Effects of penconazole on two yeast strains: Growth kinetics and molecular studies

Jawich, Dalal; Lteif, Roger; Pfohl‐Leszkowicz, Annie; Strehaiano, Pierre

doi:10.1002/mnfr.200500213

Cited by 12 publications

(2 citation statements)

References 15 publications

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“…Earlier in studies it was noticed that presence of various pesticides affect S. cerevisiae growth in the way that growth rate was affected, while the final biomass production was not. Thus pesticide contamination at higher level temporary reduced cell growth rate, while after a period of inactivity microorganisms encountered growth resumption (Jawich et al 2006;Braconi et al 2006; Santos et al 2009). Considering this, and optimal temperature growth of S. cerevisiae being higher than 23°C, obtained exception in the degradation trend was not surprising.…”

Section: Opps Degradation In Wheat Doughmentioning

confidence: 99%

The potency of Saccharomyces cerevisiae and Lactobacillus plantarum to dissipate organophosphorus pesticides in wheat during fermentation

Đorđević

Đurović-Pejčev

2016

J Food Sci Technol

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The degradation behaviour of pirimiphos methyl with Saccharomyces cerevisiae and chlorpyrifos methyl with Lactobacillus plantarum in wheat during fermentation was studied. Yeast fermentation was especially effective for reduction of pirimiphos methyl applied at 5 mg kg -1 (maximum residue limit-MRL) causing dissipation for max 48.8%. Pesticide reduction rate decreased with an increase of fortification rate. Thus in samples fortified with 25 and 75 mg kg -1 a reduction up to 27.1%, and 23.7% respectively, was observed. Activity of L. plantarum was especially effective for reduction of chlorpyrifos methyl applied at 3 mg kg -1 (MRL) causing dissipation for max 56.7%. This reduction rate decreased with an increase of fortification rate. In samples contaminated with 15 and 45 mg kg -1 dissipation reached up to 38.6% and 34.7% respectively. For both experiments, initial inoculums sizes had no statistically significant effect on pesticides dissipation level, while concerning fermentation temperatures at all fortification levels the highest degradations occurred at 30°C. Overall, regardless fermentation parameters, the degradation rate constants of pirimiphos methyl fermented with yeast were increased comparing with control samples by 255-573, 56-116 and 119-594% in samples contaminated at MRL, 5MRL and 15MRL of pesticide, while the degradation rate constants of chlorpyrifos methyl fermented with lactobacilli were increased by 74-769, 59-237 and 46-469% respectively. These results evidenced that yeast and lactobacilli played an important role in promoting pirimiphos methyl i.e. chlorpyrifos methyl dissipation in wheat.

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Section: Opps Degradation In Wheat Doughmentioning

confidence: 99%

The potency of Saccharomyces cerevisiae and Lactobacillus plantarum to dissipate organophosphorus pesticides in wheat during fermentation

Đorđević

Đurović-Pejčev

2016

J Food Sci Technol

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“…The widespread presence of Metschnikowia species in natural and agricultural plant communities makes them a potential accidental target for azole antifungals. However, except for some reference strains from culture collections and a few clinical and agricultural isolates (Jawich et al 2006;Desnos-Ollivier et al 2012;Savini et al 2013;Cordero-Bueso et al 2014), little is known about the possible effects that azoles might have on this ecologically important fungal group.…”

Section: Introductionmentioning

confidence: 99%

Nectar yeasts of theMetschnikowiaclade are highly susceptible to azole antifungals widely used in medicine and agriculture

Álvarez‐Pérez

Vega

Pozo

et al. 2015

FEMS Yeast Research

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The widespread use of azole antifungals in medicine and agriculture and the resulting long-persistent residues could potentially affect beneficial fungi. However, there is very little information on the tolerance of non-target environmental fungi to azoles. In this study, we assessed the susceptibility of diverse plant- and insect-associated yeasts from the Metschnikowia clade, including several ecologically important species, to widely used medical and agricultural azoles (epoxiconazole, imazalil, ketoconazole and voriconazole). A total of 120 strains from six species were tested. Minimum inhibitory concentrations (MICs) were determined by the EUCAST broth microdilution procedure after some necessary modifications were made. The majority of species tested were highly susceptible to epoxiconazole, ketoconazole and voriconazole (>95% of strains showed MICs ≤ 0.125 mg l(-1)). Most strains were also very susceptible to imazalil, although MIC values were generally higher than for the other azoles. Furthermore, certain Metschnikowia reukaufii strains displayed a 'trailing' phenotype (i.e. showed reduced but persistent growth at antifungal concentrations above the MIC), but this characteristic was dependent on test conditions. It was concluded that exposure to azoles may pose a risk for ecologically relevant yeasts from the Metschnikowia clade, and thus could potentially impinge on the tripartite interaction linking these fungi with plants and their insect pollinators.

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Unforeseen current and future benefits of uncommon yeast: the Metschnikowia genus

Haniffadli,

Ban,

Rahmat

et al. 2024

Appl Microbiol Biotechnol

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Metschnikowia, the single-cell yeast form, is a genus of 85 species in the Saccharomycetales order that developed in both aquatic and terrestrial ecosystems after being found in 1899. This yeast is commonly used to control microbial populations in many biological and artificial conditions, such as fermentation. However, current study of Metschnikowia is limited to biological control features rather than researching on lucrative sectors such as beverage production, bioconversion manufacturing, cosmetics, and the pharmaceutical industry. This review summarizes numerous possible applications of Metschnikowia in human life, including potential secondary metabolites in industrial fields such as cosmetics and pharmaceuticals. Furthermore, Metschnikowia-yeast interaction is mentioned as a potential area for further exploration in terms of co-cultured microbes as biocontrol. Since Metschnikowia yeast arose in a variety of ecosystems, more discussion will be held regarding the interactions between Metschnikowia and their surroundings, particularly in fruits. Finally, the current regulatory challenges of Metschnikowia-based products are examined, and future research opportunities on Metschnikowia utilization are presented. Key points • Utilization of Metschnikowia genus in various human aspects. • Promising secondary metabolites produced by Metschnikowia. • Challenge and opportunity on developing Metschnikowia-based products. Graphical Abstract

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Effects of penconazole on two yeast strains: Growth kinetics and molecular studies

Cited by 12 publications

References 15 publications

The potency of Saccharomyces cerevisiae and Lactobacillus plantarum to dissipate organophosphorus pesticides in wheat during fermentation

The potency of Saccharomyces cerevisiae and Lactobacillus plantarum to dissipate organophosphorus pesticides in wheat during fermentation

Nectar yeasts of theMetschnikowiaclade are highly susceptible to azole antifungals widely used in medicine and agriculture

Unforeseen current and future benefits of uncommon yeast: the Metschnikowia genus

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