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, cilt.14, sa.2, ss.125-131, 1997 (SCI-Expanded) identifier identifier

  • Yayın Türü: Makale / Tam Makale
  • Cilt numarası: 14 Sayı: 2
  • Basım Tarihi: 1997
  • Doi Numarası: 10.1006/fmic.1996.0082
  • Dergi Adı: FOOD MICROBIOLOGY
  • Derginin Tarandığı İndeksler: Science Citation Index Expanded (SCI-EXPANDED), Scopus
  • Sayfa Sayıları: ss.125-131
  • Orta Doğu Teknik Üniversitesi Adresli: Hayır

Özet

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.