Factors affecting killer activity of some yeast species occurring in rokpol cheese

被引：0
作者：
B. Żarowska
M. Wojtatowicz
X. Polomska
P. Juszczyk
J. Chrzanowska
机构：
[1] Agricultural University of Wrocław,Faculty of Food Science
来源：
Folia Microbiologica | 2004年 / 49卷
关键词：
Starter Culture; Killer Activity; Killer Toxin; Lipolytica Strain; Killer Yeast;
D O I：
暂无
中图分类号：
学科分类号：
摘要：
Fourteen strains ofCandida famata and 7 strains ofC. sphaerica originating from blue-veined Rokpol cheese were studied for their ability to produce killer toxins against 3 strains ofYarrowia lipolytica selected as potential starter cultures for cheesemaking. All tested strains revealed killer activity in the presence of salt, at 14°C and pH 4.6. Only oneY. lipolytica strain was resistant toC. famata andC. sphaerica killer toxins.
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页码：713 / 717
页数：4
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