In vitro antimycotic activity of a Williopsis saturnus killer protein against food spoilage yeasts

Goretti, Marta; Turchetti, Benedetta; Buratta, Morena; Branda, Eva; Corazzi, Lanfranco; Vaughan-Martini, Ann; Buzzini, Pietro

doi:10.1016/j.ijfoodmicro.2009.02.013

Cited by 30 publications

(34 citation statements)

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“…Hanseniaspora species are widespread and frequent in the environment, mostly studied with respect to their occurrence on grapes and winemaking, and their antagonistic activity against green mould of citrus or B. cinerea was shown [78–82]. Cyberlindnera sargentensis (synonym Williopsis sargentensis ) belongs to a genus of yeasts that have been shown to promote plant growth, produce volatile sulphur compounds, and kill other fungi or bacteria via killer proteins [83–88]. The basidiomycetous yeast A. pullulans is a cosmopolitan species that is used in biotechnology and acts as an antagonist against fungal and bacterial plant pathogens such as postharvest diseases or fire blight [25, 89–95].…”

Section: Discussionmentioning

confidence: 99%

Competition assays and physiological experiments of soil and phyllosphere yeasts identify Candida subhashii as a novel antagonist of filamentous fungi

et al. 2017

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BackgroundWhile recent advances in next generation sequencing technologies have enabled researchers to readily identify countless microbial species in soil, rhizosphere, and phyllosphere microbiomes, the biological functions of the majority of these species are unknown. Functional studies are therefore urgently needed in order to characterize the plethora of microorganisms that are being identified and to point out species that may be used for biotechnology or plant protection. Here, we used a dual culture assay and growth analyses to characterise yeasts (40 different isolates) and their antagonistic effect on 16 filamentous fungi; comprising plant pathogens, antagonists, and saprophytes.ResultsOverall, this competition screen of 640 pairwise combinations revealed a broad range of outcomes, ranging from small stimulatory effects of some yeasts up to a growth inhibition of more than 80% by individual species. On average, yeasts isolated from soil suppressed filamentous fungi more strongly than phyllosphere yeasts and the antagonistic activity was a species-/isolate-specific property and not dependent on the filamentous fungus a yeast was interacting with. The isolates with the strongest antagonistic activity were Metschnikowia pulcherrima, Hanseniaspora sp., Cyberlindnera sargentensis, Aureobasidium pullulans, Candida subhashii, and Pichia kluyveri. Among these, the soil yeasts (C. sargentensis, A. pullulans, C. subhashii) assimilated and/or oxidized more di-, tri- and tetrasaccharides and organic acids than yeasts from the phyllosphere. Only the two yeasts C. subhashii and M. pulcherrima were able to grow with N-acetyl-glucosamine as carbon source.ConclusionsThe competition assays and physiological experiments described here identified known antagonists that have been implicated in the biological control of plant pathogenic fungi in the past, but also little characterised species such as C. subhashii. Overall, soil yeasts were more antagonistic and metabolically versatile than yeasts from the phyllosphere. Noteworthy was the strong antagonistic activity of the soil yeast C. subhashii, which had so far only been described from a clinical sample and not been studied with respect to biocontrol. Based on binary competition assays and growth analyses (e.g., on different carbon sources, growth in root exudates), C. subhashii was identified as a competitive and antagonistic soil yeast with potential as a novel biocontrol agent against plant pathogenic fungi.Electronic supplementary materialThe online version of this article (doi:10.1186/s12866-016-0908-z) contains supplementary material, which is available to authorized users.

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Section: Discussionmentioning

confidence: 99%

Competition assays and physiological experiments of soil and phyllosphere yeasts identify Candida subhashii as a novel antagonist of filamentous fungi

et al. 2017

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“…However, this variability in killer activity patterns can be explained if we take in account that the expression of K and S phenotypes is a (Breinig et al 2006), with each killer yeast displaying a specific spectrum of action. Research on killer yeasts and their toxins is not new, but its importance is being progressively recognised for numerous applications (Polonelli and Morace 1986;Walker et al 1995;Ceccato-Antonini et al 2004;Goretti et al 2009;Santos et al 2009Santos et al , 2011Comitini and Ciani 2011;Polonelli et al 2011). As more strains, both from nature and laboratory collections, are screened, so our understanding of the killer phenomenon and its distribution, mechanisms and potentialities for biotechnological manipulation, improves.…”

Section: Resultsmentioning

confidence: 99%

“…The use of killer strains to eliminate undesirable microbial strains has been suggested in the wine industry: K yeasts with positive oenological characteristics can be used as starter cultures to avoid contaminations by wild yeasts present in grapes and must, while keeping the wine's proper chemical composition (Pretorius 2000;Comitini et al 2004;Santos et al 2009Santos et al , 2011Comitini and Ciani 2011). Biocontrol strategies based on K yeasts were also proposed for ethanol production (Ceccato-Antonini et al 2004;Meneghin et al 2010) and in the food industry (Izgü et al 1997;Goretti et al 2009). The preservation of stored fruits from postharvest diseases (Pimenta et al 2008), and the protection of cheese (Liu and Tsao 2009) or cereals (Kitamoto et al 1999;Olstorpe et al 2010;Rosa et al 2010) against spoilage fungi and/or bacteria can also be achieved by exploring the killer phenomenon.…”

Section: Introductionmentioning

confidence: 99%

Search for killer phenotypes with potential for biological control

Antunes¹,

Aguiar²

2011

Ann Microbiol

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The aim of this work was to investigate the expression of killer phenotypes in a panel of clinical and industrial selected yeast strains. Killer activity was observed in Candida utilis, Dekkera bruxellensis, Sterigmatomyces halophilus, Stephanoascus ciferrii, Pichia holstii and Pichia jadinii -yeasts in which killer phenotype has never been described. Two of the strains that exhibited the broadest killer spectra -Candida utilis and Dekkera bruxellensis -also displayed considerable antagonistic activity against selected Candida strains. These yeasts and/or toxins may be of potential use in the development of new antimycotic agents, considering the increase in Candida-associated opportunistic infections and the growing demand for alternative therapeutic agents.

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“…In this context, the use of these killer toxins can be viewed as the equivalent of bacteriocins, which are applied successfully in fermented and unfermented foods (Cleveland et al, 2001). Killer toxins indeed have been shown to have potential applications in food, agriculture and medical industries (Palpacelli et al, 1991;Lowes et al, 2000;Cailliez et al, 1994;Walker et al, 1995;Goretti et al, 2009;Liu & Tsao, 2009). The purpose of this review is to draw up a record of the current knowledge on non-Saccharomyces killer toxins and their possible application in winemaking conditions, versus methods and techniques currently used or applied as preservatives in wine.…”

Section: Introductionmentioning

confidence: 99%

Non-Saccharomyces Killer Toxins: Possible Biocontrol Agents Against Brettanomyces in Wine?

Mehlomakulu

Setati

Divol

2015

SAJEV

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Red wine spoiled by the yeast Brettanomyces bruxellensis is characterised by off-odours commonly described as horse sweat, phenolic, varnish and band-aid. The growth of this yeast in wine is traditionally controlled by the use of sulphur dioxide (SO 2 ). However, the concentration of SO 2 , the pH of the wine, the presence of SO 2 -binding chemical compounds in the wine, as well as the strain of B. bruxellensis, determine the effectiveness of SO 2 . Other chemical preservatives have been tested, but are not much more efficient than SO 2 , and methods used to clean barrels are only partially effective. Filtration of wine and the use of electric currents/fields are also reported to alter the physical and sensory properties of wine. In this context, alternative methods are currently sought to achieve full control of this yeast in wine. Killer toxins have recently been proposed to fulfil this purpose. They are antimicrobial compounds secreted by Saccharomyces and non-Saccharomyces yeasts, displaying killer activity against other yeasts and filamentous fungi. They are believed to play a role in yeast population dynamics, and this killer phenotype potentially could be exploited to inhibit the growth of undesired microorganisms within a microbial ecosystem such as that occurring in wine. In this review, non-Saccharomyces killer toxins are described and their potential application in inhibiting B. bruxellensis in wine is discussed in comparison to other tried methods and techniques.

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In vitro antimycotic activity of a Williopsis saturnus killer protein against food spoilage yeasts

Cited by 30 publications

References 40 publications

Competition assays and physiological experiments of soil and phyllosphere yeasts identify Candida subhashii as a novel antagonist of filamentous fungi

Competition assays and physiological experiments of soil and phyllosphere yeasts identify Candida subhashii as a novel antagonist of filamentous fungi

Search for killer phenotypes with potential for biological control

Non-Saccharomyces Killer Toxins: Possible Biocontrol Agents Against Brettanomyces in Wine?

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