Utilization of KHR Killer as Genetic Marker for Purity Test of Starter Yeast during Fermentation of Grape Musts

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概要

• 論文の詳細を見る

• An excellent wine yeast, Saccharomyces cerevisiae W3,which had KHR killer, was added as a starter yeast into grape must and behavior of the starter strain and wild yeasts was investigated during fermentation by using KHR killer as a genetic marker. The KHR killer was detected only in the strain W3 and not in other wine and wild yeast strains. Accordingly, the frequency of starter yeast W3 was monitored throughout the fermentation of grape musts by using KHR killer. W3 was discriminated effeiciently from wild yeasts during fermentation by KHR killer activity and proved to lead the fermentation as a dominant yeast until their termination.

• 社団法人日本生物工学会の論文
• 1992-01-25

著者

• Goto S

  Institute Of Enology And Viticulture Yamanashi University

• GOTO SHOJI

  The Institute of Enology and Viticulture, Yamanashi University

• KITANO KAZUYOSHI

  Technical Office, Osaka Regional Taxation Bureau

• SHIONOHARA TAKASHI

  The Institute of Enology and Viticulture, Yamanashi University

• Shinohara T

  The Institute Of Enology And Viticulture Yamanashi University

• Kitano Kazuyoshi

  Technical Office Osaka Regional Taxation Bureau:(present Address)sainte Neige Wine Co. Ltd.

• Goto Shoji

  The Institute Of Enology And Viticulture Yamanashi University

関連論文

• Analysis of Lactic Acid Bacterial Flora during Miso Fermentation
• Isolation and Characterization of the Lactic Acid Bacterial Strain GM005 Producing a Antibacterial Substance from Miso-Paste Product
• Restriction Fragment Length Polymorphism Analysis of 16S rRNA Genes in Lactic Acid Bacteria Isolated from Red Wine
• Biological and Enological Stability of Wine Yeasts during Preservation by Periodic Transfer
• Selection and Hybridization of Wine Yeasts for Improved Winemaking Properties : Fermentation Rate and Aroma Productivity
• Utilization of KHR Killer as Genetic Marker for Purity Test of Starter Yeast during Fermentation of Grape Musts
• 重質油の転換技術
• Selection and Fermentation Properties of Cryophilic Wine Yeasts

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