<i>Candida pyralidae</i>killer toxin disrupts the cell wall of<i>Brettanomyces bruxellensis</i>in red grape juice

Mehlomakulu, Ngwekazi Nwabisa; Prior, Kelly J.; Setati, Mathabatha Evodia; Divol, Benoit

doi:10.1111/jam.13383

Cited by 28 publications

(14 citation statements)

References 56 publications

(134 reference statements)

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“…Nevertheless, its effectiveness was studied in a laboratory medium. In white and red wine, the toxins showed that only seven strains, out of 15 B. bruxellensis strains studied, present sensitivity in the wine matrix [27]. Later, the same authors demonstrated that toxins CpKT1 and CpKT2 can cause damage to cell walls in B. bruxellensis sensitive strains [28].…”

Section: Control Of B Bruxellensismentioning

confidence: 97%

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A Control Alternative for the Hidden Enemy in the Wine Cellar

et al. 2019

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Brettanomyces bruxellensis has been described as the principal spoilage yeast in the winemaking industry. To avoid its growth, wine is supplemented with SO2, which has been questioned due to its potential harm to health. For this reason, studies are being focused on searching for, ideally, natural new antifungals. On the other hand, it is known that in wine production there are a variety of microorganisms, such as yeasts and bacteria, that are possible biological controls. Thus, it has been described that some microorganisms produce antimicrobial peptides, which might control yeast and bacteria populations. Our laboratory has described the Candida intermedia LAMAP1790 strain as a natural producer of antimicrobial compounds against food spoilage microorganisms, as is B. bruxellensis, without affecting the growth of S. cerevisiae. We have demonstrated the proteinaceous nature of the antimicrobial compound and its low molecular mass (under 10 kDa). This is the first step to the possible use of C. intermedia as a selective bio-controller of the contaminant yeast in the winemaking industry.

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Section: Control Of B Bruxellensismentioning

confidence: 97%

“…Several investigation groups have focused on the search of antimicrobial peptides (AMPs), which have been studied as different microorganism agent controllers at clinical or industrial importance [27].…”

Section: Control Of B Bruxellensismentioning

confidence: 99%

A Control Alternative for the Hidden Enemy in the Wine Cellar

et al. 2019

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“…Ponadto toksyny te nie wpływały negatywnie na rozwój drożdży S. cerevisiae oraz bakterii kwasu mlekowego [57]. Antagonistyczne działanie tych toksyn wobec D. bru xellensis polega na uszkodzeniu ściany komórkowej wrażliwych drożdży [56].…”

Section: Wykorzystanie W Winiarstwieunclassified

Killer Yeasts And Their Application

Błaszczyk

2019

Postępy Mikrobiologii - Advancements of Microbiology

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Streszczenie: Fenotyp killerowy, związany z produkcją oraz wydzielaniem toksyn killerowych, jest szeroko rozpowszechniony wśród drożdży i w warunkach konkurencyjnych daje przewagę szczepom drożdży killerowych w stosunku do innych, wrażliwych na te toksyny mikroorganizmów zasiedlających tę samą niszę ekologiczną. Toksyny killerowe to białka, zwykle glikoproteiny, działające bójczo w stosunku do drożdży wrażliwych. Każda toksyna killerowa ma unikatowe właściwości, które różnią się w zależności od produkującego ją szczepu drożdży. Różnice te dotyczą lokalizacji genów, które kodują toksyny, masy cząsteczkowej, jak również mechanizmów działania. Niektóre szczepy drożdży killerowych charakteryzują się szerokim zakresem aktywności antagonistycznej, hamują rozwój szeregu szczepów drożdży, a także grzybów strzępkowych, i od lat badane są pod kątem ich potencjału biotechnologicznego. Drożdże killerowe i ich toksyny mogą znaleźć potencjalne zastosowanie w wielu dziedzinach: w produkcji żywności i napojów, szczególnie podczas fermentacji wina i jego dojrzewania, w biologicznej ochronie roślin, w biotypowaniu drożdży i jako nowe środki przeciwgrzybicze. 1. Introduction. 2. Biosynthesis and structure of killer toxins. 3. Properties of killer proteins. 4. The mechanism of action of killer toxins. 5. Use of killer yeasts and their toxins. 5.1. Application in viticulture. 5.2. Potential application in medicine. 5.3. Combating fungal diseases of plants. 5.4. Transgenic plants producing killer toxins. 5.5.

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“…Apart from the use of P. membranifaciens CYC 1086 and PMKT2, killer toxins from Ustilago maydis [10], Torulaspora delbrueckii (TdKT) [9], Kluyveromyces wickerhamii (Kwkt), Wickerhamomyces anomalus (Pikt) [183] and Candida pyralidae (CpKT1) [184] and the production of pulcherriminic acid by Metschnikowia pulcherrima (without a real killer activity but depleting biologically available iron from the medium) [190] have been reported as useful to control Brettanomyces spoilage. Continuing in the enology context, results from Alonso et al (2015) and Labbani et al (2015) conclude that a synergistic effect was operating using PMKT [185] and Pkkp (from P. kluyveri ) [8] killer toxins, respectively, in combination with potassium metabisulfite, against wine spoilage yeasts such as Zygosaccharomyces or Dekkera/Brettanomyces species. Recently, Velazquez and coworkers described the utility of mixed-inoculation with killer and sensitive yeast strains to speed cell death during second fermentation of sparkling-wines to release of certain compounds from autolyzed yeast cells [181].…”

Section: Applications Conclusion and Future Perspectives Of P Mmentioning

confidence: 99%

The Biology of Pichia membranifaciens Killer Toxins

Belda

Ruíz

Alonso

et al. 2017

Toxins

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The killer phenomenon is defined as the ability of some yeast to secrete toxins that are lethal to other sensitive yeasts and filamentous fungi. Since the discovery of strains of Saccharomyces cerevisiae capable of secreting killer toxins, much information has been gained regarding killer toxins and this fact has substantially contributed knowledge on fundamental aspects of cell biology and yeast genetics. The killer phenomenon has been studied in Pichia membranifaciens for several years, during which two toxins have been described. PMKT and PMKT2 are proteins of low molecular mass that bind to primary receptors located in the cell wall structure of sensitive yeast cells, linear (1→6)-β-d-glucans and mannoproteins for PMKT and PMKT2, respectively. Cwp2p also acts as a secondary receptor for PMKT. Killing of sensitive cells by PMKT is characterized by ionic movements across plasma membrane and an acidification of the intracellular pH triggering an activation of the High Osmolarity Glycerol (HOG) pathway. On the contrary, our investigations showed a mechanism of killing in which cells are arrested at an early S-phase by high concentrations of PMKT2. However, we concluded that induced mortality at low PMKT2 doses and also PMKT is indeed of an apoptotic nature. Killer yeasts and their toxins have found potential applications in several fields: in food and beverage production, as biocontrol agents, in yeast bio-typing, and as novel antimycotic agents. Accordingly, several applications have been found for P. membranifaciens killer toxins, ranging from pre- and post-harvest biocontrol of plant pathogens to applications during wine fermentation and ageing (inhibition of Botrytis cinerea, Brettanomyces bruxellensis, etc.).

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Candida pyralidaekiller toxin disrupts the cell wall ofBrettanomyces bruxellensisin red grape juice

Abstract: Candida pyralidae shows potential to be used as a biocontrol agent against B. bruxellensis in grape juice/wine.

Cited by 28 publications

References 56 publications

A Control Alternative for the Hidden Enemy in the Wine Cellar

A Control Alternative for the Hidden Enemy in the Wine Cellar

Killer Yeasts And Their Application

The Biology of Pichia membranifaciens Killer Toxins

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