Efficacy of Meyerozyma guilliermondii in controlling patulin production by Penicillium expansum in shuijing pears

Abstract

Meyerozyma guilliermondii is an antagonistic yeast that efficiently controls the blue mold decay of pears and potentially degrades patulin in vitro conditions. However, the possible patulin controlling efficacy of M. guilliermondii in pears remains unclear. In this study, the patulin controlling effect of M. guilliermondii in pears was investigated. The results showed that M. guilliermondii could effectively control patulin content production by Penicillium expansum in shuijing pear wounds from 3 d to 11 d. However, M. guilliermondii has a poor patulin control effect on fragrant pear and dangshan pear wounds. The patulin degradation ability of M. guilliermondii in shuijing pear wounds increased with the higher concentration of the yeast cells, and 1 × 108 cells/mL showed the best patulin control effect. In shuijing pears, M. guilliermondii could effectively control patulin at 20 °C and 4 °C in wounds as well as the whole fruits. Our results provide a safe and efficient strategy to detoxify patulin using M. guilliermondii, thereby limitting the risks of patulin in shuijing pears.