Yeasts associated with aerial parts of Theobroma cacao L. in southern Bahia, Brazil, as prospective biocontrol agents against Moniliophthora perniciosa

Neto, Antônio Alves Pimenta; Santos, Tacila Ribeiro; Duarte, Elizabeth Amélia Alves; Oliveira, Thiago Alves Santos de; Silva, Edson Mário de Andrade; Uetanabaro, Ana Paula Trovatti; Costa, Andréa Miura da; Luz, Edna Dora Martins Newman; Laranjeira, Delson

doi:10.1007/s40858-020-00418-w

Cited by 4 publications

(1 citation statement)

References 75 publications

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“…are semi-round to oval, ranging from 0.52 to 0.97 µm. They belong to the phylum Basidiomycota and are described as round to slightly elongated under microscopic observation, with sizes ranging from 0.5 to 7 µm (Neto et al 2021).…”

Section: Discussionmentioning

confidence: 99%

Phylloplane Yeasts on Cocoa and Their Abilities to Inhibit Phytophthora palmivora In Vitro

Kusuma,

Tanzil,

Efendi

2024

J Fitopatol Indones

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Cocoa is an economically valuable plantation commodity, but its cultivation often faces a significant challenge, which is caused by the Phytophthora palmivora. Phylloplane yeast has an important role in protecting plant surfaces from pathogen infection. The aim of the study was to assess the diversity of phylloplane yeasts found on cocoa fruits, and determine them as biological control agents for P. palmivora. The metode include isolating yeasts from young, old and rotten cocoa pods and testing them as antagonists against P. palmivora. The findings of this study yielded eight yeast isolates that were significant in inhibiting the growth of P. palmivora. These isolates spanned across six genera, including Debaryomyces sp., Metschnikowia sp., Zygosaccharomyces sp., Candida sp., Wickerhamomyces sp., and Cryptococcus sp. Candida sp.2 and Wickerhamomyces sp. as particularly promising species species that had a consistently resistant level of inhibitory effect, achieved percentage inhibition of 36.26% (10.8 mm) and 34.44% (9.6 mm), respectively.

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Section: Discussionmentioning

confidence: 99%

Phylloplane Yeasts on Cocoa and Their Abilities to Inhibit Phytophthora palmivora In Vitro

Kusuma,

Tanzil,

Efendi

2024

J Fitopatol Indones

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The surface of leaves and fruits of Peruvian cacao is home for several Hannaella yeast species, including the new species Hannaella theobromatis sp. nov.

Llanos-Gómez,

Aime,

Díaz-Valderrama

2024

Antonie van Leeuwenhoek

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Phyllosphere to Ferment: Site Conditions Structure Cacao Pod and Fermentation Microbiomes in Hawaiʻi

Lewis,

Bittenbender,

Heisey

et al. 2024

PhytoFrontiers™

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Microbial fermentation is crucial to the development of flavors in cacao-based products, but how the abiotic environment and pod surface microbiomes can contribute to these different sensory profiles is underdeveloped. To better understand the connections between environment, plant variety, their associated pod phyllosphere microbiomes and the fermentation microbiome, we characterized the fungi and bacteria on pod surfaces and early fermentations of two cacao varieties across wet and dry sites on the island of O‘ahu, Hawai‘i. We showed that site (and the environmental conditions linked to those sites) significantly influenced the microbiomes of both the pod phyllosphere and fermentations, but did not significantly explain the differences between cacao varieties. Certain taxa of bacteria and fungi seemingly prefer the wet Kualoa Ranch site compared to the drier Urban Garden Center Site. Rare members of the pod phyllosphere communities became highly enriched during fermentation, where basidiomycetous yeasts (Filobasidium sp., Hannella zeae, Rhodotorula mucilaginosa, R. paludigena, and Sporobolomyces carnicolor) became dominant at the wet site, and both ascomycetous and basidiomycetous yeasts (Hyphopichia burtonii, Meyerozyma sp., Yamadazyma phyllophila, Filobasidium sp., Kwoniella heveanensis, R. mucilaginosa, Sporobolomyces sp., and S. carnicolor) became dominant at the dry site. The agricultural production site where cacao plants are grown should be considered carefully since it is likely important in structuring microbes that are present on pod surfaces and the microbes (mostly yeasts) that will be carried forwards into fermentation. These yeasts have potentials to contribute to the development of the unique fruity or floral flavors in chocolates produced in Hawai‘i.

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Yeasts associated with aerial parts of Theobroma cacao L. in southern Bahia, Brazil, as prospective biocontrol agents against Moniliophthora perniciosa

Cited by 4 publications

References 75 publications

Phylloplane Yeasts on Cocoa and Their Abilities to Inhibit Phytophthora palmivora In Vitro

Phylloplane Yeasts on Cocoa and Their Abilities to Inhibit Phytophthora palmivora In Vitro

The surface of leaves and fruits of Peruvian cacao is home for several Hannaella yeast species, including the new species Hannaella theobromatis sp. nov.

Phyllosphere to Ferment: Site Conditions Structure Cacao Pod and Fermentation Microbiomes in Hawaiʻi

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