Biocontrol of post-harvest tomato rot caused by <i>Alternaria arborescens</i> using <i>Torulaspora indica</i>

Bosqueiro, Ariane Silva; Bizarria, Rodolfo; Rosa-Magri, Márcia Maria

doi:10.1080/09583157.2022.2163982

Cited by 11 publications

(4 citation statements)

References 63 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…A set of VOCs produced by A. pullulans was also identified in these studies, which are grouped into alcohols, ketones, and esters, and some of these reduced the growth of A. alternata by 47% [36]. Additionally, it is reported the growth and sporulation of A. arborescens were inhibited by the VOCs produced by Torulaspora indica [37]. In the present study, the VOCs produced by the isolate M56 showed the best inhibitory activity against Alternaria spp.…”

Section: Discussionsupporting

confidence: 61%

Exploring Wild and Local Fruits as Sources of Promising Biocontrol Agents against Alternaria spp. in Apples

Tulukoğlu-Kunt,

Özden,

Di Francesco

2023

Horticulturae

View full text Add to dashboard Cite

Biological control agents (BCAs) are a promising option for managing postharvest diseases. Their environmentally friendly nature makes them valuable for sustainable and eco-friendly postharvest disease management. This study evaluated the antagonistic potential of epiphytic yeasts isolated from a local apple genotype known as “Niğde Elması” and a range of wild fruits: rosehip, hawthorn, and wild pear. There were 375 yeast isolates obtained and screened in vitro and in vivo. Initially selected were 34 isolates able to inhibit the growth of Alternaria alternata mycelia in the in vitro experiments and identified using molecular methods as candidate BCAs. These isolates were identified as Aureobasidium pullulans using sequence analysis of the internal transcribed spacer (ITS) and the translation elongation factor EF-1α gene (EF1α). Based on two rounds of in vivo screening, four isolates were subsequently selected for their capability to control the infection of apple fruits under high inoculum pressure. Finally, their volatile and non-volatile antimicrobial activity was tested against Alternaria spp. These findings showed how wild fruits and a local apple genotype could represent a promising source for new BCA isolation. However, further studies are needed to reveal the mechanisms of action of these putative BCAs for application during the postharvest processing and storage of apples.

show abstract

Section: Discussionsupporting

confidence: 61%

Exploring Wild and Local Fruits as Sources of Promising Biocontrol Agents against Alternaria spp. in Apples

Tulukoğlu-Kunt,

Özden,

Di Francesco

2023

Horticulturae

View full text Add to dashboard Cite

show abstract

“…strains, although Candida oleophila has been associated with controlling post-harvest rot diseases in fruits, mainly related to fungal control [28][29][30][31]. In fact, yeasts including M. Pulcherrima and L. thermotolerans; two strains that are highly studied and proven biocontrollers against LAB [16,[18][19][20], are also used as antimicrobial agents for post-harvest diseases [38], meaning that there could be a relation between both potentials. However, further study is needed to support this.…”

Section: Candida Spp Yeasts Produce Antimicrobial Effects In Grape Mustmentioning

confidence: 99%

Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines

Veloso,

Mery-Araya,

Durán

et al. 2024

Fermentation

View full text Add to dashboard Cite

Studying non-Saccharomyces yeasts as bio-protectors can help find new alternatives to the chemical additive SO2 in winemaking. The present article evaluates the effect of two native yeasts, Candida oleophila and Candida boidinii, as potential bio-protectors to replace SO2 during the production of Sauvignon Blanc wine. Fermentation was conducted on simple and mixed inoculum at two concentrations, 1 × 106 and 1 × 107 cells/mL. We monitored the population of deterioration microorganisms, including lactic acid bacteria (LAB), acetic acid bacteria (AAB), and Brettanomyces bruxellensis (BB), apart from the final chemical and volatile composition of the wine. The results were compared with fermentations protected with SO2, where Candida oleophila yeast was more effective against lactic acid bacteria, whereas Candida boidinii was more effective against acetic acid bacteria and Brettanomyces bruxellensis; meanwhile, the fermentations with the initial inoculum of 1 × 107 cells/mL showed better results than those with an inoculum of 1 × 106 cells/mL. Bio-protector use did not negatively affect wine quality, equaling the effectiveness of SO2 for spoilage microorganism inhibition. This study reveals for the first time the potential of Candida oleophila and Candida boidinii yeasts as bio-protectors in microbiological wine stabilization.

show abstract

“…Strain showed biological action against Alternaria arborescens , a causal agent of tomato fruits’ decay. The mechanisms involved were both the production of volatile compounds and the competition for nutrients [ 92 ]. In a screening of 147 yeasts and yeast-like fungi, 5 strains belonging to Anthracocystis sp., 2 strains of Aureobasidium sp.…”

Section: Antimicrobial Activity Of Non- Saccharomyces ...mentioning

confidence: 99%

Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry

et al. 2023

View full text Add to dashboard Cite

Fermented food matrices, including beverages, can be defined as the result of the activity of complex microbial ecosystems where different microorganisms interact according to different biotic and abiotic factors. Certainly, in industrial production, the technological processes aim to control the fermentation to place safe foods on the market. Therefore, if food safety is the essential prerogative, consumers are increasingly oriented towards a healthy and conscious diet driving the production and consequently the applied research towards natural processes. In this regard, the aim to guarantee the safety, quality and diversity of products should be reached limiting or avoiding the addition of antimicrobials or synthetic additives using the biological approach. In this paper, the recent re-evaluation of non-Saccharomyces yeasts (NSYs) has been reviewed in terms of bio-protectant and biocontrol activity with a particular focus on their antimicrobial power using different application modalities including biopackaging, probiotic features and promoting functional aspects. In this review, the authors underline the contribution of NSYs in the food production chain and their role in the technological and fermentative features for their practical and useful use as a biocontrol agent in food preparations.

show abstract

Biocontrol of post-harvest tomato rot caused by Alternaria arborescens using Torulaspora indica

Cited by 11 publications

References 63 publications

Exploring Wild and Local Fruits as Sources of Promising Biocontrol Agents against Alternaria spp. in Apples

Exploring Wild and Local Fruits as Sources of Promising Biocontrol Agents against Alternaria spp. in Apples

Evaluation of the Bio-Protective Effect of Native Candida Yeasts on Sauvignon Blanc Wines

Biocontrol and Probiotic Function of Non-Saccharomyces Yeasts: New Insights in Agri-Food Industry

Contact Info

Product

Resources

About