Biocontrol features of Clavispora lusitaniae against Penicillium digitatum on lemons

Perez, María Florencia; Díaz, Mónica; Pereyra, Martina María; Córdoba, Josefina María; Isas, Ana Sofía; Sepúlveda, Milena; Ramallo, J. C.; Dib, Julián Rafael

doi:10.1016/j.postharvbio.2019.05.012

Cited by 25 publications

(22 citation statements)

References 26 publications

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“…The killer yeast used in this study was previously isolated and characterized as described by Perez et al [ 26 , 27 , 28 ]. It was identified as belonging to the species Clavispora lusitaniae strain 146 (NCBI accession number KY442860).…”

Section: Methodsmentioning

confidence: 99%

“…It was identified as belonging to the species Clavispora lusitaniae strain 146 (NCBI accession number KY442860). Yeast selection was based on in vivo bioprotective activity against P. digitatum according to our previous studies on lemons [ 27 , 28 ]. The yeast strain Rhodosporidium paludigenum Fell & Tallman NCYC 2663 (syn.…”

Section: Methodsmentioning

confidence: 99%

“…The biocontrol efficiency of C. lusitaniae 146 against P. digitatum on lemons according to the growth phase of the yeast was studied as described by Perez et al [ 28 ] with some modifications. A yeast preinoculum was prepared in YEPD medium and incubated at 25 °C and 160 rpm for 24 h. Erlenmeyers containing 250 mL YEPD medium were inoculated with the yeast and incubated for 12, 24, 48, and 72 h under the same conditions as previously described.…”

Section: Methodsmentioning

confidence: 99%

“…Although new chemical agents [ 19 , 20 , 21 ] and peptides [ 22 ] for the control of P. digitatum are being developed, biological control remains the most promising option [ 8 ]. Among biocontrol agents, antagonistic yeasts have been the most frequently tested organisms [ 3 , 8 , 10 , 23 , 24 , 25 , 26 , 27 , 28 , 29 ]. Recent work highlighted the use of the killer yeast Clavispora lusitaniae strain 146 as a promising biocontrol agent against P. digitatum .…”

Section: Introductionmentioning

confidence: 99%

“…Besides its preventive activity against green mold in lemons, C. lusitaniae 146 showed a high tolerance to fungicides normally used in citrus packinghouses, suggesting a possible combined use in order to reduce or avoid the utilization of synthetic fungicides [ 27 ]. Moreover, strain 146 has the ability to maintain protection during an entire harvest period of lemons along with the ability to colonize wounds in lemons at both low and room temperatures [ 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

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Protection of Citrus Fruits from Postharvest Infection with Penicillium digitatum and Degradation of Patulin by Biocontrol Yeast Clavispora lusitaniae 146

et al. 2020

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Fungal rots are one of the main causes of large economic losses and deterioration in the quality and nutrient composition of fruits during the postharvest stage. The yeast Clavispora lusitaniae 146 has previously been shown to efficiently protect lemons from green mold caused by Penicillium digitatum. In this work, the effect of yeast concentration and exposure time on biocontrol efficiency was assessed; the protection of various citrus fruits against P. digitatum by C. lusitaniae 146 was evaluated; the ability of strain 146 to degrade mycotoxin patulin was tested; and the effect of the treatment on the sensory properties of fruits was determined. An efficient protection of lemons was achieved after minimum exposure to a relatively low yeast cell concentration. Apart from lemons, the yeast prevented green mold in grapefruits, mandarins, oranges, and tangerines, implying that it can be used as a broad-range biocontrol agent in citrus. The ability to degrade patulin indicated that strain 146 may be suitable for the control of further Penicillium species. Yeast treatment did not alter the sensory perception of the aroma of fruits. These results corroborate the potential of C. lusitaniae 146 for the control of postharvest diseases of citrus fruits and indicate its suitability for industrial-scale fruit processing.

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Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%

Section: Methodsmentioning

confidence: 99%