bioRxiv (Cold Spring Harbor Laboratory),
Journal Year:
2024,
Volume and Issue:
unknown
Published: Nov. 27, 2024
Abstract
Yeasts
are
known
to
be
fantastic
biotechnological
resources
for
medical,
food,
and
industrial
applications,
but
their
potential
remains
untapped
in
agriculture,
especially
plant
biostimulation
biocontrol.
In
particular,
yeasts
have
been
reported
as
part
of
the
core
microbiome
seeds
using
next
generation
sequencing
methods,
diversity
functional
roles
remain
largely
undescribed.
This
study
aimed
fill
this
knowledge
gap
by
characterizing
seed-associated
across
nine
species
(crops
non-cultivated
species)
culturomics,
microscopy,
metabarcoding.
Our
results
show
that
belong
Basidiomycota
phylum
more
particularly
Tremellomycetes
class.
yeast
collection
covers
15
genera
(2
Ascomycota
13
Basidiomycota).
Out
219
isolates
described,
most
frequently
isolated
were
Holtermaniella,
Vishniacozyma,
Filobasidium,
Naganishia
Sporobolomyces
.
The
from
these
dominant
multiple
(4
8),
except
which
only
originated
Solanum
lycopersicum
L
..
These
also
consistent
with
fact
taxa
recently
identified
members
seed
microbiome,
indicating
high
prevalence
abundance
diverse
hosts
environments.
Compared
previous
surveys,
less
frequent
represented
here
Aureobasidium
Taphrina
genera.
Altogether,
suggest
generally
well-adapted
aboveground
habitats
plants,
represent
a
specific
habitat
can
colonize.
Take
away
message
seedlings
Most
yeasts,
class
rarely
environment
Filobasidium
is
representative
found
microbiota
Foods,
Journal Year:
2025,
Volume and Issue:
14(9), P. 1462 - 1462
Published: April 23, 2025
The
spoilage
of
wine
caused
by
Brettanomyces
bruxellensis
and
Hanseniaspora
uvarum
poses
a
significant
challenge
for
winemakers,
necessitating
the
development
effective
reliable
strategies
to
control
growth
these
yeasts,
such
as
grape
must
bioprotection.
Despite
evidence
that
certain
microorganisms
can
inhibit
uvarum,
specific
mechanisms
driving
this
inhibition
remain
unclear.
primary
objective
study
is
elucidate
underlying
responsible
inhibitory
effect.
We
analyzed
one
Metschnikowia
pulcherrima
(Mp2)
two
Lachancea
thermotolerans
(Lt29
Lt45)
strains,
all
which
demonstrated
killing
effects
on
(B1
B250)
(Hu3137)
in
synthetic
at
pH
3.5
22
°C.
effectiveness
strains
exhibited
varying
kinetics.
were
monitored
metabolite
production
(L-lactic
acid,
ethanol,
acetic
acid)
both
single
co-cultures.
low
levels
metabolites
did
not
account
observed
bioprotective
effect,
indicating
different
mechanism
play,
especially
given
profiles
with
added
L-lactic
acid
ethanol
compared
direct
bioprotectant
addition.
Following
production,
purification,
quantification
killer
toxins,
concentrations
toxins
tested,
showing
semi-purified
Mp2Kt,
Lt29Kt,
Lt45Kt
controlled
yeasts
dose-dependent
manner.
These
also
showed
compatibility
Saccharomyces
cerevisiae
co-cultures,
suggesting
their
potential
use
alongside
commercial
starter
cultures.
Applied Sciences,
Journal Year:
2024,
Volume and Issue:
14(13), P. 5557 - 5557
Published: June 26, 2024
The
increase
in
the
nutritional
awareness
of
consumers
has
meant
that
products
with
high
value,
sensory
attractiveness,
and
safety
are
currently
being
sought
on
market.
One
aspects
which
innovativeness
a
food
product
can
be
considered
is
preservation
method.
Fermentation
one
oldest
methods.
In
practice,
biopreservation
primarily
method
using
non-pathogenic
microorganisms
and/or
their
metabolites
to
microbiological
extend
shelf
life.
Advances
microbiology
genetic
engineering,
taking
into
account
various
sources
microbiota
isolation,
have
rediscovered
fermentation
process
allowed
us
obtain
innovative
functional
products.
Recently,
bacteriocins
gained
importance.
For
many
years,
they
been
applied
as
biopreservatives
manufacturing,
alone
or
combination
other
preservatives.
most
promising
perspective
seems
development
combined
systems
including
natural
preservatives
(i.e.,
bacteriocin
lipopeptides),
emerging
non-thermal
technologies,
methods
such
encapsulation
nanotechnology
active
packaging.
this
paper,
narrative
review
presented
analyze
recently
published
literature
regarding
role
microbial
produced
antibacterial
compounds
biopreservation.
New
technologies
an
alternative
artificial
were
also
discussed.
