FENOTIPO KILLER: DISTRIBUCIÓN EN LA COMARCA DE LA RIBEIRA SACRA EN LAS POBLACIONES DE Saccharomyces cerevisiae KILLER PHENOTYPE: DISTRIBUTION OF Saccharomyces cerevisiae POPULATION IN RIBEIRA SACRA COUNTY FENOTIPO KILLER: DISTRIBUCIÓN NA COMARCA DA RIBEIRA SACRA NAS POBLACIÓNS DE Saccharomyces cerev

IF 2 4区农林科学 Q3 FOOD SCIENCE & TECHNOLOGY

CyTA - Journal of Food Pub Date : 1998-07-01 DOI:10.1080/11358129809487581

L. Rodriguez, D. Abad, J. Gómez, J. Casanova, C. Lema

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引用次数: 3

Abstract

Abstract Resumen Resumo A phenotypic characterization of the killer activity in 404 strains of Saccharomyces cerevisiae species was carried out, 358 strains were isolated from the county of A Ribeira Sacra Ourensana and 46 strains from O Ribeiro (Both in Ourense, Spain). The percentage of strains with killer activity was 8% in A Ribeira Sacra Ourensana and 26% in O Ribeiro. The distribution of the S. cerevisiae strains with killer phenotypes differed significantly (p<0.001) between these two regions, and a relative heterogeneity was also found in the killer phenotype of the strains isolated in the different warehouses of the county A Ribeira Sacra Ourensana. This behaviour was related to the topographic and/or ecological barriers between vineyards, that would hinder an eventful dispersion of the yeast strains. Se llevo a cabo una caracterizacion fenotipica de la actividad killer de 404 cepas de la especie Saccharomyces cerevisiae, 358 cepas aisladas en la comarca vitivinicola de A Ribeira Sacra Ourensana ...

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摘要对404株酿酒酵母菌的杀伤活性进行了表型分析，其中358株产自西班牙乌伦塞A Ribeira Sacra Ourensana县，46株产自O Ribeiro县。A Ribeira Sacra Ourensana和O Ribeiro分别有8%和26%的菌株具有杀伤活性。这两个地区酿酒葡萄球菌的杀伤表型分布差异显著(p<0.001)， a Ribeira Sacra Ourensana县不同仓库分离的酿酒葡萄球菌的杀伤表型也存在相对异质性。这种行为与葡萄园之间的地形和/或生态屏障有关，这将阻碍酵母菌株的分散。Se llevo一卡波una caracterizacion fenotipica de la对于那些杀手404 cepa de la especie酿酒酵母,358 cepa aisladas en la comarca vitivinicola德一个Ribeira骶骨Ourensana……

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来源期刊

CyTA - Journal of Food 农林科学-食品科技

CiteScore

4.70

自引率

0.00%

发文量

审稿时长

3 months

期刊介绍： CyTA – Journal of Food is an Open Access journal that publishes original peer-reviewed research papers dealing with a wide range of subjects which are essential to the food scientist and technologist. Topics include: chemical analysis of food; additives and toxins in food; sensory, nutritional and physiological aspects of food; food microbiology and biotechnology; changes during the processing and storage of foods; effect of the use of agrochemicals in foods; quality control in food; and food engineering and technology.