Postharvest application of a novel chitinase cloned from Metschnikowia fructicola and overexpressed in Pichia pastoris to control brown rot of peaches

Banani, H.; Spadaro, D.; Zhang, Dianpeng; Matić, S.; Garibaldi, A.; Gullino, M. L.

doi:10.1016/j.ijfoodmicro.2015.01.002

Cited by 67 publications

(46 citation statements)

References 57 publications

(40 reference statements)

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“…Our resuls showed that chitinase PeChi68 showed various inhibitory activities against conidial germination depending on the species of fungus, in aggrement with previous findings showing that bacterial and fungal chitinases have various inhibitory activities against spore germination depending on the source of spores (Banani et al, 2015; Broadway et al, 1995; Di Maro et al, 2010; Frankowski et al, 2001; Harman et al, 1993; Kamensky et al, 2003; Yu et al, 2015). It has been reported that one chitinase produced by a yeast can completely inhibit conidial germination of Monilinia spp., a post-harvest pathogen causing of brown rot of stone fruits (Banani et al, 2015).…”

Section: Discussionsupporting

confidence: 87%

“…It has been reported that one chitinase produced by a yeast can completely inhibit conidial germination of Monilinia spp., a post-harvest pathogen causing of brown rot of stone fruits (Banani et al, 2015). Chitinase PeChi68 from P. elgii strain HOA73 also inhibited conidial germination of two other post-harvest fruit pathogens, C. sphaerospermum and C. tenuissimum , raising the possibility that P. elgii strain HOA73 might have potential for postharvest fruit pathogen control.…”

Section: Discussionmentioning

confidence: 99%

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Purification and Characterization of a Major Extracellular Chitinase from a Biocontrol Bacterium, Paenibacillus elgii HOA73

Kim

Park

Hur

et al. 2017

The Plant Pathology Journal

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Chitinase-producing Paenibacillus elgii strain HOA73 has been used to control plant diseases. However, the antimicrobial activity of its extracellular chitinase has not been fully elucidated. The major extracellular chitinase gene (PeChi68) from strain HOA73 was cloned and expressed in Escherichia coli in this study. This gene had an open reading frame of 2,028 bp, encoding a protein of 675 amino acid residues containing a secretion signal peptide, a chitin-binding domain, two fibronectin type III domains, and a catalytic hydrolase domain. The chitinase (PeChi68) purified from recombinant E. coli exhibited a molecular mass of approximately 68 kDa on SDS-PAGE. Biochemical analysis indicated that optimum temperature for the actitvity of purified chitinase was 50ºC. However, it was inactivated with time when it was incubated at 40ºC and 50ºC. Its optimum activity was found at pH 7, although its activity was stable when incubated between pH 3 and pH 11. Heavy metals inhibited this chitinase. This purified chitinase completely inhibited spore germination of two Cladosporium isolates and partially inhibited germination of Botrytis cinerea spores. However, it had no effect on the spores of a Colletotricum isolate. These results indicate that the extracellular chitinase produced by P. elgii HOA73 might have function in limiting spore germination of certain fungal pathogens.

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Section: Discussionsupporting

confidence: 87%

Section: Discussionmentioning

confidence: 99%

Purification and Characterization of a Major Extracellular Chitinase from a Biocontrol Bacterium, Paenibacillus elgii HOA73

Kim

Park

Hur

et al. 2017

The Plant Pathology Journal

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“…Bacterial chitinases have been reported to withstand a broad range of pH [25]. Similar optimal neutral pH has also been reported for most bacterial chitinases [26,27]. The broad temperature range of Salinivibrio sp.…”

Section: Discussionsupporting

confidence: 60%

“…The antifungal activity of chitinase depends on the cell wall structure of spores . Although a number of different bacterial chitinases have been reported to be able to inhibit spore germination, the current study is the first one that reports the antifungal activity of chitinase C from Salinivibrio sp.…”

Section: Discussionmentioning

confidence: 82%

Characterization of a chitinase from Salinivibrio sp. BAO‐1801 as an antifungal activity and a biocatalyst for producing chitobiose

2018

J Basic Microbiol

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Salinivibrio genus is commonly found in salted seafood products. In this study, chitinase produced by Salinivibrio sp. BAO-1801 isolated from salted fermented shrimp was purified and subsequently characterized. The molecular weight of BAO-1801 chitinase was approximately 94.2 kDa by SDS-PAGE analysis. It was classified as a chitinase C based on homology analysis of its N-terminal amino acid residues. This strain BAO-1801 chitinase was then used for synthesis of (GlcNAc)2. Degradation of colloidal chitin and N-acetyl chitooligosaccharides by BAO-1801 chitinase was then analyzed and (GlcNAc)2 was identified as the main product by thin layer chromatography and high-performance liquid chromatography. Effects of temperature and pH on activity and stability of BAO-1801 chitinase were also investigated. Furthermore, this enzyme inhibited fungal growth in a dose-dependent manner. Taken together, these results suggest that this Salinivibrio or its chitinase can be used for the enzymatic degradation of chitin to produce chitobiose in industrial process.

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“…Additional biotechnological applications of Metschnikowia species are limited to a role as biocontrol agents. M. pulcherrima has been used to control wine spoilage microorganisms (Oro et al, 2014a) and as a biocontrol agent against brown rot in sweet cherries, peaches and grapes (DeCurtis et al, 1996;Oro et al, 2014b), while M. fructicola has been used to control fruit rot in apples, grapes, peaches and strawberries (Banani et al, 2015;Karabulut et al, 2004;Kurtzman and Droby, 2001;Spadaro et al, 2013).…”

Section: Metschnikowia Sppmentioning

confidence: 99%

Yeasts found in vineyards and wineries

Varela

Borneman

2016

Yeast

119

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Wine is a complex beverage, comprising thousands of metabolites that are produced through the action of a plethora of yeasts and bacteria during fermentation of grape must. These microbial communities originate in the vineyard and the winery and reflect the influence of several factors including grape variety, geographical location, climate, vineyard spraying, technological practices, processing stage and season (pre-harvest, harvest, post-harvest). Vineyard and winery microbial communities have the potential to participate during fermentation and influence wine flavour and aroma. Therefore, there is an enormous interest in isolating and characterising these communities, particularly non-Saccharomyces yeast species to increase wine flavour diversity, while also exploting regional signature microbial populations to enhance regionality. In this review we describe the role and relevance of the main non-Saccharomyces yeast species found in vineyards and wineries. This includes the latest reports covering the application of these species for winemaking; and the biotechnological characteristics and potential applications of non-Saccharomyces species in other areas. In particular, we focus attention on the species for which molecular and genomic tools and resources are available for study. Copyright © 2016 John Wiley & Sons, Ltd.

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Postharvest application of a novel chitinase cloned from Metschnikowia fructicola and overexpressed in Pichia pastoris to control brown rot of peaches

Cited by 67 publications

References 57 publications

Purification and Characterization of a Major Extracellular Chitinase from a Biocontrol Bacterium, Paenibacillus elgii HOA73

Purification and Characterization of a Major Extracellular Chitinase from a Biocontrol Bacterium, Paenibacillus elgii HOA73

Characterization of a chitinase from Salinivibrio sp. BAO‐1801 as an antifungal activity and a biocatalyst for producing chitobiose

Yeasts found in vineyards and wineries

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