Abstract
Undesired fermentation of fruit-derived beverages by fungal, yeast and bacterial spoilage organisms are among the major contributors of product losses in the food industry. As an alternative to chemical preservatives, the use of Candida pyralidae and Pichia kluyveri was assessed for antimicrobial activity against several yeasts (Dekkera bruxellensis, Dekkera anomala, Zygosaccharomyces bailii) and fungi (Botrytis cinerea, Colletotrichum acutatum and Rhizopus stolonifer) associated with spoilage of fruit and fruit-derived beverages. The antagonistic properties of C. pyralidae and P. kluyveri were evaluated on cheap solidified medium (grape pomace extract) as well as on fruits (grapes and apples). Volatile organic compounds (VOCs) from C. pyralidae and P. kluyveri deemed to have antimicrobial activity were identified by gas chromatography-mass spectrometry (GC-MS). A cell suspension of C. pyralidae and P. kluyveri showed growth inhibition activity against all spoilage microorganisms studied. Direct contact and extracellular VOCs were two of the mechanisms of inhibition. Twenty-five VOCs belonging to the categories of alcohols, organic acids and esters were identified as potential sources for the biocontrol activity observed in this study. This study reports, for the first time, the ability of C. pyralidae to inhibit fungal growth and also for P. kluyveri to show growth inhibition activity against spoilage organisms (n = 6) in a single study.
Highlights
IntroductionFruit and fruit-derived beverages are important nutritional and economically viable commodities
Fruit and fruit-derived beverages are important nutritional and economically viable commodities.They provide vitamins and some essential minerals in the human diet
The findings in this work are complementary and in agreement with the research conducted by Mewa-Ngongang et al [43]. These authors conducted a kinetic study and focused on the optimisation of biopreservation compound production using GP extract, and demonstrated that GP extract with a total sugar concentration of 150 g L−1 was a suitable medium for the production of antimicrobial compounds from C. pyralidae and P. kluyveri strains
Summary
Fruit and fruit-derived beverages are important nutritional and economically viable commodities. They provide vitamins and some essential minerals in the human diet. Fruit losses caused by spoilage fungi pose numerous challenges to the agrifood industry [1,2]. Foods 2019, 8, 454 contaminate agricultural produce before, during and after harvest, as well as during transportation and processing [3,4,5,6]. About 25% of the total harvested fruit is lost due to spoilage fungi [7,8,9,10], which is an amount of food that can feed millions of households worldwide
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