The action mechanism and biocontrol potentiality of novel isolates of Saccharomyces cerevisiae against the aflatoxigenic Aspergillus flavus.

Abstract

Inhibition of Aspergillus flavus growth and its aflatoxins production using the biocontrol agent Saccharomyces cerevisiae as well as to explore its mode of action was studied. Eight strains of S. cerevisiae strains were able to suppress the growth of A. flavus Z103. The maximum growth inhibition of A. flavus Z103 was obtained by living cells of S. cerevisiae EBF101 and S. cerevisiae 117 with 85 and 83%, respectively. The sporulation inhibition and hyphae deterioration of A. flavus Z103 by S. cerevisiae cells adhesion were observed under SEM; up to 99·8% inhibition of aflatoxins biosynthesis by A. flavus Z103 was resulted when the fungus was treated by autoclaved extracellular crude of S. cerevisiae. Also, the tested strains are potential to produce exo-chitinase which could be suggested as another mode of action for its antifungal activity. GC-MS analysis of S. cerevisiae 117 extracellular secondary metabolites revealed the existence of 4-Hydroxyphenethyl alcohol (46·32%), 4, 4-Dimethyloxazole (9·14%) and 1,2-Benzenedicarboxylic acid dioctyl ester (2·8%). Significance and Impact of the Study: The use of Saccharomyces cerevisiae instead of chemical preservatives in fermented food, animal and fish feed and storage cereal grains could encourage the food industry to produce organic food free of chemical additives. Overall, our data suggest the possibility of using S. cerevisiae as an alternative treatment in the food industries to control the dispersion and aflatoxins production by Aspergillus flavus during storage. This method could provide an additional probiotic effect in the digestive tract of consumers after ingestion of the treated food. So, our study clarifies the exact mechanisms responsible for the reduction of the aflatoxin contents by S. cerevisiae.