Occurrence of Wild Killer Yeasts in Japanese Wineries and Their Characteristics
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概要
- 論文の詳細を見る
Wild-type killer yeasts were isolated from musts and pomaces in Japanese wineries. All of them belong to Saccharomyces cerevisiae. Twenty seven percent of must tested were contaminated by killer yeasts, though they did not predominate in any sample.According to the interactions between the killer yeasts, they were classified into five groups. Five strains (H-1,Y-1,Y-2,Y-6 and Y-9) selected from each group then were examined for curing and detection of dsRNA plasmids. The H-1 strain was identified as K_1 type and the Y-2 strain was regarded as K_1 type though its molecular weight of M-dsRNA plasmid was slightly smaller than that of K_1. The other strains Y-1,Y-6 and Y-9 were identified as 3 new killer types which had not been described previously. Especially no killer plasmid (M-dsRNA) was detected in the Y-6 or Y-9 strain.
- 公益社団法人日本生物工学会の論文
- 1984-02-25
著者
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HARA Shodo
National Research Institute of Brewing
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KITANO KAZUYOSHI
National Institute for Brewing
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SHIMAZAKI TAKAYUKI
National Institute for Brewing
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Hara S
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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SATO MASAHIKO
National Research Institute of Brewing
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SATO Masahiko
National Institute for Fusion Science, Toki 509-5292, Japan
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