Phenotypic and genotypic diversity of wine yeasts used for acidic musts

@article{KunickaStyczyska2012PhenotypicAG,
  title={Phenotypic and genotypic diversity of wine yeasts used for acidic musts},
  author={Alina Kunicka-Styczyńska and Katarzyna Rajkowska},
  journal={World Journal of Microbiology \& Biotechnology},
  year={2012},
  volume={28},
  pages={1929 - 1940}
}
The aim of this study was to examine the physiological and genetic stability of the industrial wine yeasts Saccharomyces cerevisiae and Saccharomyces bayanus var. uvarum under acidic stress during fermentation. The yeasts were sub-cultured in aerobic or fermentative conditions in media with or without l-malic acid. Changes in the biochemical profiles, karyotypes, and mitochondrial DNA profiles were assessed after minimum 50 generations. All yeast segregates showed a tendency to increase the… 
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