Etude cinétique de la fermentation d'une souche sensible Saccharomyces cerevisiae en présence de toxine killer K2

In winemaking the utilization of selected yeasts has been considerably developed in the last years with the aim of a better control of the alcoholic fermentation as well as the guarantee of the organoleptic quality of the final products. However, usually the musts of grape for wine production are not sterile and the implantation of a selected yeast strain is not always insured. One of the factors for their implantation is the utilization of yeast strains possessing the killer character. Indeed, the genetic expression and biochemical action of killer phenomenon is relatively well known, in contrast few data about its kinetics during batch fermentation are available. This work presents a study of the growth kinetics of a sensitive strain of Saccharomyces cerevisiae developing in presence of K2 toxin which has been beforehand produced by a killer S. cerevisiae strain.