dc.creatorFarias, Marta Elena
dc.creatorManca, Maria Cristina
dc.date.accessioned2018-09-06T21:53:46Z
dc.date.accessioned2018-11-06T15:18:57Z
dc.date.available2018-09-06T21:53:46Z
dc.date.available2018-11-06T15:18:57Z
dc.date.created2018-09-06T21:53:46Z
dc.date.issued2003-07-18
dc.identifierFarias, Marta Elena; Manca, Maria Cristina; Flocculation and cell surface characterization of Kloeckera apiculata from wine; Wiley Blackwell Publishing, Inc; Journal of Applied Microbiology; 95; 3; 18-7-2003; 457-462
dc.identifier1364-5072
dc.identifierhttp://hdl.handle.net/11336/58648
dc.identifier1365-2672
dc.identifierCONICET Digital
dc.identifierCONICET
dc.identifier.urihttp://repositorioslatinoamericanos.uchile.cl/handle/2250/1895970
dc.description.abstractAims: To characterize and analyze the flocculation phenomenon of Kloeckera apiculata mc1 from Agentinian wine to understand the cell-cell interaction pattern. Methods and Results: Kloeckera apiculata mcl possess intense cell-cell interactions in MYPG medium (0.5% malt extract, 1% yeast extract, 2% glucose, 2% peptone), pH 5.5 by shaking at 25°C. Optimum flocculation is observed at pH 4.5 in the presence of 3 mmol l-1 Ca2+. The flocculation is induced by peptone and malt extract and not by yeast extract and is reversed by 50 mmol l-1 galactose or lactose. The flocculation is highly susceptible to pronase, chymotrypsine and proteases types IV and XXVII and is partially resistant to trypsin. The electronic microscopy shows that the cells are attached to each other along their sides by fine hair-like threads. Conclusions: The mechanism of flocculation of K. apiculata mcl is mediated by protein-carbohydrate interaction, stabilized by Ca2+. Significance and Impact of the Study: The use of selected pure yeast inocula of known ability is preferred to wine elaboration, therefore the indigenous flora must be avoided and the flocculation of K. apiculata could be an economic method to do it.
dc.languageeng
dc.publisherWiley Blackwell Publishing, Inc
dc.relationinfo:eu-repo/semantics/altIdentifier/doi/http://dx.doi.org/10.1046/j.1365-2672.2003.01994.x
dc.relationinfo:eu-repo/semantics/altIdentifier/url/https://onlinelibrary.wiley.com/doi/abs/10.1046/j.1365-2672.2003.01994.x
dc.rightshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.rightsinfo:eu-repo/semantics/restrictedAccess
dc.subjectELECTRONIC MICROSCOPY
dc.subjectFLOCCULATION
dc.subjectINTERACTIONS
dc.subjectKLOECKERA APICULATA
dc.subjectWINE QUALITY
dc.titleFlocculation and cell surface characterization of Kloeckera apiculata from wine
dc.typeArtículos de revistas
dc.typeArtículos de revistas
dc.typeArtículos de revistas


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