Article
Effect of salt on the killer phenotype of yeasts from olive brines.
Applied and environmental microbiology - 1 Mar 1997
Llorente P, Marquina D, Santos A, Peinado J M, Spencer-Martins I
Abstract excerpt
The killer properties of yeasts isolated from olive brines were examined in the absence and presence of sodium chloride in concentrations of up to 6% (wt/vol). An apparent enhancement of the killing action as the salt concentration increased, as well as changes in the spectra of activity against selected target strains, was observed in a few strains. Culture filtrates from killer strains grown at different NaCl...
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