Role of Antarctic yeast in biocontrol of Penicillium expansum and patulin reduction of apples

Alvarez, Angie; Gelezoglo, Romina; Garmendia, Gabriela; González, María Laura; Magnoli, Alejandra Paola; Arrarte, Eloísa; Cavaglieri, Lilia Reneé; Vero, Silvana

doi:10.1007/s42398-019-00081-1

Cited by 18 publications

(2 citation statements)

References 29 publications

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“…These yeasts have protected apple fruits against P. expansum , at temperatures close to 1°C. Also, Candida sake 41E reduced PAT at 25°C in apple juice (Alvarez et al., 2019). In other reports, Rhodosporidium paludigenum and Pantoea agglomerans have also controlled PAT‐producing molds in fruit (Morales, Sanchis, Usall, Ramos, & Marín, 2008; Zhu et al., 2015).…”

Section: Current Application Of Biotechnology In the Face Of The Foodmentioning

confidence: 99%

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Ngea

Yang

Castoria

et al. 2020

Comp Rev Food Sci Food Safe

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Patulin (PAT) is a mycotoxin that can contaminate many foods and especially fruits and fruit‐based products. Therefore, accurate and effective testing is necessary to enable producers to comply with regulations and promote food safety. Traditional approaches involving the use of chemical compounds or physical treatments in food have provided practical methods that have been used to date. However, growing concerns about environmental and health problems associated with these approaches call for new alternatives. In contrast, recent advances in biotechnology have revolutionized the understanding of living organisms and brought more effective biological tools. This review, therefore, focuses on the study of biotechnology approaches for the detection, control, and mitigation of PAT in food. Future aspects of biotechnology development to overcome the food safety problem posed by PAT were also examined. We find that biotechnology advances offer novel, more effective, and environmental friendly approaches for the control and elimination of PAT in food compared to traditional methods. Biosensors represent the future of PAT detection and use biological tools such as aptamer, enzyme, and antibody. PAT prevention strategies include microbial biocontrol, the use of antifungal biomolecules, and the use of microorganisms in combination with antifungal molecules. PAT detoxification aims at the breakdown and removal of PAT in food by using enzymes, microorganisms, and various adsorbent biopolymers. Finally, biotechnology advances will be dependent on the understanding of fundamental biology of living organisms regarding PAT synthesis and resistance mechanisms.

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Section: Current Application Of Biotechnology In the Face Of The Foodmentioning

confidence: 99%

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Ngea

Yang

Castoria

et al. 2020

Comp Rev Food Sci Food Safe

View full text Add to dashboard Cite

show abstract

“…Its antagonistic effect has been tested to be effective in most fruits, including apple [ 74 ], mango [ 75 ], orange [ 41 ], grape [ 76 ], banana [ 77 ], tomato [ 78 ], citrus [ 79 ], litchi [ 80 ], peach [ 13 ], etc. One study showed that C. sake was effective in controlling Penicillium digitatum , a common post-harvest pathogen in pome fruits [ 40 ]. Another study found that C. oleophila , when applied as a post-harvest treatment on grape, elicited systemic resistance against P. digitatum , the main postharvest pathogen of citrus fruit [ 81 ].…”

Section: Biocontrol Of Yeasts In Agricultural Productsmentioning

confidence: 99%

Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods

He,

Degraeve,

Oulahal

2024

Heliyon

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Microbial Antagonists from Different Environments Used in the Biocontrol of Plant Pathogens

Droby

González-Estrada

Ávila-Quezada

et al. 2022

Microbial Biocontrol: Food Security and Post Harvest Management

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Role of Antarctic yeast in biocontrol of Penicillium expansum and patulin reduction of apples

Cited by 18 publications

References 29 publications

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Recent trends in detecting, controlling, and detoxifying of patulin mycotoxin using biotechnology methods

Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods

Microbial Antagonists from Different Environments Used in the Biocontrol of Plant Pathogens

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