At these two killer toxin concentrations, compounds known

to contribute to the ‘Brett’ character of wines, such as ethyl phenols, were not produced. Thus, purified Kwkt appears to be a suitable biological strategy to control Brettanomyces/Dekkera yeasts during fermentation, wine ageing and storage. The metabolism of Dekkera/Brettanomyces yeasts has significance in the production of foods and beverages in various industries, and especially in winemaking (Guerzoni & Marchetti, 1987; Renouf & Lonvaud-Funel, 2007). As these yeasts can metabolize hydroxycinnamic acids into their vinyl and ethyl derivatives, they are considered spoilage yeasts, and they can represent a significant problem in the cellar, and hence during wine ageing and storage (Fugelsang & Zoecklein, 2003). Depending Alvelestat cell line on the carbon and energy sources under winemaking conditions (Chatonnet et al., 1995; Dias et al., 2003), Brettanomyces/Dekkera yeasts can also produce compound associated with unpleasant odours and tastes that can deeply affect wine aroma (Fugelsang, 1997). Indeed, production of 4-ethyl phenols and volatile acidity have often been related to wine affected by Dekkera bruxellensis

(Loureiro & Malfeito-Ferreira, check details 2003). For all these reasons, Brettanomyces/Dekkera yeasts are considered a major cause of wine spoilage (Fugelsang, 1997; Loureiro & Malfeito-Ferreira, 2003). Currently, some of the procedures that are being applied to avoid the risks of development of Brettanomyces/Dekkera yeasts in wineries and wines [such as microfiltration of wine, increased sulphur dioxide (SO2) concentrations] are not particularly appropriate for use during wine ageing. This has led to increased interest Farnesyltransferase in the exploration of yeasts that can counteract the activities of these undesired microorganisms in wine (Comitini et al., 2004a). Investigations of killer yeasts as producers of mycocins that can neutralize the activities of undesired microorganisms in wines represent an interesting strategy for

the control and/or elimination of undesirable contaminating yeasts. Indeed, in recent years, such biological control approaches have been considered more desirable to the alternative of using chemical agents. Thus, biological control with yeasts and their metabolites has recently emerged as a valid alternative to the application of fungicides (Petersson & Schnürer, 1995; Druvefors & Schnürer, 2005; Druvefors et al., 2005). In a previous study (Comitini et al., 2004a), we proposed this use for Kluyveromyces wickerhamii and Pichia anomala killer yeasts, which have a wide range of activities against Dekkera/Brettanomyces yeast strains. In particular, to elucidate the properties of Pikt and Kwkt in relation to their possible use in winemaking, they were subjected to biochemical characterization to determine their proteinaceous nature, wine temperature and pH ranges as well as fungistatic and fungicidal concentrations.