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

Izgu F., Altinbay D., Yucelis A.

FOOD MICROBIOLOGY, vol.14, no.2, pp.125-131, 1997 (SCI-Expanded) identifier identifier

  • Publication Type: Article / Article
  • Volume: 14 Issue: 2
  • Publication Date: 1997
  • Doi Number: 10.1006/fmic.1996.0082
  • Journal Name: FOOD MICROBIOLOGY
  • Journal Indexes: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Page Numbers: pp.125-131
  • Middle East Technical University Affiliated: No

Abstract

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.