Pichia anomala in grain biopreservation

Olstorpe, Matilda; Passoth, Volkmar

doi:10.1007/s10482-010-9497-2

Cited by 34 publications

(23 citation statements)

References 26 publications

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“…Since Pichia is commonly used as a post-harvest biocontrol agent against plant pathogens [43]–[47], and several studies have suggested that this inhibitory activity involves nutrient competition, biofilm formation, germination, metabolites, secretory proteins [48]–[57], we explored whether Pichia -mediated inhibition of Candida involves these mechanisms.…”

Section: Resultsmentioning

confidence: 99%

Oral Mycobiome Analysis of HIV-Infected Patients: Identification of Pichia as an Antagonist of Opportunistic Fungi

et al. 2014

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Oral microbiota contribute to health and disease, and their disruption may influence the course of oral diseases. Here, we used pyrosequencing to characterize the oral bacteriome and mycobiome of 12 HIV-infected patients and matched 12 uninfected controls. The number of bacterial and fungal genera in individuals ranged between 8–14 and 1–9, among uninfected and HIV-infected participants, respectively. The core oral bacteriome (COB) comprised 14 genera, of which 13 were common between the two groups. In contrast, the core oral mycobiome (COM) differed between HIV-infected and uninfected individuals, with Candida being the predominant fungus in both groups. Among Candida species, C. albicans was the most common (58% in uninfected and 83% in HIV-infected participants). Furthermore, 15 and 12 bacteria-fungi pairs were correlated significantly within uninfected and HIV-infected groups, respectively. Increase in Candida colonization was associated with a concomitant decrease in the abundance of Pichia, suggesting antagonism. We found that Pichia spent medium (PSM) inhibited growth of Candida, Aspergillus and Fusarium. Moreover, Pichia cells and PSM inhibited Candida biofilms (P = .002 and .02, respectively, compared to untreated controls). The mechanism by which Pichia inhibited Candida involved nutrient limitation, and modulation of growth and virulence factors. Finally, in an experimental murine model of oral candidiasis, we demonstrated that mice treated with PSM exhibited significantly lower infection score (P = .011) and fungal burden (P = .04) compared to untreated mice. Moreover, tongues of PSM-treated mice had few hyphae and intact epithelium, while vehicle- and nystatin-treated mice exhibited extensive fungal invasion of tissue with epithelial disruption. These results showed that PSM was efficacious against oral candidiasis in vitro and in vivo. The inhibitory activity of PSM was associated with secretory protein/s. Our findings provide the first evidence of interaction among members of the oral mycobiota, and identifies a potential novel antifungal.

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Section: Resultsmentioning

confidence: 99%

Oral Mycobiome Analysis of HIV-Infected Patients: Identification of Pichia as an Antagonist of Opportunistic Fungi

et al. 2014

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“…Some LAB of the genus Enterococcus have an inhibiting effect on the most relevant spoilage organisms in fish and crustaceans and may therefore be added to such foods [81]. The yeast Pichia anomala may be added to plant products such as cereals because of its antifungal effect as well as its inhibiting effect on Gram-negative bacteria, including Enterobacteriaceae [82,83,84]. Lactococcus plantarum and Lactococcus pentosus may be used for the biopreservation of fish (bass) because of their antagonistic activity against psychrotrophic, pathogenic and coliform bacteria [85].…”

Section: Antimicrobial Resistance In Foodmentioning

confidence: 99%

Antimicrobial Resistance in the Food Chain: A Review

Verraes

Boxstael

Meervenne

et al. 2013

IJERPH

488

333

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Antimicrobial resistant zoonotic pathogens present on food constitute a direct risk to public health. Antimicrobial resistance genes in commensal or pathogenic strains form an indirect risk to public health, as they increase the gene pool from which pathogenic bacteria can pick up resistance traits. Food can be contaminated with antimicrobial resistant bacteria and/or antimicrobial resistance genes in several ways. A first way is the presence of antibiotic resistant bacteria on food selected by the use of antibiotics during agricultural production. A second route is the possible presence of resistance genes in bacteria that are intentionally added during the processing of food (starter cultures, probiotics, bioconserving microorganisms and bacteriophages). A last way is through cross-contamination with antimicrobial resistant bacteria during food processing. Raw food products can be consumed without having undergone prior processing or preservation and therefore hold a substantial risk for transfer of antimicrobial resistance to humans, as the eventually present resistant bacteria are not killed. As a consequence, transfer of antimicrobial resistance genes between bacteria after ingestion by humans may occur. Under minimal processing or preservation treatment conditions, sublethally damaged or stressed cells can be maintained in the food, inducing antimicrobial resistance build-up and enhancing the risk of resistance transfer. Food processes that kill bacteria in food products, decrease the risk of transmission of antimicrobial resistance.

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“…Finally, the dietary inclusion of W. anomalus as single cell protein in aquaculture showed positive effects on rainbow trout gut microbiota abundance and composition [96]. Regarding biocontrol capacity, the positive role of P. anomala in grain biopreservation is well established [97]. The yeast improved feed hygiene during storage of moist crimped barley grain by reduction of moulds and Enterobacteriaceae.…”

Section: Applications Of W Anomalus Beyond Wine Fermentationmentioning

confidence: 99%

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

2018

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Abstract:Nowadays it is widely accepted that non-Saccharomyces yeasts, which prevail during the early stages of alcoholic fermentation, contribute significantly to the character and quality of the final wine. Among these yeasts, Wickerhamomyces anomalus (formerly Pichia anomala, Hansenula anomala, Candida pelliculosa) has gained considerable importance for the wine industry since it exhibits interesting and potentially exploitable physiological and metabolic characteristics, although its growth along fermentation can still be seen as an uncontrollable risk. This species is widespread in nature and has been isolated from different environments including grapes and wines. Its use together with Saccharomyces cerevisiae in mixed culture fermentations has been proposed to increase wine particular characteristics. Here, we review the ability of W. anomalus to produce enzymes and metabolites of oenological relevance and we discuss its potential as a biocontrol agent in winemaking. Finally, biotechnological applications of W. anomalus beyond wine fermentation are briefly described.

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Pichia anomala in grain biopreservation

Cited by 34 publications

References 26 publications

Oral Mycobiome Analysis of HIV-Infected Patients: Identification of Pichia as an Antagonist of Opportunistic Fungi

Oral Mycobiome Analysis of HIV-Infected Patients: Identification of Pichia as an Antagonist of Opportunistic Fungi

Antimicrobial Resistance in the Food Chain: A Review

Challenges of the Non-Conventional Yeast Wickerhamomyces anomalus in Winemaking

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