Next Article in Journal
Co-Culture of Filamentous Feed-Grade Fungi and Microalgae as an Alternative to Increase Feeding Value of Ethanol Coproducts
Next Article in Special Issue
The Yeast Torulaspora delbrueckii: An Interesting But Difficult-To-Use Tool for Winemaking
Previous Article in Journal
Wineinformatics: Regression on the Grade and Price of Wines through Their Sensory Attributes
Previous Article in Special Issue
Oenological Impact of the Hanseniaspora/Kloeckera Yeast Genus on Wines—A Review
Review

The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector

Cyprus University of Technology, 3036 Lemesos, Cyprus
*
Author to whom correspondence should be addressed.
Fermentation 2018, 4(4), 85; https://doi.org/10.3390/fermentation4040085
Received: 27 August 2018 / Revised: 2 October 2018 / Accepted: 4 October 2018 / Published: 9 October 2018
(This article belongs to the Special Issue Enological Repercussions of Non-Saccharomyces Species)
The saprophytic yeast-like fungus Aureobasidium pullulans has been well documented for over 60 years in the microbiological literature. It is ubiquitous in distribution, being found in a variety of environments (plant surfaces, soil, water, rock surfaces and manmade surfaces), and with a worldwide distribution from cold to warm climates and wet/humid regions to arid ones. Isolates and strains of A. pullulans produce a wide range of natural products well documented in the international literature and which have been regarded as safe for biotechnological and environmental applications. Showing antagonistic activity against plant pathogens (especially post-harvest pathogens) is one of the major applications currently in agriculture of the fungus, with nutrient and space competition, production of volatile organic compounds, and production of hydrolytic enzymes and antimicrobial compounds (antibacterial and antifungal). The fungus also shows a positive role on mycotoxin biocontrol through various modes, with the most striking being that of binding and/or absorption. A. pullulans strains have been reported to produce very useful industrial enzymes, such as β-glucosidase, amylases, cellulases, lipases, proteases, xylanases and mannanases. Pullulan (poly-α-1,6-maltotriose biopolymer) is an A. pullulans trademark product with significant properties and biotechnological applications in the food, cosmetic and pharmaceutical industries. Poly (β-l-malic acid), or PMA, which is a natural biopolyester, and liamocins, a group of produced heavy oils and siderophores, are among other valuable compounds detected that are of possible biotechnological use. The fungus also shows a potential single-cell protein source capacity with high levels of nucleic acid components and essential amino acids, but this remains to be further explored. Last but not least, the fungus has shown very good biocontrol against aerial plant pathogens. All these properties are of major interest in the vitivinicultural sector and are thoroughly reviewed under this prism, concluding on the importance that A. pullulans may have if used at both vineyard and winery levels. This extensive array of properties provides excellent tools for the viticulturist/farmer as well as for the oenologist to combat problems in the field and create a high-quality wine. View Full-Text
Keywords: Aureobasidium pullulans; biotechnological applications; viticulture; enzymes; non-Saccharomyces yeasts Aureobasidium pullulans; biotechnological applications; viticulture; enzymes; non-Saccharomyces yeasts
Show Figures

Figure 1

MDPI and ACS Style

Bozoudi, D.; Tsaltas, D. The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector. Fermentation 2018, 4, 85. https://doi.org/10.3390/fermentation4040085

AMA Style

Bozoudi D, Tsaltas D. The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector. Fermentation. 2018; 4(4):85. https://doi.org/10.3390/fermentation4040085

Chicago/Turabian Style

Bozoudi, Despina, and Dimitrios Tsaltas. 2018. "The Multiple and Versatile Roles of Aureobasidium pullulans in the Vitivinicultural Sector" Fermentation 4, no. 4: 85. https://doi.org/10.3390/fermentation4040085

Find Other Styles
Note that from the first issue of 2016, MDPI journals use article numbers instead of page numbers. See further details here.

Article Access Map by Country/Region

1
Back to TopTop