Search for Author, Title, Keyword
SENSITIVITY OF SELECTIVE STRAINS OF SACCHAROMYCES CEREVISIAE TO TYPES K1 AND K2 KILLER TOXIN.
 
More details
Hide details
 
Pol. J. Food Nutr. Sci. 1998;48(2):259–266
 
KEYWORDS
ABSTRACT
The killer (K), sensitive (S) and neutral (N) phenotypes of thirty one strains of wine yeast, beer yeast, distillery yeast and baker’s yeast were examined. None of the strains analyzed had the killer activity. Three strains of distillery yeast and one strain of baker’s yeast had neutral phenotype regarding the type K2 killer toxin. The other strains were sensitive to both K1 and K2 toxins.
eISSN:2083-6007
ISSN:1230-0322