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Open AccessArticle

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

Department of Agricultural Sciences, University of Sassari, Viale Italia 39, 07100 Sassari, Italy
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Fermentation 2021, 7(1), 2; https://doi.org/10.3390/fermentation7010002
Received: 3 December 2020 / Revised: 18 December 2020 / Accepted: 21 December 2020 / Published: 24 December 2020
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. View Full-Text
Keywords: biofilm formation; biocontrol; Rhodotorula; Sporobolomyces; MAT biofilm formation; biocontrol; Rhodotorula; Sporobolomyces; MAT
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MDPI and ACS Style

Zara, G.; Farbo, M.G.; Multineddu, C.; Migheli, Q.; Budroni, M.; Zara, S.; Mannazzu, I. Exploring the Biodiversity of Red Yeasts for In Vitro and In Vivo Phenotypes Relevant to Agri-Food-Related Processes. Fermentation 2021, 7, 2. https://doi.org/10.3390/fermentation7010002

AMA Style

Zara G, Farbo MG, Multineddu C, Migheli Q, Budroni M, Zara S, Mannazzu I. Exploring the Biodiversity of Red Yeasts for In Vitro and In Vivo Phenotypes Relevant to Agri-Food-Related Processes. Fermentation. 2021; 7(1):2. https://doi.org/10.3390/fermentation7010002

Chicago/Turabian Style

Zara, Giacomo; Farbo, Maria G.; Multineddu, Chiara; Migheli, Quirico; Budroni, Marilena; Zara, Severino; Mannazzu, Ilaria. 2021. "Exploring the Biodiversity of Red Yeasts for In Vitro and In Vivo Phenotypes Relevant to Agri-Food-Related Processes" Fermentation 7, no. 1: 2. https://doi.org/10.3390/fermentation7010002

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