The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production

Abstract

Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. As an alternative to chemical preservatives, the use of Candida pyralidae and Pichia kluyveri was assessed for antimicrobial activity against several yeasts (Dekkera bruxellensis, Dekkera anomala, Zygosaccharomyces bailii) and fungi (Botrytis cinerea, Colletotrichum acutatum and Rhizopus stolonifer) associated with spoilage of fruit and fruit-derived beverages. The antagonistic properties of C. pyralidae and P. kluyveri were evaluated on cheap solidified medium (grape pomace extract) as well as on fruits (grapes and apples). Volatile organic compounds (VOCs) from C. pyralidae and P. kluyveri deemed to have antimicrobial activity were identified by gas chromatography-mass spectrometry (GC-MS). A cell suspension of C. pyralidae and P. kluyveri showed growth inhibition activity against all spoilage microorganisms studied. Direct contact and extracellular VOCs were two of the mechanisms of inhibition. Twenty-five VOCs belonging to the categories of alcohols, organic acids and esters were identified as potential sources for the biocontrol activity observed in this study. This study reports, for the first time, the ability of C. pyralidae to inhibit fungal growth and also for P. kluyveri to show growth inhibition activity against spoilage organisms (n = 6) in a single study.

Isolation of a Novel Kluyveromyces marxianus Strain QKM-4 and Evidence of Its Volatilome Production and Binding Potentialities in the Biocontrol of Toxigenic Fungi and Their Mycotoxins

“…24 In contrast to our findings, Fiori et al 32 reported a significant inhibition of A. carbonarius infection on grape berries by living yeast cells, whereas no such effects were observed using yeast VOCs. Mewa-Ngongang et al 33 in a similar study reported the protective role of two antagonistic yeasts (Candida pyralidaeand Pichia kluyveri) against the growth of pathogenic fungi on apples and grapes. The inhibitory activity of yeast strains was characterized by a blend of VOCs having organic acids, alcohols, and esters.…”

Physiological and Antagonistic Properties of <i>Pichia kluyveri</i> for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi

“…One out of 20 jars infected with B. cinerea in the curative treatment showed signs of spoiled berries (95% inhibition), while a 100% inhibition was observed for the curative treatments of M. laxa. This result is comparable to the 100% suppression of Aspergillus carbonarius, Colletotrichum acutatum, and Rhizopus stolonifer growth on grapes by Candida zemplinina, Candida pyralidae, Saccharomyces cerevisiae, and P. kluyveri [Fiori et al, 2014;Mewa--Ngongang et al, 2019b;Zhu et al, 2015]. Although preventive results were notable, curative biocontrol applications resulted in substandard grape colour and texture, although spoilage was vastly minimised.…”

“…Several authors have highlighted the importance of non--Saccharomyces yeasts in addressing food spoilage [Mewa-Ngongang et al, 2017, 2019bOro et al, 2014]. Their widespread use in the food industry, their ability to handle and grow quicker than spoilage organisms, and their ability to produce killer toxins have been widely acknowledged.…”

The Role of Yeasts as Biocontrol Agents for Pathogenic Fungi on Postharvest Grapes: A Review

“…(Nees), and Rhizoctonia sp. (Kühn) [ 40 , 41 ]. The yeasts which exert biocontrol activity against these fungi are Trichoderma harzianum (Rifai), Pichia membranifaciens (E.C.…”

“…carpophila Phaff & M.W. Miller (1961)), Cryptococcus laurentii ((Kufferath) CE Skinner), Cryptococcus flavus , Cryptococcus albicus , Candida pyralidae (Kurtzman (2001b)), Pichia kluyveri (Bedford ex Kudryavtsev (1960)), and P. expansum [ 40 , 41 , 42 , 43 , 44 , 45 ].…”