Volatile organic compounds (VOCs) produced by biocontrol yeasts

Published on Sep 1, 2019in Food Microbiology 4.09
· DOI :10.1016/j.fm.2019.01.008
Rosaria Contarino (University of Catania), Selina Brighina2
Estimated H-index: 2
(University of Catania)
+ 3 AuthorsCristina Restuccia19
Estimated H-index: 19
(University of Catania)
Abstract The Volatile organic compounds (VOCs) produced by biocontrol yeast strains which belong to the Wickerhamomyces anomalus , Metschnikowia pulcherrima , Aureobasidium pullulans and Saccharomyces cerevisiae species were identified by solid phase microextraction (SPME) coupled with Gas Chromatography-Mass Spectrometry (GC-MS). Alcohols (ethyl alcohol, 3-methyl-1-butanol and phenylethyl alcohol) and esters (ethyl acetate and isoamyl acetate) were found to be the main VOCs emitted by the yeast strains, which had different production rate over a 16-day period. In addition, the tested yeast strains showed a remarkable ability to consume oxygen and to produce high percentages of carbon dioxide over a 5 days incubation period in a model system. The yeast strains, which were proven to very efficiently suppress in vivo the growth of postharvest fungal by VOCs, also quickly produced high percentages of ethyl acetate and carbon dioxide. . For all these reasons, we believe that the level of yeast biocontrol efficacy through the production of volatiles could be the result of a synergistic effect between VOCs and carbon dioxide in the packaging environment.
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Published on Jan 1, 1990in Gartenbauwissenschaft
T. Agar1
Estimated H-index: 1
J. M. Garcia1
Estimated H-index: 1
+ 1 AuthorsJ. Streif1
Estimated H-index: 1
26 Citations
Pietro Buzzini28
Estimated H-index: 28
(University of Perugia),
Alessandro Martini23
Estimated H-index: 23
(University of Perugia)
+ 2 AuthorsPaolo Davoli19
Estimated H-index: 19
As a part of a program aiming at the selection of strains which might be of interest as sources of natural flavouring molecules, the production of volatile organic compounds (VOCs) by 98 ascomycetous yeast strains (representative of 40 species belonging to 12 genera) isolated from tropical environments was investigated. Volatiles produced were sampled by means of headspace solid-phase microextraction (SPME) and the compounds were analysed and identified by gas chromatography–mass spectroscopy (G...
27 Citations Source Cite
Published on Jul 1, 2013in Journal of Basic Microbiology 1.58
Jaqueline Rabelo de Lima2
Estimated H-index: 2
(Empresa Brasileira de Pesquisa Agropecuária),
Luciana Rocha Barros Gonçalves28
Estimated H-index: 28
(Federal University of Ceará)
+ 2 AuthorsF. M. P. Viana7
Estimated H-index: 7
(Empresa Brasileira de Pesquisa Agropecuária)
A total of 580 yeasts strains, isolated from Ceara State of Brasil, were evaluated for their ability to produce killer toxin. Of these strains, 29 tested positive for the killer phenotype and were further evaluated for their ability to control Colletotrichum gloeosporioides germination in vitro. All yeast strains that expressed the killer phenotype were characterized by sequencing the D1/D2 regions of the large subunit of the rRNA gene. Five yeast strains provided a significant reduction in myce...
22 Citations Source Cite
Published on Nov 1, 2015in The ISME Journal 9.52
Ruth Schmidt7
Estimated H-index: 7
Viviane Cordovez6
Estimated H-index: 6
+ 2 AuthorsPaolina Garbeva21
Estimated H-index: 21
Microorganisms are important factors in shaping our environment. One key characteristic that has been neglected for a long time is the ability of microorganisms to release chemically diverse volatile compounds. At present, it is clear that the blend of volatiles released by microorganisms can be very complex and often includes many unknown compounds for which the chemical structures remain to be elucidated. The biggest challenge now is to unravel the biological and ecological functions of these ...
104 Citations Source Cite
Published on May 1, 2012in European Journal of Plant Pathology 1.47
Carla Nunes13
Estimated H-index: 13
(University of the Algarve)
Postharvest decay in harvested fruit causes considerable economical losses. Fungicides are the primary means to control these losses. Public concern in food safety and environmental issues and the increase of pathogen resistant populations have enhanced the interest in developing alternative methods to fungicides to control postharvest fruit decay. During the last two decades a huge information and advances concerning the selection of antagonists, mode of action, different approaches to enhance ...
135 Citations Source Cite
Published on May 1, 2015in Food Microbiology 4.09
Lucia Parafati4
Estimated H-index: 4
(University of Catania),
Alessandro Vitale22
Estimated H-index: 22
(University of Catania)
+ 1 AuthorsGabriella Cirvilleri12
Estimated H-index: 12
(University of Catania)
Abstract Strains belonging to the species Saccharomyces cerevisiae , Wickerhamomyces anomalus , Metschnikowia pulcherrima and Aureobasidium pullulans , isolated from different food sources, were tested in vitro as biocontrol agents (BCAs) against the post-harvest pathogenic mold Botrytis cinerea . All yeast strains demonstrated antifungal activity at different levels depending on species and medium. Killer strains of W. anomalus and S. cerevisiae showed the highest biocontrol in vitro activity, ...
85 Citations Source Cite
Published on Feb 1, 2004in Lwt - Food Science and Technology 3.13
Clelia Altieri14
Estimated H-index: 14
(University of Foggia),
Milena Sinigaglia37
Estimated H-index: 37
(University of Foggia)
+ 3 AuthorsM.A. Del Nobile46
Estimated H-index: 46
(University of Foggia)
Abstract In this work a new method is proposed to produce oxygen-scavenger films using aerobic microorganisms as the “active compound”. The manufacturing cycle of the investigated oxygen-scavenger film was optimized both to prolong the microorganisms viability during storage and to improve the efficiency of the film to remove oxygen from the package headspace. It was found that it is possible to store the desiccated film over a period of 20 days without monitoring any appreciable decrease of mic...
25 Citations Source Cite
Published on Apr 1, 2010in Lwt - Food Science and Technology 3.13
Estimated H-index: 1
(Punjab Agricultural University)
Abstract Fresh produce is more susceptible to disease organisms because of increase in the respiration rate after harvesting. The respiration of fresh fruits and vegetables can be reduced by many preservation techniques. Modified atmosphere packaging (MAP) technology is largely used for minimally processed fruits and vegetables including fresh, “ready-to-use” vegetables. Extensive research has been done in this research area for many decades. Oxygen, CO 2 , and N 2 , are most often used in MAP. ...
264 Citations Source Cite
Published on Jul 1, 2012in Biological Control 2.11
R. Huang1
Estimated H-index: 1
(Huazhong Agricultural University),
H.J. Che1
Estimated H-index: 1
(Huazhong Agricultural University)
+ 3 AuthorsGuoqing Li26
Estimated H-index: 26
(Huazhong Agricultural University)
Abstract This study evaluated Sporidiobolus pararoseus ( Sp ) strain YCXT3 as biocontrol agent of Botrytis cinerea ( Bc ), the causal agent of strawberry gray mold disease. Efficacy of live yeast cells and volatile organic compounds (VOCs) of Sp in suppression of Bc on strawberry fruits was determined. Results showed that in dual cultures of Sp and Bc on potato dextrose agar at 20 °C, Sp did not inhibit mycelial growth of Bc . However, inoculation of the yeast cell suspensions of Sp (1 × 10 5 or...
30 Citations Source Cite
Published on Oct 1, 2012in Fungal Biology Reviews 3.97
Shannon U. Morath6
Estimated H-index: 6
(Rutgers University),
Richard Hung8
Estimated H-index: 8
(Rutgers University),
Joan W. Bennett38
Estimated H-index: 38
(Rutgers University)
Fungi produce various mixtures of gas-phase, carbon-based compounds called volatile organic compounds (VOCs) that due to their small size are able to diffuse through the atmosphere and soils. Despite some methodological and technological constraints, researchers have detected and characterized approximately 250 fungal VOCs, many of which have characteristic odors and are produced during primary and secondary metabolism. Fungal VOCs may contribute to a controversial medical diagnosis called “sick...
146 Citations Source Cite
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