The killer (K), sensitive (S) and neutral (N) phenotypes of thirty one strains of wine yeast, beer yeast, distillery yeast and baker's yeast were examined. None of the strains analysed had the killer activity. Three strains of distillery yeast and one strain of baker's yeast had neutral phenotype regarding the type K2 killer toxin. The other strains were sensitive to both K1 and K2 toxins.