Characterisation of the yeast<i>Pichia membranifaciens</i>and its possible use in the biological control of<i>Botrytis cinerea</i>, causing the grey mould disease of grapevine

Masih, Emmanuel Isaac; Slezack‐Deschaumes, Sophie; Marmaras, I; Barka, Essaïd Ait; Vernet, Guy; Charpentier, Claudine; Adholeya, Alok; Paul, Bernard

doi:10.1111/j.1574-6968.2001.tb10808.x

Cited by 52 publications

(17 citation statements)

References 20 publications

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“…In 1995, the USA environmental protection agency registered Candida oleophila as bio-control post-harvest yeast (El-neshawy and Wilson, 1997). This application has been discussed in numerous studies (Walker et al, 1995; Lowes et al, 2000; Masih et al, 2001; Masih and Paul, 2002; Santos and Marquina, 2004; Spadaro and Gullino, 2004; Kitamoto et al, 1999). …”

Section: Applications Of Antagonistic Activities Of Yeastsmentioning

confidence: 99%

Antimicrobial and Probiotic Properties of Yeasts: From Fundamental to Novel Applications

Labrie²,

2012

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The yeasts constitute a large and heterogeneous group of microorganisms that are currently attracting increased attention from scientists and industry. Numerous and diverse biological activities make them promising candidates for a wide range of applications not limited to the food sector. In addition to their major contribution to flavor development in fermented foods, their antagonistic activities toward undesirable bacteria, and fungi are now widely known. These activities are associated with their competitiveness for nutrients, acidification of their growth medium, their tolerance of high concentrations of ethanol, and release of antimicrobial compounds such as antifungal killer toxins or “mycocins” and antibacterial compounds. While the design of foods containing probiotics (microorganisms that confer health benefits) has focused primarily on Lactobacillus and Bifidobacterium, the yeast Saccharomyces cerevisiae var. boulardii has long been known effective for treating gastroenteritis. In this review, the antimicrobial activities of yeasts are examined. Mechanisms underlying this antagonistic activity as well as recent applications of these biologically active yeasts in both the medical and veterinary sectors are described.

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Section: Applications Of Antagonistic Activities Of Yeastsmentioning

confidence: 99%

Antimicrobial and Probiotic Properties of Yeasts: From Fundamental to Novel Applications

Labrie²,

2012

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“…Espécies de leveduras vêm sendo utilizadas como agentes de biocontrole contra fitopatógenos não só em citros, mas em diferentes culturas (Jijakli & Lepoivre, 1998;Masih et al, 2001;Kupper et al, 2013) (Droby et al, 2002). Apesar do conhecimento sobre algumas funções das leveduras no ambiente, muito ainda há para ser descoberto, principalmente sobre os seus mecanismos de ação (Rosa-Magri et al, 2011).…”

Section: Discussionunclassified

Mecanismos de ação de isolados de leveduras envolvidos no biocontrole de Penicillium digitatum, agente causal do bolor verde em frutos cítricos

Ferraz¹,

Cunha²,

Kupper³

2018

Citrus Research &Amp; Technology

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“…The applications of the biocide activity of P. membranifaciens were initially unveiled by Masih et al (2001), observing that the mycelium of the B. cinerea treated with P. membranifaciens failed to develop the characteristic grey mould symptoms when it was re-inoculated onto grapevine [152]. This destructive process was suggested to be mediated by the production of exo- and endo-β-1,3-glucanases, as was also demonstrated by Masih et al (2002) [153].…”

Section: Applications Conclusion and Future Perspectives Of P Mmentioning

confidence: 99%

The Biology of Pichia membranifaciens Killer Toxins

Belda

Ruíz

Alonso

et al. 2017

Toxins

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The killer phenomenon is defined as the ability of some yeast to secrete toxins that are lethal to other sensitive yeasts and filamentous fungi. Since the discovery of strains of Saccharomyces cerevisiae capable of secreting killer toxins, much information has been gained regarding killer toxins and this fact has substantially contributed knowledge on fundamental aspects of cell biology and yeast genetics. The killer phenomenon has been studied in Pichia membranifaciens for several years, during which two toxins have been described. PMKT and PMKT2 are proteins of low molecular mass that bind to primary receptors located in the cell wall structure of sensitive yeast cells, linear (1→6)-β-d-glucans and mannoproteins for PMKT and PMKT2, respectively. Cwp2p also acts as a secondary receptor for PMKT. Killing of sensitive cells by PMKT is characterized by ionic movements across plasma membrane and an acidification of the intracellular pH triggering an activation of the High Osmolarity Glycerol (HOG) pathway. On the contrary, our investigations showed a mechanism of killing in which cells are arrested at an early S-phase by high concentrations of PMKT2. However, we concluded that induced mortality at low PMKT2 doses and also PMKT is indeed of an apoptotic nature. Killer yeasts and their toxins have found potential applications in several fields: in food and beverage production, as biocontrol agents, in yeast bio-typing, and as novel antimycotic agents. Accordingly, several applications have been found for P. membranifaciens killer toxins, ranging from pre- and post-harvest biocontrol of plant pathogens to applications during wine fermentation and ageing (inhibition of Botrytis cinerea, Brettanomyces bruxellensis, etc.).

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Characterisation of the yeastPichia membranifaciensand its possible use in the biological control ofBotrytis cinerea, causing the grey mould disease of grapevine

Cited by 52 publications

References 20 publications

Antimicrobial and Probiotic Properties of Yeasts: From Fundamental to Novel Applications

Antimicrobial and Probiotic Properties of Yeasts: From Fundamental to Novel Applications

Mecanismos de ação de isolados de leveduras envolvidos no biocontrole de Penicillium digitatum, agente causal do bolor verde em frutos cítricos

The Biology of Pichia membranifaciens Killer Toxins

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