The phenomenon of yeast mycocinogeny was found a long time ago, but the fundamental researches are still relevant in this field: the search for mycocinogenic strains, the study of the mycocin specific spectrum, etc. These results can be used in biotechnology: to protect the industrial sourdoughs from the intervention of unwanted microorganisms or to preserve the harvest. We can also use this results in medicine: mycoses application for AIDS (of different origin) patients. Such an application does not interrupt the established microbial community and, as a consequence, has no side-effect of secondary infection. The fundamental aspect is interesting too: the relatively fast, accurate and cheap typing of different yeast strains, including pathogenic and biotechnologically significant ones.

During the study we are going to use some mycocinogenic Wickerhamomyces anomalus strains to separate groups of biotechnologically important Debaryomyces strains, which are can't be typed by modern methods of barcoding. Both species represent traditional and industrial sourdoughs of the various fermentation products - cheese, kefir, wine, beer, etc. Using classical Microbiology methods we are going to screen and to detect the sensitive Debaryomyces strains that could help to select sourdoughs composition in regards to taste, smell and benefit of the product, and the cultures combinations for probiotics.

We are going to read some scientific articles on this issue, to deduce the relevance of the study and its research methods, then conduct some experiments "culture against culture" to determine the sensitive strains of the Debaryomyces genus. At the end, all the participants of the project will summarize their results in the form of a multi-authored scientific article. Then we will add other laboratory data to the article and finally will publish it in English. Optionally, all the participants will be mentioned as co-authors.