Recherche sur l'étiologie d'une nouvelle maladie de la grappe: la pourriture acide
DOI:
https://doi.org/10.5073/vitis.1984.23.55-65Abstract
Les espèces et la fréquence d'isolement des levures associées à la pourriture acide ont été determinées.
Les genres les plus fréquemment isolés ont été Candida, Pichia et Hanseniaspora, qui sont à même de reproduire in vivo les symptômes de la maladie. Néanmoins d'autres espèces, bien que moins fréquentes, se sont révélées être capables de provoquer la pourriture acide in vitro et de reproduire des profils GLC des composants volatils de l'espace de tête très semblables à ceux des grappes infectées naturellement.
Les activités enzymatiques extracellulaires lytiques et leur fréquence dans la population des levures isolées sur les raisins pourris ont été étudiées.
Research on the etiology of a new disease of grapes: sour rot
The species of the yeasts associated with sour rot and the frequency of their isolation were determined. The most frequent genera were Candida, Pichia and Hanseniaspora. Species belonging to these genera were able to induce the symptoms of the disease in vivo when inoculated into table grapes. However, other species less frequent have also been found able to induce the rot in vitro and to reproduce GLC profiles of volatile compounds of head space very similar to those of naturally infected grapes. The extracellular lytic enzyme activity of isolated strains and their frequency in the population of infected grapes were studied.
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