. Breeding of cryophilic killer wine yeasts. Agric. Biol. Chem. 45:1327-1334.
16. Heard, G. M., and G. H. Fleet. 1987. Occurrence and growth of killer yeast during wine fermentation. Appl. Environ. Microbiol. 53:2171-2174.
17. Henschke, P. A., and V. Jiranek. 1993. Yeast-metabolism of nitrogen compounds, p. 77-164. In G. H. Fleet (ed.), Wine microbiology and biotechnology. Harwood Academic Publishers, Newark, N.J.
18. Huang, Y.-C., C. G. Edwards, J. C. Peterson, and K. M. Haag. 1996. Relationship between sluggish fermentations and the antagonism of yeast by lactic acid bacteria. Am. J. Enol. Vitic. 47:1-10.
19. Ingledew, W. M., and R. Kunkee. 1985. Factors influencing sluggish fermentation of grape juice. Am. J. Enol. Vitic. 36:65-76.
20. Jiranek, U., P. Langridge, and P. Henschke. 1995. Amino acid and ammonium utilization by Saccharomyces cerevisiae wine yeasts from a chemically defined medium. Am. J. Enol. Vitic. 46:75-83.
21. Jiranek, V., P. Langridge, and P. A. Henschke. 1995. Regulation of hydrogen sulfide liberation in wine-producing Saccharomyces cerevisiae strains by assimilable nitrogen. Appl. Environ. Microbiol. 61:461-467.
22. Kitano, K., M. Sato, T. Shimazaki, and S. Hara. 1984. Occurrence of wild killer yeasts in Japanese wineries and their characteristics. J. Ferment. Technol. 62:1-6.
23. Kunkee, R. E. 1991. Relationship between nitrogen content of must and sluggish fermentation, p. 148-155. In J. Rantz (ed.), Proceedings of the International Symposium on Nitrogen in Grapes and Wines. American Society for Enology and Viticulture, Seattle, Wash.
24. Lafon-Lafourcade, S., and P. Ribereau-Gayon. 1984. Developments in the microbiology of wine production. Prog. Ind. Microbiol. 19:1-45.
25. Lafon-Lafourcade, S. 1984. Souches de levures. Bull. O. I. V. 57:185-203.
26. Lafon-Lafourcade, S., and A. Joyeux. 1981. Les bacteries acetiques du vin. Bull. O. I. V. 608:803-829.
27. Lafon-Lafourcade, S., F. Larue, and P. Ribereau-Gayon. 1979. Evidence for the existence of "survival factors" as an explanation for some peculiarities of yeast growth, especially in grape must of high sugar concentration. Appl. Environ. Microbiol. 38:1069-1073.
28. Lagunas, R., C. Dominguez, A. Busturia, and M. J. Sáez. 1982. Mechanisms of appearance of the Pasteur effect in Saccharomyces cerevisiae: inactivation of sugar transport systems. J. Bacteriol. 152:19-25.
29. Larue, F., S. Lafon-Lafourcade, and P. Ribereau-Gayon. 1980. Relationship between the sterol content of yeast cells and their fermentation activity in grape must. Appl. Environ. Microbiol. 39:808-811.
30. Leao, C., and N. J. van Uden. 1984. Effects of ethanol and other alkanols on the general amino acid permease of Saccharomyces cerevisiae. Biotechnol. Bioeng. 26:403-405.
31. Naumov, G. I., L. V. Tyurina, N. I. Bourjan, and T. I. Naumova. 1973. Wine-making, an ecological niche of type K2 killer Saccharomyces. Biol. Nauki (Moscow) 16:103-107.
32. Ough, C. S. 1991. Influence of nitrogen compounds in grapes on ethyl carbamate formation in wines, p. 165-171. In J. Rantz (ed.), Proceedings of the International Symposium on Nitrogen in Grapes and Wines. American Society for Enology and Viticulture, Seattle, Washington.
33. Pasqual, M. S., J. L. Carrau, L. A. Serafini, and A. J. P. Dillon. 1990. A simple method to detect killer yeasts in industrial systems. J. Ferment. Bioeng. 70:180-181.
34. Petering, J. E., M. R. Symons, P. Langridge, and P. Henschke. 1991. Determination of killer activity in fermenting grape juice by using a marked Saccharomyces wine yeast strain. Appl. Environ. Microbiol. 57:3232-3236.
35. Polonelli, L., S. Conti, M. Gerloni, C. Chezzi, and G. Morace. 1991. Interfaces of the yeast killer phenomenon. Crit. Rev. Microbiol. 18:47-87.
36. Radler, F., and M. Schmitt, 1987. Killer toxins of yeasts: inhibitors of fermentation and their adsorption. J. Food Prot. 50:234-238.
37. Rapp, A., and G. Versini. 1991. Influence of nitrogen compounds in grapes on aroma compounds of wine, p. 156-164. In J. M. Rantz (ed.), Proceedings of the International Symposium on Nitrogen in Grapes and Wines. American Society for Enology and Viticulture, Seattle, Wash.
38. Ribereau-Gayon, P., S. Lafon-Lafourcade, and A. Bertrand. 1975. Le debourbage de mouts de vendange blanche. Connaiss. Vigne Vin 9:117-139.
39. 2S et selectionée pour la vinification dans un milieu de culture mixte. Bull. O. I. V. 648-649:214-217.
40. Rosini, G. 1983. The occurrence of killer character in yeasts. Can. J. Microbiol. 29:1462-1464.
41. Salmon, J. M. 1989. Effect of sugar transport inactivation in Saccharomyces cerevisiae on sluggish and stuck enological fermentations. Appl. Environ. Microbiol. 55:953-958.
42. Schales, O., and S. S. Schales. 1945. A simple method for the determination of glucose in blood. Arch. Biochem. 8:285-292.
43. Seki, T., E. H. Choi, and D. Ryu. 1985. Construction of a killer wine yeast strain. Appl. Environ. Microbiol. 49:1211-1215.
44. Shimizu, K. 1993. Killer yeasts, p. 243-264. In G. H. Fleet (ed.), Wine microbiology and biotechnology. Harwood Academic Publishers, Newark, N.J.
45. Usseglio-Tomasset, L., and P. D. Bosia. 1990. Amino acids and oligopeptides: development from the must to the wine. Bull. O. I. V. 707-708:21-46.
46. Van Vuuren, H. J. J., and B. S. Wingfield. 1986. Killer yeasts - cause of stuck fermentations in a wine cellar. S. Afr. J. Enol. Vitic. 7:102-107.
47. 46a. Versini, G. Personal communication.
48. Wickner, R. B. 1986. Double-stranded RNA replication in yeast: the killer system. Annu. Rev. Biochem. 55:373-395.
49. Wickner, R. B., H. Bussey, T. Fujimura, and R. Esteban. 1995. The L-A virus family and the killer phenomenon of Saccharomyces cerevisiae, p. 211-226. In K. Esser and P. A. Lemke (ed.), The mycota, vol. III. Genetics and biology. Springer-Verlag, Berlin, Germany.