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The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
Contamination by Aspergillus sp. and the accumulation of its mycotoxins in food and beverages have a high impact on human health and food safety. This investigation inquires the ability of brewer’s yeasts discarded after fermentation (brewing fermentation residue, BFR) to synthesize bioactive compou...
Autores principales: | , , , |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2021
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Materias: | |
Acceso en línea: | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039894/ https://www.ncbi.nlm.nih.gov/pubmed/35499005 http://dx.doi.org/10.1016/j.fochx.2021.100193 |
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author | Sampaolesi, Sofía Briand, Laura E. De Antoni, Graciela León Peláez, Angela |
author_facet | Sampaolesi, Sofía Briand, Laura E. De Antoni, Graciela León Peláez, Angela |
author_sort | Sampaolesi, Sofía |
collection | PubMed |
description | Contamination by Aspergillus sp. and the accumulation of its mycotoxins in food and beverages have a high impact on human health and food safety. This investigation inquires the ability of brewer’s yeasts discarded after fermentation (brewing fermentation residue, BFR) to synthesize bioactive compounds and to biocontrol Aspergillus sp. BFRs of Saccharomyces cerevisiae MBELGA62 and Pichia kudriavzevii MBELGA61 proved to have bacteriostatic properties and to be efficient in fungal growth reduction, decreasing the growth rate of Aspergillus flavus and Aspergillus parasiticus up to 37.8% and 42.5%, respectively. Fungal mycelium degradation along with absentia of conidia was detected near the yeast inoculum. Moreover, the yeasts synthesize volatile bioactive compounds that extend Aspergillus sp. lag phase above 100% and decrease fungal growth rates from 20% towards 44%, along with the complete inhibition of conidia synthesis. These results indicate the potential of this residue to be used in biocontrol applications in the food industry. |
format | Online Article Text |
id | pubmed-9039894 |
institution | National Center for Biotechnology Information |
language | English |
publishDate | 2021 |
publisher | Elsevier |
record_format | MEDLINE/PubMed |
spelling | pubmed-90398942022-04-27 The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp. Sampaolesi, Sofía Briand, Laura E. De Antoni, Graciela León Peláez, Angela Food Chem X Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó Contamination by Aspergillus sp. and the accumulation of its mycotoxins in food and beverages have a high impact on human health and food safety. This investigation inquires the ability of brewer’s yeasts discarded after fermentation (brewing fermentation residue, BFR) to synthesize bioactive compounds and to biocontrol Aspergillus sp. BFRs of Saccharomyces cerevisiae MBELGA62 and Pichia kudriavzevii MBELGA61 proved to have bacteriostatic properties and to be efficient in fungal growth reduction, decreasing the growth rate of Aspergillus flavus and Aspergillus parasiticus up to 37.8% and 42.5%, respectively. Fungal mycelium degradation along with absentia of conidia was detected near the yeast inoculum. Moreover, the yeasts synthesize volatile bioactive compounds that extend Aspergillus sp. lag phase above 100% and decrease fungal growth rates from 20% towards 44%, along with the complete inhibition of conidia synthesis. These results indicate the potential of this residue to be used in biocontrol applications in the food industry. Elsevier 2021-12-22 /pmc/articles/PMC9039894/ /pubmed/35499005 http://dx.doi.org/10.1016/j.fochx.2021.100193 Text en © 2021 The Authors https://creativecommons.org/licenses/by-nc-nd/4.0/This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/). |
spellingShingle | Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó Sampaolesi, Sofía Briand, Laura E. De Antoni, Graciela León Peláez, Angela The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp. |
title | The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp. |
title_full | The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp. |
title_fullStr | The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp. |
title_full_unstemmed | The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp. |
title_short | The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp. |
title_sort | synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic aspergillus sp. |
topic | Article(s) from the Special Issue on Recovery and application of high-value resources from foods and food by-products by Mauricio Rostagno and Juliane Viganó |
url | https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9039894/ https://www.ncbi.nlm.nih.gov/pubmed/35499005 http://dx.doi.org/10.1016/j.fochx.2021.100193 |
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