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Open AccessArticle

Control of Penicillium glabrum by Indigenous Antagonistic Yeast from Vineyards

1
Nutrición y Bromatología, Escuela de Ingenierías Agrarias, Universidad de Extremadura, Avd. Adolfo Suárez s/n, 06007 Badajoz, Spain
2
Instituto Universitario de Investigación en Recursos Agrarios (INURA), Avd. de la Investigación s/n, Universidad de Extremadura, 06006 Badajoz, Spain
*
Author to whom correspondence should be addressed.
Foods 2020, 9(12), 1864; https://doi.org/10.3390/foods9121864
Received: 29 October 2020 / Revised: 1 December 2020 / Accepted: 9 December 2020 / Published: 14 December 2020
(This article belongs to the Special Issue Application of Bioprotective Strains in Food)
Biocontrol is one of the most promising alternatives to synthetic fungicides for food preservation. Botrytis cinerea, Alternaria alternata, and Aspergillus section Nigri are the most concerning pathogens for grape development. However, frequently, other species, such as Penicillium glabrum in this study, are predominant in spoiled bunches. In this work, 54 native yeasts from vineyards were screened by direct confrontation in potato dextrose agar plates as antagonists against P. glabrum. Isolates of Pichia terricola, Aureobasidium pullulans, and Zygoascus meyerae were selected for their antagonist activity in vitro, plus isolates of Pichia kudriavzevii, Hormonema viticola, and Hanseniaspora uvarum were used as negative controls. However, in vivo, confrontations in wounded grapes showed disagreement with direct confrontation in vitro. P. terricola, P. kudriavzevii, H. viticola, Z. meyerae, and H. uvarum significantly reduced the incidence of P. glabrum on grapes. Nevertheless, P. terricola, H. viticola, and H. uvarum themselves spoiled the wounded grapes. Inhibitions were associated with different mechanisms such as the production of volatile organic compounds (VOCs), lytic enzymes, biofilm formation, and competition for nutrients. The isolates of P. kudriavzevii L18 (a producer of antifungal VOCs which completely inhibited the incidence of P. glabrum) and Z. meyerae L29 (with pectinase, chitinase and β-glucanase activity and biofilm formation which reduced 70% of the incidence of P. glabrum) are proposed as suitable biocontrol agents against P. glabrum. View Full-Text
Keywords: biocontrol; grapes; mechanism of action; volatile organic compounds; Penicillium biocontrol; grapes; mechanism of action; volatile organic compounds; Penicillium
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MDPI and ACS Style

Cabañas, C.M.; Hernández, A.; Martínez, A.; Tejero, P.; Vázquez-Hernández, M.; Martín, A.; Ruiz-Moyano, S. Control of Penicillium glabrum by Indigenous Antagonistic Yeast from Vineyards. Foods 2020, 9, 1864. https://doi.org/10.3390/foods9121864

AMA Style

Cabañas CM, Hernández A, Martínez A, Tejero P, Vázquez-Hernández M, Martín A, Ruiz-Moyano S. Control of Penicillium glabrum by Indigenous Antagonistic Yeast from Vineyards. Foods. 2020; 9(12):1864. https://doi.org/10.3390/foods9121864

Chicago/Turabian Style

Cabañas, Catalina M.; Hernández, Alejandro; Martínez, Ana; Tejero, Paula; Vázquez-Hernández, María; Martín, Alberto; Ruiz-Moyano, Santiago. 2020. "Control of Penicillium glabrum by Indigenous Antagonistic Yeast from Vineyards" Foods 9, no. 12: 1864. https://doi.org/10.3390/foods9121864

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