| Title: | The Use of Candida pyralidae and Pichia kluyveri to Control Spoilage Microorganisms of Raw Fruits Used for Beverage Production |
| Author(s): | Mewa-Ngongang M; Plessis HWD; Ntwampe SKO; Chidi BS; Hutchinson UF; Mekuto L; Jolly NP; |
| Address: | "PostHarvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council), Private Bag X5026, Stellenbosch 7599, South Africa. mewam@arc.agric.za. Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa. mewam@arc.agric.za. PostHarvest and Agro-Processing Technologies, ARC Infruitec-Nietvoorbij (The Fruit, Vine and Wine Institute of the Agricultural Research Council), Private Bag X5026, Stellenbosch 7599, South Africa. Bioresource Engineering Research Group (BioERG), Department of Biotechnology, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa. Department of Chemical Engineering, Cape Peninsula University of Technology, P.O. Box 652, Cape Town 8000, South Africa. Department of Chemical Engineering, University of Johannesburg, PO Box 17011, Johannesburg 2028, Gauteng, South Africa" |
| ISSN/ISBN: | 2304-8158 (Print) 2304-8158 (Electronic) 2304-8158 (Linking) |
| 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" |
| Keywords: | Candida pyralidae Pichia kluyveri biological control biopreservation compounds volatile organic compounds; |
| Notes: | "PubMed-not-MEDLINEMewa-Ngongang, Maxwell Plessis, Heinrich W du Ntwampe, Seteno Karabo Obed Chidi, Boredi Silas Hutchinson, Ucrecia Faith Mekuto, Lukhanyo Jolly, Neil Paul eng SFP160505164079/National Research Foundation/ SFP160505164079/Agricultural Research Council/ RK 16/Cape Peninsula University of Technology/ Switzerland 2019/10/09 Foods. 2019 Oct 6; 8(10):454. doi: 10.3390/foods8100454" |
