New Killer Toxins of HalophilicHansenula anomala

Kagiyama, Shogo; Aiba, Tomio; Kadowaki, Kiyoshi; Mogi, Koya

doi:10.1080/00021369.1988.10868638

Cited by 3 publications

(2 citation statements)

References 9 publications

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“…9 ) For example, the killer toxins (Kh-I and Kh-II) produced by strains of Hansenula anomala isolated from soy sauce mashes showed increasing killer activity with increasing NaCl concentration. 9 ) The killer strain of Dabaryomyces hansenii isolated from pickled white radish showed similar activity. 5) We have also isolated and identified some halotolerant killer yeasts from fermented foods such as miso, soy Sauce and salted vegetables.…”

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confidence: 99%

Purification and Properties of the Killer Toxin Produced by a Halotolerant Yeast, Pichia farinosa

Suzuki

Nikkuni

1989

Agricultural and Biological Chemistry

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confidence: 99%

Purification and Properties of the Killer Toxin Produced by a Halotolerant Yeast, Pichia farinosa

Suzuki

Nikkuni

1989

Agricultural and Biological Chemistry

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“…Molecular weights of killer toxins are extremely variable. The size range reported in the literature can vary from 1.8 to 300 kDa ( Kagiyama et al, 1988 ). The M. pulcherrima TB26 killer toxin seems to be in the low molecular weight range of the killer toxins characterised until now.…”

Section: What Specific Mechanisms Of Metschnikowia Pulcherr...mentioning

confidence: 99%

Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry

Puyo,

Simonin,

Bach

et al. 2023

Front. Microbiol.

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Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-Saccharomyces yeasts belonging to different genera and species to induce negative interactions with indigenous microorganisms, thereby limiting their development and their impact on the matrix. Although the effectiveness of bio-protection in the winemaking industry has been reported in numerous journals, the underlying mechanisms are not yet well understood.The aim of this review is to examine the current state of the art of field trials and laboratory studies that demonstrate the effects of using yeasts for bio-protection, as well as the interaction mechanisms that may be responsible for these effects. It focuses on the yeast Metschnikowia pulcherrima, particularly recommended for the bio-protection of grape musts.

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Isolation and characterization of Wickerhamomyces anomalus in godo, a fermented soybean food

Honda,

Obara,

Kawamura

et al. 2024

J. Food Sci. Technol. Res.

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New Killer Toxins of HalophilicHansenula anomala

Cited by 3 publications

References 9 publications

Purification and Properties of the Killer Toxin Produced by a Halotolerant Yeast, Pichia farinosa

Purification and Properties of the Killer Toxin Produced by a Halotolerant Yeast, Pichia farinosa

Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry

Isolation and characterization of <i>Wickerhamomyces anomalus</i> in <i>godo</i>, a fermented soybean food

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