Killer toxin of Pichia anomala NCYC 432; purification, characterization and its exo-β-1,3-glucanase activity

İzgü, Fatih; Altınbay, Demet; Acun, Tolga

doi:10.1016/j.enzmictec.2005.11.024

Cited by 42 publications

(33 citation statements)

References 49 publications

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“…The results obtained using different concentrations of the crude extracts (50X and 19X) were comparable and data about the lower concentration assay are shown in figure 4 (those from the 50X concentration are not shown). Since it is reported that Wa KT activity shows its maximum around acidic pH values, with a peak at pH 4.5 [21], [33], this was the pH value used in assays for both sensitive target strains ( Figure 4A and B ). To test possible killer activity at not ideal pH conditions, we performed an additional assay at pH 8 ( Figure 4C ) on Wa UM3, considering this target as the most suitable one [4].…”

Section: Resultsmentioning

confidence: 99%

A Wickerhamomyces anomalus Killer Strain in the Malaria Vector Anopheles stephensi

et al. 2014

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The yeast Wickerhamomyces anomalus has been investigated for several years for its wide biotechnological potential, especially for applications in the food industry. Specifically, the antimicrobial activity of this yeast, associated with the production of Killer Toxins (KTs), has attracted a great deal of attention. The strains of W. anomalus able to produce KTs, called “killer” yeasts, have been shown to be highly competitive in the environment. Different W. anomalus strains have been isolated from diverse habitats and recently even from insects. In the malaria mosquito vector Anopheles stephensi these yeasts have been detected in the midgut and gonads. Here we show that the strain of W. anomalus isolated from An. stephensi, namely WaF17.12, is a killer yeast able to produce a KT in a cell-free medium (in vitro) as well as in the mosquito body (in vivo). We showed a constant production of WaF17.12-KT over time, after stimulation of toxin secretion in yeast cultures and reintroduction of the activated cells into the mosquito through the diet. Furthermore, the antimicrobial activity of WaF17.12-KT has been demonstrated in vitro against sensitive microbes, showing that strain WaF17.12 releases a functional toxin. The mosquito-associated yeast WaF17.12 thus possesses an antimicrobial activity, which makes this yeast worthy of further investigations, in view of its potential as an agent for the symbiotic control of malaria.

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Section: Resultsmentioning

confidence: 99%

A Wickerhamomyces anomalus Killer Strain in the Malaria Vector Anopheles stephensi

et al. 2014

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“…Exo-glucanase activity has been detected in killer toxinproducing yeast species of W. anomalus, P. membranifaciens, W. saturnus, P. anomala strain K and Candida oleophila (Jijakli & Lepoivre, 1998;Masih & Paul, 2002;Bar-Shimon et al, 2004;İzgü & Altinbay, 2004;İzgü et al, 2006;Friel et al, 2007;Wang et al, 2007;Xu et al, 2011;Guo et al, 2012). Three killer strains of W. anomalus (BCU24, BS91 and BCA15) exhibited killer activity against a S. cerevisiae wild type strain, while mutants deficient in β-1,6-glucan were resistant to the toxins of the strains.…”

Section: Do Exoglucanases Possess Killer Activity?mentioning

confidence: 99%

“…14% β-1,3 linked branches; and mannoproteins and chitin (0.6 to 9%) (Kollár et al, 1995;Santos et al, 2000). In recent literature (İzgü & Altinbay, 2004;İzgü et al, 2006;Comitini et al, 2009;Muccilli et al, 2013), growing evidence suggests that the killer activity of some killer toxins occurs through glucanase activity. Fungal β-1,3-glucanases play a role in metabolic and morphogenetic events in the fungal cell, including cell wall extension, hyphal branching, sporulation, budding, autolysis during development and differentiation, and in the mobilisation of β-glucans in response to conditions of carbon and energy source exhaustion (Peng et al, 2009).…”

Section: Do Exoglucanases Possess Killer Activity?mentioning

confidence: 99%

Non-Saccharomyces Killer Toxins: Possible Biocontrol Agents Against Brettanomyces in Wine?

Mehlomakulu

Setati

Divol

2015

SAJEV

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Red wine spoiled by the yeast Brettanomyces bruxellensis is characterised by off-odours commonly described as horse sweat, phenolic, varnish and band-aid. The growth of this yeast in wine is traditionally controlled by the use of sulphur dioxide (SO 2 ). However, the concentration of SO 2 , the pH of the wine, the presence of SO 2 -binding chemical compounds in the wine, as well as the strain of B. bruxellensis, determine the effectiveness of SO 2 . Other chemical preservatives have been tested, but are not much more efficient than SO 2 , and methods used to clean barrels are only partially effective. Filtration of wine and the use of electric currents/fields are also reported to alter the physical and sensory properties of wine. In this context, alternative methods are currently sought to achieve full control of this yeast in wine. Killer toxins have recently been proposed to fulfil this purpose. They are antimicrobial compounds secreted by Saccharomyces and non-Saccharomyces yeasts, displaying killer activity against other yeasts and filamentous fungi. They are believed to play a role in yeast population dynamics, and this killer phenotype potentially could be exploited to inhibit the growth of undesired microorganisms within a microbial ecosystem such as that occurring in wine. In this review, non-Saccharomyces killer toxins are described and their potential application in inhibiting B. bruxellensis in wine is discussed in comparison to other tried methods and techniques.

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“…P. anomala produces ethanol during growth with anaerobic conditions and the organism may convert sugar to ethanol like S. cerevisiae. It is interesting that both yeast species (P. anomala and P. membranifaciens) are killer yeasts and have been implicated as possible biocontrol agents of plant pathogenic fungi (Masih and Paul, 2002;Izgü et al 2006). Hence, currently research is in progress to verify this possibility.…”

Section: Microbial Successionmentioning

confidence: 99%

Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer

Kantachote¹,

Kowpong²,

Charernjiratrakul³

et al. 2009

Electro Journal of Biotech

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Killer toxin of Pichia anomala NCYC 432; purification, characterization and its exo-β-1,3-glucanase activity

Cited by 42 publications

References 49 publications

A Wickerhamomyces anomalus Killer Strain in the Malaria Vector Anopheles stephensi

A Wickerhamomyces anomalus Killer Strain in the Malaria Vector Anopheles stephensi

Non-Saccharomyces Killer Toxins: Possible Biocontrol Agents Against Brettanomyces in Wine?

Microbial succession in a fermenting of wild forest noni (Morinda coreia Ham) fruit plus molasses and its role in producing a liquid fertilizer

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