Killer Properties of Wine Yeasts and Characterization of Killer Wine Yeasts
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概要
- 論文の詳細を見る
Seven wine yeast strains including commercial dried wine yeasts were found to be "killers" and one killer yeast strain was isolated as a contaminant from the Wine Yeast Collection of Forschungsanstalt Geisenheim. Taxonomic studies showed that these killer strains were classified in the genus Saccharomyces except for Mompelier 1116 which assimilated potassium nitrate. Investigatio of the characteristics of killer activities led to a conclusion that all of the eight killer strains were of the K_2 type. These killer strains killed pseudo-pellicle-forming yeasts during fermentation of grape musts. Except for 71B, the killer strains were not cured of killer activities at 37℃. The stability of killer activities decreased with elevation of temperature and the activities were unstable at pHs above 5.0.
- 1985-10-25
著者
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Shimizu K
Department Of Chemical Engineering Faculty Of Engineering Nagoya University
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Dittrich Helmut
Institut Fur Mikrobiologie Und Biochemie Forschungsanstalt Geisenheim
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Adachi Tetsuo
Research Laboratory Sainte Neige Wine Co. Ltd.
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SHIMIZU KENICHI
Research Laboratory, Sainte Neige Wine Co., Ltd.
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KITANO KAZUYOSHI
National Institute for Brewing
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SHIMAZAKI TAKAYUKI
National Institute for Brewing
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TOTSUKA AKIRA
National Institute for Brewing
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HARA SHODO
Office of Technical Officers, Osaka Regional Taxation Bureau
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Hara S
General Research Laboratory Of Kiku-masamune Sake Brewing Co. Ltd.
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Hara Shodo
Office Of Technical Officers Osaka Regional Taxation Bureau
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Totsuka A
National Institute For Brewing
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Shimizu Kenichi
Department Of Chemical Engineering Faculty Of Engineering Nagoya University
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