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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
Metadata
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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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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.