Physical properties and antifungal activity of bioactive films containing Wickerhamomyces anomalus killer yeast and their application for preservation of oranges and control of postharvest green mold caused by Penicillium digitatum

Aloui, Hajer; Licciardello, Fabio; Khwaldia, Khaoula; Hamdi, Moktar; Restuccia, Cristina

doi:10.1016/j.ijfoodmicro.2015.01.015

Cited by 107 publications

(76 citation statements)

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“…This yeast can be found in a variety of niches, mainly because of their ability to survive adverse conditions, like low water activity, high osmotic, and pH stresses (Daniel and others ). Furthermore, W. anomalus can produce both a high level and a wide spectrum of antimicrobial compounds that inhibit the growth of other fungi, including Penicillium and Candida (Wang and others ; Tay and others ; Aloui and others ). Thus, a high abundance of W. anomalus may suppress some other fungi that coexist in the same environment.…”

Section: Resultsmentioning

confidence: 99%

Identification of Microbial Profile of Koji Using Single Molecule, Real‐Time Sequencing Technology

Hui

Hou

Cao

et al. 2017

Journal of Food Science

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Koji is a kind of Japanese traditional fermented starter that has been used for centuries. Many fermented foods are made from koji, such as sake, miso, and soy sauce. This study used the single molecule real-time sequencing technology (SMRT) to investigate the bacterial and fungal microbiota of 3 Japanese koji samples. After SMRT analysis, a total of 39121 high-quality sequences were generated, including 14354 bacterial and 24767 fungal sequence reads. The high-quality gene sequences were assigned to 5 bacterial and 2 fungal plyla, dominated by Proteobacteria and Ascomycota, respectively. At the genus level, Ochrobactrum and Wickerhamomyces were the most abundant bacterial and fungal genera, respectively. The predominant bacterial and fungal species were Ochrobactrum lupini and Wickerhamomyces anomalus, respectively. Our study profiled the microbiota composition of 3 Japanese koji samples to the species level precision. The results may be useful for further development of traditional fermented products, especially optimization of koji preparation. Meanwhile, this study has demonstrated that SMRT is a robust tool for analyzing the microbial composition in food samples.

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Section: Resultsmentioning

confidence: 99%

Identification of Microbial Profile of Koji Using Single Molecule, Real‐Time Sequencing Technology

Hui

Hou

Cao

et al. 2017

Journal of Food Science

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“…In very recent research, Aloui, et al [122] investigated the properties and the performance of bioactive coatings formulated with matrixes of sodium alginate and locust bean gum containing cells of the killer yeast Wickerhamomyces anomalus. They found that the survival of the yeast in these films was very high (more than 85% of the initial population) and their barrier, mechanical, and optical properties were satisfactory.…”

Section: Citrus Coatings Formulated With Microbial Antagonistsmentioning

confidence: 99%

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

2015

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According to their origin, major postharvest losses of citrus fruit are caused by weight loss, fungal diseases, physiological disorders, and quarantine pests. Cold storage and postharvest treatments with conventional chemical fungicides, synthetic waxes, or combinations of them are commonly used to minimize postharvest losses. However, the repeated application of these treatments has led to important problems such as health and environmental issues associated with fungicide residues or waxes containing ammoniacal compounds, or the proliferation of resistant pathogenic fungal strains. There is, therefore, an increasing need to find non-polluting alternatives to be used as part of integrated disease management (IDM) programs for preservation of fresh citrus fruit. Among them, the development of novel natural edible films and coatings with antimicrobial properties is a technological challenge for the industry and a very active research field worldwide. Chitosan and other edible coatings formulated by adding antifungal agents to composite emulsions based on polysaccharides or proteins and lipids are reviewed in this article. The most important antifungal ingredients are selected for their ability to control major citrus postharvest diseases like green and blue molds, caused by Penicillium digitatum and Penicillium italicum, respectively, and include low-toxicity or natural chemicals such as food additives, generally recognized as safe (GRAS) compounds, plant extracts, or essential oils, and biological control agents such as some antagonistic strains of yeasts or bacteria. OPEN ACCESSCoatings 2015, 5 963

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“…In other similar studies, two antagonistic yeasts C . oleophila and Wickerhamomyces anomalus retained 65 or 85% of their viability for 4 months or 21 days at 13 or 25°C in shellac ester or sodium alginate films, respectively (Aloui et al, ; McGuire & Hagenmaier, ). In the current study, more than 95% survival of W .…”

Section: Resultsmentioning

confidence: 99%

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

Ulutasdemir

Çağri‐Mehmetoğlu

2019

Journal of Food Safety

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Production of aflatoxin by Aspergillus flavus in peanuts is both a health hazard and major problem. This study investigated the ability of a whey protein concentrate (WPC)‐based edible coating containing Williopsis saturnus var. saturnus to prevent growth of A. flavus and aflatoxin production in peanuts. WPC with/without W. saturnus (7 log colony‐forming unit [CFU]/g) or W. saturnus alone was sprayed on peanuts inoculated with A. flavus (3 log CFU/g) and stored for 84 days at 25°C. Application of coating with W. saturnus reduced both growth of A. flavus and aflatoxin level by 82 and 69.5% compared with the control, respectively. Thiobarbituric acid values were around 60% lower in peanuts coated with WPC compared with the control. Sensory and chemical properties of peanuts were not significantly affected by coating treatment (p < .05). Based on results, coating with W. saturnus appears useful in preventing both growth of A. flavus and aflatoxin production in peanuts. Practical Applications Improved WPC based coating containing W. saturnus can be applied on surface of roasted peanuts to prevent growth of A. flavus and aflatoxin production.

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Physical properties and antifungal activity of bioactive films containing Wickerhamomyces anomalus killer yeast and their application for preservation of oranges and control of postharvest green mold caused by Penicillium digitatum

Cited by 107 publications

References 50 publications

Identification of Microbial Profile of Koji Using Single Molecule, Real‐Time Sequencing Technology

Identification of Microbial Profile of Koji Using Single Molecule, Real‐Time Sequencing Technology

Antifungal Edible Coatings for Fresh Citrus Fruit: A Review

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

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