Effect of yeast volatile organic compounds on ochratoxin A-producing Aspergillus carbonarius and A. ochraceus

Farbo, Maria Grazia; Urgeghe, Pietro Paolo; Fiori, Stefano; Marcello, Angela; Oggiano, Stefania; Balmas, Virgilio; Hassan, Zahoor Ul; Jaoua, Samir; Migheli, Quirico

doi:10.1016/j.ijfoodmicro.2018.06.023

Cited by 92 publications

(78 citation statements)

References 65 publications

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“…2-Phenethyl alcohol was determined as the most active, with EC 50 values lower than 0.8 µL ml −1 , responsible for reduction of vegetative growth and sporulation, and also reducing ochratoxin A (OTA) production and OTAbiosynthetic gene expression [98]. Similar results have been recently confirmed for other yeasts as well, [99] so it is worthwhile to revisit the A. pullulan isolates' VOCs capacity.…”

Section: Production Of Volatile Organic Compoundsmentioning

confidence: 58%

The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector

Bozoudi

Tsaltas

2018

Fermentation

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The saprophytic yeast-like fungus Aureobasidium pullulans has been well documented for over 60 years in the microbiological literature. It is ubiquitous in distribution, being found in a variety of environments (plant surfaces, soil, water, rock surfaces and manmade surfaces), and with a worldwide distribution from cold to warm climates and wet/humid regions to arid ones. Isolates and strains of A. pullulans produce a wide range of natural products well documented in the international literature and which have been regarded as safe for biotechnological and environmental applications. Showing antagonistic activity against plant pathogens (especially post-harvest pathogens) is one of the major applications currently in agriculture of the fungus, with nutrient and space competition, production of volatile organic compounds, and production of hydrolytic enzymes and antimicrobial compounds (antibacterial and antifungal). The fungus also shows a positive role on mycotoxin biocontrol through various modes, with the most striking being that of binding and/or absorption. A. pullulans strains have been reported to produce very useful industrial enzymes, such as β-glucosidase, amylases, cellulases, lipases, proteases, xylanases and mannanases. Pullulan (poly-α-1,6-maltotriose biopolymer) is an A. pullulans trademark product with significant properties and biotechnological applications in the food, cosmetic and pharmaceutical industries. Poly (β-l-malic acid), or PMA, which is a natural biopolyester, and liamocins, a group of produced heavy oils and siderophores, are among other valuable compounds detected that are of possible biotechnological use. The fungus also shows a potential single-cell protein source capacity with high levels of nucleic acid components and essential amino acids, but this remains to be further explored. Last but not least, the fungus has shown very good biocontrol against aerial plant pathogens. All these properties are of major interest in the vitivinicultural sector and are thoroughly reviewed under this prism, concluding on the importance that A. pullulans may have if used at both vineyard and winery levels. This extensive array of properties provides excellent tools for the viticulturist/farmer as well as for the oenologist to combat problems in the field and create a high-quality wine.

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Section: Production Of Volatile Organic Compoundsmentioning

confidence: 58%

The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector

Bozoudi

Tsaltas

2018

Fermentation

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“…The volatile metabolites of both microbial and plant origin are gaining a steadily increasing interest, and the term "volatilome" has been relatively recently adopted to refer to this complex heterogeneous ensemble of metabolites Farbo et al, 2018).…”

Section: Volatile Organic Compounds Of Microbial Originmentioning

confidence: 99%

“…Other studies indicated 2-PE as the major component of yeast volatile blends and described its role in limiting the growth of pathogenic Aspergillus spp. (Fialho et al, 2010;Hua et al, 2014;Liu et al, 2014;Chang et al, 2015;Farbo et al, 2018). Phomopsis spp.…”

Section: Fungal Volatilome and Its Role In Biological Controlmentioning

confidence: 99%

“…Fiori et al (2014) highlighted the effect of two non-fermenting (Cyberlindnera jadinii and Candida friedrichii) and of two low-fermenting (C. intermedia and Lachancea thermotolerans) yeast strains, resulting in the inhibition of both mycelial growth and toxigenic potential of the pathogen Aspergillus carbonarius. Subsequently, the chemical composition of the four yeast strains volatilome was characterized: although more than 20 different compounds were identified as components of the yeast-derived volatilome, 2-PE was found to be the most abundant one in all tested volatile blends (Farbo et al, 2018). A recent proteomic investigation aimed at assessing the role of C. intermedia volatilome in the inhibition of the ochratoxin A (OTA) producing fungus A. carbonarius revealed that yeast VOCs target a plurality of fungal metabolic routes, inducing a marked reduction of the protein biosynthetic activity, proliferative activity, energy metabolism, and inhibiting the fungal detoxification system.…”

Section: Yeast Volatilome and Its Effects Against Pathogenic And Mycomentioning

confidence: 99%

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Scent of a Killer: Microbial Volatilome and Its Role in the Biological Control of Plant Pathogens

2020

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The use of synthetic fungicides represents the most common strategy to control plant pathogens. Excessive and/or long-term distribution of chemicals is responsible for increased levels of environmental pollution, as well as adverse health consequence to humans and animals. These issues are deeply influencing public perception, as reflected by the increasing demand for safer and eco-friendly agricultural commodities and their by-products. A steadily increasing number of research efforts is now devoted to explore the use of safer and innovative approaches to control plant pathogens. The use of microorganisms as biological control agents (BCAs) represents one of the most durable and promising strategies. Among the panoply of microbial mechanisms exerted by BCAs, the production of volatile organic compounds (VOCs) represents an intriguing issue, mostly exploitable in circumstances where a direct contact between the pathogen and its antagonist is not practicable. VOCs are potentially produced by all living microorganisms, and may be active in the biocontrol of phytopathogenic oomycetes, fungi, and bacteria by means of antimicrobial activity and/or other cross-talk interactions. Their biological effects, the reduced residuals in the environment and on agricultural commodities, and the ease of application in different agricultural systems make the use of VOCs a promising and sustainable approach to replace synthetic fungicides in the control of plant pathogens. In this review, we focus on VOCs produced by bacteria and fungi and on their role in the cross-talk existing between the plant pathogens and their host. Biologic systemic effect of the microbial volatile blends on both pathogen and host plant cells is also briefly reviewed.

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“…Along with W. anomalus, Hanseniaspora uvarum and Pichia kluyveri yeasts were also found to produce VOCs (most notably 2-PE) that hindered the growth and OTA production of A. ochraceus (Masoud et al, 2005;Masoud and Kaltoft, 2006). A follow-up study showed that 2-PE inhibition of OTA production byin A. carbonarius and A. ochraceus isolates was also inhibited by 2-PE, though was caused by the downregulation of their non-ribosomal peptide synthase, polyketide synthase, and monooxygenase genes (Farbo et al, 2018) and the regulatory veA and laeA genes (Amaike and Keller, 2009).…”

Section: Volatile Organic Compounds In Soil Interactionsmentioning

confidence: 99%

The Aspergilli and Their Mycotoxins: Metabolic Interactions With Plants and the Soil Biota

et al. 2020

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Species of the highly diverse fungal genus Aspergillus are well-known agricultural pests, and, most importantly, producers of various mycotoxins threatening food safety worldwide. Mycotoxins are studied predominantly from the perspectives of human and livestock health. Meanwhile, their roles are far less known in nature. However, to understand the factors behind mycotoxin production, the roles of the toxins of Aspergilli must be understood from a complex ecological perspective, taking mold-plant, mold-microbe, and mold-animal interactions into account. The Aspergilli may switch between saprophytic and pathogenic lifestyles, and the production of secondary metabolites, such as mycotoxins, may vary according to these fungal ways of life. Recent studies highlighted the complex ecological network of soil microbiotas determining the niches that Aspergilli can fill in. Interactions with the soil microbiota and soil macro-organisms determine the role of secondary metabolite production to a great extent. While, upon infection of plants, metabolic communication including fungal secondary metabolites like aflatoxins, gliotoxin, patulin, cyclopiazonic acid, and ochratoxin, influences the fate of both the invader and the host. In this review, the role of mycotoxin producing Aspergillus species and their interactions in the ecosystem are discussed. We intend to highlight the complexity of the roles of the main toxic secondary metabolites as well as their fate in natural environments and agriculture, a field that still has important knowledge gaps.

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Effect of yeast volatile organic compounds on ochratoxin A-producing Aspergillus carbonarius and A. ochraceus

Cited by 92 publications

References 65 publications

The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector

The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector

Scent of a Killer: Microbial Volatilome and Its Role in the Biological Control of Plant Pathogens

The Aspergilli and Their Mycotoxins: Metabolic Interactions With Plants and the Soil Biota

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