ScV “Killer” Viruses in Yeast

Mitchell, Diane J.; Bevan, E. A.

doi:10.1007/978-1-4612-5491-1_12

Cited by 9 publications

(6 citation statements)

References 124 publications

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“…Bostian & Tipper (1984) found that killer yeasts secrete toxins which kill sensitive cells of the same species and frequently those of other yeast species and genera. However, according to Mitchell & Bevan (1983) killer toxin produced by Sacch. cerevisiae is lethal to other strains of the same species.…”

Section: Isolation Of Virus-like Particlesmentioning

confidence: 99%

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Killer Yeasts - Cause of Stuck Fermentations in a Wine Cellar

Vuuren

Wingfield

2017

SAJEV

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Sluggish fermentations in five fermenters in a wine cellar were investigated. Methylene blue-stains of yeast suspensions revealed that approximately 90% of the total yeast population in each of the fermenters were dead. The viable cells in each fermenter were killer yeasts. Polyacrylamide gel electrophoresis of total soluble cell proteins showed that the same killer yeast occurred in each of the five fermenters. The effect of killer yeast on viability and fermentation activity of the wine yeast was studied in an enriched grape juice medium at 20°C and 30°C. Death rate of the wine yeast was considerably higher in the presence of the killer yeast and fermentations were retarded at both temperatures. The killer yeast induced flocculation of the non-flocculent wine yeast.

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Section: Isolation Of Virus-like Particlesmentioning

confidence: 99%

“…The M-genome codes for the toxin and immunity to this polypeptide (Mitchell & Bevan, 1983). Based on the properties of the killer toxin, killer yeasts are classified into at least 11 groups (Kl-Kll), three of which (Kl, K2 and K3) are specific to Saccharomyces cerevisiae.…”

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confidence: 99%

Killer Yeasts - Cause of Stuck Fermentations in a Wine Cellar

Vuuren

Wingfield

2017

SAJEV

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“…The killer phenomenon has ecological importance, giving growth advantages under different conditions (Woods & Bevan, 1968;Bussey, 1981). It is associated with double stranded RNA genomes, which are encapsidated in viral particles (Mitchell et al, 1973;Mitchell & Bevan, 1983;Wickner, 1996). There is evidence that the killer toxins excreted by different strains determine the formation of ionic channels in the presence of wall and membrane receptors, changing selective ion permeability and producing cell death (Mitchell et al, 1973;Hutchins & Bussey, 1983;Bussey, 1991;Schmitt & Compain, 1995).…”

Section: Introductionmentioning

confidence: 99%

Physicochemical modification of the excretion product ofSaccharomyces cerevisiaekiller strains results in fungicidal activity againstCandida albicansandTricophyton mentagrophytes

Bracesco

Salvo

Carrau

et al. 2006

FEMS Microbiology Letters

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It is known that certain yeast strains, so called 'killers', can produce and excrete proteinaceous toxins that can induce death of other sensitive strains. We obtained a stable fungicidal factor (SKF) through concentration and stabilization of the excretion product of certain killer strains of Saccharomyces cerevisiae (K1 and K2). The isolated proteinaceous complex exhibited activity at broad ranges of pH (4-7.5) and temperatures (20-37.5 degrees C). It was significantly lethal against Candida albicans and Tricophyton mentagrophytes. SKF showed stability and activity after storage, with a mean half-life of 6 months at 4 degrees C or at -20 degrees C.

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“…The killer property is also present in other yeast genera such as Candida, Debaryomyces, Hansenula, Kluyveromyces, Pichia, Torulopsis and Cryptococcus (Philliskirk & Young, 1975;Rosini, 1983;Stumm et al, 1977). Killer interactions are generally restricted between strains of species within a genus, but interactions between species of different genera have been reported (Bussey, 1974;Mitchell & Bevan, 1983;Tipper & Bostian, 1984).…”

mentioning

confidence: 99%

“…The genetic determinants encoding for both the killer toxin and the factor conferring immunity to the cell reside in virus-like particles (VLP) occurring in the yeast cell cytoplasm (Mitchell & Bevan, 1983). It was previously suspected that VLP's are non-infectious, however, El-Sherbeini & Bostian (1987), more recently showed that they are true mycoviruses.…”

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confidence: 99%

Occurrence and Detection of Killer Yeasts on Chenin Blanc Grapes and Grape Skins

Jacobs¹,

Fourie²,

Vuuren

2017

SAJEV

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Two hundred and thirty killer yeast strains were selectively isolated from Chenin blanc grapes and grape skins collected from six wineries. The killer yeasts were divided into nine groups based on their colony morphology and colour on modified Wallerstein laboratory nutrient agar. All strains fermented Chenin blanc grape must (pH 3,5; 40 mg/ I free SO, and 5% (v/v) ethanol) at l4°C. Existing techniques in which methylene blue are used were evaluated to detect killer yeasts, to determine interactions between different killer phenotypes, and to determine the sensitivity of commercial strains to the killer toxins.

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ScV “Killer” Viruses in Yeast

Cited by 9 publications

References 124 publications

Killer Yeasts - Cause of Stuck Fermentations in a Wine Cellar

Killer Yeasts - Cause of Stuck Fermentations in a Wine Cellar

Physicochemical modification of the excretion product ofSaccharomyces cerevisiaekiller strains results in fungicidal activity againstCandida albicansandTricophyton mentagrophytes

Occurrence and Detection of Killer Yeasts on Chenin Blanc Grapes and Grape Skins

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