Summary
Out of 260Metschnikowia pulcherrima strains isolated from Sardinian grapes and musts, 6 proved to be killer yeasts. Maximal killing effect occurred between 3.6 and 5.2 pH, and with 48h or 72h cultures.
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Farris, G.A., Mannazzu, I. & Budroni, M. Identification of killer factor in the yeast genusMetschnikowia . Biotechnol Lett 13, 297–298 (1991). https://doi.org/10.1007/BF01041488
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DOI: https://doi.org/10.1007/BF01041488