Antifungal and Antipatulin Activity of Gluconobacter Oxydans Isolated from Apple Surface

Bevardi, Martina; Frece, Jadranka; Mesarek, Dragana; Bošnir, Jasna; Mrvčić, Jasna; Delaš, Frane; Markov, Ksenija

doi:10.2478/10004-1254-64-2013-2308

Cited by 19 publications

(12 citation statements)

References 17 publications

(16 reference statements)

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“…In view of this, many researches have shown that some antagonist yeasts could directly inhibit the production of patulin. Through almost 30 years of research, dozens of yeasts, including Pichia caribbica [21], Rhodotorula glutinis [22], Pichia ohmeri [23], Rhodosporidium kratochvilovae [24], Gluconobacter oxydans [25], and several others have been shown to degrade patulin, and inhibited the growth of P. expansum . Coelho et al [26] reported that patulin concentration of 223 µg was decreased over 83% by P. ohmeri 158 cells when incubated at 25 °C for two days at a humidity >99.…”

Section: Introductionmentioning

confidence: 99%

The Possible Mechanisms Involved in Degradation of Patulin by Pichia caribbica

Zheng¹,

Yang²,

Zhang³

et al. 2016

Toxins

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In this work, we examined the mechanisms involved in the degradation of patulin by Pichia caribbica. Our results indicate that cell-free filtrate of P. caribbica reduced patutlin content. The heat-killed cells could not degrade patulin. However, the live cells significantly reduced the concentration of the patulin. In furtherance to this, it was observed that patulin was not detected in the broken yeast cells and cell wall. The addition of cycloheximide to the P. caribbica cells decreased the capacity of degradation of patulin. Proteomics analyses revealed that patulin treatment resulted in an upregulated protein which was involved in metabolism and stress response processes. Our results suggested that the mechanism of degradation of patulin by P. caribbica was not absorption; the presence of patulin can induce P. caribbica to produce associated intracellular and extracellular enzymes, both of which have the ability to degrade patulin. The result provides a new possible method that used the enzymes produced by yeast to detoxify patulin in food and feed.

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Section: Introductionmentioning

confidence: 99%

The Possible Mechanisms Involved in Degradation of Patulin by Pichia caribbica

Zheng¹,

Yang²,

Zhang³

et al. 2016

Toxins

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“…Some of the microorgan isms can not only inhibit fungal growth but can also reduce patulin levels in vitro. The biocontrol agents Pichia ohmeri (13), Rhodosporidium kratochvilovae (10), and Gluconobacter oxydans (7) are able to degrade patulin in medium or apple juice. In addition, lactic acid bacteria reduce patulin contamination by biological degradation (17) as well as by physical adsorption (18).…”

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confidence: 99%

Effect of the Yeast Rhodosporidium paludigenum on Postharvest Decay and Patulin Accumulation in Apples and Pears

Zhu

Guo

et al. 2015

Journal of Food Protection

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The effect of a strain of marine yeast Rhodosporidium paludigenum on postharvest blue mold and patulin accumulation in apples and pears stored at 23°C was evaluated. The occurrence and severity of apple and pear decay caused by Penicillium expansum were significantly inhibited by R. paludigenum. However, the application of the yeast at a high concentration (10(8) cells per ml) enhanced patulin accumulation after 7 days of storage; the amount of patulin increased 24.2 times and 12.6 times compared to the controls in infected apples and pears, respectively. However, R. paludigenum reduced the patulin concentration in the growth medium by both biological degradation and physical adsorption. Optimal in vitro patulin reduction was observed at 30°C and at pH 6.0. R. paludigenum incubated at 28°C was tolerant to patulin at concentrations up to 100 mg/liter. In conclusion, R. paludigenum was able to control postharvest decay in apples and pears and to remove patulin in vitro effectively. However, because the yeast induced patulin accumulation in fruit, the assessment of mycotoxin content after biological treatments in postharvest decay control is important. R. paludigenum may also be a promising source of gene(s) and enzyme(s) for patulin degradation and may be a tool to decrease patulin contamination in commercial fruit-derived products.

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“…The genera Stenotrophomonas and Gluconobacter were also abundant on the surface of apples in the orchard. They were isolated from bacterial communities within the soil ecosystem [ 61 , 62 ]. They both exhibited biocontrol activity against fruit rots.…”

Section: Discussionmentioning

confidence: 99%

Microbiome Status of Cider-Apples, from Orchard to Processing, with a Special Focus on Penicillium expansum Occurrence and Patulin Contamination

Riachy

Strub

Durand

et al. 2021

JoF

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Patulin is a secondary metabolite produced primarily by the fungus Penicillium expansum, responsible for the blue mold disease on apples. It is found in apple products including apple cider when apple juice is added after fermentation. In the present study, two hundred and twenty-five cider-apples of the variety “Bedan”, cultivated in Brittany in France, were sampled from the orchard during harvesting until the storage step, right before processing. The patulin analysis on these samples reported a low contamination at the orchard and a significantly higher-level of contamination in the cider-apples starting from the transporting bin. The percentage of positive samples increased from 6% to 47% after 12 h in the harvesting bin before transporting and reached 95% after 24 h of transporting, decreasing then to 69% at the end of the storage. Penicillium expansum was quantified on the surface of apples using real-time PCR and was observed to be mostly consistent between the harvest and post-harvest steps. It was detected on average, on the surface of 85% of all sampled apples with a mean value around 2.35 × 106Penicillium expansum DNA/g of apple. Moreover, the changes in the fungal and bacterial epiphytic microbiota in the different steps were studied using a metabarcoding approach. The alpha and beta diversity analysis revealed the presence of unique and more diverse bacterial and fungal communities on the surface of apples picked from the orchard compared to the rest of the sampling steps. Potential indigenous biological control agents were identified on the surface of sampled apples. Future perspective includes developing actions of prevention and control of the contamination by Penicillium expansum during the harvest and along the various critical post-harvest stages before transformation in a sustainable development concern.

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Antifungal and Antipatulin Activity of Gluconobacter Oxydans Isolated from Apple Surface

Cited by 19 publications

References 17 publications

The Possible Mechanisms Involved in Degradation of Patulin by Pichia caribbica

The Possible Mechanisms Involved in Degradation of Patulin by Pichia caribbica

Effect of the Yeast Rhodosporidium paludigenum on Postharvest Decay and Patulin Accumulation in Apples and Pears

Microbiome Status of Cider-Apples, from Orchard to Processing, with a Special Focus on Penicillium expansum Occurrence and Patulin Contamination

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