Gniewosz M, Bugajewska A, Raczyńska-Cabaj A, Duszkiewicz-Reinhard W, Primik M
Progress in Biotechnology. 2000;17:73-79
The presence of the killer factor in yeast may be a good marker for the identification of a strain because of the ease of its detection under laboratory conditions. The aim of the present research was the introduction of the killer factor into the cells of distillery and wine yeast using protoplast electrofusion. As a result of the performed protoplast electrofusion of the laboratory strain S. cerevisiae ATCC 42300 K1 and S. cerevisiaeof the S.o./1 strain; hybrids with the killer factor, whose stability did not change during two years of storage, were obtained.