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, I.M., Budroni, M.. - 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.File in questo prodotto:
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