Purification and characterization of a Metschnikowia pulcherrima killer toxin with antagonistic activity against pathogenic microorganisms

BEDİR>, Tuba BÜYÜKSIRIT; Kuleaşan, Hakan

doi:10.1007/s00203-022-02940-8

Cited by 10 publications

(7 citation statements)

References 42 publications

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“…Moreover, some studies describe the possible production of killer toxins by different M. pulcherrima strains. Thus, M. pulcherrima strains were reported as exerting killer activity against P. guilliermondii and P. membraniefaciens spoilage yeasts [ 81 ] or M. luteus [ 82 ]. It seems that the killer activity is promoted in the presence of 1% NaCl [ 81 ] or when the producing strain is cultivated in the presence of glycerol as a carbon source at 20 °C and a neutral pH value [ 82 ].…”

Section: Resultsmentioning

confidence: 99%

Molecular and Physiological Diversity of Indigenous Yeasts Isolated from Spontaneously Fermented Wine Wort from Ilfov County, Romania

Corbu

Csutak

2022

Microorganisms

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(1) Background: Wine yeast research offers the possibility of isolating new strains with distinct metabolic properties due to the geographical location of the vineyard and the processes used in winemaking. Our study deals with the isolation and identification of six yeasts from spontaneously fermented wine wort from Romania and their characterization as new potential starter culture for traditional beverages, for food industry or biomedicine. (2) Materials and methods: The isolates were identified using conventional taxonomy tests, phenotypic phylogeny analysis (Biolog YT), MALDI-TOF mass spectrometry, PCR-RFLP, and sequencing of the ITS1-5,8S-ITS2 rDNA region. The capacity of the yeasts to grow under thermal, ionic, and osmotic stress was determined. The safe status was confirmed by testing virulence and pathogenicity factors. Assays were performed in order to evaluate the growth inhibition of Candida strains and determine the antimicrobial mechanism of action. (3) Results and discussions: The yeast isolates were identified as belonging to the Metschinikowia, Hanseniaspora, Torulaspora, Pichia, and Saccharomyces genera. All the isolates were able to develop under the tested stress conditions and were confirmed as safe. With the exception of S. cerevisiae CMGB-MS1-1, all the isolates showed good antimicrobial activity based on competition for iron ions or production of killer toxins. (4) Conclusions: The results revealed the resistance of our yeasts to environmental conditions related to industrial and biomedical applications and their high potential as starter cultures and biocontrol agents, respectively.

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Section: Resultsmentioning

confidence: 99%

Molecular and Physiological Diversity of Indigenous Yeasts Isolated from Spontaneously Fermented Wine Wort from Ilfov County, Romania

Corbu

Csutak

2022

Microorganisms

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“…The authors showed that some strains exhibit a killer activity against Escherichia coli , Salmonella enterica , and Staphylococcus aureus on agar, an effect also achieved by adding the culture supernatant. They also analysed the protein extract of Metschnikowia culture and found a considerable amount of proteins with a size around 10 kDa, which corresponds to the killer toxin size identified by Büyüksırıt-Bedir and Kuleaşan (2022) .…”

Section: What Specific Mechanisms Of Metschnikowia Pulcherr...mentioning

confidence: 96%

“…Recently, the production of a killer toxin by a M. pulcherrima strain (TB26) isolated from grape vine was demonstrated ( Büyüksırıt-Bedir and Kuleaşan, 2022 ). The application of the purified killer toxin was tested in ready to cook meatballs in order to extended their shelf life ( Büyüksırıt Bedir and Kuleaşan, 2021 ).…”

Section: What Specific Mechanisms Of Metschnikowia Pulcherr...mentioning

confidence: 99%

“…The application of the purified killer toxin was tested in ready to cook meatballs in order to extended their shelf life ( Büyüksırıt Bedir and Kuleaşan, 2021 ). The same authors purified, characterised and tested different growth conditions for killer activity ( Büyüksırıt-Bedir and Kuleaşan, 2022 ). Incubation at 20°C at a pH value of 7 showed the highest inhibition diameter on agar plates.…”

Section: What Specific Mechanisms Of Metschnikowia Pulcherr...mentioning

confidence: 99%

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Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry

Puyo,

Simonin,

Bach

et al. 2023

Front. Microbiol.

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Finding alternatives to the use of chemical inputs to preserve the sanitary and organoleptic quality of food and beverages is essential to meet public health requirements and consumer preferences. In oenology, numerous manufacturers already offer a diverse range of bio-protection yeasts to protect must against microbiological alterations and therefore limit or eliminate sulphites during winemaking. Bio-protection involves selecting non-Saccharomyces yeasts belonging to different genera and species to induce negative interactions with indigenous microorganisms, thereby limiting their development and their impact on the matrix. Although the effectiveness of bio-protection in the winemaking industry has been reported in numerous journals, the underlying mechanisms are not yet well understood.The aim of this review is to examine the current state of the art of field trials and laboratory studies that demonstrate the effects of using yeasts for bio-protection, as well as the interaction mechanisms that may be responsible for these effects. It focuses on the yeast Metschnikowia pulcherrima, particularly recommended for the bio-protection of grape musts.

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“…Studies on the interaction between oenological yeasts have shown that many of these interactions possibly occur in wine. Both S. cerevisiae and NS yeasts (including Metschnikowia and Torulaspora , genera which are used in bioprotection strategy) are able to secrete killer toxins [ 17 , 18 , 19 , 20 , 21 ], as well as other toxic compounds such as pulcherriminic acid for Metschnikowia genera [ 22 , 23 , 24 , 25 , 26 ]. Pulcherriminic acid is able to chelate iron in the medium, which leads to the production of a red pigment named pulcherrimin [ 27 , 28 ].…”

Section: Introductionmentioning

confidence: 99%

Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain Metschnikowia pulcherrima on the Growth of Hanseniaspora Genus in Oenology

Puyo,

Scalabrino,

Romanet

et al. 2024

Foods

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As a biological alternative to the antimicrobial action of SO2, bioprotection has been proposed to winemakers as a means to limit or prevent grape musts microbial alteration. Competition for nitrogenous nutrients and for oxygen are often cited as potential explanations for the effectiveness of bioprotection. This study analyses the effect of a bioprotective M. pulcherrima strain on the growth of one H. valbyensis strain and one H. uvarum strain. Bioprotection efficiency was observed only against H. valbyensis inoculated at the two lowest concentrations. These results indicate a potential species-dependent efficiency of the bioprotective strain and a strong impact of the initial ratio between bioprotective and apiculate yeasts. The analysis of the consumption of nitrogen compounds revealed that leucine, isoleucine, lysine and tryptophan were consumed preferentially by all three strains. The weaker assimilation percentages of these amino acids observed in H. valbyensis at 24 h growth suggest competition with M. pulcherrima that could negatively affects the growth of the apiculate yeast in co-cultures. The slowest rate of O2 consumption of H. valbyensis strain, in comparison with M. pulcherrima, was probably not involved in the bioprotective effect. Non-targeted metabolomic analyses of M. pulcherrima and H. valbyensis co-culture indicate that the interaction between both strains particularly impact lysin and tryptophan metabolisms.

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Purification and characterization of a Metschnikowia pulcherrima killer toxin with antagonistic activity against pathogenic microorganisms

Cited by 10 publications

References 42 publications

Molecular and Physiological Diversity of Indigenous Yeasts Isolated from Spontaneously Fermented Wine Wort from Ilfov County, Romania

Molecular and Physiological Diversity of Indigenous Yeasts Isolated from Spontaneously Fermented Wine Wort from Ilfov County, Romania

Bio-protection in oenology by Metschnikowia pulcherrima: from field results to scientific inquiry

Competition for Nitrogen Resources: An Explanation of the Effects of a Bioprotective Strain Metschnikowia pulcherrima on the Growth of Hanseniaspora Genus in Oenology

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