Changes

It has been demonstrated that various toxins produced by "killer" strains of ''S. cerevisiae'' can be used to inhibit most strains of diastatic strains of ''S. cerevisiae''. Certain strains of diastatic ''S. cerevisiae'' are sensitive to one or more of these toxins. One study showed that adding K1 and/or K2 toxin could reduce the risk of a diastatic yeast contamination in breweries <ref>[https://journals.asm.org/doi/10.1128/aem.01072-24 Zhong V, Ketchum N, Mackenzie JK, Garcia X, Rowley PA. 0. Inhibition of diastatic yeasts by Saccharomyces killer toxins to prevent hyperattenuation during brewing. Appl Environ Microbiol 0:e01072-24. https://doi.org/10.1128/aem.01072-24.]</ref>.