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

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

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Detalles Bibliográficos
Autores principales: Comitini, Francesca, Agarbati, Alice, Canonico, Laura, Galli, Edoardo, Ciani, Maurizio
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2020
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824415/
https://www.ncbi.nlm.nih.gov/pubmed/33379214
http://dx.doi.org/10.3390/microorganisms9010056

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC7824415/
https://www.ncbi.nlm.nih.gov/pubmed/33379214
http://dx.doi.org/10.3390/microorganisms9010056

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