PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis.

No abstract is available for this paper.

• Publication year

  2009

• Venue

  Microbiology

• Publication date

  2009-02-01

• Fields of study

  Agricultural and Food Sciences, Medicine, Biology, Environmental Science

• Identifiers
  DOI 10.1099/mic.0.023663-0PMID 19202111
• External record

  Open on Semantic Scholar

• Source metadata

  Semantic Scholar, PubMed

• No claims are published for this paper.

• No concepts are published for this paper.

• Effectiveness of dimethlydicarbonate to prevent Brettanomyces bruxellensis growth in wine

  2008cited by this paper
• The primary target of the killer toxin from Pichia acaciae is tRNAGln

  2008cited by this paper
• Predicting the growth/no-growth boundary and ochratoxin A production by Aspergillus carbonarius in pistachio nuts.

  2008cited by this paper
• tRNA and protein methylase complexes mediate zymocin toxicity in yeast

  2008cited by this paper
• In Vitro Susceptibilities of Candida spp. to Panomycocin, a Novel Exo‐β‐1,3‐Glucanase Isolated from Pichia anomala NCYC 434

  2007cited by this paper
• The production of ethylphenols in wine by yeasts of the genera Brettanomyces and Dekkera: A review

  2007cited by this paper
• The yeasts, a taxonomic study

  2007cited by this paper
• Purification and Characterization of Killer Toxin from a Marine Yeast Pichia anomala YF07b Against the Pathogenic Yeast in Crab

  2007cited by this paper
• Cwp2p, the plasma membrane receptor for Pichia membranifaciens killer toxin

  2007cited by this paper
• Interactions between Brettanomyces bruxellensis and other yeast species during the initial stages of winemaking

  2006cited by this paper
• Yeast viral killer toxins: lethality and self-protection

  2006cited by this paper
• The Transcriptional Response of Saccharomyces cerevisiae to Pichia membranifaciens Killer Toxin*

  2005cited by this paper
• Nutrient Effects on Biocontrol of Penicillium roqueforti by Pichia anomala J121 during Airtight Storage of Wheat

  2005cited by this paper
• Thermal inactivation of the wine spoilage yeasts Dekkera/Brettanomyces.

  2005cited by this paper
• Mold-inhibitory activity of different yeast species during airtight storage of wheat grain.

  2005cited by this paper
• Microbial changes during malolactic fermentation in red wine elaboration

  2005cited by this paper
• Racking are key stages for the microbial stabilization of wines

  2004cited by this paper
• Production, purification and properties of a Pichia kluyveri killer toxin

  2004cited by this paper
• Pichia anomala and Kluyveromyces wickerhamii killer toxins as new tools against Dekkera/Brettanomyces spoilage yeasts.

  2004cited by this paper
• Killer toxin of Pichia membranifaciens and its possible use as a biocontrol agent against grey mould disease of grapevine.

  2004cited by this paper
• Ion channel activity by Pichia membranifaciens killer toxin

  2004cited by this paper
• Yeasts as biological agents to control Botrytis cinerea.

  2004cited by this paper
• Yeast growth: lag phase modelling in alcoholic media

  2003cited by this paper
• Structural and functional analysis of the killer element pPin1-3 from Pichia inositovora

  2003cited by this paper
• Kre1p, the plasma membrane receptor for the yeast K1 viral toxin.

  2002cited by this paper
• Biological control of postharvest diseases of fruits.

  2002cited by this paper
• Secretion of β-1,3-Glucanases by the Yeast Pichia membranifaciens and Its Possible Role in the Biocontrol of Botrytis cinerea Causing Grey Mold Disease of the Grapevine

  2002cited by this paper
• Development and use of a new medium to detect yeasts of the genera Dekkera/Brettanomyces

  2001cited by this paper
• Biocontrol Potential of Metchnikowia pulcherrima Strains Against Blue Mold of Apple.

  2001cited by this paper
• Killer Toxin of Kluyveromyces phaffiiDBVPG 6076 as a Biopreservative Agent To Control Apiculate Wine Yeasts

  2001cited by this paper
• Nutritional requirements of Brettanomyces bruxellensis: growth and physiology in batch and chemostat cultures.

  2000cited by this paper
• Fitness of Botrytis cinerea Associated with Dicarboximide Resistance.

  2000cited by this paper
• (1→6)-β-d-Glucan as Cell Wall Receptor for Pichia membranifaciens Killer Toxin

  2000cited by this paper
• Prevention of Yeast Spoilage in Feed and Food by the Yeast Mycocin HMK

  2000cited by this paper
• Typing of non-Saccharomyces yeasts with enzymatic activities of interest in wine-making.

  2000cited by this paper
• (1-->6)-beta-D-glucan as cell wall receptor for Pichia membranifaciens killer toxin.

  2000cited by this paper
• A mathematical model for toxin accumulation by killer yeasts based on the yeast population growth

  1999cited by this paper
• Identification and phylogeny of ascomycetous yeasts from analysis of nuclear large subunit (26S) ribosomal DNA partial sequences

  1998cited by this paper
• Identification and killer activity of a yeast contaminating starter cultures ofSaccharomyces cerevisiaestrains used in the Turkish baking industry

  1997cited by this paper
• Killer activity in yeast isolates from olive brines

  1997cited by this paper
• Effect of salt on the killer phenotype of yeasts from olive brines

  1997cited by this paper
• Fatty acid patterns of film‐forming yeasts and new evidence for the heterogeneity of Pichia membranaefaciens

  1996cited by this paper
• Yeasts and their possible beneficial and negative effects on the quality of dairy products

  1996cited by this paper
• Cell cycle studies on the mode of action of yeast K28 killer toxin.

  1996cited by this paper
• Biocontrol of mold growth in high-moisture wheat stored under airtight conditions by Pichia anomala, Pichia guilliermondii, and Saccharomyces cerevisiae

  1995cited by this paper
• Cell wall synthesis specific cytocidal effect of Hansenula mrakii toxin-1 on Saccharomyces cerevisiae.

  1995cited by this paper
• Biocontrol of Mold Growth in High-Moisture Wheat Stored under Airtight Conditions by Pichia anomala, Pichia guilliermondii, and Saccharomyces cerevisiae

  1995cited by this paper
• Production of HM-1 killer toxin in Saccharomyces cerevisiae transformed with the PDR4 gene and δ-sequence-mediated multi-integration system

  1995cited by this paper
• The linear-plasmid-encoded toxin produced by the yeast Pichia acaciae: characterization and comparison with the toxin of Kluyveromyces lactis.

  1994cited by this paper
• The primary and subunit structure of a novel type killer toxin produced by a halotolerant yeast, Pichia farinosa.

  1994cited by this paper
• Absence of cell wall chitin in Saccharomyces cerevisiae leads to resistance to Kluyveromyces lactis killer toxin

  1993cited by this paper
• Characterization of the yeast population in olive brines

  1992cited by this paper
• Analysis of the response of Saccharomyces cerevisiae cells to Kluyveromyces lactis toxin.

  1991cited by this paper
• Determination of killer yeast activity in fermenting grape juice by using a marked Saccharomyces wine yeast strain

  1991cited by this paper
• Yeast K1 killer toxin forms ion channels in sensitive yeast spheroplasts and in artificial liposomes.

  1990cited by this paper
• Yeasts in dairy products.

  1990cited by this paper
• Strains of Botrytis cinerea resistant to dicarboximide and benzimidazole fungicides in New Zealand vineyards

  1989cited by this paper
• The effects of temperature and pH on the growth of yeast species during the fermentation of grape juice

  1988cited by this paper
• Mannoprotein of the yeast cell wall as primary receptor for the killer toxin of Saccharomyces cerevisiae strain 28.

  1987cited by this paper
• Occurrence and Growth of Killer Yeasts during Wine Fermentation

  1987cited by this paper
• Double-stranded RNA replication in yeast: the killer system.

  1986cited by this paper
• Killer yeasts.

  1985cited by this paper
• Sequence of the preprotoxin dsRNA gene of type I killer yeast: multiple processing events produce a two-component toxin.

  1984cited by this paper
• Comparison of the killer toxin of several yeasts and the purification of a toxin of type K2

  1984cited by this paper
• The surface flora and its role in the ripening of cheese

  1984cited by this paper
• Cell wall receptor for yeast killer toxin: involvement of (1 leads to 6)-beta-D-glucan.

  1983cited by this paper
• Cell Wall Receptor for Yeast Killer Toxin: Involvement of (1 → 6)-β-d-Glucan

  1983cited by this paper
• Occurrence and Growth of Yeasts in Yogurts

  1981cited by this paper
• The structure of a beta-(1 leads to 3)-D-glucan from yeast cell walls.

  1973cited by this paper
• The structure of a β-(1→3)-d-glucan from yeast cell walls

  1973cited by this paper
• Cleavage of Structural Proteins during the Assembly of the Head of Bacteriophage T4

  1970cited by this paper
• Studies on the nature of the killer factor produced by Saccharomyces cerevisiae.

  1968cited by this paper

• Assessment of yeasts from winemaking environments: biosafety and functional perspectives on probiotic capabilities

  2025cites this paper
• Screening a 681-membered yeast collection for the secretion of proteins with antifungal activity.

  2025cites this paper
• Yeast-secreted compounds with antifungal activity—screening, genetic parts, biosynthetic pathways, and regulation

  2025cites this paper
• Spoilage traits and control of Brettanomyces bruxellensis: advances and implications for winemaking

  2025cites this paper
• Killer yeast in winemaking: A comprehensive review

  2025cites this paper
• Bioprotection with Saccharomyces cerevisiae: A Promising Strategy

  2025cites this paper
• Exploring the Multifaced Potential of Dealcoholized Wine: A Focus on Techniques, Legislation Compliances, and Microbiological Aspects

  2025cites this paper
• Metschnikowia pulcherrima and Lachancea thermotolerans Killer Toxins: Contribution to Must Bioprotection

  2025cites this paper
• Yeast-Based Solutions in Controlling Plant Pathogens

  2024cites this paper
• Bio-Dealcoholization of Wines: Can Yeast Make Lighter Wines?

  2024cites this paper
• Yeasts of Pichia (Pichiaceae) dominate the mycobiome of Hermetia illucens (Diptera: Stratiomyidae) larvae during urban composting

  2024cites this paper
• Pichia kudriavzevii UNJCC Y-137 and Candida tropicalis UNJCC Y-140 isolated from Durio kutejensis as potential probiotic agents

  2024cites this paper
• Biocontrol and Enzymatic Activity of Non-Saccharomyces Wine Yeasts: Improvements in Winemaking

  2024influential citation
• Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry

  2023cites this paper
• Comparative Zymocidial Effect of Three Different Killer Toxins against Brettanomyces bruxellensis Spoilage Yeasts

  2023cites this paper
• Killer yeasts used as starter cultures to modulate the behavior of potential spoilage non-Saccharomyces yeasts during Malbec wine fermentation

  2023cites this paper
• Development and consumer acceptance testing of a honey-based beverage fermented by a multi-species starter culture

  2023cites this paper
• Effects of film-forming Pichia and Candida yeasts on cider and wine as post-fermentation contaminants.

  2023cites this paper
• Evaluation of the application of Wickerhamomyces anomalus supernatant for the control of relevant spoilage yeasts in wines

  2023cites this paper
• Non-Saccharomyces Are Also Forming the Veil of Flor in Sherry Wines

  2022cites this paper
• A Novel Virus Discovered in the Yeast Pichia membranifaciens

  2022cites this paper
• Brettanomyces/Dekkera off-flavor and other microbial spoilage

  2022cites this paper
• The Characterization of a Novel Virus Discovered in the Yeast Pichia membranifaciens

  2022cites this paper
• A natural approach, the use of killer toxin produced by Metschnikowia pulcherrima in fresh ground beef patties for shelf life extention.

  2021cites this paper
• High Potential of Pichia kluyveri and Other Pichia Species in Wine Technology

  2021cites this paper
• Yeasts associated with aerial parts of Theobroma cacao L. in southern Bahia, Brazil, as prospective biocontrol agents against Moniliophthora perniciosa

  2021cites this paper
• Strain-Specific Responses by Saccharomyces cerevisiae to Competition by Non-Saccharomyces Yeasts

  2021cites this paper
• Yeast Interactions and Molecular Mechanisms in Wine Fermentation: A Comprehensive Review

  2021cites this paper
• Selecting Antagonistic Yeast for Postharvest Biocontrol of Colletotrichum gloeosporioides in Papaya Fruit and Possible Mechanisms Involved

  2021cites this paper
• Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation

  2021influential citation
• Global distribution of IRC7 alleles in Saccharomyces cerevisiae populations: a genomic and phenotypic survey within the wine clade.

  2021cites this paper
• The revenge of Zygosaccharomyces yeasts in food biotechnology and applied microbiology

  2021cites this paper
• Enrichment of Brettanomyces and Other Non-Saccharomyces Fermentative Yeasts from Vineyard Samples in Oregon

  2021cites this paper
• Yeasts associated with aerial parts of Theobroma cacao L. in southern Bahia, Brazil, as prospective biocontrol agents against Moniliophthora perniciosa

  2021cites this paper
• Non-Saccharomyces in Winemaking: Source of Mannoproteins, Nitrogen, Enzymes, and Antimicrobial Compounds

  2020cites this paper
• Purification and characterization of Saccharomyces eubayanus killer toxin: Biocontrol effectiveness against wine spoilage yeasts.

  2020cites this paper
• Potencial de biocontrole das leveduras em pós-colheita de citros pela produção da enzima ²-1,3-glucanase e atividade killer: uma revisão

  2020cites this paper
• Production of Bio-Fungicide from Sugarcane Bagasse using Pichia membranifaciens Yeast and its Activity Against Post-Harvest Pathogenic Fungi

  2020cites this paper
• Inactivation of Brettanomyces bruxellensis and Saccharomyces cerevisiae in dry and sweet wines by high hydrostatic pressure

  2020cites this paper
• PRODUCTION AND PURIFICATION OF KILLER TOXIN FROM PROBIOTIC YEASTS AND ITS EFFECT ON FOODBORNE PATHOGENS

  2020cites this paper
• Production of a novel killer toxin from Saccharomyces eubayanus using agro-industrial waste and its application against wine spoilage yeasts

  2019cites this paper
• 4-Ethylphenol, 4-ethylguaiacol and 4-ethylcatechol in red wines: Microbial formation, prevention, remediation and overview of analytical approaches

  2019cites this paper
• Antifungal activity of yeasts and lactic acid bacteria isolated from cocoa bean fermentations.

  2019cites this paper
• Biocontrol of Brettanomyces/Dekkera bruxellensis in alcoholic fermentations using saccharomycin-overproducing Saccharomyces cerevisiae strains

  2019cites this paper
• A Control Alternative for the Hidden Enemy in the Wine Cellar

  2019cites this paper
• Katil Mayalar ve Williopsis spp.’nin Bozucu Mikroorganizmalar Üzerindeki Etkisi, Katil Toksinlerin Kullanım Olanakları

  2019cites this paper
• Alternative Methods to SO2 for Microbiological Stabilization of Wine.

  2019cites this paper
• Occurrence and enological properties of two new non-conventional yeasts (Nakazawaea ishiwadae and Lodderomyces elongisporus) in wine fermentations.

  2019cites this paper
• Selection of Native Non-Saccharomyces Yeasts with Biocontrol Activity against Spoilage Yeasts in Order to Produce Healthy Regional Wines

  2019cites this paper
• Potential of Yeasts as Biocontrol Agents of the Phytopathogen Causing Cacao Witches’ Broom Disease: Is Microbial Warfare a Solution?

  2019cites this paper
• Natural Antifungal Peptides/Proteins as Model for Novel Food Preservatives.

  2019cites this paper
• Effect of Sequential Inoculation with Non-Saccharomyces and Saccharomyces Yeasts on Riesling Wine Chemical Composition

  2019cites this paper
• Biocontrol yeasts: mechanisms and applications

  2019cites this paper
• Bioregulatory Role of Wickerhamomyces anomalus Killer Toxin against Pathogenic Members of the Genus Candida

  2019cites this paper
• Investigation on Biocontrol Potential of Endophytic Yeasts Associated with Healthy Plants

  2019cites this paper
• Purification, characterization and in vivo biocontrol efficiency of killer toxins from Debaryomyces hansenii strains.

  2018cites this paper
• Characterization of the killer toxin KTCf20 from Wickerhamomyces anomalus, a potential biocontrol agent against wine spoilage yeasts

  2018cites this paper
• Spoilage potential of brettanomyces bruxellensis strains isolated from Italian wines.

  2018cites this paper
• Estudio de la diversidad de levaduras en uva de cultivo ecológico y convencional en Galicia: patrones biogeográficos e influencia en las características químicas y sensoriales del vino

  2018cites this paper
• Brewing and Distilling Yeasts

  2018cites this paper
• The Biology of Pichia membranifaciens Killer Toxins

  2017cites this paper
• Wine microbiome: A dynamic world of microbial interactions

  2017cites this paper
• Biology of Killer Yeast and Technological Implications

  2017cites this paper
• Killer (Zymocidal) Yeasts

  2017cites this paper
• Candida pyralidae killer toxin disrupts the cell wall of Brettanomyces bruxellensis in red grape juice

  2017cites this paper
• Antagonistic Interactions and Killer Yeasts

  2017cites this paper
• Starter cultures as biocontrol strategy to prevent Brettanomyces bruxellensis proliferation in wine

  2017cites this paper
• Anti-mold properties of yeast strains as a biological agent for protection of grain during storage

  2017cites this paper
• Genetic and phenotypic intraspecific variability of non‐Saccharomyces yeasts populations from La Rioja winegrowing region (Spain)

  2017cites this paper
• ANTI-MOLD PROPERTIES OF YEAST STRAINS AS A BIOLOGIC AL AGENT FOR PROTECTION OF GRAIN DURING STORAGE

  2017cites this paper
• A new method for the detection of early contamination of red wine by Brettanomyces bruxellensis using Pseudomonas putida 4-ethylphenol methylene hydroxylase (4-EPMH)

  2017cites this paper
• Killer strains of Saccharomyces: application for apple wine production

  2016cites this paper
• Patagonian Antagonist Yeasts for Food Biopreservation

  2016cites this paper
• Coating forming agents as carriers of the biocontrol agent candida sake with antifungal effect against botrytis cinerea on grapes

  2016cites this paper
• Fungal genes and metabolites associated with the biocontrol of soil-borne plant pathogenic fungi

  2016cites this paper
• Kvasinky non-Saccharomyces a jejich význam v pivovarském průmyslu. II. část

  2016cites this paper
• Estudio filo-funcional de levaduras de interés enológico para su aplicación industrial

  2016cites this paper
• Développement de méthodes permettant la détection et la quantification de microorganismes d'altération du vin : étude de facteurs de développement

  2016cites this paper
• Yeast Interactions in Inoculated Wine Fermentation

  2016cites this paper
• TdKT, a new killer toxin produced by Torulaspora delbrueckii effective against wine spoilage yeasts.

  2016cites this paper
• Antimicrobial Activity of a Novel Pichia membranifaciens Strain Isolated from Naturally Fermented Cashew Apple Juice

  2016influential citation
• Development of biocontrol products for postharvest diseases of fruit: The importance of elucidating the mechanisms of action of yeast antagonists

  2016cites this paper
• Persistence of Two Non-Saccharomyces Yeasts (Hanseniaspora and Starmerella) in the Cellar

  2016influential citation
• Membrane bioreactor wastewater treatment plants reveal diverse yeast and protist communities of potential significance in biofouling

  2015cites this paper
• Harnessing improved understanding of Brettanomyces bruxellensis biology to mitigate the risk of wine spoilage

  2015cites this paper
• Yeast interactions in multi-starter wine fermentation

  2015cites this paper
• Microbial terroir and food innovation: The case of yeast biodiversity in wine.

  2015cites this paper
• Advances in the control of the spoilage caused by Zygosaccharomyces species on sweet wines and concentrated grape musts

  2015cites this paper
• Screening of β-Glucosidase and β-Xylosidase Activities in Four Non-Saccharomyces Yeast Isolates.

  2015cites this paper
• Yeast killer toxins, molecular mechanisms of their action and their applications

  2015influential citation
• Isolation, characterization, and identification of wild killer yeasts from sugarcane juice Isolamento, caracterização e identificação de leveduras killer de caldo de cana de açúcar

  2015cites this paper
• The influence of Pichia killer toxins on the wine spoilage yeasts

  2015cites this paper
• Inactivation of Dekkera bruxellensis yeasts in wine storage in brand new oak barrels using low electric current technology

  2015cites this paper
• Dynamic analysis of physiological properties of Torulaspora delbrueckii in wine fermentations and its incidence on wine quality

  2015cites this paper
• Metagenomic screening of cell wall hydrolases, their anti-fungal activities and potential role in wine fermentation

  2015cites this paper
• icrobial terroir and food innovation : The case of yeast biodiversity n wine

  2015cites this paper
• A novel killer protein from Pichia kluyveri isolated from an Algerian soil: purification and characterization of its in vitro activity against food and beverage spoilage yeasts

  2015cites this paper
• Genetic investigation and characterization of killer toxins secreted by non-Saccharomyces yeasts

  2015cites this paper
• The occurrence of killer activity in yeasts isolated from natural habitats.

  2015cites this paper
• Brettanomyces susceptibility to antimicrobial agents used in winemaking: in vitro and practical approaches

  2014cites this paper