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Food Chem X

Title:		The synthesis of soluble and volatile bioactive compounds by selected brewer's yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler - toxigenic Aspergillus sp
Author(s):		Sampaolesi S; Briand LE; De Antoni G; Leon Pelaez A;
Address:		"Centro de Investigacion y Desarrollo en Ciencias Aplicadas - Dr. Jorge J. Ronco CINDECA, CCT La Plata-CONICET, Universidad Nacional de La Plata, Calle 47 No 257, B1900AJK La Plata, Buenos Aires, Argentina. Catedra Libre en Salud y Derechos Humanos, Catedra de Microbiologia. Facultad de Ciencias Exactas, Universidad Nacional de La Plata, Calles 50 y 115, s/No, La Plata, Buenos Aires, Argentina"
Journal Title:		Food Chem X
Year:		2022
Volume:		20211222
Issue:
Page Number:		100193 -
DOI:		10.1016/j.fochx.2021.100193
ISSN/ISBN:		2590-1575 (Electronic) 2590-1575 (Linking)
Abstract:		"Contamination by Aspergillus sp. and the accumulation of its mycotoxins in food and beverages have a high impact on human health and food safety. This investigation inquires the ability of brewer's yeasts discarded after fermentation (brewing fermentation residue, BFR) to synthesize bioactive compounds and to biocontrol Aspergillus sp. BFRs of Saccharomyces cerevisiae MBELGA62 and Pichia kudriavzevii MBELGA61 proved to have bacteriostatic properties and to be efficient in fungal growth reduction, decreasing the growth rate of Aspergillus flavus and Aspergillus parasiticus up to 37.8% and 42.5%, respectively. Fungal mycelium degradation along with absentia of conidia was detected near the yeast inoculum. Moreover, the yeasts synthesize volatile bioactive compounds that extend Aspergillus sp. lag phase above 100% and decrease fungal growth rates from 20% towards 44%, along with the complete inhibition of conidia synthesis. These results indicate the potential of this residue to be used in biocontrol applications in the food industry"
Keywords:		"Antimicrobial properties BFR, Beer fermentation residue Bioactive compounds Brewery waste Brewer's yeasts CFSs, Cell free supernatants MBC, Minimal bactericidal concentration MIC, Minimal inhibitory concentration VOCs, Volatile organic compounds;"
Notes:		"PubMed-not-MEDLINESampaolesi, Sofia Briand, Laura E De Antoni, Graciela Leon Pelaez, Angela eng Netherlands 2022/05/03 Food Chem X. 2021 Dec 22; 13:100193. doi: 10.1016/j.fochx.2021.100193. eCollection 2022 Mar 30"