Kvasny Prum. 1989; 35(12): 357-358 | DOI: 10.18832/kp1989046

Biotechnologic properties of yeasts isolated for secondary fermentation of wine. Part IV. Genetical properties of isolated wine-making yeasts.Peer-reviewed article

S. MICHALČÁKOVÁ, F. MALÍK, E. MORVAYOVÁ, V. VOLLEK

The spore formation, the necessity of growth factors, the resistance to antibiotics, the cell ploidity and the respiration ability were determined with the yeasts isolated from an after-fermentation of wines from theSouth Moraviaviticulture region. All the observed strains were prototrophic, with respiration and diploidic. Their sporulation ability was low. They have no killing activity.
(In Slovak, English summary only)

Keywords: wine yeasts, spore formation, DNA, ploidia

Published: December 1, 1989