ArticleApplied and environmental microbiology2012
Characterization, ecological distribution, and population dynamics of Saccharomyces sensu stricto killer yeasts in the spontaneous grape must fermentations of southwestern Spain.
Article in Applied and environmental microbiology, 2012. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 18 papers.
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18 citing papers in PubMed, 46 citations in OpenAlex.
- Studies on the pure fermentation and aroma contributions ofFood chemistry: X · 2026Article
- Genomic characterization and diversity of dsRNA viruses and their killer satellites in a natural population of the yeastVirus evolution · 2026Article
- The KillerMicroorganisms · 2024Review
- The prevalence of killer yeasts and double-stranded RNAs in the budding yeast Saccharomyces cerevisiae.FEMS yeast research · 2023Article
- Prospection of indigenous yeasts from Uruguayan Tannat vineyards for oenological applications.International microbiology : the official journal of the Spanish Society for Microbiology · 2022Article
- Truth in wine yeast.Microbial biotechnology · 2022Review
- Genome Features of a New Double-Stranded RNA Helper Virus (LBCbarr) from WineInternational journal of molecular sciences · 2021Article
- Antagonism between killer yeast strains as an experimental model for biological nucleation dynamics.eLife · 2021Article
- Mechanisms Involved in Interspecific Communication between Wine Yeasts.Foods (Basel, Switzerland) · 2021Review
- Scent of a killer: How could killer yeast boost its dispersal?Ecology and evolution · 2021Article
- Genome Organization of a New Double-Stranded RNA LA Helper Virus From WineFrontiers in microbiology · 2020Article
- Relationships and Evolution of Double-Stranded RNA Totiviruses of Yeasts Inferred from Analysis of L-A-2 and L-BC Variants in Wine Yeast Strain Populations.Applied and environmental microbiology · 2017Article
- Bioprotective Role of Yeasts.Microorganisms · 2015Review
- Evolution of ecological dominance of yeast species in high-sugar environments.Evolution; international journal of organic evolution · 2015Article
- Yeast β-1,6-glucan is a primary target for the Saccharomyces cerevisiae K2 toxin.Eukaryotic cell · 2015Article
- A new wine Torulaspora delbrueckii killer strain with broad antifungal activity and its toxin-encoding double-stranded RNA virus.Frontiers in microbiology · 2015Article
- High-yield expression in Escherichia coli, purification and application of budding yeast K2 killer protein.Molecular biotechnology · 2014Article
- L-A-lus, a new variant of the L-A totivirus found in wine yeasts with Klus killer toxin-encoding Mlus double-stranded RNA: possible role of killer toxin-encoding satellite RNAs in the evolution of their helper viruses.Applied and environmental microbiology · 2013Article
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Authors and funding
4 authors at 1 institution in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Killer yeasts secrete protein toxins that are lethal to sensitive strains of the same or related yeast species. Among the four types of Saccharomyces killer yeasts already described (K1, K2, K28, and Klus), we found K2 and Klus killer yeasts in spontaneous wine fermentations from southwestern Spain. Both phenotypes were encoded by medium-size double-stranded RNA (dsRNA) viruses, Saccharomyces cerevisiae virus (ScV)-M2 and ScV-Mlus, whose genome sizes ranged from 1.3 to 1.75 kb and from 2.1 to 2.3 kb, respectively. The K2 yeasts were found in all the wine-producing subareas for all the vintages analyzed, while the Klus yeasts were found in the warmer subareas and mostly in the warmer ripening/harvest seasons. The middle-size isotypes of the M2 dsRNA were the most frequent among K2 yeasts, probably because they encoded the most intense K2 killer phenotype. However, the smallest isotype of the Mlus dsRNA was the most frequent for Klus yeasts, although it encoded the least intense Klus killer phenotype. The killer yeasts were present in most (59.5%) spontaneous fermentations. Most were K2, with Klus being the minority. The proportion of killer yeasts increased during fermentation, while the proportion of sensitive yeasts decreased. The fermentation speed, malic acid, and wine organoleptic quality decreased in those fermentations where the killer yeasts replaced at least 15% of a dominant population of sensitive yeasts, while volatile acidity and lactic acid increased, and the amount of bacteria in the tumultuous and the end fermentation stages also increased in an unusual way.
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