No abstract

No abstract

Biocontrol agents (BCAs) for the control of fungal diseases and pests has been the focus in the development of, thus, the agrochemical industry has refocused priorities on integrated control to include the use of BCAs in research and programmes for disease and pest control. The mechanism of action has often included direct antagonism between the BCA and fungal pathogen, competitive exclusion of the pathogen by niche occupation, production of secondary metabolites, hyperparasitism, and the production of volatile organic compounds (VOCs). It is considered as a characteristic of antagonist, to present more than one mechanism, because in this way, their chances of success are increased. The present study, objectived to evaluate, in vitro, competition between the fungus considered a bioprotective agent of the coffee quality Cladosporiumcladosporioides (Fresen) de Vries and the potentially toxigenic fungus Aspergillus ochraceus G. Wilh. Competition between isolates of C. cladosporioides and A. ochraceus was evaluated in vitro conditions by adding conidia aliquotas in Petri dishes containing PDA (potato, dextrose, ágar) culture medium.The antagonist relationship between isolates was observed in Olympus SZX7TR-ILA trinocular stereoscopic microscope coupled to a camera and in scanning electron microscopy ZEISS ®. The fungus C. cladosporioides (Fresen) de Vries, showed its antagonism on potencialmycotoxigenic fungus A. ochraceus by of antibiosis and hyperparasitism mechanisms.

Summary This work elucidates spatio‐temporal aspects of the biogeochemical transformation of copper mobilized from malachite (Cu2(CO3)(OH)2) and bioaccumulated within Aspergillus niger colonies when grown on different inorganic nitrogen sources. It was shown that the use of either ammonium or nitrate determined how copper was distributed within the colony and its microenvironment and the copper oxidation state and succession of copper coordinating ligands within the biomass. Nitrate‐grown colonies yielded ∼1.7× more biomass, bioaccumulated ∼7× less copper, excreted ∼1.9× more oxalate and produced ∼1.75× less water‐soluble copper in the medium in contrast to ammonium‐grown colonies. Microfocus X‐ray absorption spectroscopy revealed that as the mycelium matured, bioaccumulated copper was transformed from less stable and more toxic Cu(I) into less toxic Cu(II) which was coordinated predominantly by phosphate/malate ligands. With time, a shift to oxalate coordination of bioaccumulated copper occurred in the central older region of ammonium‐grown colonies.

Non-conventional wine yeasts are extensively studied as promising producers of hydrolytic enzymes and as potential starter cultures in winemaking due to their ability to improve organoleptic properties of wine. Thirty-six yeast strains of enological and brewery origin from the Ukrainian Collection of Microorganisms belonging to Torulaspora, Kloeckera, Candida, Metschnikowia, Pichia, and Zygosaccharomyces genera have been screened for the production of extracellular hydrolases, stress tolerance, fermentative activity, and other traits of enological interest. This study revealed the high incidence of lipolytic, proteolytic, and β-glucosidase activities among the yeasts, while no pectinase activity was detected. Esterase, cellulase and glucanase activities were found in a small proportion of yeasts (8.33-16.66%). Several Pichia anomala, Kloekera javanica, Pichia membranifaciens, and Metschnikowia pulcherrima strains demonstrated a wide range of hydrolytic activities. High tolerance to stress factors (ethanol, osmotic, and oxidative stress) present during alcoholic fermentation was detected in P. anomala and M. pulcherrima strains. Fermentative activity of several yeast strains was evaluated in microfermentations in a model semi-synthetic medium. Strain P. anomala UCM Y-216 was selected as the most promising culture for winemaking due to its hydrolytic activities, tolerance to stress factors and other valuable metabolic traits. This study represents the first step for selecting a non-conventional yeast strain of enological origin as a potential co-culture for winemaking.