Skip to main content
Advertisement

Main menu

  • Home
  • AJEV Content
    • Current Volume
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
      • Proprietary Rights Notice for AJEV Online
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN

User menu

  • Log in

Search

  • Advanced search
American Journal of Enology and Viticulture
  • Log in
  • Follow ajev on Twitter
  • Follow ajev on Linkedin
American Journal of Enology and Viticulture

Advanced Search

  • Home
  • AJEV Content
    • Current Volume
    • Papers in Press
    • Archive
    • Best Papers
    • ASEV National Conference Technical Abstracts
    • Collections
    • Free Sample Issue
  • Information For
    • Authors
    • Open Access and Subscription Publishing
    • Submission
    • Subscribers
    • Permissions and Reproductions
    • Advertisers
  • About Us
  • Feedback
  • Alerts
    • Alerts
    • RSS Feeds
  • Help
  • Login
  • ASEV MEMBER LOGIN
Article

Integration of the Yeast K1 Killer Toxin Gene into the Genome of Marked Wine Yeasts and Its Effect on Vinification

C. Boone, A.-M. Sdicu, J. Wagner, R. Degré, C. Sanchez, H. Bussey
Am J Enol Vitic. January 1990 41: 37-42; published ahead of print January 01, 1990 ; DOI: 10.5344/ajev.1990.41.1.37
C. Boone
Department of Biology, McGill University, Montreal, Quebec, Canada H3A 1B1
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
A.-M. Sdicu
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
J. Wagner
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
R. Degré
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
C. Sanchez
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
H. Bussey
  • Find this author on Google Scholar
  • Find this author on PubMed
  • Find this author on ADS search
  • Find this author on Agricola
  • Search for this author on this site
  • Article
  • Info & Metrics
  • PDF
Loading

Abstract

The yeast K1 killer toxin gene was integrated into the genome of laboratory and commercial wine yeasts by gene replacement technology that generated recombinants containing only yeast DNA. Integration of the K1 killer gene into two K2 wine yeasts generated stable K1/K2 double killer strains which have a wider spectrum of killing and a potential competitive advantage over other sensitive and killer strains of Saccharomyces cerevisiae in wine fermentations. The fermentation characteristics of several killer integrant strains were examined in microvinification tests. The results indicate that wine fermentations and products from such yeasts can be similar to those obtained from fermentations by the parental strains.

  • wine yeasts
  • K1 killer toxin gene
  • genomic integration
  • stable killer phenotype
  • microvinification
  • Received April 1989.
  • Copyright 1990 by the American Society for Enology and Viticulture

Sign in for ASEV members

ASEV Members, please sign in at ASEV to access the journal online.

Sign in for Institutional and Non-member Subscribers

Log in using your username and password

Forgot your user name or password?

Pay Per Article - You may access this article (from the computer you are currently using) for 2 day for US$10.00

Regain Access - You can regain access to a recent Pay per Article purchase if your access period has not yet expired.

Forgot your user name or password?

PreviousNext
Back to top

Vol 41 Issue 1

  • Table of Contents
  • Index by author
View full PDF
Email Article

Thank you for your interest in spreading the word on AJEV.

NOTE: We only request your email address so that the person you are recommending the page to knows that you wanted them to see it, and that it is not junk mail. We do not capture any email address.

Enter multiple addresses on separate lines or separate them with commas.
Integration of the Yeast K1 Killer Toxin Gene into the Genome of Marked Wine Yeasts and Its Effect on Vinification
(Your Name) has forwarded a page to you from AJEV
(Your Name) thought you would like to read this article from the American Journal of Enology and Viticulture.
CAPTCHA
This question is for testing whether or not you are a human visitor and to prevent automated spam submissions.
Citation Tools
You have accessRestricted access
Integration of the Yeast K1 Killer Toxin Gene into the Genome of Marked Wine Yeasts and Its Effect on Vinification
C. Boone, A.-M. Sdicu, J. Wagner, R. Degré, C. Sanchez, H. Bussey
Am J Enol Vitic.  January 1990  41: 37-42;  published ahead of print January 01, 1990 ; DOI: 10.5344/ajev.1990.41.1.37

Citation Manager Formats

  • BibTeX
  • Bookends
  • EasyBib
  • EndNote (tagged)
  • EndNote 8 (xml)
  • Medlars
  • Mendeley
  • Papers
  • RefWorks Tagged
  • Ref Manager
  • RIS
  • Zotero

Share
You have accessRestricted access
Integration of the Yeast K1 Killer Toxin Gene into the Genome of Marked Wine Yeasts and Its Effect on Vinification
C. Boone, A.-M. Sdicu, J. Wagner, R. Degré, C. Sanchez, H. Bussey
Am J Enol Vitic.  January 1990  41: 37-42;  published ahead of print January 01, 1990 ; DOI: 10.5344/ajev.1990.41.1.37
del.icio.us logo Digg logo Reddit logo Twitter logo CiteULike logo Facebook logo Google logo Mendeley logo
  • Tweet Widget
  • Facebook Like
  • Google Plus One
Save to my folders

Jump to section

  • Article
  • Info & Metrics
  • PDF

Related Articles

Cited By...

More from this TOC section

  • Sensory and Chemical Characterization of Phenolic Polymers from Red Wine Obtained by Gel Permeation Chromatography
  • N, P, and K Supply to Pinot noir Grapevines: Impact on Vine Nutrient Status, Growth, Physiology, and Yield
  • Sparkling Wines Produced from Alternative Varieties: Sensory Attributes and Evolution of Phenolics during Winemaking and Aging
Show more Article

Similar Articles

AJEV Content

  • Current Volume
  • Papers in Press
  • Archive
  • Best Papers
  • ASEV National Conference Technical Abstracts
  • Collections
  • Free Sample Issue

Information For

  • Authors
  • Open Access/Subscription Publishing
  • Submission
  • Subscribers
  • Permissions and Reproductions
  • Advertisers

Alerts

  • Alerts
  • RSS Feeds

Other

  • Home
  • About Us
  • Feedback
  • Help
  • Catalyst
  • ASEV
asev.org

© 2023 American Society for Enology and Viticulture.  ISSN 0002-9254.

Powered by HighWire