Kvasny Prum. 1991; 37(2): 44-47 | DOI: 10.18832/kp1991008

Improvement of wine-making yeasts. V. Preparation of industrial strains with killing properties.Peer-reviewed article

S. MICHALČÁKOVÁ, P. SULO, E. ŠTURDÍK, Ľ VÍTEK, D. DRGOŇOVÁ

The protoplast fusion for a preparation of five industrial strains of wine-making yeasts from the genus Saccharomyces with the killing effect K1 type was used. The strains obtained had stable killing characteristics together with their original technological properties. After successful pilot-plant tests the new strains could be incorporated among other pure cultures applied in wine-making.
(In Slovak, English summary only)

Keywords: wine yeasts, toxins, killing properties

Published: February 1, 1991