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Literature DB >> 15881408

Factors affecting killer activity of some yeast species occurring in Rokpol cheese.

B Zarowska¹, M Wojtatowicz, X Połomska, P Juszczyk, J Chrzanowska.

Abstract

Fourteen strains of Candida famata and 7 strains of C. sphaerica originating from blue-veined Rokpol cheese were studied for their ability to produce killer toxins against 3 strains of Yarrowia lipolytica selected as potential starter cultures for cheesemaking. All tested strains revealed killer activity in the presence of salt, at 14 degrees C and pH 4.6. Only one Y. lipolytica strain was resistant to C. famata and C. sphaerica killer toxins.

Entities: Chemical Species

Mesh：

Substances：

Year: 2004 PMID： 15881408 DOI： 10.1007/bf02931554

Source DB: PubMed Journal: Folia Microbiol (Praha) ISSN： 0015-5632 Impact factor: 2.099

11 in total

1. The occurrence and growth of yeasts in Camembert and blue-veined cheeses.

Authors: R Roostita; G H Fleet
Journal: Int J Food Microbiol Date: 1996-01 Impact factor: 5.277

2. Occurrence and Growth of Killer Yeasts during Wine Fermentation.

Authors: G M Heard; G H Fleet
Journal: Appl Environ Microbiol Date: 1987-09 Impact factor: 4.792

Review 3. Yeasts in dairy products.

Authors: G H Fleet
Journal: J Appl Bacteriol Date: 1990-03

4. Effect of salt on the killer phenotype of yeasts from olive brines.

Authors: P Llorente; D Marquina; A Santos; J M Peinado; I Spencer-Martins
Journal: Appl Environ Microbiol Date: 1997-03 Impact factor: 4.792

5. The occurrence of killer, sensitive, and neutral yeasts in Brazilian Riesling Italico grape must and the effect of neutral strains on killing behaviour.

Authors: G A da Silva
Journal: Appl Microbiol Biotechnol Date: 1996-09 Impact factor: 4.813

6. The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses.

Authors: E Addis; G H Fleet; J M Cox; D Kolak; T Leung
Journal: Int J Food Microbiol Date: 2001-09-19 Impact factor: 5.277

2. The Role of Plasma Membrane Pleiotropic Drug Resistance Transporters in the Killer Activity of Debaryomyces hansenii and Wickerhamomyces anomalus Toxins.

Authors: Monika Czarnecka; Xymena Połomska; Cristina Restuccia; Barbara Żarowska
Journal: Toxins (Basel) Date: 2022-02-28 Impact factor: 4.546

2 in total

Factors affecting killer activity of some yeast species occurring in Rokpol cheese.

1. The occurrence and growth of yeasts in Camembert and blue-veined cheeses.

2. Occurrence and Growth of Killer Yeasts during Wine Fermentation.

Review 3. Yeasts in dairy products.

4. Effect of salt on the killer phenotype of yeasts from olive brines.

5. The occurrence of killer, sensitive, and neutral yeasts in Brazilian Riesling Italico grape must and the effect of neutral strains on killing behaviour.

6. The growth, properties and interactions of yeasts and bacteria associated with the maturation of Camembert and blue-veined cheeses.

7. Identification and biochemical characteristics of yeast microflora of Rokpol cheese.

8. Yeasts as adjunct starters in matured Cheddar cheese.

9. Occurrence of killer yeasts in leaf-cutting ant nests.

10. Killer activity of yeasts isolated from the water environment.

1. New Cytoplasmic Virus-Like Elements (VLEs) in the Yeast Debaryomyces hansenii.

2. The Role of Plasma Membrane Pleiotropic Drug Resistance Transporters in the Killer Activity of Debaryomyces hansenii and Wickerhamomyces anomalus Toxins.