Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must

Author:

Comitini Francesca,Ciani Maurizio

Publisher

Oxford University Press (OUP)

Subject

Genetics,Molecular Biology,Microbiology

Reference21 articles.

1. The influence of Brettanomyces/Dekkera sp. yeasts and lactic acid bacteria on the ethylphenol content of red wines;Chatonnet;Am J Enol Viticult,1995

2. The origin of ethylphenols in wines;Chatonnet;J Sci Food Agr,2006

3. Killer toxin of Kluyveromyces phaffii DBVPG 6076 as a biopreservative agent to control apiculate wine yeasts;Ciani;Appl Environ Microb,2001

4. The zymocidial activity of Tetrapisispora phaffii in the control of Hanseniaspora uvarum during the early stages of winemaking;Comitini;Lett Appl Microbiol,2010

5. Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts;Comitini;FEMS Microbiol Lett,2004a

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