Mycocin (16 kDa) produced by Cystofllobasidium bisporidii was readily adsorbed by mycocin-sensitive yeast cells enhancing the permeability of their cytoplasmic membrane. Spheroplasts of some yeast species were shown to be sensitive to mycocin, whereas their whole cells were mycocin-resistant. The stability of mycocin drastically fell during purification.
|Number of pages||5|
|State||Published - 1996|