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Velázquez JB, Longo E, Sieiro C, et al. Improvement of the alcoholic fermentation of grape juice with mixed cultures of Saccharomyces cerevisiae wild strains. Negative effect of Kloeckera apiculata. World J Microbiol Biotechnol. 1991;7(4):485-9doi: 10.1007/BF00303374.
Velázquez, J. B., Longo, E., Sieiro, C., Cansado, J., Calo, P., & Villa, T. G. (1991). Improvement of the alcoholic fermentation of grape juice with mixed cultures of Saccharomyces cerevisiae wild strains. Negative effect of Kloeckera apiculata. World journal of microbiology & biotechnology, 7(4), 485-9. https://doi.org/10.1007/BF00303374
Velázquez, J B, et al. "Improvement of the alcoholic fermentation of grape juice with mixed cultures of Saccharomyces cerevisiae wild strains. Negative effect of Kloeckera apiculata." World journal of microbiology & biotechnology vol. 7,4 (1991): 485-9. doi: https://doi.org/10.1007/BF00303374
Velázquez JB, Longo E, Sieiro C, Cansado J, Calo P, Villa TG. Improvement of the alcoholic fermentation of grape juice with mixed cultures of Saccharomyces cerevisiae wild strains. Negative effect of Kloeckera apiculata. World J Microbiol Biotechnol. 1991 Jul;7(4):485-9. doi: 10.1007/BF00303374. PMID: 24425134.
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World J Microbiol Biotechnol. 1991 Jul;7(4):485-9. doi: 10.1007/BF00303374.

Improvement of the alcoholic fermentation of grape juice with mixed cultures of Saccharomyces cerevisiae wild strains. Negative effect of Kloeckera apiculata.

World journal of microbiology & biotechnology

J B Velázquez, E Longo, C Sieiro, J Cansado, P Calo, T G Villa

Affiliations

  1. , .

PMID: 24425134 DOI: 10.1007/BF00303374

Abstract

Four assays were designed to study the fermentative behaviour of two selected wild strains of Saccharomyces cerevislae when inoculated in sterilized grape juice either alone or in association. In addition, a wild strain of Kloeckera apiculata was employed for studying and characterizing the influence of this micro-organism on the fermentations when associated with Sacch. cerevisiae. Fermentation was improved when the two strains of Sacch. cerevisiae were grown together since the residual sugar fell to 0.12% and ethanol increased up to more than 11% (v/v). In this case, a proliferation of the two strains with successive exponential phases was observed. On the other hand, when Kloeckera apiculata was incorporated into the fermentations, these were incomplete with a residual sugar level of 1.64% and a final ethanol concentration of 6.4%.

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