Antimicrobial function of yeast against pathogenic and spoilage microorganisms via either antagonism or encapsulation: A review

Ma, Yue; Wu, Mengjie; Qin, Xiaojie; Dong, Qingli; Li, Zhuosi

doi:10.1016/j.fm.2023.104242

Cited by 16 publications

(6 citation statements)

References 163 publications

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“…Many chemicals have been extensively used to guarantee microbiological food safety and extend shelf life [ 2 ]. Unfortunately, these antimicrobials have led to several issues, including increases in antibiotic-resistant bacteria and environmental pollution, as well as greater risks to human health due to chemical residues [ 3 ]. Thus, research trends are focused on searching for naturally derived compounds that can replace food chemicals to address consumer demands for safety and security [ 4 ].…”

Section: Introductionmentioning

confidence: 99%

“…Thus, research trends are focused on searching for naturally derived compounds that can replace food chemicals to address consumer demands for safety and security [ 4 ]. These molecules are typically derived from bacteria, plants, fermented foods, and other sources [ 3 ]. Many studies have examined the development of antimicrobials derived from lactic acid bacteria (LAB); however, few have concentrated on the generation of antimicrobials obtained from yeasts [ 5 , 6 , 7 ].…”

Section: Introductionmentioning

confidence: 99%

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Inhibitory-like Substances Produced by Yeasts Isolated from Andean Blueberries: Prospective Food Antimicrobials

Tenea,

Anrango Cajas,

Carlosama Sanchez

2023

Foods

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Natural agents from microorganisms have emerged as suitable options to replace chemical preservatives in foods. In this study, the antibacterial activity of cell-free supernatant (CFS) from five native yeasts (Saccharomyces cerevisiae Lev6 and Lev30, C. pseudointermedia Lev8, Candida intermedia Lev9, C. parapsilosis Lev15) and the reference S. boulardi SSB, was evaluated against some indicator food pathogens. The generation of antimicrobials was reliant on strain-, and sugar-supplemented media, which supported yeast growth established at 30 °C and 200 rpm for 48 h. Treatment with proteinase K and catalase was unable to completely abolish the inhibitory effect, indicating that the active components are likely complex combinations of acids, proteins, hydrogen peroxide, and other metabolites. Although there was no impact on Listeria monocytogenes, exposure to CFS and extracellular fractions obtained through precipitation with methanol (PPm) at 120 °C for 60 min significantly (p < 0.05) increased the inhibitory activity against Escherichia coli, Salmonella enterica, Kosakonia cowanii, and Staphylococcus aureus, indicating that the inhibitory activity was stimulated by heat. Likewise, a synergistic inhibitory action against Listeria was obtained following the pretreatment of PPm with EDTA (ethylenediaminetetraacetic acid). These activities were yeast strain-dependent, with Lev6, Lev8, and Lev30 showing the highest activity. In addition, a heat-stable low-molecular-mass molecule under 5 kDa was detected in Lev30. Further research is required to evaluate the mode of action and characterize the composition of the released molecules in the CFS in order to develop a novel biocontrol agent based on yeasts.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Inhibitory-like Substances Produced by Yeasts Isolated from Andean Blueberries: Prospective Food Antimicrobials

Tenea,

Anrango Cajas,

Carlosama Sanchez

2023

Foods

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“…The transition of these yeasts from a yeast‐like state to a pseudohyphal form led to rapid degradation of peach tissues (Maserti et al., 2015). Consequently, there is ongoing debate about whether hyphal yeast is detrimental to the host's tissues (Ma et al., 2023).…”

Section: Discussionmentioning

confidence: 99%

Recruiting grape‐isolated antagonistic yeasts for the sustainable bio‐management of Botrytis cinerea on grapes

Oztekin,

Karbancioglu‐Guler

2024

Food and Energy Security

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Botrytis cinerea is the causative agent of grey mould disease in grapes, which was linked to significant postharvest losses. This study examined three grape‐isolated yeasts (Metschnikowia aff. fructicola, Metschnikowia pulcherrima, and Hansenispora uvarum) through in vitro and in vivo tests on detached grape berries against grey mould, as well as the elucidation of their possible mechanisms of action. The antifungal mechanism of action of yeasts was determined by the lytic enzyme activity, inhibition of spore germination, biofilm activity, iron depletion, diffusible metabolites, wound‐site colonisation, mycocin, and volatile organic compounds (VOCs) production. The highest in vitro efficacy (83.13%) was observed on M. aff. fructicola, followed by M. pulcherrima (82.10%) and H. uvarum (71.66%). Metschnikowia yeasts exhibited comparable enzyme activities, including protease, β‐1,3 glucanase, gelatinase chitinase, and cellulase, while H. uvarum had a poor enzymatic activity with chitinase and gelatinase. M. aff. fructicola showed relatively higher iron depletion activity than M. pulcherrima, while M. pulcherrima outperformed via diffusible metabolites. All yeast cultures significantly reduced spore germination by at least 86%. Overall, M. aff. fructicola exhibited the highest biocontrol activity with its iron depletion, inhibition of conidial germination, biofilm formation, VOCs, and well colonisation on grape berries. M. aff. fructicola 1‐UDM outperformed all other yeasts by significantly reducing disease incidence and lesion diameter values (93.4% and 94.3%, respectively). Remarkably, H. uvarum VOCs demonstrated potential as a biofumigant for suppressing grey mould. All yeasts are well adapted to their ecological niche to bio‐protect grapes from grey mould disease.

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“…Due to the polyvalent interactions between oligosaccharide‐binding sites on the yeast cell wall (YCW) and the surface composition of bacterial cells, adhesion between YCW and bacteria and/or the EPS of the biofilm may be primarily attributed to the β‐glucan present on the surface of YCW (Dou et al, 2021). Thus, YCW, which contains β‐glucan, can bind particularly to the Dectin‐1 receptor on pathogenic bacterial cells, resulting in a high lethal efficiency (Ma et al, 2023).…”

Section: Mechanisms Of Action Of Microbial Antagonistsmentioning

confidence: 99%

Exploring yeast‐based microbial interactions: The next frontier in postharvest biocontrol

Agirman,

Carsanba,

Settanni

et al. 2023

Yeast

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Fresh fruits and vegetables are susceptible to a large variety of spoilage agents before and after harvest. Among these, fungi are mostly responsible for the microbiological deteriorations that lead to economically significant losses of fresh produce. Today, synthetic fungicides represent the first approach for controlling postharvest spoilage in fruits and vegetables worldwide. However, the emergence of fungicide‐resistant pathogen biotypes and the increasing awareness of consumers toward the health implications of hazardous chemicals imposed an urgent need to reduce the use of synthetic fungicides in the food supply; this phenomenon strengthened the search for alternative biocontrol strategies that are more effective, safer, nontoxic, low‐residue, environment friendly, and cost‐effective. In the last decade, biocontrol with antagonistic yeasts became a promising strategy to reduce chemical compounds during fruit and vegetable postharvest, and several yeast‐based biocontrol products have been commercialized. Biocontrol is a multipartite system that includes different microbial groups (spoilage mold, yeast, bacteria, and nonspoilage resident microorganisms), host fruit, vegetables, or plants, and the environment. The majority of biocontrol studies focused on yeast‐mold mechanisms, with little consideration for yeast–bacteria and yeast–yeast interactions. The current review focused mainly on the unexplored yeast‐based interactions and the mechanisms of actions in biocontrol systems as well as on the importance and advantages of using yeasts as biocontrol agents, improving antagonist efficiency, the commercialization process and associated challenges, and future perspectives.

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Antimicrobial function of yeast against pathogenic and spoilage microorganisms via either antagonism or encapsulation: A review

Cited by 16 publications

References 163 publications

Inhibitory-like Substances Produced by Yeasts Isolated from Andean Blueberries: Prospective Food Antimicrobials

Inhibitory-like Substances Produced by Yeasts Isolated from Andean Blueberries: Prospective Food Antimicrobials

Recruiting grape‐isolated antagonistic yeasts for the sustainable bio‐management of Botrytis cinerea on grapes

Exploring yeast‐based microbial interactions: The next frontier in postharvest biocontrol

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