RT Journal Article
T1 Effect of salt on the killer phenotype of yeasts from olive brines
A1 Llorente, P.
A1 Marquina Díaz, Domingo
A1 Santos de la Sen, Antonio
A1 Martínez Peinado, José
A1 Spencer-Martins, I.
AB The killer properties of yeasts isolated from olive brines were examined in the absence and presence of sodium chloride in concentrations of up to 6% (wt/vol). An apparent enhancement of the killing action as the salt concentration increased, as well as changes in the spectra of activity against selected target strains, was observed in a few strains. Culture filtrates from killer strains grown at different NaCl concentrations (0, 3, or 6% [wt/vol]) were tested against sensitive yeasts cultivated under the same conditions. While the sensitivity of the target strain greatly increased in the presence of salt, no significant effect on toxin production was noticed.
PB American Society for Microbiology
SN 0099-2240
YR 1997
FD 1997-03
LK https://hdl.handle.net/20.500.14352/107778
UL https://hdl.handle.net/20.500.14352/107778
LA eng
NO Llorente, P., Marquina, D., Santos, A., Peinado, J. M., & Spencer-Martins, I. (1997). Effect of salt on the killer phenotype of yeasts from olive brines. Applied and Environmental Microbiology, 63(3), 1165-1167. https://doi.org/10.1128/aem.63.3.1165-1167.1997
NO European Commission
DS Docta Complutense
RD 7 abr 2025