Biocontrol of spoilage yeasts and moulds by Williopsis saturnus var. saturnus in yoghurt

Abstract

2010),"Enhancing stability of lactic acid bacteria and probiotics by Williopsis saturnus var. saturnus in fermented milks", Nutrition & Food Science, Vol. 40 Iss 3 pp. 314-322 http:// dx.If you would like to write for this, or any other Emerald publication, then please use our Emerald for Authors service information about how to choose which publication to write for and submission guidelines are available for all. Please visit www.emeraldinsight.com/authors for more information. About Emerald www.emeraldinsight.comEmerald is a global publisher linking research and practice to the benefit of society. The company manages a portfolio of more than 290 journals and over 2,350 books and book series volumes, as well as providing an extensive range of online products and additional customer resources and services.Emerald is both COUNTER 4 and TRANSFER compliant. The organization is a partner of the Committee on Publication Ethics (COPE) and also works with Portico and the LOCKSS initiative for digital archive preservation. AbstractPurpose -Spoilage due to yeast and mould growth is a major issue for yoghurt quality and shelflife. There is a need to develop natural alternatives to chemical preservation. The purpose of this paper is to determine the effectiveness of mycocinogenic yeast Williopsis saturnus var. saturnus as a biocontrol agent against spoilage yeasts and moulds in plain yoghurt. Design/methodology/approach -Yoghurts were prepared from reconstituted skim milk and were challenged with spoilage yeasts and moulds. The treatment contained the added mycocinogenic yeast and the control without. All yoghurts were incubated at 30 C. Yeast and mould growth were determined by observing gas formation and mould colony occurrence at regular intervals. Findings -W. saturnus var. saturnus inhibited growth of lactose-fermenting and galactosefermenting yeasts (Candida kefir and Kluvyveromyces marxianus), and lactose non-fermenting but galactose fermenting yeasts (strains of Saccharomyces cerevisiae and Saccharomyces bayanus). The yeast also inhibited growth of dairy moulds including Byssochlamys, Eurotium and Penicillium.Research limitations/implications -The inhibition of this mycocinogenic yeast against yeasts and moulds was dependent upon the concentration of the latter. Thus, hygiene and good manufacturing practice are essential in order to keep the contaminant load down and to ensure the effectiveness of the mycocinogenic yeast. Originality/value -The use of mycocinogenic yeast to control spoilage yeasts and moulds in yoghurt is a novel approach with a potential to minimise yoghurt spoilage and extend the shelf-life of yoghurt.

Antimicrobial and Probiotic Properties of Yeasts: From Fundamental to Novel Applications

“…This phenomena has also been reported in dough production (Almeida and Pais, 1996) and bread (Bortol et al, 1986). Uses of mycocin-producing starter yeasts to prevent spoilage in yogurt (Lowes et al, 2000; Liu and Tsao, 2009b,c, 2010a,b), probiotic cheese (Jakobsen and Narvhus, 1996), and other foods (Palpacelli et al, 1991) have also received attention.…”

“…The same group concluded that proteins of the cell surface of Labacillus paracasei H9 and polysaccharides in cell walls of S. cerevisiae play important roles in co-aggregation of the two strains and the microbial adhesion specificity to Caco-2 cells that contributes to enhancing probiotic potentials of L. paracasei H9. Also, Liu and Tsao (2010a,b) reported that the use of Williopsis saturnus var. saturnus enhances the survival of the two probiotic bacteria L. bulgaricus and L. rhamnosus in fermented milk.…”

“…saturnus enhances the survival of the two probiotic bacteria L. bulgaricus and L. rhamnosus in fermented milk. The same group concluded that the use of yeast enhance the stability of probiotic bacteria in fermented milk thereby extend the product shelf-life and retain nutritional value (Liu and Tsao, 2010a,b). …”

Biological Control of Phytopathogenic Fungi by Kluyveromyces marxianus and Torulaspora delbrueckii Isolated from Iraqi Date Vinegar

“…The biological control of plant fungal pathogens using antagonistic yeasts such as Debaryomyces, Hanseniaspora, Pichia, Kluyveromyces, Williopsis, and Zygosaccharomyces obtained from different habitats has been reported and is among the best alternative strategies for fungicide production 7,[40][41][42][43] . The antagonistic activities of yeasts vary according to environmental conditions and antagonist type and are based on different principles.…”

Effects of edible coating containing Williopsis saturnus var. saturnus on fungal growth and aflatoxin production by Aspergillus flavus in peanuts

“…Williopsis saturnus var. saturnus-one of the well-known antagonistic yeasts-can prevent growth of various molds including Eurotium, Aspergillus, Penicillium, and Byssochlamys by synthesizing a killer toxin (HYI, Gene code, IF0 0117YI; Karabulut & Cagri-Mehmetoglu, 2018;Liu & Tsao, 2009;Liu & Tsao, 2010a, 2010b. The killer toxin of W. saturnus causes ion leakage through gaps from blockage of β-glucan synthesis in the cell wall leading to cell death (Magliani et al, 1997).…”