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Genetic and fermentation properties of the K2 killer yeast, Saccharomyces cerevisiae T206

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Abstract

Saccharomyces cerevisiae T206 K+R+, a K2 killer yeast, was differentiated from other NCYC killer strains of S. cerevisiae on the basis of CHEF-karyotyping and mycoviral RNA separations. Genomic DNA of strain T206 was resolved into 13 chromosome bands, ranging from approximately 0.2 to 2.2 Mb. The resident virus in strain T206 yielded L and M RNA species of approximately 5.1 kb and 2.0 kb, respectively. In micro-scale vinifications, strain T206 showed a lethal effect on a K-R- mesophilic wine yeast. Metabolite accumulation and toxin activity were measured over a narrow pH range of 3.2 to 3.5. Contrary to known fermentation trends, the challenged fermentations were neither stuck nor protracted although over 70% of the cell population was killed. Toxin-sensitive cells showed cytosolic efflux.

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Authors and Affiliations

  1. Department of Biochemistry, University of Durban-Westville, Private Bag X54001, Durban, 4000, South Africa

    D.B. Franken, M. Ariatti & A.S. Gupthar

  2. Institute for Wine Biotechnology, University of Stellenbosch, Stellenbosch, 7600, South Africa

    I.S. Pretorius

Authors
  1. D.B. Franken
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  2. M. Ariatti
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  3. I.S. Pretorius
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  4. A.S. Gupthar
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Franken, D., Ariatti, M., Pretorius, I. et al. Genetic and fermentation properties of the K2 killer yeast, Saccharomyces cerevisiae T206. Antonie Van Leeuwenhoek 73, 263–269 (1998). https://doi.org/10.1023/A:1001190125846

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