Inhibition of Penicillium digitatum and Penicillium italicum in vitro and in planta with Panomycocin, a novel exo-β-1,3-glucanase isolated from Pichia anomala NCYC 434

İzgü, Demet; Kepekçi, Remziye Aysun; İzgü, Fatih

doi:10.1007/s10482-010-9527-0

Cited by 27 publications

(10 citation statements)

References 30 publications

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“…Since the cell wall is one of the most common sites of action of toxins, different components can be found acting as receptors of killer toxins, such as β-1,3-D-glucans, β-1,6-D-glucans, mannoproteins and chitin [ 114 ]. Some known toxins produced by yeasts are: (i) PMKT and PMKT2, produced by Pichia membranifaciens , which bind, respectively, to β-1,6-D-glucans and mannoproteins of the cell wall of pathogens [ 115 ]; (ii) panomycocin, produced by a strain of P. anomala , which exerts its activity by hydrolyzing β-1,3-glucans [ 116 ]; (iii) zymocin, produced by Kluyveromyces lactis , which hydrolyzes chitins present in the fungal cell wall acting as antifungal components [ 117 ]. It should be noted that only a small fraction of the recognized killer toxins has been so far characterized in detail [ 105 ].…”

Section: Yeasts As Biocontrol Against Fungal Pathogenic Microorganismsmentioning

confidence: 99%

Culturable Yeasts as Biofertilizers and Biopesticides for a Sustainable Agriculture: A Comprehensive Review

Hernández-Fernández

Cordero-Bueso

Ruíz-Muñoz

et al. 2021

Plants

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The extensive use of synthetic fertilizers and pesticides has negative consequences in terms of soil microbial biodiversity and environmental contamination. Faced with this growing concern, a proposed alternative agricultural method is the use of microorganisms as biofertilizers. Many works have been focused on bacteria, but the limited literature on yeasts and their potential ability to safely promote plant growth is gaining particular attention in recent years. Thus, the objective of this review is to highlight the application of yeasts as biological agents in different sectors of sustainable agricultural practices through direct or indirect mechanisms of action. Direct mechanisms include the ability of yeasts to provide soluble nutrients to plants, produce organic acids and phytohormones (indole-3-acetic acid). Indirect mechanisms involve the ability for yeasts to act as biocontrol agents through their high antifungal activity and lower insecticidal and herbicidal activity, and as soil bioremediating agents. They also act as protective agents against extreme environmental factors by activating defense mechanisms. It is evident that all the aspects that yeasts offer could be useful in the creation of quality biofertilizers and biopesticides. Hence, extensive research on yeasts could be promising and potentially provide an environmentally friendly solution to the increased crop production that will be required with a growing population.

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Section: Yeasts As Biocontrol Against Fungal Pathogenic Microorganismsmentioning

confidence: 99%

Culturable Yeasts as Biofertilizers and Biopesticides for a Sustainable Agriculture: A Comprehensive Review

Hernández-Fernández

Cordero-Bueso

Ruíz-Muñoz

et al. 2021

Plants

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“…Yeast W. anomalus WA45 demonstrated the production of β-glucanases (mycocins) and antimicrobial activity. Mycocins, which have little or no toxicity to human erythrocytes, and are low in resistance, are being studied as potential candidates for antimicrobial development (Izgu et al, 2011;Paris et al, 2016).…”

Section: Microdilution Test and Antimicrobial Potential Of Mycocinsmentioning

confidence: 99%

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

et al. 2021

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Staphylococcus aureus is among the major pathogens involved in food poisoning, and meat contaminated with S. aureus coagulase positive is considered a public health risk because the bacterium is resistant to several conventional antimicrobials. Mycocins are substances produced by yeasts that secrete glycoproteins, which can also be called toxin killers, they have an inhibitory action on other microorganisms. The Wickerhamomyces anomalus, is one of the microorganisms capable of producing these mycocins, resulting in the action of disturbances on the cell wall of the pathogen causing deleterious effects. This work aims to evaluate the antimicrobial activity of the mycocins produced by W. anomalus WA45 against the 29 strains of S. aureus coagulase positive isolated from bovine, porcine and chicken meat and 1 standard strain. The antimicrobial action of the mycocins present on the culture supernatant of W. anomalus WA45 was tested by microdilution and the results were satisfactory, since 100% inhibition of strains of S. aureus coagulase positive. We concluded that the mycocins present in the supernatant of W. anomalus WA45 showed antimicrobial action, being candidates for the development of new products for the biocontrol and bioconservation of meat.

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“…digitatum and P . italicum even after 5–7 days of incubation [25]. Moreover, Platania et al [23] reported the biological control of P .…”

Section: Discussionmentioning

confidence: 99%

“…This killer activity can be defined as the ability of some yeast to secrete protein toxins or low molecular mass glycoproteins that are lethal to other susceptible yeasts [21] as well as to filamentous fungi and bacteria [22,23,24]. Various yeasts with such phenotype have shown high efficiency in the control of Penicillium and other pathogenic fungi that cause postharvest infections in fruits such as lemons, oranges and papaya [22,23,25]. However so far there was no work on isolation of indigenous killer yeasts for biological control in citrus of this region, which would have adaptive advantages for the vast production of lemons in Tucumán.…”

Section: Introductionmentioning

confidence: 99%

Native Killer Yeasts as Biocontrol Agents of Postharvest Fungal Diseases in Lemons

et al. 2016

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Economic losses caused by postharvest diseases represent one of the main problems of the citrus industry worldwide. The major diseases affecting citrus are the "green mold" and "blue mold", caused by Penicillium digitatum and P. italicum, respectively. To control them, synthetic fungicides are the most commonly used method. However, often the emergence of resistant strains occurs and their use is becoming more restricted because of toxic effects and environmental pollution they generate, combined with trade barriers to international markets. The aim of this work was to isolate indigenous killer yeasts with antagonistic activity against fungal postharvest diseases in lemons, and to determine their control efficiency in in vitro and in vivo assays. Among 437 yeast isolates, 8.5% show to have a killer phenotype. According to molecular identification, based on the 26S rDNA D1/D2 domain sequences analysis, strains were identified belonging to the genera Saccharomyces, Wickerhamomyces, Kazachstania, Pichia, Candida and Clavispora. Killers were challenged with pathogenic molds and strains that caused the maximum in vitro inhibition of P. digitatum were selected for in vivo assays. Two strains of Pichia and one strain of Wickerhamomyces depicted a significant protection (p <0.05) from decay by P. digitatum in assays using wounded lemons. Thus, the native killer yeasts studied in this work showed to be an effective alternative for the biocontrol of postharvest fungal infections of lemons and could be promising agents for the development of commercial products for the biological control industry.

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Inhibition of Penicillium digitatum and Penicillium italicum in vitro and in planta with Panomycocin, a novel exo-β-1,3-glucanase isolated from Pichia anomala NCYC 434

Cited by 27 publications

References 30 publications

Culturable Yeasts as Biofertilizers and Biopesticides for a Sustainable Agriculture: A Comprehensive Review

Culturable Yeasts as Biofertilizers and Biopesticides for a Sustainable Agriculture: A Comprehensive Review

Antimicrobial activity of Wickerhamomyces anomalus mycocins against strains of Staphylococcus aureus isolated from meats

Native Killer Yeasts as Biocontrol Agents of Postharvest Fungal Diseases in Lemons

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