Killer activity of Saccharomyces cerevisiae strains: partial characterization and strategies to improve the biocontrol efficacy in winemaking

Antonie van Leeuwenhoek, International Journal of General and Molecular Microbiology

Volumn 106, Issue 5, 2014, Pages 865-878

  de Ullivarri, Miguel Fernández ^a   Mendoza, Lucía M ^a   Raya, Raúl R ^a  

^a CENTRO DE REFERENCIA PARA LACTOBACILOS CERELA CONICET   (Argentina)

Author keywords

Autochthonous starter culture; Killer toxin; Regional wine

Indexed keywords

ALCOHOL; NITROGEN; YEAST KILLER FACTOR; FUNGAL DNA;

ANTIFUNGAL ACTIVITY; ARTICLE; BIOCHEMISTRY; BIOLOGICAL CONTROL AGENT; CONCENTRATION (PARAMETERS); FOOD CONTAMINATION; FOOD HANDLING; FOOD QUALITY; FOOD SPOILAGE; FUNGAL CONTAMINATION; FUNGAL GENE; FUNGAL STRAIN; FUNGUS CULTURE; GENE IDENTIFICATION; GROWTH INHIBITION; INOCULATION; NONHUMAN; PH; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; TEMPERATURE; TOXIN SYNTHESIS; WINE; WINEMAKING; ANTIBIOSIS; BIOLOGICAL PEST CONTROL; CHEMISTRY; DNA SEQUENCE; GENETICS; GROWTH, DEVELOPMENT AND AGING; METABOLISM; MICROBIOLOGY; MOLECULAR GENETICS;

SACCHAROMYCES CEREVISIAE;

ANTIBIOSIS; DNA, FUNGAL; HYDROGEN-ION CONCENTRATION; KILLER FACTORS, YEAST; MOLECULAR SEQUENCE DATA; PEST CONTROL, BIOLOGICAL; POLYMERASE CHAIN REACTION; SACCHAROMYCES CEREVISIAE; SEQUENCE ANALYSIS, DNA; TEMPERATURE; WINE;

EID: 84909997581     PISSN: 00036072     EISSN: 15729699     Source Type: Journal    
DOI: 10.1007/s10482-014-0256-7     Document Type: Article

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