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Factors affecting killer activity of some yeast species occurring in Rokpol cheese.

Authors
Type
Published Article
Journal
Folia microbiologica
Publication Date
Volume
49
Issue
6
Pages
713–717
Identifiers
PMID: 15881408
Source
Medline

Abstract

Fourteen strains of Candida famata and 7 strains of C. sphaerica originating from blue-veined Rokpol cheese were studied for their ability to produce killer toxins against 3 strains of Yarrowia lipolytica selected as potential starter cultures for cheesemaking. All tested strains revealed killer activity in the presence of salt, at 14 degrees C and pH 4.6. Only one Y. lipolytica strain was resistant to C. famata and C. sphaerica killer toxins.

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