意大利托斯卡纳地区自发葡萄酒发酵中杀酵母的出现。
Occurrence of killer yeasts in spontaneous wine fermentations from the tuscany region of Italy.
机构信息
Dipartimento di Biologia Molecolare, Sezione di Microbiologia, Università degli Studi di Siena, Via Laterina 8, 53100 Siena, Italy.
出版信息
Appl Environ Microbiol. 1993 Dec;59(12):4037-43. doi: 10.1128/aem.59.12.4037-4043.1993.
The occurrence of killer yeasts in an area of Tuscany (central Italy) was studied. Killer yeasts were found in 88% of spontaneous wine fermentations from 18 wineries. The incidence of killers varied with respect to fermentation stage and vintage period, increasing from the first vintage to successive ones and from the commencement to the end of fermentation. At the end of fermentation, the proportion of killer strains relative to total yeast population was below 25% in 15 cases, above 75% in 6 cases, from 25 to 50% in 5 cases, and from 50 to 75% in 3 cases. Karyotype analysis also showed a mixed killer population in the fermentations in which the killers dominated.
本研究调查了意大利托斯卡纳地区（中部）产杀真菌酵母的情况。在 18 家酿酒厂的 88%的自然发酵葡萄酒中发现了产杀真菌酵母。杀真菌酵母的发生率因发酵阶段和年份的不同而有所变化，从第一个年份到后续年份逐渐增加，从发酵开始到结束也逐渐增加。在发酵结束时，15 个案例中，相对于总酵母群，杀真菌菌株的比例低于 25%，6 个案例中，比例高于 75%，5 个案例中，比例在 25%至 50%之间，3 个案例中，比例在 50%至 75%之间。核型分析还显示，在杀真菌酵母占主导地位的发酵中存在混合的杀真菌群体。
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