Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile

Lemos, Wilson José Fernandes; Binati, Renato L.; Felis, Giovanna E.; Slaghenaufi, Davide; Ugliano, Maurizio; Torriani, Sandra

doi:10.1016/j.fm.2020.103446

Cited by 42 publications

(30 citation statements)

References 40 publications

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“…Our data showed also a significant inhibition effect on the mycelial growth of B. cinerea by two isolates of M. pulcherrima strain Ale4 and N20/006 through the production of VOCs. These strains were more effective than others belonging to the same species [29,52], while they were less effective than the specific strain of Starmerella bacillaris (Kroemer & Krumbholz) Duarte & Fonseca [53]. The effectiveness of our isolates to reduce the mycelial growth of B. cinerea by VOCs supports the previous evidence of combined mechanisms of these strains in controlling the growth of fungus [29,52].…”

Section: Discussionsupporting

confidence: 85%

“…Our in vivo assays showed that the M. pulcherrima strains Ale4 and Pr7 were able to control the grey mold of grape berries at the concentration of 1.5 × 10 7 CFU mL −1 , while the effectiveness of M. pulcherrima strain N20/006 and L. thermotolerans strain N10 was independent on their concentration. Strains belonging to the species M. pulcherrima [29,[57][58][59], as well as to other species, such as Starmerella bacillaris [53,60], have already been considered for their high efficacy as biocontrol agents against gray mold of different fruit. However, our isolates were able to control the gray mold at concentrations lower than that previously reported (10 8 CFU mL −1 ), thus showing a crucial feature for commercial development [61].…”

Section: Discussionmentioning

confidence: 99%

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Native Vineyard Non-Saccharomyces Yeasts Used for Biological Control of Botrytis cinerea in Stored Table Grape

et al. 2021

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Postharvest spoilage fungi, such as Botrytis cinerea, are considered the main cause of losses of fresh fruit quality and vegetables during storage, distribution, and consumption. The current control strategy is the use of SO2 generator pads whose application is now largely under observation. A high quantity of SO2 can be deleterious for fresh fruits and vegetables and it is not allowed in organic agriculture. For this reason, great attention has been recently focused on identifying Biological Control Agents (BCA) to implement biological approaches devoid of chemicals. In this direction, we carried out our study in isolating five different non-Saccharomyces yeast strains from local vineyards in the South of Italy as possible BCA. We performed both in vitro and in vivo assays in semi-commercial conditions on detached grape berries stored at 0 °C, simulating the temperature normally used during cold storage, and obtained relevant results. We isolated three M. pulcherrima strains and one L. thermotolerans strain able to largely antagonize the development of the B. cinerea, at both in vitro and in vivo conditions. In particular, we detected the ability of the three isolates of M. pulcherrima strains Ale4, N20/006, and Pr7 and the L. thermotolerans strain N10 to completely inhibit (100% in reduction) the mycelial growth of B. cinerea by producing fungistatic compounds. We found, using an extracellular lytic enzymes activity assay, that such activity could be related to lipid hydrolyzation, b-1,3-glucanase and pectinase activity, and pectinase and protease activity, depending on the yeasts used. Results from our in vitro assays allowed us to hypothesize for M. pulcherrima strains Ale4 and N20/006 a possible combination of both the production of soluble metabolites and volatile organic compounds to antagonize against B. cinerea growth. Moreover, in semi-commercial conditions, the M. pulcherrima strain N20/006 and L. thermotolerans strain N10 showed relevant antagonistic effect also at low concentrations (with a significantly reduction of ‘slip skin’ incidence of 86.4% and 72.7%, respectively), thus highlighting a peculiar property to use in commercial development for organic agriculture and the handling process.

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Section: Discussionsupporting

confidence: 85%

Section: Discussionmentioning

confidence: 99%

Native Vineyard Non-Saccharomyces Yeasts Used for Biological Control of Botrytis cinerea in Stored Table Grape

et al. 2021

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“…Recently, the whole genome comparison of two S. bacillaris strains shed some light on genes responsible for yeast technologically relevant properties in winemaking (Lemos Junior et al, 2018). These S. bacillaris strains belong to a pool that have been demonstrated to exhibit antifungal activity against the grey mould caused by Botrytis cinerea; such activity is related to the production of volatile organic compounds such as benzyl alcohol (Lemos Junior et al, 2016;Lemos Junior et al, 2020b), and the apple blue mould caused by Penicillium expansum (Nadai et al, 2018). Moreover, they showed interesting technologically relevant properties that enhance wine and cider quality when they are used as unconventional starters in fermentation (Lemos Junior et al, 2016.…”

Section: Introductionmentioning

confidence: 99%

The addition of wine yeast <i>Starmerella bacillaris</i> to grape skin surface influences must fermentation and glycerol production

Nadai

Giacomini

2021

OENO One

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Starmerella bacillaris is a non-Saccharomyces yeast recently proposed for grape fermentation in association with Saccharomyces cerevisiae. Due to its high glycerol and moderate volatile acidity production this yeast can contribute to improving wine quality. Some strains have been demonstrated to exhibit antifungal activity against grey mould on grape, which is caused by Botrytis cinerea. The simultaneous presence of these traits in S. bacillaris is of great interest. Indeed, this yeast can be potentially used as a biocontrol agent in vineyards. Research on the ability of S. bacillaris to survive or, even to grow on the surface of grapes is a starting point in the evaluatation of its potential use in vineyards. The preliminary results of our study showed that when applied to the grape surface under laboratory condictions, inoculum sized S. bacillaris with antifungal activity developed and lasted for at least 6 days in high concentrations. In addition, it positively influenced the fermentation process by producing high concentrations of glycerol (average value 4.89 ± 0.47 g/L). Interestingly, a positive effect on wine quality was also observed when the inoculum size was 10 times higher or lower than the reference concentration. When sprayed on the vines in the vineyard and present on the grape skin surface after harvest, S. bacillaris cells can start alcoholic fermentation.

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“…A recent study described the antagonistic and fermentative properties of Starmerella bacillaris. The yeast proved to positively modulate cider volatile profile in the microfermentation trials [101]. Brettanomyces, Kluyveromyces, Schizosaccharomyces, Torulaspora, Zygosaccharomyces, and Saccharomycodes have a negative influence on the product [102].…”

Section: Impact Of Yeast On Fermentationmentioning

confidence: 97%

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

et al. 2020

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Fermented apple beverages are produced all over the world with diverse characteristics associated with each country. Despite the diversifications, cider producers are confronted with similar issues and risks. The nature of the raw material, also known as the fermentation medium, plays a key role in fermentation. A well-defined composition of apples is, therefore, required to produce cider with good quality. In addition, ferment and its metabolism are important factors in the fermentation process. The producers of cider and other alcoholic beverages are looking in general for novel yeast strains or for the use of native strains to produce “authentic” and diversified beverages that are distinct from each other, and that attract more and more consumers. Research articles on cider production are infrequent compared to wine production, especially on the impact of the chemical composition and microbial diversity of apples on fermentation. Even though the processing of fermented beverages is close in terms of microbial interactions and production, the study of the specific properties of apples and the production challenges of cider production is advantageous and meaningful for cider producers. This review summarizes the current knowledge on apple composition and the impact of the must composition on fermentation and yeast growth. In addition, the microbial diversity of cider, activities, and its influence on fermentation are reviewed.

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Volatile organic compounds from Starmerella bacillaris to control gray mold on apples and modulate cider aroma profile

Cited by 42 publications

References 40 publications

Native Vineyard Non-Saccharomyces Yeasts Used for Biological Control of Botrytis cinerea in Stored Table Grape

Native Vineyard Non-Saccharomyces Yeasts Used for Biological Control of Botrytis cinerea in Stored Table Grape

The addition of wine yeast <i>Starmerella bacillaris</i> to grape skin surface influences must fermentation and glycerol production

Impact of the Physicochemical Composition and Microbial Diversity in Apple Juice Fermentation Process: A Review

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