UTILIZATION OF KHR KILLER AS GENETIC-MARKER FOR PURITY TEST OF STARTER YEAST DURING FERMENTATION OF GRAPE MUSTS

被引：4

作者：

GOTO, S ^{[1
]}

KITANO, K ^{[1
]}

SHINOHARA, T ^{[1
]}

机构：

[1] OSAKA REG TAXAT BUR,TECH OFF,OSAKA 540,JAPAN

来源：

JOURNAL OF FERMENTATION AND BIOENGINEERING | 1992年 / 73卷 / 01期

关键词：

Cell Culture - Growth Kinetics - Fermentation - Efficiency - Wine - Manufacture;

D O I：

10.1016/0922-338X(92)90236-N

中图分类号：

Q81 [生物工程学（生物技术）]; Q93 [微生物学];

学科分类号：

071005 ; 0836 ; 090102 ; 100705 ;

摘要：

An excellent wine yeast, Saccharomyces cerevisiae W3, which had KHR killer, was added as a starter yeast into grape must and behavior of the starter strain and wild yeasts was investigated during fermentation by using KHR killer as a genetic marker. The KHR killer was detected only in the strain W3 and not in other wine and wild yeast strains. Accordingly, the frequency of starter yeast W3 was monitored throughout the fermentation of grape musts by using KHR killer. W3 was discriminated efficiently from wild yeasts during fermentation by KHR killer activity and proved to lead the fermentation as a dominant yeast until their termination.

引用

页码：70 / 72

页数：3