Long-chain fatty acid compositions and volatile metabolite patterns of yeasts associated with wine
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Date
1987-05
Authors
Tredoux, Hendrik Gabriƫl
Journal Title
Journal ISSN
Volume Title
Publisher
University of the Free State
Abstract
A) In Chapter 1 the need for a yeast identification system in the wine
industry is highlighted. The definition, as well as taxonomic
development of the ascomycetous yeasts are discussed as well as the
problems encountered.
B) In Chapter 2 the cellular long-chain fatty acid compositions of 103
yeast strains representing 38 species related to the wine industry
were determined gaschromatographically. It was possible to
differentiate between most species examined as well as between some
strains within species. A correlation was observed between long-chain
fatty acid composition and complexity of cell differentiation, genetic
recombination, carbon source- and ethylamine utilization and
resistance to cycloheximide. A phylogenetic scheme for the genus
Kluyveromyces was constructed on the basis of the abovementioned
features.
C) Chapter 3 includes the use of volatile metabolites in the
identification of winery-associated yeasts. According to the results
it was possible to differentiate between the Saceh. cerevisiae and S.
pombe strains.
D) A Discussion and Conclusions is presented in Chapter 4. This includes
a discussion on the identification of wine yeasts and the relation
between long-chain fatty acid composition, pseudomycelium formation,
genetic recombination, carbon source- and ethylamine utilization and
resistance to cycloheximide. A possible relation between the
similarity in long-chain fatty acid compositions and DNA homology
between yeasts strains is indicated. The use of volatile metabolites in the identification of wine yeasts is also discussed.
Description
Keywords
Saccharomyces, Fatty acids, Yeast, Viticulture, Dissertation (M.Sc. (Microbiology))--University of the Orange Free State, 1987