Differential response of Pichia guilliermondii spoilage isolates to biological and physicochemical factors prevailing in Patagonian wine fermentations

Canadian Journal of Microbiology

Volumn 55, Issue 7, 2009, Pages 801-809

  Lopes, Christian A ^a,b   Sáez, Julieta S ^a,b   Sangorrín, Marcela P ^a,b  

^a UNIVERSIDAD NACIONAL DEL COMAHUE   (Argentina)

^b Facultad de Ciencias Naturales e Instituto M Lillo   (Argentina)

Author keywords

Killer toxins; Physico chemical stress; Pichia guilliermondii; Wine spoilage

Indexed keywords

BIOLOGICAL FACTORS; DIFFERENTIAL RESPONSE; INITIAL STAGES; KILLER TOXINS; PHYSICO-CHEMICAL FACTORS; PHYSICO-CHEMICAL STRESS; PHYSICO-CHEMICALS; PICHIA ANOMALA; PICHIA GUILLIERMONDII; PRINCIPAL COORDINATES ANALYSIS; RESPONSE PATTERNS; STANDARD PROTOCOLS; STRESS CONDITION; STRESS FACTORS; STRESS RESPONSE; WINE FERMENTATION; WINE SPOILAGE;

ANTIGENS; ETHANOL; FERMENTATION; GLUCOSE; METABOLITES; PHENOLS; TOXIC MATERIALS; YEAST;

WINE;

ALCOHOL; TOXIN;

ALCOHOL; DATA ACQUISITION; FERMENTATION; FRUIT; MANUFACTURING; PHYSICOCHEMICAL PROPERTY; SPECIES OCCURRENCE; TOXIN; VOLATILE ELEMENT; YEAST;

ARTICLE; DECOMPOSITION; FERMENTATION; FERMENTATION MEDIUM; FUNGAL STRAIN; FUNGUS CULTURE; FUNGUS ISOLATION; GRAPE; HANSENIASPORA UVARUM; METSCHNIKOWIA PULCHERRIMA; NONHUMAN; PICHIA; PICHIA GUILLIERMONDII; PICHIA KLUYVERI; PRIORITY JOURNAL; SACCHAROMYCES; SENSITIVITY ANALYSIS; WICKERHAMOMYCES ANOMALA; WINE; WINE INDUSTRY; YEAST;

ANTIBIOSIS; CULTURE MEDIA; FERMENTATION; HYDROGEN-ION CONCENTRATION; PICHIA; TEMPERATURE; WINE; YEASTS;

HANSENIASPORA UVARUM; METSCHNIKOWIA PULCHERRIMA; PICHIA ANOMALA; PICHIA GUILLIERMONDII; PICHIA KLUYVERI; VITACEAE;

EID: 68149084910     PISSN: 00084166     EISSN: None     Source Type: Journal    
DOI: 10.1139/W09-021     Document Type: Article

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