Identification and killer activity of a yeast contaminating starter cultures of Saccharomyces cerevisiae strains used in the Turkish baking industry

Date

1997-04-01

Author

Izgu, F
Altinbay, D
Yucelis, A

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The yeast contaminating the starter cultures of Saccharomyces cerevisiae fermentation strains BSP 1-4, used in the Turkish baking industry, was identified as Candida tropicalis with a killer phenotype. The activity of the killer toxin against the industrial strains was optimum at pH 3.9 and 4.1 at 22-25 degrees C. The activities of some killer toxin-producing yeasts of known phenotypes against C. tropicalis were determined. Among the yeasts tested S. cerevisiae K3 and Hansenula anamola K8 were inhibitory to C. tropicalis. This led to a conclusion that K8 and/or K3 killer traits could be used for the construction of industrial strains resistant to C. tropicalis contamination. (C) 1997 Academic Press Limited.

Subject Keywords

Food Science, Microbiology, General Medicine

URI

https://hdl.handle.net/11511/66660

Journal

FOOD MICROBIOLOGY

DOI

https://doi.org/10.1006/fmic.1996.0082

Collections

Department of Biology, Article

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Citation Formats

F. Izgu, D. Altinbay, and A. Yucelis, “Identification and killer activity of a yeast contaminating starter cultures of Saccharomyces cerevisiae strains used in the Turkish baking industry,” FOOD MICROBIOLOGY, pp. 125–131, 1997, Accessed: 00, 2020. [Online]. Available: https://hdl.handle.net/11511/66660.