title: Factors affecting killer activity of some yeast species occurring in Rokpol cheese.
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.
authors.affiliation: Faculty of Food Science, Agricultural University of Wrocław, 50-375 Wrocław, Poland.
authors.forename: B
authors.initials: B
authors.lastname: Zarowska
authors.forename: M
authors.initials: M
authors.lastname: Wojtatowicz
authors.forename: X
authors.initials: X
authors.lastname: Połomska
authors.forename: P
authors.initials: P
authors.lastname: Juszczyk
authors.forename: J
authors.initials: J
authors.lastname: Chrzanowska
mesh_terms: D002175:Candida / Q000145:classification / Q000254:growth & development* / Q000472:pathogenicity*; D002611:Cheese / Q000382:microbiology*; D003470:Culture Media / Q000737:chemistry; D006863:Hydrogen-Ion Concentration; D055646:Killer Factors, Yeast; D009183:Mycotoxins / Q000378:metabolism* / Q000494:pharmacology; D012965:Sodium Chloride; D013045:Species Specificity; D013696:Temperature; D025062:Yarrowia / Q000145:classification / Q000187:drug effects / Q000254:growth & development*
chemical_list: D003470:Culture Media; D055646:Killer Factors, Yeast; D009183:Mycotoxins; D012965:Sodium Chloride