Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium

Montaño, Alfredo; Cortés-Delgado, Amparo; Sánchez, Antonio Higinio; Ruiz-Barba, José Luis

doi:10.1016/j.fm.2021.103788

Cited by 16 publications

(10 citation statements)

References 33 publications

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“…The bacterial strains were cultured in flask containing 200ml of MOLP, SG or TSB for 24h at 28°C and 120rpm, and the volatile compounds produced were analysed using HS-SPME-GC/MS according to the procedure described by Montaño et al (2021) . Uninoculated MOLP, SG and TSB samples were analysed as controls in order to remove natural occurring volatile compounds from each medium.…”

Section: Methodsmentioning

confidence: 99%

Identification of Volatile Organic Compounds in Extremophilic Bacteria and Their Effective Use in Biocontrol of Postharvest Fungal Phytopathogens

Toral¹,

Rodríguez

Martínez‐Checa

et al. 2021

Front. Microbiol.

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Phytopathogenic fungal growth in postharvest fruits and vegetables is responsible for 20–25% of production losses. Volatile organic compounds (VOCs) have been gaining importance in the food industry as a safe and ecofriendly alternative to pesticides for combating these phytopathogenic fungi. In this study, we analysed the ability of some VOCs produced by strains of the genera Bacillus, Peribacillus, Pseudomonas, Psychrobacillus and Staphylococcus to inhibit the growth of Alternaria alternata, Botrytis cinerea, Fusarium oxysporum, Fusarium solani, Monilinia fructicola, Monilinia laxa and Sclerotinia sclerotiorum, in vitro and in vivo. We analysed bacterial VOCs by using GC/MS and 87 volatile compounds were identified, in particular acetoin, acetic acid, 2,3-butanediol, isopentanol, dimethyl disulphide and isopentyl isobutanoate. In vitro growth inhibition assays and in vivo experiments using cherry fruits showed that the best producers of VOCs, Bacillus atrophaeus L193, Bacillus velezensis XT1 and Psychrobacillus vulpis Z8, exhibited the highest antifungal activity against B. cinerea, M. fructicola and M. laxa, which highlights the potential of these strains to control postharvest diseases. Transmission electron microscopy micrographs of bacterial VOC-treated fungi clearly showed antifungal activity which led to an intense degeneration of cellular components of mycelium and cell death.

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Section: Methodsmentioning

confidence: 99%

Identification of Volatile Organic Compounds in Extremophilic Bacteria and Their Effective Use in Biocontrol of Postharvest Fungal Phytopathogens

Toral¹,

Rodríguez

Martínez‐Checa

et al. 2021

Front. Microbiol.

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“…The yeast species assessed were S. cerevisiae 2046 and 2074, Candida boidinii 1950 and 2076, and Groenewaldozyma auringiensis 2054 and 2080. These yeast species were selected based on their widespread diffusion in the brine of table olives [ 22 , 23 , 25 , 26 ] and their high oleuropeinolytic activity ( Table 1 ). The yeast strains stored at −40 °C in the presence of 20% ( v v −1 ) glycerol were transferred to Petri dishes containing MYGPagar medium.…”

Section: Methodsmentioning

confidence: 99%

Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table Olives

Zullo

Ciafardini

2022

Microorganisms

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Naturally fermented black table olives are processed at low pH in the presence of high sodium chloride concentrations ranging from 8 to 12% (w v−1). Reducing the salt content of brine has become an urgent issue as it is responsible for several health and environmental problems. The study aim was to evaluate slightly pressurized CO2 (spCO2) as a third barrier to microbial growth in naturally processed black table olives with low pH and a reduced NaCl concentration. Based on the assessments performed on a pilot plant scale, an spCO2 of 1 bar completely inhibited the growth of the bacteria and molds in the presence of reduced saline concentrations. Furthermore, the amount of yeast decreased in the brine as a function of the NaCl content. Laboratory tests performed under spCO2 conditions using a single yeast species from the same habitat confirmed the high sensitivity of some oxidizing yeasts and indicated that the fermenting yeast, Saccharomyces cerevisiae, is the most tolerant species. Overall, in the brine of naturally processed olives with a low pH between 4 and 4.2, the antimicrobial properties observed with the high concentrations of NaCl can be achieved with a lower salt dose of 5% (w v−1) when combined with spCO2.

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“…Candida adriatica , N. molendinolei and Y. terventina are yeast species that are frequently isolated from Italian oils produced in central and northern Italy. Unlike the yeast species, Y. terventina , both C. adriatica and N. molendinolei have been isolated from a habitat other than oil such as that represented by brine of naturally fermented table olives (Porru et al 2018; Montaño et al 2021). The new yeast species isolated from olive oil sediments include methylotrophic yeast species such as K. mediterranea , O. histrianica and O. kolombanensis (Cadež et al 2013, 2017).…”

Section: Introductionmentioning

confidence: 99%

“…. From olive oil, sediments of olive oil and spoiled olive oil, unknown yeast species including Brettanomyces acidodurans, Candida adriatica, Kuraishia mediterranea, Nakazawaea molendinolei, Novakomyces olei, Ogataea histrianica, Ogataea kolombanensis and Yamadazyma terventina terventina, both C. adriatica and N. molendinolei have been isolated from a habitat other than oil such as that represented by brine of naturally fermented table olives(Porru et al 2018;Montaño et al 2021). The new yeast species isolated from olive oil sediments include methylotrophic yeast species such as K. mediterranea, O. histrianica and O. kolombanensis(Cadež et al 2013(Cadež et al , 2017.…”

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confidence: 99%

Role of yeasts in the qualitative structuring of extra virgin olive oil

Zullo

Ciafardini

2022

Journal of Applied Microbiology

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This review sought to describe the role played by some components of the microbiota of extra virgin olive oil (EVOO), particularly yeasts, in structuring the physicochemical and sensorial quality of freshly produced olive oil. Yeasts can survive during the entire storage period of the product. To date, approximately 25 yeast species isolated from oil produced in more than six countries have been identified, eight of which are classified as new species. Some yeast species improve the health qualities of oil, whereas many others improve the chemical composition and sensory characteristics based on β‐glucosidase and esterase enzymes, which are involved in the hydrolysis of the bitter glucoside known as oleuropein. However, some species, which are typically favoured by the high water content in the oily matrix, such as lipase‐producing yeasts, can worsen the initial chemical characteristics of EVOO oil during storage. Some physical treatments that are compatible with the EVOO production specification affect the biotic component of the oil by reducing the concentration of yeasts. The possibility of minimizing the invasive action on the biotic component of the oil by appropriately selecting the physical treatment for each oil is discussed.

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Production of volatile compounds by wild-type yeasts in a natural olive-derived culture medium

Cited by 16 publications

References 33 publications

Identification of Volatile Organic Compounds in Extremophilic Bacteria and Their Effective Use in Biocontrol of Postharvest Fungal Phytopathogens

Identification of Volatile Organic Compounds in Extremophilic Bacteria and Their Effective Use in Biocontrol of Postharvest Fungal Phytopathogens

Use of Slightly Pressurized Carbon Dioxide to Enhance the Antimicrobial Properties of Brines in Naturally Processed Black Table Olives

Role of yeasts in the qualitative structuring of extra virgin olive oil

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