Activity Interactions of Crude Biopreservatives against Spoilage Yeast Consortia

Abstract

It is common to find different spoilage organisms occurring in the same food item, which usually requires food producers to utilize a mixture of synthetic preservatives to control spoilage. This study evaluated the interaction between mixtures of crude biopreservatives against consortia of common spoilage yeasts occurring in beverages. Crude biopreservatives produced from separate yeasts were formulated in different growth inhibition combinations (GICs), i.e., GIC1 (Candida pyralidae Y1117 and Pichia kluyveri Y1125), GIC 2 (C. pyralidae Y1117 and P. kluyveri Y1164), GIC3 (P. kluyveri Y1125 and P. kluyveri Y1164), and GIC4 (C. pyralidae, P. kluyveri Y1125 and P. kluyveri Y1164). The spoilage yeast consortia combinations, i.e., SC1 (Dekkera. anomala and D. bruxellensis), SC2 (D. anomala and Zygosaccharomyces bailii), SC3 (D. bruxellensis and Z. bailii), and SC4 (D. anomala, D. bruxellensis and Z. bailii), were also prepared. The highest growth inhibition activities of the crude biopreservatives were observed at a pH of 3.0 and 2.0 for C. pyralidae and P. kluyveri strains, respectively, while reduced activity was observed at a pH of 4.0 and 5.0. The growth inhibition proficiency depended on the spoilage yeast or the consortia of spoilage yeasts. Biocontrol agents from an individual yeast or mixtures can be used to prevent food and beverage spoilage.

Processing, Characteristics and Composition of Umqombothi (a South African Traditional Beer)

“…With a smaller number of variables, RSM can produce a highly accurate response (or output) in non-linear optimisation [90,91]. In addition, RSM can generate a mathematical model in the form of a 3D plot or a second-order polynomial equation, both useful in industrial applications [88,89,97,98]. As a result, it has become a useful tendency to use a coupled bioprocess optimisation approach involving ANNs and RSM in the design of mathematical models and improvement of food production bioprocesses [81][82][83].…”

“…The health benefits enjoyed by our ancestors in the years gone by are motivating researchers to examine how the same and even better health benefits can be enjoyed today [1,8,20,43,45]. Novel production and bioprocessing methods are being developed to make these foods and their nutrients bioavailable and affordable to produce at a large scale [86][87][88][89]97,98]. Moreover, studies are showing interest in understanding the biological interactions that occur within the entire production and supply chain-from farm to consumer-in order to improve quality, safety and sustainability of the food product [73,99,100].…”

Antifungal activity of non-conventional yeasts against Botrytis cinerea and non-Botrytis grape bunch rot fungi

“…Such studies have resulted in commercialisation of non- Saccharomyces yeasts including Lachancea thermotolerans , Torulaspora delbrueckii , Metschnikowia pulcherrima and Pichia kluyveri to name a few ( Vejarano and Gil-Calderón, 2021 ). However, more than 40 yeast species have been isolated from grape and wine fermentation environments ( Jolly et al, 2014 ) and recent studies show that some of these have great potential as bioprotectants and biocontrol agents against spoilage organisms ( Kuchen et al, 2019 ; Mewa-Ngongang et al, 2019a ) and phytopathogens ( Bleve et al, 2006 ; Nally et al, 2015 ; Cordero-Bueso et al, 2017 ; Mewa-Ngongang et al, 2019b ; Marsico et al, 2021 ; Sabaghian et al, 2021 ). The most frequently reported yeast antagonists include mainly strains belonging to the Metschnikowia pulcherrima , Hanseniaspora spp., Pichia spp.…”

Influence of Synthesis Method on Structural, Morphological, Magnetic, and Antimicrobial Properties of Fe-Ag Nanoparticles

“…A mass of 0.2 g of the annealed powders of Fe-Ag [3:1] RL and Fe-Ag [7:1] Gamma, were immobilized in a 100 µL volume of sterile distilled water and were tested against selected spoilage yeasts. From the resulting mixtures, a volume of 10 µL was spotted in 5 mm diameter and 1.7 mm depth wells created on the test agar plates using an agar driller [4,39]. Before plate inspection for the presence of inhibition zones around the wells, the seeded plates were incubated for 72 h at a temperature of 22 °C.…”

“…This is largely due to the poor handling, and processing including transportation facilities available to producers [2]. Some scholars reported that the yeasts, Dekkera bruxellensis, Dekkera anomala, Zygosaccharomyces bailii, Hanseniaspora uvarum, Candida guilliermondii, Zygosaccharomyces fermentati, Schizosaccharomyces pombe, Debaryomyces hansenii, Saccharomyces cerevisiae, and Zygosaccharomyces florentinus, are responsible for final product spoilage, and are sources of foodborne diseases [3][4][5][6]. This culminates in economic losses [7], noticeable in populated countries such as China, India, USA, Russia, and Nigeria.…”