RT Journal Article
SR 00
A1 Hernandez Lucas, Carlos
A1 Fernandez de Caleya, R.
A1 Carbonero Zalduegui, Pilar
T1 Inhibition of Brewer’s Yeast by Wheat Purothionins
JF Applied Microbiology
YR 1974
FD 1974-08
VO 28
IS 2
SP 165
OP 168
AB 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.
PB American Society for Microbiology
SN 0003-6919
LK http://oa.upm.es/54056/
UL https://aem.asm.org/content/aem/28/2/165.full.pdf