Killer Toxin of<i>Kluyveromyces phaffii</i>DBVPG 6076 as a Biopreservative Agent To Control Apiculate Wine Yeasts

Ciani, Maurizio; Fatichenti, F.

doi:10.1128/aem.67.7.3058-3063.2001

Cited by 85 publications

(93 citation statements)

References 30 publications

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“…Yeast strains often achieve competitive advantage by producing killer toxins, which kill off competing sensitive cells belonging to either the same or a different species (Young, 1987;Ciani & Fatichenti, 2001). The most thoroughly studied examples are the Saccharomyces cerevisiae toxins K1, K2 and K28; producers of these toxins are able to kill each other, but are immune to killer toxins of their own class.…”

Section: Introductionmentioning

confidence: 99%

“…Traditionally, biocides have been used to deal with these problems but different disadvantages such as establishment of resistant strains and suppression of natural competitors have made alternatives such as biological control necessary (Beever et al, 1989;Raposo et al, 2000). Biological control strategies include natural plant-and animal-derived compounds, as well as antagonistic micro-organisms (Ciani & Fatichenti, 2001). …”

Section: Introductionmentioning

confidence: 99%

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PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis

et al. 2009

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Pichia membranifaciens CYC 1086 secretes a killer toxin (PMKT2) that is inhibitory to a variety of spoilage yeasts and fungi of agronomical interest. The killer toxin in the culture supernatant was concentrated by ultrafiltration and purified to homogeneity by two successive steps, including native electrophoresis and HPLC gel filtration. Biochemical characterization of the toxin showed it to be a protein with an apparent molecular mass of 30 kDa and an isoelectric point of 3.7. At pH 4.5, optimal killer activity was observed at temperatures up to 20 6C. Above approximately this pH, activity decreased sharply and was barely noticeable at pH 6. The toxin concentrations present in the supernatant during optimal production conditions exerted a fungicidal effect on a variety of fungal and yeast strains. The results obtained suggest that PMKT2 has different physico-chemical properties from PMKT as well as different potential uses in the biocontrol of spoilage yeasts. PMKT2 was able to inhibit Brettanomyces bruxellensis while Saccharomyces cerevisiae was fully resistant, indicating that PMKT2 could be used in wine fermentations to avoid the development of the spoilage yeast without deleterious effects on the fermentative strain. In small-scale fermentations, PMKT2, as well as P. membranifaciens CYC 1086, was able to inhibit B. bruxellensis, verifying the biocontrol activity of PMKT2 in simulated winemaking conditions. INTRODUCTIONWorldwide, microbial growth destroys large amounts of various products, causing yield losses in the agronomical and biotechnological industries. Traditionally, biocides have been used to deal with these problems but different disadvantages such as establishment of resistant strains and suppression of natural competitors have made alternatives such as biological control necessary (Beever et al., 1989;Raposo et al., 2000). Biological control strategies include natural plant-and animal-derived compounds, as well as antagonistic micro-organisms (Ciani & Fatichenti, 2001).During recent decades, microbiological control of spoilage micro-organisms has evolved as a possibility. Many yeast strains and other micro-organisms inhibiting plant pathogens have been reported, especially within the fruit-and vegetable-producing sector, and several new products have reached the commercial market (Janisiewicz & Korsten, 2002). The suggested modes of action of biocontrol yeasts are not likely to constitute any hazard for the consumer (Janisiewicz et al., 2001;Masih & Paul, 2002;Comitini et al., 2004;Santos & Marquina, 2004a).The food and beverage industries were among the first to explore the application of killer-toxin-producing yeasts to kill spoilage micro-organisms (Lowes et al., 2000). Yeast strains often achieve competitive advantage by producing killer toxins, which kill off competing sensitive cells belonging to either the same or a different species (Young, 1987;Ciani & Fatichenti, 2001). The most thoroughly studied examples are the Saccharomyces cerevisiae toxins K1, K2 and K28; producers of these toxi...

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis

et al. 2009

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“…Recently, it has been shown that Kluyveromyces phaffii (since reclassified as Tetrapisispora phaffii) (Ueda-Nishimura & Mikata, 1999) produces a killer toxin (KpKt) that is active on wine spoilage yeasts (Ciani & Fatichenti, 2001). KpKt has an extensive anti-Hansenispora/Kloeckera activity under winemaking conditions and, therefore, is of particular interest for its potential application as an antimicrobial agent in the wine industry (Ciani & Fatichenti, 2001).…”

Section: Introductionmentioning

confidence: 99%

“…KpKt has an extensive anti-Hansenispora/Kloeckera activity under winemaking conditions and, therefore, is of particular interest for its potential application as an antimicrobial agent in the wine industry (Ciani & Fatichenti, 2001). At present, the inhibition of wild spoilage yeast at the prefermentative stage is achieved by the addition of SO 2 to freshly pressed must.…”

Section: Introductionmentioning

confidence: 99%

“…Killer yeasts have been used to combat contaminating wild yeasts in the food and fermentation industries, and to control wooddecay basidiomycetes and plant-pathogenic fungi (Young, 1987; Boone et al, 1990;Palpacelli et al, 1991, van Vuuren & Jacobs, 1992Walker et al, 1995). In the medical field, these yeasts have been used in the biotyping of pathogenic yeasts and yeast-like fungi (Morace et al, 1989;Boeckhout & Scorzetti, 1997;Buzzini & Martini, 2001), and in the development of novel antimycotics for the treatment of human and animal fungal infections Seguy et al, 1998; Conti et al, 2002;Schmitt & Breinig, 2002).Recently, it has been shown that Kluyveromyces phaffii (since reclassified as Tetrapisispora phaffii) (Ueda-Nishimura & Mikata, 1999) produces a killer toxin (KpKt) that is active on wine spoilage yeasts (Ciani & Fatichenti, 2001). KpKt has an extensive anti-Hansenispora/Kloeckera activity under winemaking conditions and, therefore, is of particular interest for its potential application as an antimicrobial agent in the wine industry (Ciani & Fatichenti, 2001).…”

mentioning

confidence: 99%

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Kluyveromyces phaffii killer toxin active against wine spoilage yeasts: purification and characterization

et al. 2004

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The killer toxin secreted by Kluyveromyces phaffii (KpKt) is active against spoilage yeast under winemaking conditions and thus has potential applications in the biocontrol of undesired micro-organisms in the wine industry. Biochemical characterization and N-terminal sequencing of the purified toxin show that KpKt is a glycosylated protein with a molecular mass of 33 kDa. Moreover, it shows 93 % and 80 % identity to a b-1,3-glucanase of Saccharomyces cerevisiae and a b-1,3-glucan transferase of Candida albicans, respectively, and it is active on laminarin and glucan, thus showing a b-glucanase activity. Competitive inhibition of killer activity by cell-wall polysaccharides suggests that glucan (b-1,3 and b-1,6 branched glucans) represents the first receptor site of the toxin on the envelope of the sensitive target. Flow cytometry analysis of the sensitive target after treatment with KpKt and K1 toxin of S. cerevisiae, known to cause loss of cell viability via formation of pores in the cell membrane, suggests a different mode of action for KpKt. INTRODUCTIONKiller toxins were first discovered in Saccharomyces cerevisiae by Makower & Bevan (1963) and they have since been found in numerous other yeast genera (Philliskirk & Young, 1975; Stumm et al., 1977;Rosini, 1983Rosini, , 1985Starmer et al., 1987). Through the following years, killer yeasts and their toxins found applications in several fields. For example, killer yeasts have provided an interesting model for studying the mechanisms involved in the processing and secretion of extracellular proteins, and the identification of killer toxin receptors on the envelope of sensitive targets has helped in the elucidation of the structure and function of the yeast cell wall. Killer yeasts have been used to combat contaminating wild yeasts in the food and fermentation industries, and to control wooddecay basidiomycetes and plant-pathogenic fungi (Young, 1987; Boone et al., 1990;Palpacelli et al., 1991, van Vuuren & Jacobs, 1992Walker et al., 1995). In the medical field, these yeasts have been used in the biotyping of pathogenic yeasts and yeast-like fungi (Morace et al., 1989;Boeckhout & Scorzetti, 1997;Buzzini & Martini, 2001), and in the development of novel antimycotics for the treatment of human and animal fungal infections Seguy et al., 1998; Conti et al., 2002;Schmitt & Breinig, 2002).Recently, it has been shown that Kluyveromyces phaffii (since reclassified as Tetrapisispora phaffii) (Ueda-Nishimura & Mikata, 1999) produces a killer toxin (KpKt) that is active on wine spoilage yeasts (Ciani & Fatichenti, 2001). KpKt has an extensive anti-Hansenispora/Kloeckera activity under winemaking conditions and, therefore, is of particular interest for its potential application as an antimicrobial agent in the wine industry (Ciani & Fatichenti, 2001). At present, the inhibition of wild spoilage yeast at the prefermentative stage is achieved by the addition of SO 2 to freshly pressed must. This antiseptic agent, which has been shown to have a toxic action on humans, is also r...

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Submerged vs. Solid‐State Conversion of Soybean Meal into a High Protein Feed UsingAureobasidium pullulans

Baldwin

Karki

Zahler

et al. 2019

J Americ Oil Chem Soc

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The goal of this study was to assess the performance of Aureobasidium pullulans in converting soybean meal (SBM) into high protein feed using the submerged and solid-state processes. High solid loading rates (SLR) were evaluated for each process, i.e., 10-25% for submerged and 35-70% for static solid-state fermentation. During the submerged fermentation, 10% SLR was considered the best performer due to the high amount of cell density, low residual carbohydrates, and high protein titers, while 40% SLR resulted in the high protein yields and low residual carbohydrates during the static solid-state fermentation. The solid-state fermentation was conducted in a 14-L paddle-type reactor at 50% SLR, and periodic mixing resulted in a protein titer of~58% at 72 hours of fermentation. Overall, results showed the feasibility of scaling up these processes in converting SBM to a high protein feed ingredient for animal diet.

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Killer Toxin ofKluyveromyces phaffiiDBVPG 6076 as a Biopreservative Agent To Control Apiculate Wine Yeasts

Cited by 85 publications

References 30 publications

PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis

PMKT2, a new killer toxin from Pichia membranifaciens, and its promising biotechnological properties for control of the spoilage yeast Brettanomyces bruxellensis

Kluyveromyces phaffii killer toxin active against wine spoilage yeasts: purification and characterization

Submerged vs. Solid‐State Conversion of Soybean Meal into a High Protein Feed UsingAureobasidium pullulans

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