Control Methods
Young and Yagiu (1978) experimented with methods of curing killer yeasts. They found that using a cycloheximine solution at 0.05 ppm was effective in eliminating killer activity in one strain of S. cerevisiae. Incubating the yeast at 37°C eliminated activity in another strain. The methods were not effective at reducing toxin production in other yeast species. Many toxins are sensitive to pH levels; for example K1 is permanently inactivated at pH levels over 6.5.
The greatest potential for control of killer yeasts appears to be the addition of the L-A virus and M dsRNA, or an equivalent gene, into the industrially desirable variants of yeast, so they achieve immunity to the toxin, and also kill competing strains.
Read more about this topic: Killer Yeast
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