Glycerol-based liquid formulation of the epiphytic yeast Hanseniaspora guilliermondii isolate YBB3 with multiple modes of action controls postharvest Aspergillus rot in grapes

Nandhini, Murugan; Harish, S.; Aiyanathan, K. Eraivan Arutkani; Durgadevi, D.; Beaulah, A

doi:10.1007/s42161-021-00909-y

Cited by 8 publications

(4 citation statements)

References 44 publications

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“…Fructicola M. caribbica Penicillium C. gloeosporioides Lemon Mango [ 50 ] [ 51 ] Debaryomyces D. hansenii Penicillium citrinum Persian lime [ 52 ] Debaryomyces nepalensis C. gloeosporioides Mango [ 53 ] D. hansenii F9D P. expansum Apple and pear [ 54 ] D. hansenii B. cinerea and A. alternata Kiwifruit [ 55 ] Hanseniaspora H. osmophila B. cinerea Grape [ 56 ] H. guilliermondii YBB3 Aspergillus spp. Grape [ 57 ] H. uvarum and H. clermontiae B. cinerea Grape [ 58 ] H. opuntiae (CCMA 0760) B. cinerea Grape [ 59 ] Cryptococcus C. podzolicus blue mold Pear [ 60 ] C. podzolicus P. expansum Apple …”

Section: Biocontrol Of Yeasts In Agricultural Productsmentioning

confidence: 99%

“…Identification of organisms at the species level is a critical aspect of categorization, and molecular techniques are important for achieving this goal. In a recent study, the effective yeast isolate H. guilliermondii YBB3 was identified as H. guilliermondii using 26S rDNA sequencing [ 57 ]. This methodology has also been used in previous studies, such as Cordero-Bueso et al [ 58 ], to identify yeast species.…”

Section: Biocontrol Of Yeasts In Agricultural Productsmentioning

confidence: 99%

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Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods

He,

Degraeve,

Oulahal

2024

Heliyon

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Section: Biocontrol Of Yeasts In Agricultural Productsmentioning

confidence: 99%

Section: Biocontrol Of Yeasts In Agricultural Productsmentioning

confidence: 99%

Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods

He,

Degraeve,

Oulahal

2024

Heliyon

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“…Another example of the use of this technique is the case of the BCA Pichia anomala strain J121, in which liquid formulation was chosen as a suitable alternative to preserve the microorganism over time [37]. Finally, a glycerol-based liquid formulation of the yeast Hanseniaspora guilliermondii isolate YBB3 was developed to control Aspergillus rot in grapes and demonstrated better results than solid formulations consisting of mixing produced biomass with talc/kaolin powder alone or amended with sucrose, yeast extract, and sodium alginate [38].…”

Section: Liquid Formulationmentioning

confidence: 99%

Insight into a Successful Development of Biocontrol Agents: Production, Formulation, Packaging, and Shelf Life as Key Aspects

Teixidó

Usall

2022

Horticulturae

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Biocontrol agents (BCAs) have been proposed and studied over recent decades as a suitable alternative to diminish or substitute synthetic fungicides used to control pre- and postharvest diseases. However, the development of BCAs has many constraints and obstacles that would have to be overcome before they could be successfully implemented in the market. For the BCA commercial development, the microorganism should be mass-produced on a large-scale, and, independently of the method used for the production, a particular plan regarding the formulation of BCAs by multidisciplinary approaches (liquid or solid) is required to optimize the yield, efficacy, and shelf life of the developed product. Unfortunately, not all BCAs can survive the conditions imposed during the formulation process. Improved stability can be achieved by either using special conditions during growing or by adding protective substances to the formulation medium. Finally, BCAs should be formulated in such a way as to guarantee long-term stability and ease of application of the product. Therefore, an accurate range of the packaging conditions should be considered to extend the shelf life of the formulated product, preferably up to two years. Herein, we discussed the main aspects regarding the production, formulation, packaging, and shelf life of BCAs.

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“…Postharvest losses is one of major problems in grape production, related to quality and quantity (Nandhini et al, 2021;Senthil, 2011).A 30% cost loss and a 39% yield loss on grapes have been recorded as a result of postharvest pathogen infection (Senthil et al 2011).Grey mold is one of the most harmful postharvest diseases that affect grapes, caused by Botrytis cinerea. The primary strategy for preventing postharvest fungal deterioration at this time is the using of synthetic fungicides.…”

Section: Introductionmentioning

confidence: 99%

Biocontrol activities of grey mould of grapes with the volatile organic compounds generated by yeast HXMG-1 isolated from grapes

Li,

Wang,

Cui

et al. 2024

J Plant Dis Prot

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The pathogenic bacterias of postharvest crops are reduced by volatile organic compounds (VOCs) generated by yeasts. The yeast HXMG-1, which works well against gray mold of grapes pathogens (Botrytis cinerea), was assessed for its potential to create volatile organic compounds (VOCs) as one of its ways of working. Using a double Petri dish assay, the effect of HXGM-1-produced VOCs on mycelial development and spore development of the target pathogens was evaluated. Compared to the control, the VOCs produced by yeast HXMG-1 signi cantly restricted the growth of mycelium and spore germination of Botrytis cinerea. Speci cally, the mycelium growth of Botrytis cinerea was entirely restricted and the rate of spore germination of Botrytis cinerea only 20.11% at a concentration of 1×10 9 CFU/mL. It was also found that the VOCs could signi cantly inhibit mycelium growth with 82.46% inhibition with treatment of concentration of 1×10 8 CFU/mL. The VOCs caused the mycelium to grow curved, resulting in larger mycelial tips, fewer nuclei, and shorter mycelial septum spacing. In in vivo tests, noninjure or injure grapes were arti cially inoculated with pathogen hyphal disk followed by biofumigation with VOCs generated by yeast HXMG-1, and the treatments (Wp2 and Wp3) signi cantly controlled pathogenic infection, con rming the results of in vitro tests. Through the creation of a phylogenetic tree, HXMG-1 was recognized as a member of the Ascomycota, Hemiascomycota, Yeasts, and Hansenula sp. families. In conclusion, the yeast strain HXMG-1 created VOCs that signi cantly inhibited the development of Botrytis cinerea on grapes and is expected to be further developed and utilized. This study lays the foundation for the using of Hansenula sp. for biological control of postharvest diseases.

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Glycerol-based liquid formulation of the epiphytic yeast Hanseniaspora guilliermondii isolate YBB3 with multiple modes of action controls postharvest Aspergillus rot in grapes

Cited by 8 publications

References 44 publications

Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods

Bioprotective yeasts: Potential to limit postharvest spoilage and to extend shelf life or improve microbial safety of processed foods

Insight into a Successful Development of Biocontrol Agents: Production, Formulation, Packaging, and Shelf Life as Key Aspects

Biocontrol activities of grey mould of grapes with the volatile organic compounds generated by yeast HXMG-1 isolated from grapes

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