Optimization of a protective medium for freeze-dried <i>Pichia membranifaciens</i>
 and application of this biocontrol agent on citrus fruit

Niu, Xiaoying; Deng, Lili; Zhou, Yahan; Wang, Weihao; Yao, Shixiang; Zeng, Kaifang

doi:10.1111/jam.13129

Cited by 13 publications

(8 citation statements)

References 40 publications

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“…The protective effects of various sugars on the survival rate of microbial starters such as yeast and bacteria have been determined in the last few decades (Jofré et al 2014; Lodato et al 1999; Niu et al 2016). Our study showed that each strain showed its highest capacity for survival with different optimal protective agents (Table 3).…”

Section: Discussionmentioning

confidence: 99%

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Lee

Choi

et al. 2016

AMB Expr

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Wine yeast (Saccharomyces cerevisiae D8) and non-Saccharomyces wine yeasts (Hanseniaspora uvarum S6 and Issatchenkia orientalis KMBL5774) were studied using air-blast drying instead of the conventional drying methods (such as freeze and spray drying). Skim milk—a widely used protective agent—was used and in all strains, the highest viabilities following air-blast drying were obtained using 10% skim milk. Four excipients (wheat flour, nuruk, artichoke powder, and lactomil) were evaluated as protective agents for yeast strains during air-blast drying. Our results showed that 7 g lactomil was the best excipient in terms of drying time, powder form, and the survival rate of the yeast in the final product. Finally, 7 types of sugars were investigated to improve the survival rate of air-blast dried yeast cells: 10% trehalose, 10% sucrose, and 10% glucose had the highest survival rate of 97.54, 92.59, and 79.49% for S. cerevisiae D8, H. uvarum S6, and I. orientalis KMBL5774, respectively. After 3 months of storage, S. cerevisiae D8 and H. uvarum S6 demonstrated good survival rates (making them suitable for use as starters), whereas the survival rate of I. orientalis KMBL5774 decreased considerably compared to the other strains. Air-blast dried S. cerevisiae D8 and H. uvarum S6 showed metabolic activities similar to those of non-dried yeast cells, regardless of the storage period. Air-blast dried I. orientalis KMBL5774 showed a noticeable decrease in its ability to decompose malic acid after 3 months of storage at 4 °C.

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Section: Discussionmentioning

confidence: 99%

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Lee

Choi

et al. 2016

AMB Expr

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“…In previous studies, the addition of sugar protectants maintained the viability and biocontrol efficacy of yeast antagonists (Melin et al., 2007; Sui and Liu, 2014; Niu et al., 2016). In the present study, it was clear that the elevated temperature was injurious to yeast cells.…”

Section: Discussionmentioning

confidence: 86%

Sugar Protectants Improve the Thermotolerance and Biocontrol Efficacy of the Biocontrol Yeast, Candida oleophila

et al. 2019

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A variety of sugar compounds have been used as additives to protect various biocontrol yeasts from adverse environmental stresses. However, studies on maltose and lactose as sugar protectants are limited, and their protective effect is not clear. In the present study, exposure of the biocontrol yeast Candida oleophila cells to 45°C for 10 min, while immersed in either 5 or 10% (w/v) maltose or lactose, provided a significant protective effect. The addition of maltose and lactose significantly enhanced enzyme activity and gene expression of catalase, thioredoxin reductase, and glutathione reductase, relative to cells that have been immersed in sterile distilled water (controls) exposed to 45°C. In addition, C. oleophila cells suspended in maltose and lactose solutions also exhibited higher viability and ATP levels, relative to control cells. Notably, the biocontrol efficacy of C. oleophila against postharvest diseases of apple fruit was maintained after the yeast was exposed to the high temperature treatment while immersed in maltose and lactose solutions. These results demonstrate the potential of maltose and lactose as sugar protectants for biocontrol agent against heat stress.

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“…According to the protective agent used in vacuum freeze-drying and the results of preliminary experiments (Lei, 2017;Niu et al, 2016;Shao et al, 2013;Stephan et al, 2016), the concentration range of every single protective agent was determined. The design method is shown in Table 2, and sterile water was used as a blank control test.…”

Section: Screening Of Single Protective Agentsmentioning

confidence: 99%

“…It can be seen that skimmed milk powder has a better protective effect on the cells of strain MJ1. Skimmed milk powder not only provide a protective outer membrane on the cell surface during freeze-drying but also the Ca 2+ in skim milk has a stabilizing effect on the cell membrane of the yeast, which is beneficial to the survival rate of the yeast after freeze-dryingBasholli-Salihu et al, 2014;Foerst et al, 2012;Navarta et al, 2014;Niu et al, 2016). Therefore, the skimmed milk F I G U R E 1 Survival rate of strain MJ1 active cells under different centrifugations powder was used as an influencing factor to continue the response surface analysis.…”

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confidence: 99%

Screening of the freeze‐drying protective agent for high‐quality milk beer yeast ( Kluyveromyces marxianus ) and optimization of freeze‐drying process conditions

Wang

et al. 2021

J. Food Process. Preserv.

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Milk beer is a new type of milk beverage produced by two-step fermentation of lactic acid bacteria and yeast and created first in China. Yeast is the key strain of milk beer fermentation, which determines the flavor and quality of milk beer. In this study, the preparation process of high-quality yeast strain MJ1 active freeze-dried powder suitable for milk beer fermentation was optimized. Results showed that the optimal freeze-dried protective agent was used: sucrose 11.27%, mannitol 4.88%, maltodextrin 15.43%, skimmed milk powder 7.82%, and applying the optimal freeze-drying conditions: rotation speed 6,000 rpm, centrifugation time 15 min, the mixing ratio of centrifugal bacterial sludge and the protective agent is 1:1.5, the mixing equilibrium time is 30 min, the cell survival rate of strain MJ1 can reach 90.21% ± 1.04%. It laid the foundation for the preparation of active freeze-dried yeast powder and the industrial production of milk beer. Novelty impact statement:(1) The formulation and conditions of the freeze-dried protectant of Kluyveromyces marxianus yeast strain MJ1 were optimized to improve the cell survival rate of the freeze-dried yeast powder, (2) the optimal storage conditions of the freeze-dried yeast powder of strain MJ1 were screened to provide theoretical reference for the long-term storage of freeze-dried yeast powder, and (3) the fermentation performance of the freeze-dried yeast powder of strain MJ1 was verified, which provided a reliable basis for the industrial production of milk beer.

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Optimization of a protective medium for freeze-dried Pichia membranifaciens and application of this biocontrol agent on citrus fruit

Abstract: The results showed the potential value of Pi. membranifaciens CICC 32259 for commercialization.

Cited by 13 publications

References 40 publications

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Optimization of air-blast drying process for manufacturing Saccharomyces cerevisiae and non-Saccharomyces yeast as industrial wine starters

Sugar Protectants Improve the Thermotolerance and Biocontrol Efficacy of the Biocontrol Yeast, Candida oleophila

Screening of the freeze‐drying protective agent for high‐quality milk beer yeast ( Kluyveromyces marxianus ) and optimization of freeze‐drying process conditions

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