AI Article Synopsis
- The Wickerhamomyces bovis type strain produces a mycocin that inhibits fungal growth, especially effective at a pH of 5.0 in a saline environment (3% NaCl).
- This mycocin shows fungistatic effects within a pH range of 3.5 to 6.0.
- Yeast species that are sensitive to this mycocin belong to closely related genera, including Ambrosiozyma, Nakazawaea, Ogataea, and Peterozyma, all part of the Wickerhamomycetaceae family.
Article Abstract
Wickerhamomyces bovis type strain was found to secret a mycocin with a fungistatic effect at pH from 3.5 to 6.0. The peak of its activity occurred at pH 5.0 in the presence of 3% NaCl. Yeast species sensitive to this mycocin belonged to phylogenetically related genera Ambrosiozyma, Nakazawaea, Ogataea, and Pet- erozyma within the family Wickerhamomycetaceae.
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Department of Biology, Federal University of Lavras (UFLA), Campus Universitário, Lavras, Minas Gerais, CEP: 37.200-000, Brazil.
Cultivable microbiota presents in a coffee semi-dry processing wastewater treatment plant (WTP) was identified. Thirty-two operational taxonomic units (OTUs) were detected, these being 16 bacteria, 11 yeasts and 4 filamentous fungi. Bacteria dominated the microbial population (11.
View Article and Find Full Text PDFArticle Synopsis
- The Wickerhamomyces bovis type strain produces a mycocin that inhibits fungal growth, especially effective at a pH of 5.0 in a saline environment (3% NaCl).
- This mycocin shows fungistatic effects within a pH range of 3.5 to 6.0.
- Yeast species that are sensitive to this mycocin belong to closely related genera, including Ambrosiozyma, Nakazawaea, Ogataea, and Peterozyma, all part of the Wickerhamomycetaceae family.
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