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A killer yeast is a yeast, such as Saccharomyces cerevisiae, which is able to secrete one of a number of toxic proteins which are lethal to susceptible cells. [1] These "killer toxins" are polypeptides that kill sensitive cells of the same or related species, often functioning by creating pores in target cell membranes.
Some of the killer toxins produced by members of this genus complicate alcoholic brewing but are useful in treating the candidiasis ofCandida albicans. [23] The ascomycete yeasts are immune to many poisons and lethal towards other strains of fungi, with the strength of their toxins growing in proportion to how naturally they were grown. [ 23 ]
The yeast has a negative effect on the bacteria that normally produce antibiotics to kill the parasite, so may affect the ants' health by allowing the parasite to spread. [41] Certain strains of some species of yeasts produce proteins called yeast killer toxins that allow them to eliminate competing strains. (See main article on killer yeast ...
Replication cycle of L-A helper, shown at bottom, and M28 (K28) killer viruses in S. cerevisiae. Saccharomyces cerevisiae virus L-A, also called L-A helper virus, is a member of the Totiviridae family of viruses found primarily in Saccharomyces cerevisiae. [3] Its discovery in the 1970s was the main starting point of research on yeast virology. [4]
C. Camptobasidiaceae; Candida (fungus) Candida albicans; Candida auris; Candida bromeliacearum; Candida catenulata; Candida dubliniensis; Candida humilis; Candida ...
Separation of biotypes as well as treatment has proven successful using killer yeast strains such as Pichia anomala. [15] In these studies by Coutinho et al., M. pachydermatis was isolated from canine skin swabs and otic secretions which were then exposed to toxin producing killer yeast strains that inhibited M. pachydermatis growth. [15]
Debaryomyces hansenii is an osmo-, halo-and xerotolerant yeast [6] that produces toxins, including mycocins, to destroy competitive yeast species. [5] It is a common species in all types of cheese, including soft cheeses and the brines of semi-hard and hard cheeses, [7] and the most common yeast among 383 isolates from samples of unsulfited or sulfited sausages, skinless sausages and minced ...
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