Partial purification and characterization of Candida nodaensis killer toxin

Abstract

Preliminary experiments performed to characterize C. nodaensis K factor showed that, besides keeping its biological activity at high NaCl concentrations, is stable after incubation in a relatively broad range of temperature and pH values, whether or not in the presence of salt. In order to achieve the isolation, purification and further molecular and biochemical characterization of C. nodaensis K toxin, a experimental protocol was developed, involving culture supernatant ethanol precipitation followed by exclusion and ionic chromatography. Along with the purification of this zymocin, the study of its mode of action will certainly contribute to evaluate its biotechnological potentialities for several applications, particularly in the preservation of high-salt food products.