Abstract
The fungi are living organisms of great importance around agriculture, food industry, and the pharmaceutical industry. The usage of these microorganisms in agriculture is for the biocontrol of diseases in plants of commercial interest. Some yeasts can fight phytopathogens through secondary metabolites produced, inhibiting their development. Some species show positive results in the control of pathologies in different cultures. Yeasts have been used as biocontrol agents, and among them, a Lachancea (Kluyveromyces) thermotolerans, which is present in plants (such as grapes), soil and insects, can be adapted to different environments and, possibly perform biological control, although it is not known its mode of action. This work aimed to analyze and identify secondary metabolites used by the yeast L. thermotolerans CCMA 0763 isolated from commercial grapes in the Agricultural Microbiology Laboratory (Federal University of Lavras-MG/BR), using the analytical method of Ultra High-Efficiency Liquid Chromatography (UHPLC) (HRMS) and Tandem Mass Spectrometry (MS/MS). Four heterocyclic compounds of the Alkaloids class were identified, three (03) natural: 4-Hydroxyquinoline, Xanthine and Calistegine A3, and one (01) synthetic: Clausehainanine C. Therefore, these compounds can be tested against phytopathogenic microorganisms. Key words: Yeast, biological control, secondary metabolite, ultra high-efficiency liquid chromatography (UHPLC), mass spectrometry.
Highlights
Non-Saccharomyces yeasts are sources of complex aromatics, glycerol content and responsible in ethanol reduction and polysaccharide concentrations in industrial processes
The good performance of yeasts as biocontrol agents is due to the different modes of action of these microorganisms against phytopathogens
Several of yeast and bacteria species have been identified as having effective fungi biological control activities at pre- and pos-harvest, where they were tested against toxigenic fungi to inhibit their growth and mycotoxin synthesis (Catara, 2007; Haiissam, 2011)
Summary
Non-Saccharomyces yeasts are sources of complex aromatics, glycerol content and responsible in ethanol reduction and polysaccharide concentrations in industrial processes. Its main functionality is associated with the production of alcoholic beverages from fermentation processes (Contreras et al, 2014; Belda et al, 2015, 2017; Domizio et al, 2017) We can highlight the competition with phytopathogens for space and nutrients, mycoparasitism, antibiosis, resistance induction in plants and the production of antimicrobial toxins and alcohol by yeasts Understanding these biocontrol mechanisms is essential to improve the action of these microorganisms in combating plant diseases (Hatoum et al, 2012; Muccilli and Restuccia, 2015). Killer yeasts secrete lethal toxins to and their strains are insensitive to their own toxins (Alturki et al, 2019; Mannazzu et al, 2019)
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