FOOD SCIENCE ›› 2017, Vol. 38 ›› Issue (12): 50-56.doi: 10.7506/spkx1002-6630-201712008

• Bioengineering • Previous Articles     Next Articles

Optimization of Culture Conditions for Toxin Production by Wild Killer Yeast Candida albicans LFA418

LI Li, FENG Li, QIN Yi, YE Dongqing, SONG Yuyang, LIU Yanlin,   

  1. 1. College of Enology, Northwest A&F University, Yangling 712100, China; 2. Shaanxi Engineering Research Center for Wine and Viticulture, Yangling 712100, China
  • Online:2017-06-25 Published:2017-06-26

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Abstract: The killer property Candida albicans LFA418, a wild strain isolated from a winery in Loulan of Northwest China’sXinjiang region. The killer feature and crude killer toxin characteristics of a wild yeast strain Candida albicans isolated from Loulan winery of Xinjiang were studied. The results indicated that Candida albicans LFA418 had a wide spectrum of killering activity against Pichia kluyveri, Saccharomyces bayanus, Lachancea thermotolerans and Candida lusitaniae. The optimal culture conditions to obtain the maximum yield of killer toxins were as follows: inoculums of C. albicans LFA418, 7% (V/V); temperature, 25 ℃, and culture time, 32 h. The activity of crude killer toxins was stable at pH 4.2-4.6 when temperature was -20 ℃ and 4 ℃ and temperature 4-20 ℃ at pH 4.2.

Key words: killer yeast, killer toxin, Candida albicans

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