Natural antimicrobials are used to preserve foods that
can be found in plants, animals, and microorganisms. Antimicrobial
substances are natural or artificial agents that produced by
microorganisms or obtained semi/total chemical synthesis are used at
low concentrations to inhibit the growth of other microorganisms.
Food borne pathogens and spoilage microorganisms are inactivated
by the use of antagonistic microorganisms and their metabolites.
Yeasts can produce toxic proteins or glycoproteins (toxins) that cause
inhibition of sensitive bacteria and yeast species. Antimicrobial
substance producing phenotypes belonging different yeast genus
were isolated from different sources. Toxins secreted by many yeast
strains inhibiting the growth of other yeast strains. These strains show
antimicrobial activity, inhibiting the growth of mold and bacteria.
The effect of antimicrobial agents produced by yeasts can be
extremely fast, and therefore may be used in various treatment
procedures. Rapid inhibition of microorganisms is possibly caused by
microbial cell membrane lipopolysaccharide binding and in
activation (neutralization) effect. Antimicrobial agents inhibit the
target cells via different mechanisms of action.
[1] S. L. Lim and S. T. Tay, "Diversity and Killer Activity Of Yeasts In
Malaysian Fermented Food Samples”, Tropical Biomedicine, 28(2), pp.
438-443, 2011.
[2] M. P. Dabhole and K. N. Joishy, "Production and Effect of Killer Toxin
by Saccharomyces cerevisiaeandPichiakluyveri on Sensitive Yeasts and
Fungal Pathogens”, Indian Journal of Biotechnology, 4, pp. 290-292,
2005.
[3] C. A. Lopes and M. P. Sangorrin, "Optimization of Killer Assays for
Yeast Selection Protocols”, Revista Argentina de Microbiologia, 42, pp.
298-306, 2010.
[4] N. Çerikcioğlu, "Maya Öldürücü Toksinin Tıbbi Önemi”, Mikrobiyal
Bült., 37, pp. 215-221, 2003.
[5] W. Magliani, S. Conti, A. Salati, S. Vaccari, L. Ravanetti, D. L. Maffei
and L., Polonelli, "Therapeutic potential of yeast killer toxin-like
antibodies and mimotopes”, FEMS Yeast Research, 5(1), pp. 11-18,
2004.
[6] D. Marquina, A. Santos and J. M. Peinado, "Biology of Killer Yeast”,
Int. Microbial, 5, pp. 65-71, 2002.
[7] M. J. Schmitt and F. Breinig, "The viral killer system in yeast: from
molecular biology to application”, FEMS Microbiology Reviews, 26,
pp. 257-276, 2002.
[8] Pamir, H. "Öldürücü Maya (Killer Yeast)’nın Tanımı”, GIDA, 9(1), pp.
47-52, 1984.
[9] L. B. Roostita, G. H. Fleet, S. P. Wendry, Z. M. Apon and L. U.
Gemilang, "Determination of Yeasts Antimicrobial Activity in Milk and
Meat Products”, Advance Journal of Food Science and Technology,
3(6), pp. 442-445, 2011.
[10] Q. Li, J. Huang, H. Guo, X. Guo, Y. Zhu and K., Dong, "Bactericidal
activity against meticillin-resistant Staphylococcus aureus of a novel
eukaryotic therapeutic recombinant antimicrobial peptide”, International
Journal of Antimicrobial Agents, 39, pp. 496-499, 2012.
[11] G. Gulbiniene, L. Kondratiene, T. Jokantaite, E. Serviene, V. Melvydas
and G. Petkuniene, "Occurence of Killer Yeast Strains in Fruit and Berry
Wine Yeast Populations”, Food Technol. Biotechnol. 42(3), pp. 159-
163, 2004.
[12] C. J. Jacobs, I. Fourie and H. J. J. Van Vuuren, "Characterization of
Killer Yeast Isolates from Chenin Blanc Grapes and Grape Skins”, S.
Afr. J. Enol.Vitic., 12(2), pp. 57-63, 1991.
[13] R. Vadkertiova and E. Slavikova, "Killer Activity of Yeasts Isolated
from Natural Environments against Some Medically Important Candida
Species”, Polish Journal of Microbiology, 56(1), pp. 39-43, 2007.
[14] H. Kuleaşan and M. L. Çakmakçı, "Bakteriyosinlerin Özellikleri, Gıda
Mikrobiyolojisinde Kullanım Alanları ve İleri Dönemlerdeki Kullanım
Potansiyelleri”, Gıda Dergisi, 28, pp. 123-129, 2003.
[15] M. E. Baeza, M. A. Sanhueza and V. H., Cifuentes, "Occurrence of
killer yeast strains in industrial and clinical yeast isolates”, Biol Res,
41, pp. 173-182, 2008.
[16] F. Breining, T. Sendzik, K. Eisfeld and M. J. Schmitt, "Dissecting toxin
immunity in virus-infected killer yeast uncovers an intrinsic strategy of
self-protection”, Proc Natl Acad Sci USA, 103(10), pp. 3810–3815,
2006.
[17] N. N. Mehlomakulu, M. E. Setati and B. Divol, "Characterization of
novel killer toxins secreted by wine-related non-Saccharomyces yeasts
and their action on Brettanomyces spp.”, International Journal of Food
Microbiology, 188, pp. 83-91, 2014.
[18] T. W. Young and M. Yagiu, "A comparison of the killer character in
different yeasts and its classification”, Antonievan Leeuwenhoek, 44(1),
pp. 59-77, 1978.
[19] I. Ochigava, P. J. Collier, G. M. Walker and R. Hakenbeck, "Willipsis
Saturnus Yeast Killer Toxin Does Not Kill Streptococcus pneumonia”,
Antonievan Leeuwenhoek, 99, pp. 559-566, 2011.
[1] S. L. Lim and S. T. Tay, "Diversity and Killer Activity Of Yeasts In
Malaysian Fermented Food Samples”, Tropical Biomedicine, 28(2), pp.
438-443, 2011.
[2] M. P. Dabhole and K. N. Joishy, "Production and Effect of Killer Toxin
by Saccharomyces cerevisiaeandPichiakluyveri on Sensitive Yeasts and
Fungal Pathogens”, Indian Journal of Biotechnology, 4, pp. 290-292,
2005.
[3] C. A. Lopes and M. P. Sangorrin, "Optimization of Killer Assays for
Yeast Selection Protocols”, Revista Argentina de Microbiologia, 42, pp.
298-306, 2010.
[4] N. Çerikcioğlu, "Maya Öldürücü Toksinin Tıbbi Önemi”, Mikrobiyal
Bült., 37, pp. 215-221, 2003.
[5] W. Magliani, S. Conti, A. Salati, S. Vaccari, L. Ravanetti, D. L. Maffei
and L., Polonelli, "Therapeutic potential of yeast killer toxin-like
antibodies and mimotopes”, FEMS Yeast Research, 5(1), pp. 11-18,
2004.
[6] D. Marquina, A. Santos and J. M. Peinado, "Biology of Killer Yeast”,
Int. Microbial, 5, pp. 65-71, 2002.
[7] M. J. Schmitt and F. Breinig, "The viral killer system in yeast: from
molecular biology to application”, FEMS Microbiology Reviews, 26,
pp. 257-276, 2002.
[8] Pamir, H. "Öldürücü Maya (Killer Yeast)’nın Tanımı”, GIDA, 9(1), pp.
47-52, 1984.
[9] L. B. Roostita, G. H. Fleet, S. P. Wendry, Z. M. Apon and L. U.
Gemilang, "Determination of Yeasts Antimicrobial Activity in Milk and
Meat Products”, Advance Journal of Food Science and Technology,
3(6), pp. 442-445, 2011.
[10] Q. Li, J. Huang, H. Guo, X. Guo, Y. Zhu and K., Dong, "Bactericidal
activity against meticillin-resistant Staphylococcus aureus of a novel
eukaryotic therapeutic recombinant antimicrobial peptide”, International
Journal of Antimicrobial Agents, 39, pp. 496-499, 2012.
[11] G. Gulbiniene, L. Kondratiene, T. Jokantaite, E. Serviene, V. Melvydas
and G. Petkuniene, "Occurence of Killer Yeast Strains in Fruit and Berry
Wine Yeast Populations”, Food Technol. Biotechnol. 42(3), pp. 159-
163, 2004.
[12] C. J. Jacobs, I. Fourie and H. J. J. Van Vuuren, "Characterization of
Killer Yeast Isolates from Chenin Blanc Grapes and Grape Skins”, S.
Afr. J. Enol.Vitic., 12(2), pp. 57-63, 1991.
[13] R. Vadkertiova and E. Slavikova, "Killer Activity of Yeasts Isolated
from Natural Environments against Some Medically Important Candida
Species”, Polish Journal of Microbiology, 56(1), pp. 39-43, 2007.
[14] H. Kuleaşan and M. L. Çakmakçı, "Bakteriyosinlerin Özellikleri, Gıda
Mikrobiyolojisinde Kullanım Alanları ve İleri Dönemlerdeki Kullanım
Potansiyelleri”, Gıda Dergisi, 28, pp. 123-129, 2003.
[15] M. E. Baeza, M. A. Sanhueza and V. H., Cifuentes, "Occurrence of
killer yeast strains in industrial and clinical yeast isolates”, Biol Res,
41, pp. 173-182, 2008.
[16] F. Breining, T. Sendzik, K. Eisfeld and M. J. Schmitt, "Dissecting toxin
immunity in virus-infected killer yeast uncovers an intrinsic strategy of
self-protection”, Proc Natl Acad Sci USA, 103(10), pp. 3810–3815,
2006.
[17] N. N. Mehlomakulu, M. E. Setati and B. Divol, "Characterization of
novel killer toxins secreted by wine-related non-Saccharomyces yeasts
and their action on Brettanomyces spp.”, International Journal of Food
Microbiology, 188, pp. 83-91, 2014.
[18] T. W. Young and M. Yagiu, "A comparison of the killer character in
different yeasts and its classification”, Antonievan Leeuwenhoek, 44(1),
pp. 59-77, 1978.
[19] I. Ochigava, P. J. Collier, G. M. Walker and R. Hakenbeck, "Willipsis
Saturnus Yeast Killer Toxin Does Not Kill Streptococcus pneumonia”,
Antonievan Leeuwenhoek, 99, pp. 559-566, 2011.
@article{"International Journal of Biological, Life and Agricultural Sciences:68115", author = "T. Buyuksirit and H. Kuleasan", title = "Antimicrobial Agents Produced by Yeasts", abstract = "Natural antimicrobials are used to preserve foods that
can be found in plants, animals, and microorganisms. Antimicrobial
substances are natural or artificial agents that produced by
microorganisms or obtained semi/total chemical synthesis are used at
low concentrations to inhibit the growth of other microorganisms.
Food borne pathogens and spoilage microorganisms are inactivated
by the use of antagonistic microorganisms and their metabolites.
Yeasts can produce toxic proteins or glycoproteins (toxins) that cause
inhibition of sensitive bacteria and yeast species. Antimicrobial
substance producing phenotypes belonging different yeast genus
were isolated from different sources. Toxins secreted by many yeast
strains inhibiting the growth of other yeast strains. These strains show
antimicrobial activity, inhibiting the growth of mold and bacteria.
The effect of antimicrobial agents produced by yeasts can be
extremely fast, and therefore may be used in various treatment
procedures. Rapid inhibition of microorganisms is possibly caused by
microbial cell membrane lipopolysaccharide binding and in
activation (neutralization) effect. Antimicrobial agents inhibit the
target cells via different mechanisms of action.
", keywords = "Antimicrobial agents, Glycoprotein, Toxic protein,
Yeast.", volume = "8", number = "10", pages = "1119-4", }
