Kvasny Prum. 1990; 36(10-11): 301-304 | DOI: 10.18832/kp1990036

Improvement of wine-making yeasts. IV. Selection and properties of killer strains.Peer-reviewed article

S. MICHALČÁKOVÁ, E. ŠTURDÍK, P. SULO

From 63 wine-making yeast strains of Saccharomyces (from the collection) five strains produced killer toxins being stable and having suitable pH values for the suppression of Zygosaccharomyces yeasts that belong among apprehensive contaminants of bottled wines. The genetic determinants coding the killer toxins were studied with the aim to transfer the killer properties into industrial strains of wine-making yeasts.
(In Slovak, English summary only)

Keywords: wine yeasts, killer strains, pH, toxins

Published: October 1, 1990