Franken D B, Ariatti M, Pretorius I S, Gupthar A S
Department of Biochemistry, University of Durban-Westville, South Africa.
Antonie Van Leeuwenhoek. 1998 Apr;73(3):263-9. doi: 10.1023/a:1001190125846.
Saccharomyces cerevisiae T206 K+R+, a K2 killer yeast, was differentiated from other NCYC killer strains of S. cerevisiae on the basis of CHEF-karyotyping and mycoviral RNA separations. Genomic DNA of strain T206 was resolved into 13 chromosome bands, ranging from approximately 0.2 to 2.2 Mb. The resident virus in strain T206 yielded L and M RNA species of approximately 5.1 kb and 2.0 kb, respectively. In micro-scale vinifications, strain T206 showed a lethal effect on a K-R- mesophilic wine yeast. Metabolite accumulation and toxin activity were measured over a narrow pH range of 3.2 to 3.5. Contrary to known fermentation trends, the challenged fermentations were neither stuck nor protracted although over 70% of the cell population was killed. Toxin-sensitive cells showed cytosolic efflux.
酿酒酵母T206 K+R+，一种K2杀伤型酵母，通过脉冲场凝胶电泳核型分析和真菌病毒RNA分离与酿酒酵母的其他NCYC杀伤菌株区分开来。T206菌株的基因组DNA被解析为13条染色体带，大小约为0.2至2.2 Mb。T206菌株中的常驻病毒分别产生了大小约为5.1 kb和2.0 kb的L和M RNA种类。在小规模酿酒过程中，T206菌株对K-R-嗜温葡萄酒酵母显示出致死作用。在3.2至3.5的狭窄pH范围内测量了代谢物积累和毒素活性。与已知的发酵趋势相反，尽管超过70%的细胞群体被杀死，但受到挑战的发酵既没有停滞也没有延长。毒素敏感细胞表现出胞质外流。
