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The killer toxin of<jats:italic>K. phaffii<\/jats:italic>DBVPG 6076 showed extensive anti-<jats:italic>Hanseniaspora<\/jats:italic>activity against strains isolated from grape samples. The proteinaceous killer toxin was found to be active in the pH range of 3 to 5 and at temperatures lower than 40\u00b0C. These biochemical properties would allow the use of<jats:italic>K. phaffii<\/jats:italic>killer toxin in wine making. Fungicidal or fungistatic effects depend on the toxin concentration. Toxin concentrations present in the supernatant during optimal conditions of production (14.3 arbitrary units) exerted a fungicidal effect on a sensitive strain of<jats:italic>Hanseniaspora uvarum<\/jats:italic>. At subcritical concentrations (fungistatic effect) the saturation kinetics observed with the increased ratio of killer toxin to<jats:italic>H. uvarum<\/jats:italic>cells suggest the presence of a toxin receptor. The inhibitory activity exerted by the killer toxin present in grape juice was comparable to that of sulfur dioxide. The findings presented suggest that the<jats:italic>K. phaffii<\/jats:italic>DBVPG 6076 killer toxin has potential as a biopreservative agent in wine making.<\/jats:p>","DOI":"10.1128\/aem.67.7.3058-3063.2001","type":"journal-article","created":{"date-parts":[[2002,7,27]],"date-time":"2002-07-27T10:03:59Z","timestamp":1027764239000},"page":"3058-3063","update-policy":"https:\/\/doi.org\/10.1128\/asmj-crossmark-policy-page","source":"Crossref","is-referenced-by-count":86,"title":["Killer Toxin of<i>Kluyveromyces phaffii<\/i>DBVPG 6076 as a Biopreservative Agent To Control Apiculate Wine Yeasts"],"prefix":"10.1128","volume":"67","author":[{"given":"M.","family":"Ciani","sequence":"first","affiliation":[{"name":"Dipartimento di Biotecnologie Agrarie e Ambientali, Universit\u00e0 di Ancona, Ancona 60131,1 and"}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"F.","family":"Fatichenti","sequence":"additional","affiliation":[{"name":"Sez. 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