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Dominance of Saccharomyces cerevisiae in wine fermentations: secretion of antim...
Albergaria, Helena; Branco, Patrícia; Francisco, Diana; Coutinho, Rute; Monteiro, Margarida; Malfeito-Ferreira, M.; Arneborg, Nils; Almeida, Maria G.In present work we investigated the antagonistic effect by S. cerevisiae against several wine-related microbial species vis-à-vis the secretion of antimicrobial peptides (AMPs).
Saccharomyces cerevisiae and Dekkera bruxellensis interactions in alcoholic fer...
Coutinho, Rute; Branco, Patrícia; Monteiro, Margarida; Malfeito-Ferreira, M.; Albergaria, HelenaThe yeast Dekkera/Brettanomyces bruxellensis can cause enormous economic losses both in wine industry and fuel-ethanol processes due to production of phenolic off-flavour compounds and low ethanol productivities. In winemaking this microbial hazard is usually tackled by the use of chemical preservatives such as sulphur dioxide. In spite of this, D. bruxellensis strains are frequently found in wines at low level...
Ascomycetous yeast species recovered from grapes damaged by honeydew and sour rot
Barata, A.; Seborro, F.; Malfeito-Ferreira, M.; Loureiro, V.Aims: To identify ascomycetous yeasts recovered from sound and damaged grapes by the presence of honeydew or sour rot. Methods and Results: In sound grapes, the mean yeast counts ranged from 3Æ20 ± 1Æ04 log CFU g)1 to 5Æ87 ± 0Æ64 log CFU g)1. In honeydew grapes, the mean counts ranged from 3Æ88 ± 0Æ80 log CFU g)1 to 6Æ64 ± 0Æ77 log CFU g)1. In sour rot grapes counts varied between 6Æ34 ± 1Æ03 and 7Æ68 ± 0Æ38 lo...
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