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Open AccessArticle

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

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PostHarvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council), Private Bag X5026, Stellenbosch 7599, South Africa
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Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa
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Department of Chemical Engineering, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa
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Department of Chemical Engineering, University of Johannesburg, PO Box 17011, Johannesburg 2028, Gauteng, South Africa
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Author to whom correspondence should be addressed.
Foods 2019, 8(10), 454; https://doi.org/10.3390/foods8100454
Received: 12 August 2019 / Revised: 23 September 2019 / Accepted: 24 September 2019 / Published: 6 October 2019
(This article belongs to the Special Issue Microbial Spoilage of Beverages)
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. View Full-Text
Keywords: biopreservation compounds; Candida pyralidae; Pichia kluyveri; biological control; volatile organic compounds biopreservation compounds; Candida pyralidae; Pichia kluyveri; biological control; volatile organic compounds
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Mewa-Ngongang, M.; du Plessis, H.W.; Ntwampe, S.K.O.; Chidi, B.S.; Hutchinson, U.F.; Mekuto, L.; Jolly, N.P. The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production. Foods 2019, 8, 454.

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