Kloeckera apiculata

Erten, H. (2002). Relations between elevated temperatures and fermentation behaviour of Kloeckera apiculata and Saccharomyces cerevisiae associated with winemaking in mixed cultures. World J. Microbiol. Biotechnol. 18, 373-378. 

Gao, C. and Fleet, G. H. (1988). The effects of temperature and pH on the ethanol tolerance of the wine yeasts, Saccharomyces cerevisiae, Candida stellata and Kloeckera apiculata. ]. Appl. Bacteriol. 65,405-410. 

Alexandre, H., Rousseaux, I., Charpentier, C. (1994) Relationship between ethanol tolerance, hpid composition and plasma membrane fluidity in Saccharomyces cerevisiae and Kloeckera apiculata. FEMS Microbiol. Lett., 124, 17-22... 

Metschnikowia pulcherrima (Candida pulcherrima) Hanseniaspora uvarum (Kloeckera apiculata)... 

Hanseniaspora uvarum (anamorph Kloeckera apiculata) is commonly the major yeast present on the grape berry and in musts and juices, but due to low tolerance to ethanol, populations decline quickly in the presence of Saccharomyces cerevisiae. Strains are typically characterised by low fermentative ability and high production of acetic acid, ethyl acetate and acetaldehyde, which render such strains more suitable to vinegar production. Nevertheless, Ciani and Maccarelli (1998) surveyed 37 isolates and found considerable variability, with some strains producing concentrations of these compounds approaching concentrations present in wines made with Saccharomyces cerevisiae (Table 8D.6). Cofermentation fermentation with Saccharomyces cerevisiae can produce wines with an acceptable balance of volatile and non-volatile compounds and sensory scores (Ciani et al. 2006 Jemec and Raspor 2005 Jolly et al. 2003b Zohre and Erten 2002). 

Zohre, D. E., Erten, H. (2002) The influence of Kloeckera apiculata and Candida pulcherrima yeasts on wine fermentation. Process Biochemistry, 38, 319-324. 

Angioni, A., Caboni, R, Garau, A., Farris, A., Orro, D., Budroni, M., Cabras, P. (2007). In Vitro Interaction Ochratoxin A and Different Strains of Saccharomyces cerevisiae and Kloeckera apiculata. J. Agric. Food Chem., 55, 2043-2048. 

Yeast differ in sensitivity to SO2 treatment in fruit juices and wines. Brettanomyces spp. can resist 500 mg/L SO2 while Pichia membranefaciens Kloeckera apiculata are less resistant (63). In general, many yeast and bacteria are inhibited by 100 mg/L and less SO2 (64). Beech and Carr (65) found low concentrations of molecular SO2 (0.625 mg/L) were toxic to species of the genera Brettanomyces and Saccharomyces. 

For normal growth with different sources of carbon, many yeasts require myo-inositol in small quantities, as it is important in lipid metabolism.122 Accordingly, strains of Kloeckera apiculata (brevis),655,656 Saccharomyces uvarurn (carlsbergensis),657 658 Schizo-... 

It is generally accepted that in the case of sound fruit, population density and diversity of native (formerly referred to as wild ) yeasts is limited, ranging from less than 10 to 10 CFU/berry. The most frequently isolated native species are the so-called apiculate yeasts, Kloeckera apiculata, and its sexual counterpart, Hanseniaspora uvarum. These lemon-shaped small yeasts get their name from repeated budding at both poles (see Fig. 3-1) and often account for over 50% of the total yeast flora recovered from fruit. 

Fig. 3-1. Kloeckera apiculata 14 days on malt agar. Bipolar budding has led to formation of several (a) lemon-shaped yeasts and (b) recently separated daughter cell. (Courtesy of A. Dumont, Lallemand, Inc., Montreal, Canada.)...

Both the asexual yeast Kloeckera and its perfect counterpart, Hanseniaspora, represent the dominant native species present on grapes at harvest. Historically, their activity was thought to be restricted to prefermentation and early stages of alcoholic fermentation. Depending on temperature, Saccharomyces populations became quickly established and produced sufficient alcohol to inhibit further growth of Kloeckera. However, Heard and Fleet (1988) report that in mixed culture fermentation, at 10°C (50°F), Kloeckera apiculata remained at a high population density (near 10 CFU/ mL) over the course of fermentation (see Chapter 4). 

During cold clarification, some microorganism may continue to evolve and grow, leading to denser populations than expected (Mora and Mulet, 1991). Native species such as Pichia membranaefaciens, Candida stellata, and Kloeckera apiculata have been reported to acclimate rapidly during low-temperature clarification conditions (see 4.5). Splittstoesser (1978) re-... 

Kloeckera apiculata Yeast MPA, 4 days, 5, 10% sol. 21 Conner and Beuchat... 

Hansenula anomala Kloeckera apiculata Kluyveromyces fragilis Lodderomyces elongisporus Metschnikowia pulcherrima Pichia... 

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