Purification and Characterization of WA18, a New Mycocin Produced by <i>Wickerhamomyces anomalus</i> Active in Wine Against <i>Brettanomyces bruxellensis</i> Spoilage Yeasts
<i>Wickerhamomyces anomalus</i> strain 18, isolated from a natural underground cheese ripening pit, secretes a mycocin named WA18 that inhibits wine spoilage yeasts belonging to <i>Brettanomyces bruxellensis</i> species, with a broad-spectrum of activity. WA18 was purified, a...
Main Authors: | , , , , |
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Format: | Article |
Language: | English |
Published: |
MDPI AG
2020-12-01
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Series: | Microorganisms |
Subjects: | |
Online Access: | https://www.mdpi.com/2076-2607/9/1/56 |