Characterization of novel killer toxins secreted by wine-related non-Saccharomyces yeasts and their action on Brettanomyces spp.

International Journal of Food Microbiology

Volumn 188, Issue , 2014, Pages 83-91

  Mehlomakulu, Ngwekazi N ^a   Setati, Mathabatha E ^a   Divol, Benoit ^a  

^a STELLENBOSCH UNIVERSITY   (South Africa)

Author keywords

Brettanomyces bruxellensis; Candida pyralidae; Killer toxins; Wine; Yeasts

Indexed keywords

ALCOHOL; SUGAR; SULFUR DIOXIDE; UNCLASSIFIED DRUG; YEAST KILLER FACTOR; YEAST KILLER TOXIN 1; YEAST KILLER TOXIN 2;

ALLERGIC REACTION; ARTICLE; BACTERIAL STRAIN; BRETTANOMYCES; BRETTANOMYCES BRUXELLENSIS; CANDIDA; CANDIDA PYRALIDAE; CONSUMER; CONTROLLED STUDY; DEKKERA; DEKKERA ANOMALA; FUNGAL STRAIN; FUNGUS ISOLATION; GRAPE JUICE; HANSENIASPORA; HANSENIASPORA UVARUM; KLUYVEROMYCES; KLUYVEROMYCES WICKERHAMII; LACTIC ACID BACTERIUM; LACTOBACILLUS PLANTARUM; MOLECULAR STABILITY; MOLECULAR WEIGHT; NONHUMAN; NUCLEOTIDE SEQUENCE; OENOCOCCUS OENI; PH; SACCHAROMYCES CEREVISIAE; SECRETION (PROCESS); TEMPERATURE; WINE; ZYGOSACCHAROMYCES BAILII;

BRETTANOMYCES BRUXELLENSIS; CANDIDA PYRALIDAE; KILLER TOXINS; WINE; YEASTS;

ANTIFUNGAL AGENTS; BRETTANOMYCES; CANDIDA; FERMENTATION; FOOD MICROBIOLOGY; HYDROGEN-ION CONCENTRATION; LACTOBACILLACEAE; MYCOTOXINS; SACCHAROMYCES CEREVISIAE; SULFUR DIOXIDE; TEMPERATURE; VITIS; WINE; YEASTS;

EID: 84905247939     PISSN: 01681605     EISSN: 18793460     Source Type: Journal    
DOI: 10.1016/j.ijfoodmicro.2014.07.015     Document Type: Article

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