PL EN


Preferencje help
Widoczny [Schowaj] Abstrakt
Liczba wyników
Tytuł artykułu

Anti-mold properties of yeast strains as a biological agent for protection of grain during storage

Treść / Zawartość
Identyfikatory
Warianty tytułu
PL
Wykorzystanie antypleśniowych właściwości szczepów drożdży do biologicznej ochrony ziarna podczas przechowywania
Języki publikacji
EN
Abstrakty
EN
Contamination of cereal grains by mold is a serious threat to human and animal health and leads to economic losses. The antagonistic activity of yeast strains isolated from varied habitats against mold was assessed. Based on the in vitro experiments, three strains of yeasts, showing the antagonistic activity towards the growth of 13 mold species isolated from cereals, have been selected. The ability to inhibit the growth of mold was tested in wheat, rye, barley, and oat grains, the positive effect was demonstrated in wheat and rye grain only.
PL
Zanieczyszczenie ziarna zbóż pleśnią stanowi poważne zagrożenie dla zdrowia ludzi i zwierząt oraz prowadzi do strat ekonomicznych. Oceniono antagonistyczną aktywność szczepów drożdży izolowanych z różnorodnych siedlisk skierowaną wobec pleśń. Na podstawie doświadczeń in vitro wybrano trzy szczepy drożdży, wykazujące działanie antagonistyczne wobec wzrostu 13 gatunków pleśni, izolowanych ze zbóż. Zdolność do hamowania wzrostu pleśni badano w ziarnach pszenicy, żyta, jęczmienia i owsa, pozytywny efekt wykazano tylko w przypadku pszenicy i żyta.
Twórcy
  • Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego, Warszawa, Poland
  • Instytut Biotechnologii Przemysłu Rolno-Spożywczego im. prof. Wacława Dąbrowskiego, Warszawa, Poland
Bibliografia
  • [1] Blinski C., Innamorato G., Steward G.: Identification and characterization of antimicrobial activity in two yeast genera. Appl. and Envir. Micro., 1985, vol. 50, 5, 1330-1332.
  • [2] Buzzini P., Martini A.: Large scale screening of selected Candida maltoza, Debaromyces hanseni and Pichia anomala killer toxin activity against pathogenic Yeats. Med. Mycol., 2001, 39, 479-482.
  • [3] Ciani M., Fatichenti F.: Killer toxin of Kluyveromyces phaffi DBUPG 6076 as a biopreservative agent to control apiculate vine yeast. Appl. Enviromental Microbiology, 2001, 67 (7), 3058-3063.
  • [4] Coda R., Cassone A., Rizzello C.G., Nionelli L., Cardinali G., Gobbetti M.: Antifungal activity of Wickerhamomyces anomalus and Lactobacillus plantarum during sourdough fermentation: identification of novel compounds and longterm effect during storage of wheat bread. Applied and environmental microbiology, 2011, 77(10), 3484-3492.
  • [5] Druvefors U., Jonsson N., Boysen M.E., Schnürer J.: Efficacy of the biocontrol yeast Pichia anomala during long-term storage of moist feed grain under different oxygen and carbon dioxide regimens. FEMS yeast research, 2002, 2(3), 389-394.
  • [6] Druvefors U.. Schnȕrer J.: Mold-Inhibitory activity of different yeast species during airtight storage of wheat grain. FEMS Yeast Research, 2005, 5, 373-378.
  • [7] Farkas Z., Márki-Zay J., Kucsera J., Vágvölgyi C., Golubev W., Pfeiffer I.: Characterization of two different toxins of Wickerhamomyces anomalus (Pichia anomala) VKM Y-159. Acta Biologica Hungarica, 2012, 63(2), 277-287.
  • [8] Fiori S., Urgeghe P.P., Hammami W., Razzu S., Jaoua S., Migheli Q.: Biocontrol activity of four non-and lowfermenting yeast strains against Aspergillus carbonarius and their ability to remove ochratoxin A from grape juice. International journal of food microbiology, 2014, 189, 45-50.
  • [9] Guo F.J., Ma Y., Xu H.M., Wang X H., Chi Z.M.: A novel killer toxin produced by the marine-derived yeast Wickerhamomyces anomalus YF07b. Antonie van Leeuwenhoek, 2013, 103(4), 737-746.
  • [10] Gupta V., Garg R.: Probiotics. Indian Journal of Medical Microbiology, 2009, 27 (3), 202-209.
  • [11] Guyard C., Séguy N., Cailliez J. C., Drobecq H., Polonelli L., Dei-Cas E., Menozzi F.D.: Characterization of a Williopsis saturnus var. mrakii high molecular weight secreted killer toxin with broad-spectrum antimicrobial activity. Journal of Antimicrobial Chemotherapy, 2002, 49(6), 961-971.
  • [12] de Ingeniis J., Raffaelli N., Ciani M., Mannazzu I.: Pichia anomala DBVPG 3003 secretes a ubiquitin-like protein that has antimicrobial activity. Applied and environmental microbiology, 2009,75(4), 1129-1134.
  • [13] Labbani F.Z.K., Turchetti B., Bennamoun L., Dakhmouche S., Roberti R., Corazzi L., Buzzini P.: A novel killer protein from Pichia kluyveri isolated from an Algerian soil: purification and characterization of its in vitro activity against food and beverage spoilage yeasts. Antonie van Leeuwenhoek, 2015, 107(4), 961-970.
  • [14] Lima J.R.D., Viana F.M.P., Lima F.A., Pieniz V., Gonçalves L.R.B.: Efficiency of a yeast-based formulation for the biocontrol of postharvest anthracnose of papayas. Summa Phytopathologica, 2014, 40(3), 203-211.
  • [15] Liu S.Q., Tsao M.: Inhibition of spoilage yeasts in cheese by killer yeast Williopsis saturnus var. saturnus. International journal of food microbiology, 2009, 131(2), 280-282.
  • [16] Lowes K.F., Shearman C.A., Payne J., MacKenzie D., Archer D.B., Merry R.J., Gasson M.J.: Prevention of yeast spoilage in feed and food by the yeast mycocin HMK. Applied and environmental microbiology, 2000, 66(3), 1066-1076.
  • [17] Magan N., Hope R., Cairns V., Aldred D.: Post-harvest fungal ecology: impact of fungal growth and mycotoxin accumulation in stored grain. European Journal of Plant Pathology, 2003, 109(7), 723-730.
  • [18] Marquina D., Santos A., Peinado J.: Biology of killer yeasts. International Microbiology, 2002, 5(2), 65-71.
  • [19] Mehlomakulu N.N., Setati M.E., Divol B.: Characterization of novel killer toxins secreted by wine-related nonSaccharomyces yeasts and their action on Brettanomyces spp. International journal of food microbiology, 2014, 188, 83-91.
  • [20] Olstorpe M., Passoth V.: Pichia anomala in grain biopreservation. Antonie van Leeuwenhoek, 2011, 99(1), 57-62.
  • [21] Olstorpe M., Schnürer J., Passoth V.: Growth inhibition of various Enterobacteriaceae species by the yeast Hansenula anomala during storage of moist cereal grain. Applied and environmental microbiology, 2012, 78(1), 292-294.
  • [22] Pardo E., Marin S., Ramos A.J., Sanchis V.: Ecophysiology of ochratoxigenic Aspergillus ochraceus and Penicillium verrucosum isolates. Predictive models for fungal spoilage prevention a review. Food additives and contaminants, 2006, 23(4), 398-410.
  • [23] Pennacchia C., Blaiotta G., Pepe O., Villani F.: Isolation of Saccharomyces cerevisiae strains from different food matrices and their preliminary selection for a potential use as probiotics. Journal of Applied Microbiology, 2008, 105 (6), 1919-1928.
  • [24] Petersson S., Schnurer J.: Biocontrol of mold growth in high moisture wheat stored under airtight conditions by Pichia anomala, Pichia guilliermondii, and Saccharomyces cerevisiae. Applied and Env. Micr., 1995, 61, 3, 1027-1032.
  • [25] Robiglio A., Sosa M.C., Lutz M C., Lopes C.A., Sangorrín M.P.: Yeast biocontrol of fungal spoilage of pears stored at low temperature. International journal of food microbiology, 2011, 147(3), 211-216.
  • [26] Santos A., San Mauro M., Bravo E., Marquina D.: PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis. Microbiology, 2009, 155(2), 624-634.
  • [27] Santos A., Marquina D.: Killer toxin of Pichia membranifaciens and its possible use as a biocontrol agent against grey mould disease of grapevine. Microbiology, 2004, 150(8), 2527-2534.
  • [28] Santos A., Marquina J., Leal J., Peinado M.: (1-6)-beta-Dglukan as Cell wall receptor for Pichia membranifaciens killer toxin. Applied and Environmental Microbiology, 2000, 66, 5, 1809-1813.
  • [29] Santos A., Sánchez A., Marquina D.: Yeasts as biological agents to control Botrytis cinerea. Microbiological Research, 2004, 159(4), 331-338.
  • [30] Santos A., Navascués E., Bravo E., Marquina D.: Ustilago maydis killer toxin as a new tool for the biocontrol of the wine spoilage yeast Brettanomyces bruxellensis. International journal of food microbiology, 2011, 145(1), 147-154.
  • [31] Schmitt M.J., Breinig F.: The viral killer system in yeast: from molecular biology to application. FEMS microbiology reviews, 2002, 26(3), 257-276.
  • [32] Tiago F.C.P., Martins F.S., Rosa C.A., Nardi R.M.D., Cara D.C., Nicoli J.R.: Phisiological characrerization of nonSaccharomyces yeasts from agro-industrial and environmental orgins with possible probiotic function. World Journal of Microbiology and Biotechnology, 2009, 25 (4), 657-666.
  • [33] de Ullivarri M.F., Mendoza L.M., Raya R.R., Farías M.E.: Killer phenotype of indigenous yeasts isolated from Argentinian wine cellars and their potential starter cultures for winemaking. Biotechnology letters, 2011, 33(11), 2177-2183.
  • [34] www.worldgrain.com/News/News%20Home/Features/2011/6/Mycotoxi ns. 4.05.2017.
Uwagi
Opracowanie ze środków MNiSW w ramach umowy 812/P-DUN/2016 na działalność upowszechniającą naukę (zadania 2017).
Typ dokumentu
Bibliografia
Identyfikator YADDA
bwmeta1.element.baztech-26982fe4-0d40-46e3-aed2-446876144d57
JavaScript jest wyłączony w Twojej przeglądarce internetowej. Włącz go, a następnie odśwież stronę, aby móc w pełni z niej korzystać.