Differential killer sensitivity as a tool for fingerprinting wine-yeast strains of Saccharomyces cerevisiae

被引：23
|
作者：
VaughanMartini, A
Cardinali, G
Martini, A
机构：
来源：
JOURNAL OF INDUSTRIAL MICROBIOLOGY | 1996年 / 17卷 / 02期
关键词：
yeasts; kilter toxin; fingerprinting; Saccharomyces cerevisiae; selected starters; wine-making;
D O I：
10.1007/BF01570055
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：
The extreme Variability of the killer phenomenon in nature, expressed differently in different strains of the same yeast species, embodies an exceptional potential for the discrimination of yeasts at the strain level. Killer-sensitive relationships between a killer reference panel of 24 yeasts belonging to 13 species of six genera, and different industrial wine-starters of Saccharomyces cerevisiae can be used profitably for a rapid and simple fingerprinting procedure.
引用
收藏
页码：124 / 127
页数：4
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