Antibiofilm mechanism of dielectric barrier discharge cold plasma against Pichia manshurica

Hou, Xinlei; Wang, Jin; Yuan, Ming; Ge, Lihong; Qian, Jing; Huang, Yatao; Yang, Mingshi; Li, Huajia; Wang, Yanli; Yan, Zhengcai; Peng, Dengshui; Zhang, Jianhao; Zhao, Nan

doi:10.1016/j.ifset.2023.103340

Cited by 7 publications

(4 citation statements)

References 56 publications

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“…Aerobic yeast species, including Pichia , which are deemed undesirable, have the capability to develop a film layer at the interface of air and wine upon exposure to air. This microorganism is capable of colonizing filter surfaces, thereby leading to contamination in wineries, as has been documented in previous studies [ 7 , 8 ]. P. manshurica poses a significant challenge due to its resistance to organic acids, resulting in the production of undesirable sensory attributes such as odors, tastes, and products.…”

Section: Introductionmentioning

confidence: 66%

“…has taken advantage of cellulose production [ 4 ]. In the process of vinegar production, there is a high risk of specific yeast contamination, including Pichia spp., involved in the alcohol fermentation, resulting from the oxidation of alcohol to CO 2 and H 2 O [ 7 ]. Pichia species can lead to biofilm formation and excessive foul odor on the surface of vinegar production [ 8 ].…”

Section: Discussionmentioning

confidence: 99%

“…During the process of vinegar production utilizing spontaneous fermentation, there exists a heightened possibility of contamination with the development of biofilm and malodor on the surface of the vinegar. The yeasts that participate in the alcohol fermentation stage may lead to complications by catalyzing the oxidation of alcohol to carbon dioxide and water, as has been previously noted [ 7 ]. Therefore, the utilization of yeast strains such as P. manshurica in the process of vinegar manufacturing may give rise to complications and is not recommended.…”

Section: Introductionmentioning

confidence: 99%

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Detection and characterization of the Pichia manshurica biofilm on the traditionally produced homemade apple vinegar

Koklu,

SÜT,

ÜÇÜNCÜOĞLU

et al. 2024

Turkish Journal of Chemistry

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Pichia yeasts are capable of forming biofilms during vinegar production and causing spoilage in various beverages. In addition, there exists a significant likelihood of encountering yeast contamination which can prevent vinegar production. The present study investigates the detection and characterization of the Pichia manshurica ( P. manshurica ) biofilm on traditionally produced homemade apple vinegar. The unique characteristics of vinegar were analyzed with a focus on the constituent, known as the “mother of vinegar”, whose composition is comprised of cellulosic biofilm and acetic acid bacteria, including Gluconobacter oxydans ( G. oxydans ) Briefly, P. manshurica was isolated from apple vinegar and characterized in terms of the effect of biofilm formation on the surface of the cellulosic film on vinegar production. Microbial identification of vinegar with/without contamination by P. manshurica was analyzed through MALDI-TOF mass spectrometry (MS), and biofilm was characterized by Fourier transform infrared spectroscopy (FT-IR), Scanning electron microscopy (SEM), and crystal violet staining. Accordingly, MS spectrum of isolates was identified as G. oxydans and P. manshurica with a ratio of 2.01 and 1.94, respectively. The FTIR analysis indicated that the peaks within the range of 1150–900 cm −1 revealed a high content of polysaccharide in P. manchuria- contaminated biofilm, which is attributed to the stretching vibration of C-C and C-O bonds. The spectral region from 2921.51 to 2853.71 cm −1 exhibited the characteristic of lipids in bacterial cell walls and membranes. SEM images of bacterial biofilms revealed a three-dimensional network composed of ultrafine fibers with a ribbon-like shape; however, the condensed reticulated structure was observed in contaminated biofilms. The presence of two microbial populations was detected regarding the morphological analysis. Crystal violet staining of contaminated-cellulosic biofilms visualized bacterial and yeast colonization. Concisely, this study emphasizes that the proliferation of Pichia during apple fermentation has the potential to adversely affect the quality of the homemade vinegar, due to its distinct biofilm characteristics.

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Section: Introductionmentioning

confidence: 66%

Section: Discussionmentioning

confidence: 99%

Section: Introductionmentioning

confidence: 99%

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Detection and characterization of the Pichia manshurica biofilm on the traditionally produced homemade apple vinegar

Koklu,

SÜT,

ÜÇÜNCÜOĞLU

et al. 2024

Turkish Journal of Chemistry

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“…Además, ocurre una degradación de macromoléculas y mutaciones en el ADN dentro de la célula. Las modificaciones en la superficie del biofilm incrementan su rugosidad y comprometen la integridad del mismo 31 .…”

Section: Destrucción De Biofilmsunclassified

Principios, aplicaciones y efectos de la aplicación de plasma frío en alimentos: una revisión actualizada

Puente-Díaz

2024

Rev. chil. nutr.

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En el ámbito de las tecnologías no térmicas para el procesamiento de alimentos, la aplicación de plasma frío destaca por su rápido crecimiento y amplias proyecciones. El plasma frío se genera aplicando energía que ioniza un gas específico, lo que produce especies altamente reactivas como las reactivas de oxígeno y nitrógeno, además de ozono, iones, radicales libres y radiación ultravioleta. Las configuraciones más comunes para su generación incluyen la descarga de barrera dieléctrica y la descarga corona. Sus aplicaciones y efectos clave abarcan la destrucción de biofilms, inactivación de microorganismos, descontaminación de micotoxinas, degradación de pesticidas y modificación de almidones, entre otros. Los mecanismos de acción propuestos varían desde modificaciones químicas y moleculares hasta lisis celular y daño genético. Este artículo proporciona una visión general actualizada sobre los principios, generación y aplicaciones del plasma frío en la industria alimentaria.

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Transcriptional RNA sequencing reveals the molecular mechanism of dielectric barrier discharge cold plasma against postharvest pathogen Alternaria alternata

Li,

Chen,

Cheng

et al. 2024

Food Bioscience

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Antibiofilm mechanism of dielectric barrier discharge cold plasma against Pichia manshurica

Cited by 7 publications

References 56 publications

Detection and characterization of the Pichia manshurica biofilm on the traditionally produced homemade apple vinegar

Detection and characterization of the Pichia manshurica biofilm on the traditionally produced homemade apple vinegar

Principios, aplicaciones y efectos de la aplicación de plasma frío en alimentos: una revisión actualizada

Transcriptional RNA sequencing reveals the molecular mechanism of dielectric barrier discharge cold plasma against postharvest pathogen Alternaria alternata

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