Literature DB >> 15336427

Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts.

Francesca Comitini1, Jessica De Ingeniis, Jessica Ingeniis De, Laura Pepe, Ilaria Mannazzu, Maurizio Ciani.   

Abstract

Two yeast killer toxins active on spoilage yeasts belonging to the genus Dekkera/Brettanomyces are here described for the first time. The two toxins produced by Pichia anomala (DBVPG 3003) and Kluyveromyces wickerhamii (DBVPG 6077), and named Pikt and Kwkt, respectively, differ for molecular weight and biochemical properties. Interestingly, the fungicidal effect exerted by Pikt and Kwkt against Dekkera bruxellensis is stable for at least 10 days in wine. Thus, a potential application for the two toxins as antimicrobial agents active on Dekkera/Brettanomyces during wine ageing and storage can be hypothesised.

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Year:  2004        PMID： 15336427     DOI： 10.1016/j.femsle.2004.07.040

Source DB:  PubMed          Journal:  FEMS Microbiol Lett        ISSN： 0378-1097            Impact factor:   2.742


  13 in total

1.  Establishing the yeast Kluyveromyces lactis as an expression host for production of the saposin-like domain of the aspartic protease cirsin.

Authors:  Pedro Curto; Daniela Lufrano; Cátia Pinto; Valéria Custódio; Ana Catarina Gomes; Sebastián A Trejo; Laura Bakás; Sandra Vairo-Cavalli; Carlos Faro; Isaura Simões
Journal:  Appl Environ Microbiol       Date:  2013-10-11       Impact factor: 4.792

2.  beta-1,3-glucanase inhibits activity of the killer toxin produced by the marine-derived yeast Williopsis saturnus WC91-2.

Authors:  Ying Peng; Zhenming Chi; Xianghong Wang; Jing Li
Journal:  Mar Biotechnol (NY)       Date:  2009-11-26       Impact factor: 3.619

3.  Pichia anomala DBVPG 3003 secretes a ubiquitin-like protein that has antimicrobial activity.

Authors:  Jessica De Ingeniis; Nadia Raffaelli; Maurizio Ciani; Ilaria Mannazzu
Journal:  Appl Environ Microbiol       Date:  2008-12-29       Impact factor: 4.792

Review 4.  Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine.

Authors:  Carmen Berbegal; Giuseppe Spano; Mariagiovanna Fragasso; Francesco Grieco; Pasquale Russo; Vittorio Capozzi
Journal:  Appl Microbiol Biotechnol       Date:  2017-11-30       Impact factor: 4.813

5.  The establishment of a fungal consortium in a new winery.

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Journal:  Sci Rep       Date:  2020-05-14       Impact factor: 4.379

6.  Grape Pomace Extracts as Fermentation Medium for the Production of Potential Biopreservation Compounds.

Authors:  Maxwell Mewa-Ngongang; Heinrich W du Plessis; Seteno K O Ntwampe; Boredi S Chidi; Ucrecia F Hutchinson; Lukhanyo Mekuto; Neil P Jolly
Journal:  Foods       Date:  2019-02-02

7.  Antimicrobial and probiotic properties of yeasts: from fundamental to novel applications.

Authors:  Rima Hatoum; Steve Labrie; Ismail Fliss
Journal:  Front Microbiol       Date:  2012-12-19       Impact factor: 5.640

Review 8.  Yeast Interactions in Inoculated Wine Fermentation.

Authors:  Maurizio Ciani; Angela Capece; Francesca Comitini; Laura Canonico; Gabriella Siesto; Patrizia Romano
Journal:  Front Microbiol       Date:  2016-04-22       Impact factor: 5.640

Review 9.  The Genetics of Non-conventional Wine Yeasts: Current Knowledge and Future Challenges.

Authors:  Isabelle Masneuf-Pomarede; Marina Bely; Philippe Marullo; Warren Albertin
Journal:  Front Microbiol       Date:  2016-01-11       Impact factor: 5.640

Review 10.  Bioprotective Role of Yeasts.

Authors:  Serena Muccilli; Cristina Restuccia
Journal:  Microorganisms       Date:  2015-10-10
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