title: Inhibition of Brewer’s Yeast by Wheat Purothionins
creator: Hernandez Lucas, Carlos
creator: Fernandez de Caleya, R.
creator: Carbonero Zalduegui, Pilar
subject: Biology
description: Purothionins are basic polypeptides with antimicrobial properties that are  present in the endosperm of wheat and other Gramineae. Susceptibility to crude  and electrophoretically purified purothionins among brewing starters has been  investigated. Seven yeast strains of Saccharomyces uvarum (syn. carlsbergensis),  four strains of Saccharomyces cerevisiae, and four wild strains (Saccharomyces  spp.) have been tested in three culture media. All the strains were susceptible to  the crude preparation in a yeast extract-glucose medium. Determinations of  minimal inhibitory and biocidal concentrations yielded double end points in  about half of the assays. The highest sensitivity to purothionins was obtained in  malt extract medium. Sensitivity to electrophoretically purified purothionins  was of the same order or smaller than to the crude preparation. Possible  explanations for this unexpected result are presented.
publisher: E.T.S. de Ingeniería Agronómica, Alimentaria y de Biosistemas (UPM)
rights: https://creativecommons.org/licenses/by-nc-nd/3.0/es/
date: 1974-08
type: info:eu-repo/semantics/article
type: Article
source: Applied Microbiology, ISSN 0003-6919, 1974-08, Vol. 28, No. 2
type: PeerReviewed
format: application/pdf
language: eng
relation: https://aem.asm.org/content/aem/28/2/165.full.pdf
rights: info:eu-repo/semantics/restrictedAccess
identifier: https://oa.upm.es/54056/