Out of 260 Metschnikowia pulcherrima strains isolated from Sardinian grapes and musts, 6 proved to be killer yeasts. Maximal killing effect occurred between 3.6 and 5.2 pH, and with 48h or 72h cultures.

Identification of killer factor in the yeast genus Metschnikowia / Farris, G. A.; Mannazzu, Ilaria Maria; Budroni, Marilena. - In: BIOTECHNOLOGY LETTERS. - ISSN 0141-5492. - 13(4):(1991), pp. 297-298. [10.1007/BF01041488]

Identification of killer factor in the yeast genus Metschnikowia

MANNAZZU, Ilaria Maria;BUDRONI, Marilena
1991-01-01

Abstract

Out of 260 Metschnikowia pulcherrima strains isolated from Sardinian grapes and musts, 6 proved to be killer yeasts. Maximal killing effect occurred between 3.6 and 5.2 pH, and with 48h or 72h cultures.
1991
Identification of killer factor in the yeast genus Metschnikowia / Farris, G. A.; Mannazzu, Ilaria Maria; Budroni, Marilena. - In: BIOTECHNOLOGY LETTERS. - ISSN 0141-5492. - 13(4):(1991), pp. 297-298. [10.1007/BF01041488]
File in questo prodotto:
Non ci sono file associati a questo prodotto.

I documenti in IRIS sono protetti da copyright e tutti i diritti sono riservati, salvo diversa indicazione.

Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/11388/45027
Citazioni
  • ???jsp.display-item.citation.pmc??? ND
  • Scopus 16
  • ???jsp.display-item.citation.isi??? 15
social impact