Yeast Biofilms in the Context of Human Health and Disease

Raut, Jayant S.; Doke, Sonali Kashinath; Karuppayil, Sankunny Mohan

doi:10.1007/978-981-10-2621-8_6

Cited by 4 publications

(1 citation statement)

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“…Pandin et al [21] indicated biofilm forming ability as one of the characters to be evaluated for a rapid screening of biocontrol agents. On the other hand, transition to a filamentous form of growth, which is required for both biofilm formation and invasive growth, has been correlated to yeast pathogenesis on immune-compromised individuals [22]. Thus, the evaluation of yeast ability to grow at the body temperature and to switch to an invasive form of growth is of particular importance given the fact that red yeast species have been proposed directly as feed supplements [23,24].…”

Section: Introductionmentioning

confidence: 99%

Exploring the Biodiversity of Red Yeasts for In Vitro and In Vivo Phenotypes Relevant to Agri-Food-Related Processes

et al. 2020

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Red yeasts grow on food wastes, show antagonistic activity against food-spoilage microorganisms, produce food supplements, and may be utilized as feed-supplements themselves to positively modulate the quali-quantitative composition of intestinal microbiota. Therefore, they show a variety of possible biotechnological applications in agri-food-related processes. Here, to further explore the biotechnological potential of red yeasts, eleven strains ascribed to different species of the genera Rhodotorula and Sporobolomyces, differing for biomass and carotenoids production, were characterized in vitro for biofilm formation, invasive growth, and growth at the temperature range of 20–40 °C and in vivo for their antagonistic activity against the fungal pathogen and patulin producer Penicillium expansum. Most of them formed cellular MAT and showed invasive growth as well as adhesion to plastic materials. Four strains determined a significant reduction of fruit decay caused by P. expansum on apple fruit while the remaining seven showed different degrees of biocontrol activity. Finally, none of them grew at body temperature (>37 °C). Statistical analyses of both qualitative and quantitative phenotypic data, including biomass and carotenoids production, gathered further information on the most interesting strains for the biotechnological exploitation of red yeasts in agri-food-related process.

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Section: Introductionmentioning

confidence: 99%