Table 2.
Source and features of W . anomalus mycocins
| W. anomalusstrain | WC 65 [34] | NCYC 434 [37] | NCYC 432 [38] | YF07b [31] | tp2-15 (isolated in this study) |
|---|---|---|---|---|---|
| Source | Culture collection | Culture collection | Culture collection | Marine- derived | Fermented tapioca |
| pH stability | 2 to 5 | 3 to 5.5 | 3 to 5.5 | 3 to 5 | 3 to 6 |
| Temperature stability (°C) | Not determined | Up to 37 | Up to 37 | 20-90 | 4 to 37 |
| Molecular weight (kDa) | 83.3 | 49 | 47 | 47 | 45, 50 |
| pI | 5.0 | 3.7 | 3.4/3.7 | - | Not determined |
| Amino acid sequence analysis | Not determined | Homology with exo-ß-1,3 glucanase (accession no. AJ222862) | Homology with exo-ß-1,3 glucanase (accession no. AJ222862) | Exo-ß-1,3 glucanase (A0MPR7) | Homology with exo-ß-1,3 glucanase (A0MPR7) |
| Inhibitory activity | C. albicans, Cyberlindnera bimundalis, Cyberlindnera jadinii, Kluyveromyces lactis, Saccharomyces cerevisiae, Saccharomycodes ludwigii | C. albicans, Torulaspora delbrueckii, Kluyveromyces marxianus, Saccharomyces cerevisiae | C. albicans, C. tropicalis, C. pseudotropicalis, C. glabrata, C. parapsilosis, C. krusei | Metschnikowia bicuspidata | C. mesorugosa |