Killer phenomenon in yeast : An Overview

n challenging for limited resources, microorganisms have improved advanced strategies for winning selective characteristics over their competitors. One of these is the secretion of toxic compounds that findings in killing or growth stopping of other microorganisms. The initial discovery of killer toxin-secreting strains of Saccharomyces cerevisiae (S. cerevisiae) in the mid-sixties represents the beginning of intensive research in the yeast virology field. Some yeast strains are secreted killer toxins as the proteins which kill sensitive cells of the same yeast genera. In addition, it could be found more new yeast species have been estimated produce killer toxins versus the pathogenic yeasts, especially Candida albicans. The killer phenomenon is widespread between yeasts, therefore, Cryptococcus, Debaryomyces, Hanseniaspora, Hansenula, Kluyveromyces, Metschnikowia, Pichia, Ustilago, Torulopsis, Williopsis, and Zygosaccharomyces have been toxin-production and killer sensitive yeast. Some secretion killer toxins from many yeasts have been purified and described; and also the genes encoding the killer toxins have been cloned and described. Many various components of the in the sensitive cells for the killer toxin action have been identified. In addition, killer yeasts, killer toxins, and killer viruses have taken more attention to their possible applications in biomedicine and gene technology. The importance of yeast killer toxins and have been involved in various areas implicated food fermentations/yeast-based bakery product. Yeastskiller toxins may have potential applications as bio-preservatives, bio-control particularly. [Suzan Nouri Alturki, Najla Saud Alsaud, Ahmad Mahmoud Alhejin, Reda hussan Amasha, Ashgan Mohammed Khalil Almanzlawi and Sabah M. Hassan. Killer phenomenon in yeast: An Overview. J Am Sci 2019;15(4):5866]. ISSN 1545-1003 (print); ISSN 2375-7264 (online). http://www.jofamericanscience.org. 8. doi:10.7537/marsjas150419.08.