Characterization of the Saccharomyces cerevisae Y500-4L killer toxin
Autor(a) principal: | |
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Data de Publicação: | 2000 |
Outros Autores: | |
Tipo de documento: | Artigo |
Idioma: | eng |
Título da fonte: | Brazilian Journal of Microbiology |
Texto Completo: | http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000400010 |
Resumo: | The strain Saccharomyces cerevisiae Y500-4L, selected from the must of alcohol producing plants, liberates a toxin which is lethal to the commercial yeast produced by Fleischmann Royal Nabisco and other strains of yeast. This toxin was characterized, and the maximum production was obtained after 24 hours of incubation at 25ºC in YEPD medium. The maximum activity was achieved between pH 4.1 and 4.5 and between 22 and 25ºC and maximum stability in the pH range 3.8 to 4.5 at -10ºC. The killer toxin was inactivated by heating at 40ºC for 1 hour at pH 4.1. After concentration by ultrafiltration of culture supernatants and purification by gel filtration chromatography, the molecular weight of the purified toxin was estimated by SDS-PAGE to be about 18-20 kDa. |
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Brazilian Journal of Microbiology |
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Characterization of the Saccharomyces cerevisae Y500-4L killer toxinkiller toxinSaccharomyces cerevisiaekiller yeastThe strain Saccharomyces cerevisiae Y500-4L, selected from the must of alcohol producing plants, liberates a toxin which is lethal to the commercial yeast produced by Fleischmann Royal Nabisco and other strains of yeast. This toxin was characterized, and the maximum production was obtained after 24 hours of incubation at 25ºC in YEPD medium. The maximum activity was achieved between pH 4.1 and 4.5 and between 22 and 25ºC and maximum stability in the pH range 3.8 to 4.5 at -10ºC. The killer toxin was inactivated by heating at 40ºC for 1 hour at pH 4.1. After concentration by ultrafiltration of culture supernatants and purification by gel filtration chromatography, the molecular weight of the purified toxin was estimated by SDS-PAGE to be about 18-20 kDa.Sociedade Brasileira de Microbiologia2000-10-01info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersiontext/htmlhttp://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000400010Brazilian Journal of Microbiology v.31 n.4 2000reponame:Brazilian Journal of Microbiologyinstname:Sociedade Brasileira de Microbiologia (SBM)instacron:SBM10.1590/S1517-83822000000400010info:eu-repo/semantics/openAccessSoares,Giselle A. M.Sato,Hélia H.eng2001-05-23T00:00:00Zoai:scielo:S1517-83822000000400010Revistahttps://www.scielo.br/j/bjm/ONGhttps://old.scielo.br/oai/scielo-oai.phpbjm@sbmicrobiologia.org.br||mbmartin@usp.br1678-44051517-8382opendoar:2001-05-23T00:00Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM)false |
dc.title.none.fl_str_mv |
Characterization of the Saccharomyces cerevisae Y500-4L killer toxin |
title |
Characterization of the Saccharomyces cerevisae Y500-4L killer toxin |
spellingShingle |
Characterization of the Saccharomyces cerevisae Y500-4L killer toxin Soares,Giselle A. M. killer toxin Saccharomyces cerevisiae killer yeast |
title_short |
Characterization of the Saccharomyces cerevisae Y500-4L killer toxin |
title_full |
Characterization of the Saccharomyces cerevisae Y500-4L killer toxin |
title_fullStr |
Characterization of the Saccharomyces cerevisae Y500-4L killer toxin |
title_full_unstemmed |
Characterization of the Saccharomyces cerevisae Y500-4L killer toxin |
title_sort |
Characterization of the Saccharomyces cerevisae Y500-4L killer toxin |
author |
Soares,Giselle A. M. |
author_facet |
Soares,Giselle A. M. Sato,Hélia H. |
author_role |
author |
author2 |
Sato,Hélia H. |
author2_role |
author |
dc.contributor.author.fl_str_mv |
Soares,Giselle A. M. Sato,Hélia H. |
dc.subject.por.fl_str_mv |
killer toxin Saccharomyces cerevisiae killer yeast |
topic |
killer toxin Saccharomyces cerevisiae killer yeast |
description |
The strain Saccharomyces cerevisiae Y500-4L, selected from the must of alcohol producing plants, liberates a toxin which is lethal to the commercial yeast produced by Fleischmann Royal Nabisco and other strains of yeast. This toxin was characterized, and the maximum production was obtained after 24 hours of incubation at 25ºC in YEPD medium. The maximum activity was achieved between pH 4.1 and 4.5 and between 22 and 25ºC and maximum stability in the pH range 3.8 to 4.5 at -10ºC. The killer toxin was inactivated by heating at 40ºC for 1 hour at pH 4.1. After concentration by ultrafiltration of culture supernatants and purification by gel filtration chromatography, the molecular weight of the purified toxin was estimated by SDS-PAGE to be about 18-20 kDa. |
publishDate |
2000 |
dc.date.none.fl_str_mv |
2000-10-01 |
dc.type.driver.fl_str_mv |
info:eu-repo/semantics/article |
dc.type.status.fl_str_mv |
info:eu-repo/semantics/publishedVersion |
format |
article |
status_str |
publishedVersion |
dc.identifier.uri.fl_str_mv |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000400010 |
url |
http://old.scielo.br/scielo.php?script=sci_arttext&pid=S1517-83822000000400010 |
dc.language.iso.fl_str_mv |
eng |
language |
eng |
dc.relation.none.fl_str_mv |
10.1590/S1517-83822000000400010 |
dc.rights.driver.fl_str_mv |
info:eu-repo/semantics/openAccess |
eu_rights_str_mv |
openAccess |
dc.format.none.fl_str_mv |
text/html |
dc.publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
publisher.none.fl_str_mv |
Sociedade Brasileira de Microbiologia |
dc.source.none.fl_str_mv |
Brazilian Journal of Microbiology v.31 n.4 2000 reponame:Brazilian Journal of Microbiology instname:Sociedade Brasileira de Microbiologia (SBM) instacron:SBM |
instname_str |
Sociedade Brasileira de Microbiologia (SBM) |
instacron_str |
SBM |
institution |
SBM |
reponame_str |
Brazilian Journal of Microbiology |
collection |
Brazilian Journal of Microbiology |
repository.name.fl_str_mv |
Brazilian Journal of Microbiology - Sociedade Brasileira de Microbiologia (SBM) |
repository.mail.fl_str_mv |
bjm@sbmicrobiologia.org.br||mbmartin@usp.br |
_version_ |
1752122198854729728 |