Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts

Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts

<i>Wickerhamomyces anomalus</i> strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to <i>Brettanomyces bruxellensis</i> species, with a broad-spectrum of activity. WA18 was purified, a...

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Bibliographic Details
Main Authors: Francesca Comitini, Alice Agarbati, Laura Canonico, Edoardo Galli, Maurizio Ciani
Format: Article
Language:English
Published: MDPI AG 2021-12-01
Series:Microorganisms
Subjects:
killer yeasts
killer toxin
<i>Wickerhamomyces anomalus</i>
spoilage yeasts
biocontrol
bioactive yeasts
Online Access:https://www.mdpi.com/2076-2607/9/1/56

Internet

https://www.mdpi.com/2076-2607/9/1/56

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