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Enzymatic profiles and antimicrobial activity of the yeast Metschnikowia pulcherrima

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Języki publikacji
EN
Abstrakty
EN
The aim of the study was to characterize the antimicrobial properties of 5 strains belonging to the yeast species Metschnikowia pulcherrima. The antimicrobial activity of the strains was studied by observing pulcherrimin production and inhibition of microbial growth on YPG plates. Enzymatic assays were carried out using API ZYM tests. All strains of M. pulcherrima showed α-glucosidase and leucine arylamidase activities. The widest spectrum of activity was observed for strains NCYC2321, CCY145, and CCY149. All tested strains produced pucherrimin, and the yeasts Wickerhamomyces anomalus and Dekkera bruxellensis, the bacterium Bacillus subtilis and the moulds Penicillium chrysogenum and Aspergillus brasiliensis were the most sensitive to M. pulcherrima.
Twórcy
  • Technical University of Lodz, Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology Wólczańska 171/173, 90-924 Lodz (studentka)
autor
  • Technical University of Lodz, Faculty of Biotechnology and Food Sciences, Institute of Fermentation Technology and Microbiology Wólczańska 171/173, 90-924 Lodz
Bibliografia
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Uwagi
Opracowanie rekordu w ramach umowy 509/P-DUN/2018 ze środków MNiSW przeznaczonych na działalność upowszechniającą naukę (2018).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-60a99e14-6b05-4cf4-bb41-455e95a4f599
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