Interaction between killer strains of Hansenula anomala var. anomala and Saccharomyces cerevisiae yeast species

Rosini, Gianfranco

doi:10.1139/m85-056

Cited by 25 publications

(14 citation statements)

References 18 publications

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“…Since Bevan and Makower (3) discovered the killer phenomenon in strains of Saccharomyces cerevisiae, several other yeast species have been found to produce a toxic proteinaceous factor that kills sensitive strains (17,20,21,30,31). Killer strains of S. cerevisiae show an antiyeast spectrum restricted to sensitive Saccharomyces strains except for a report on the killing of Torulopsis glabrata (37).…”

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confidence: 99%

Killer Toxin ofKluyveromyces phaffiiDBVPG 6076 as a Biopreservative Agent To Control Apiculate Wine Yeasts

Ciani

Fatichenti

2001

Appl Environ Microbiol

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The use of Kluyveromyces phaffii DBVPG 6076 killer toxin against apiculate wine yeasts has been investigated. The killer toxin of K. phaffii DBVPG 6076 showed extensive anti-Hanseniaspora activity against strains isolated from grape samples. The proteinaceous killer toxin was found to be active in the pH range of 3 to 5 and at temperatures lower than 40°C. These biochemical properties would allow the use of K. phaffii killer toxin in wine making. Fungicidal or fungistatic effects depend on the toxin concentration. Toxin concentrations present in the supernatant during optimal conditions of production (14.3 arbitrary units) exerted a fungicidal effect on a sensitive strain of Hanseniaspora uvarum. At subcritical concentrations (fungistatic effect) the saturation kinetics observed with the increased ratio of killer toxin to H. uvarum cells suggest the presence of a toxin receptor. The inhibitory activity exerted by the killer toxin present in grape juice was comparable to that of sulfur dioxide. The findings presented suggest that the K. phaffii DBVPG 6076 killer toxin has potential as a biopreservative agent in wine making.

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confidence: 99%

Killer Toxin ofKluyveromyces phaffiiDBVPG 6076 as a Biopreservative Agent To Control Apiculate Wine Yeasts

Ciani

Fatichenti

2001

Appl Environ Microbiol

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“…on the distribution of the Miler (K), sensitive (S), neutral (N) and killer-sensitive properties within a large group of selected collection yeasts belonging to various genera (Rosini 1983;1985;unpublished results). Since a large number of the yeasts did not affect the growth of any of the tested strains of the two species considered, results are reported only for the strains of the panel that showed positive discriminatory killer activities.…”

Section: Resultsmentioning

confidence: 99%

“…Ninety-two of the 122 yeasts able to produce killer toxins were selected in the course of a screening conducted in our laboratory on the presence of the killer phenotype within a large group of yeasts (Rosini, 1983;1985;Rosini & Cantini, 1987) isolated from natural environments and belonging to several ascosporogenous and anascosporogenous yeast genera. The remaining killer yeasts and strains included in the genus Kluyveromyces were obtained from the collections of the Centraalbureau voor Schimmelcultures, Yeast Section, of Delft, The Netherlands (CBS) and of the Istituto di Microbiologia Agrana of the University of Sassari, Italy (SS).…”

Section: Experimental Methodsmentioning

confidence: 99%

Killer sensitivity patterns as a tool for the fingerprinting of strains within the yeast speciesKluyveromyces lactis andK. marxianus

Rosini

Martini

1988

Biotechnol Tech

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A simple procedure based on differential sensitivity to a given panel of "killer yeasts" allows the discrimination of strains within the species K. lactis and K. marxianus. The proposed method was found to be reproducible, readily discriminatory, and easy to perform without specialized equipment. All strains within the species are characterized by a specific, individual sensitivity pattern (killer formula).

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“…Killer toxins were first discovered in Saccharomyces cerevisiae by Makower & Bevan (1963) and they have since been found in numerous other yeast genera (Philliskirk & Young, 1975; Stumm et al, 1977;Rosini, 1983Rosini, , 1985Starmer et al, 1987). Through the following years, killer yeasts and their toxins found applications in several fields.…”

Section: Introductionmentioning

confidence: 99%

Kluyveromyces phaffii killer toxin active against wine spoilage yeasts: purification and characterization

et al. 2004

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The killer toxin secreted by Kluyveromyces phaffii (KpKt) is active against spoilage yeast under winemaking conditions and thus has potential applications in the biocontrol of undesired micro-organisms in the wine industry. Biochemical characterization and N-terminal sequencing of the purified toxin show that KpKt is a glycosylated protein with a molecular mass of 33 kDa. Moreover, it shows 93 % and 80 % identity to a b-1,3-glucanase of Saccharomyces cerevisiae and a b-1,3-glucan transferase of Candida albicans, respectively, and it is active on laminarin and glucan, thus showing a b-glucanase activity. Competitive inhibition of killer activity by cell-wall polysaccharides suggests that glucan (b-1,3 and b-1,6 branched glucans) represents the first receptor site of the toxin on the envelope of the sensitive target. Flow cytometry analysis of the sensitive target after treatment with KpKt and K1 toxin of S. cerevisiae, known to cause loss of cell viability via formation of pores in the cell membrane, suggests a different mode of action for KpKt. INTRODUCTIONKiller toxins were first discovered in Saccharomyces cerevisiae by Makower & Bevan (1963) and they have since been found in numerous other yeast genera (Philliskirk & Young, 1975; Stumm et al., 1977;Rosini, 1983Rosini, , 1985Starmer et al., 1987). Through the following years, killer yeasts and their toxins found applications in several fields. For example, killer yeasts have provided an interesting model for studying the mechanisms involved in the processing and secretion of extracellular proteins, and the identification of killer toxin receptors on the envelope of sensitive targets has helped in the elucidation of the structure and function of the yeast cell wall. Killer yeasts have been used to combat contaminating wild yeasts in the food and fermentation industries, and to control wooddecay basidiomycetes and plant-pathogenic fungi (Young, 1987; Boone et al., 1990;Palpacelli et al., 1991, van Vuuren & Jacobs, 1992Walker et al., 1995). In the medical field, these yeasts have been used in the biotyping of pathogenic yeasts and yeast-like fungi (Morace et al., 1989;Boeckhout & Scorzetti, 1997;Buzzini & Martini, 2001), and in the development of novel antimycotics for the treatment of human and animal fungal infections Seguy et al., 1998; Conti et al., 2002;Schmitt & Breinig, 2002).Recently, it has been shown that Kluyveromyces phaffii (since reclassified as Tetrapisispora phaffii) (Ueda-Nishimura & Mikata, 1999) produces a killer toxin (KpKt) that is active on wine spoilage yeasts (Ciani & Fatichenti, 2001). KpKt has an extensive anti-Hansenispora/Kloeckera activity under winemaking conditions and, therefore, is of particular interest for its potential application as an antimicrobial agent in the wine industry (Ciani & Fatichenti, 2001). At present, the inhibition of wild spoilage yeast at the prefermentative stage is achieved by the addition of SO 2 to freshly pressed must. This antiseptic agent, which has been shown to have a toxic action on humans, is also r...

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Interaction between killer strains of Hansenula anomala var. anomala and Saccharomyces cerevisiae yeast species

Cited by 25 publications

References 18 publications

Killer Toxin ofKluyveromyces phaffiiDBVPG 6076 as a Biopreservative Agent To Control Apiculate Wine Yeasts

Killer Toxin ofKluyveromyces phaffiiDBVPG 6076 as a Biopreservative Agent To Control Apiculate Wine Yeasts

Killer sensitivity patterns as a tool for the fingerprinting of strains within the yeast speciesKluyveromyces lactis andK. marxianus

Kluyveromyces phaffii killer toxin active against wine spoilage yeasts: purification and characterization

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