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 https://oa.upm.es/54056/ UL https://aem.asm.org/content/aem/28/2/165.full.pdf