Genetic and fermentation properties of the K2 killer yeast, Saccharomyces cerevisiae T206

D. B. Franken, M. Ariatti, I. S. Pretorius, A. S. Gupthar*

*Corresponding author for this work

Research output: Contribution to journalArticle

10 Citations (Scopus)


Saccharomyces cerevisiae T206 K+R+, a K2 killer yeast, was differentiated from other NCYC killer strains of S. cerevisiae on the basis of CHEF-karyotyping and mycoviral RNA separations. Genomic DNA of strain T206 was resolved into 13 chromosome bands, ranging from approximately 0.2 to 2.2 Mb. The resident virus in strain T206 yielded L and M RNA species of approximately 5.1 kb and 2.0 kb, respectively. In micro-scale vinifications, strain T206 showed a lethal effect on a K-R- mesophilic wine yeast. Metabolite accumulation and toxin activity were measured over a narrow pH range of 3.2 to 3.5. Contrary to known fermentation trends, the challenged fermentations were neither stuck nor protracted although over 70% of the cell population was killed. Toxin-sensitive cells showed cytosolic efflux.

Original languageEnglish
Pages (from-to)263-269
Number of pages7
JournalAntonie van Leeuwenhoek, International Journal of General and Molecular Microbiology
Issue number3
Publication statusPublished - 1998
Externally publishedYes

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