Kluyveromyces wickerhamii killer toxin: purification and activity towards Brettanomyces/Dekkera yeasts in grape must
Author:
Publisher
Oxford University Press (OUP)
Subject
Genetics,Molecular Biology,Microbiology
Link
http://academic.oup.com/femsle/article-pdf/316/1/77/19432815/316-1-77.pdf
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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