The ecology of killer yeasts: Interference competition in natural habitats

Boynton, Primrose J.

doi:10.1002/yea.3398

Cited by 39 publications

(46 citation statements)

References 142 publications

(249 reference statements)

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“…These studies have focused on the selection of biocontrol yeasts and/or characterization of the biocontrol mechanisms. Nevertheless, there is little information about the conditions under which biocontrol is effective in the real environment, the wine fermentation (Boynton, 2019). This may have its origin in the fact that controlled fermentations for the application of certain yeast strains are characterised by complex interactions between the members of the consortium inoculated in the grape must and the yeast microbiota in the original must (Ciani and Comitini, 2015).…”

Section: Introductionmentioning

confidence: 99%

“…Exploitation competition occurs when organisms sequester or consume resources and thereby prevent other organisms from having access to these resources. Interference competition occurs when organisms directly inhibit one another by interfering with viability or growth (e.g., killer toxins) (Boynton, 2019). The ecologist classification is clearer in that biocontrol involves competition for the medium's resources.…”

Section: Introductionmentioning

confidence: 99%

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Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation

et al. 2021

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Spoilage yeasts generate considerable economic losses in the wine industry, and although sulphur dioxide (SO2) is traditionally used for control, its use has become controversial because of its negative effects on health. Biocontrol has emerged as a partial alternative to SO2, and most research has focused on the selection of biocontrol yeasts and/or the mechanisms involved, while little research has been directed to the environmental conditions that make biocontrol effective for application. When there are two or more interacting yeasts, the physicochemical factors that affect their antagonism are many and therefore the application of biocontrol is complex. To reduce SO2, the present study aimed to elucidate biocontrol mechanisms of two yeast interactions and to establish optimal physicochemical conditions for biocontrol of the spoilage yeast during grape must fermentation. Through the use of statistical design, it was possible to find relevant physicochemical factors and optimise them. Wickerhamomyces anomalus “BWa156” developed an active supernatant against ZygoSaccharomyces rouxii “BZr6” while supernatant from Metschnikowia pulcherrima “BMp29” was ineffective. In mixed must fermentations, the first interaction (BWa156 vs. BZr6) showed fewer physicochemical factors impacting biocontrol compared to the second interaction (BMp29 vs. BZr6). However, the fewer factors of the first interaction had a stronger effect on the decline in the spoilage population. Validations showed that the optimal conditions for biocontrol with the first interaction could be predicted. Analysis of the results with BWa156 vs. BZr6 and BMp29 vs. BZr6 suggests that the first interaction is a competition that includes a killer toxin, while the second interaction involves competition for iron resources. Response surface methodology (RSM) allowed a reduction in the number of experiments and permitted to find the optimal biocontrol conditions (SO2: 0 mg mL-1; pH: 3.7; Reducing sugars: 23 °Brix) for the interaction between BWa156 and BZr6.

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Section: Introductionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation

et al. 2021

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“…For example, laboratory host-pathogen and 119 predator-prey coevolution experiments often result in rapid coadaptation among 120 organisms as diverse as animals, bacteria, and algae. Nematodes adapt to pathogenic bacteria over tens of generations by increasing sexual recombination even as their 122 pathogens evolve greater infectivity ( (Boynton, 2019). Toxin production may also 144 be influenced by the abiotic environment.…”

Section: Introduction 47mentioning

confidence: 99%

ForestSaccharomyces paradoxusare robust to seasonal biotic and abiotic changes

Boynton

Wloch‐Salamon

Landermann

et al. 2020

Preprint

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Microorganisms are famous for adapting quickly to new environments. However, most evidence for rapid microbial adaptation comes from laboratory experiments or domesticated environments, and it is unclear how rates of adaptation scale from human-influenced environments to the great diversity of wild microorganisms. We examined potential monthly-scale selective pressures in the model forest yeast Saccharomyces paradoxus. Contrary to expectations of seasonal adaptation, the S. paradoxus population was stable over four seasons in the face of abiotic and biotic environmental changes. While the S. paradoxus population was diverse, including 41 unique genotypes among 192 sampled isolates, there was no correlation between S. paradoxus genotypes and seasonal environments. Consistent with observations from other S. paradoxus populations, the forest population was highly clonal and inbred. This lack of recombination, paired with population stability, implies that S. paradoxus evolved the phenotypic plasticity needed to resist seasonal environmental fluctuations long ago, and that individual S. paradoxus are generalists with regard to seasonal environments. Similarly, while the forest population included diversity among phenotypes related to intraspecific interference competition, there was no evidence for active coevolution among these phenotypes. At least ten percent of the forest S. paradoxus individuals produced “killer toxins”, which kill sensitive Saccharomyces cells, but the presence of a toxin-producing isolate did not predict resistance to the toxin among nearby isolates. How forest yeasts acclimate to changing environments remains an open question, and future studies should investigate the physiological responses that allow microbial cells to cope with environmental fluctuations in their native habitats.

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“…Killer yeasts can secrete one or several kinds of toxins with peculiar molecular weights and post-translational modifications, which are able to kill sensitive cells of the same or related yeast genera in the absence of a direct cell-cell contact [1]. Killer toxin producers are immune to their own toxin but they can be susceptible to the toxins secreted by other killer yeasts [2].…”

Section: Introductionmentioning

confidence: 99%

Identification of a Killer Toxin from Wickerhamomyces anomalus with β-Glucanase Activity

Cecarini

Cuccioloni

Bonfili

et al. 2019

Toxins

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The yeast Wickerhamomyces anomalus has several applications in the food industry due to its antimicrobial potential and wide range of biotechnological properties. In particular, a specific strain of Wickerhamomyces anomalus isolated from the malaria mosquito Anopheles stephensi, namely WaF17.12, was reported to secrete a killer toxin with strong anti-plasmodial effect on different developmental stages of Plasmodium berghei; therefore, we propose its use in the symbiotic control of malaria. In this study, we focused on the identification/characterization of the protein toxin responsible for the observed antimicrobial activity of the yeast. For this purpose, the culture medium of the killer yeast strain WaF17.12 was processed by means of lateral flow filtration, anion exchange and gel filtration chromatography, immunometric methods, and eventually analyzed by liquid chromatography-tandem mass spectrometry (LC–MS/MS). Based on this concerted approach, we identified a protein with a molecular weight of approximately 140 kDa and limited electrophoretic mobility, corresponding to a high molecular weight β-glucosidase, as confirmed by activity tests in the presence of specific inhibitors.

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The ecology of killer yeasts: Interference competition in natural habitats

Cited by 39 publications

References 142 publications

Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation

Toward application of biocontrol to inhibit wine spoilage yeasts: The use of statistical designs for screening and optimisation

ForestSaccharomyces paradoxusare robust to seasonal biotic and abiotic changes

Identification of a Killer Toxin from Wickerhamomyces anomalus with β-Glucanase Activity

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