Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes

Autores
Nally, Maria Cristina; Pesce, Virginia Mercedes; Toro, Maria Eugenia; Castellanos, Lucia Ines; Vazquez, Fabio
Año de publicación
2009
Idioma
español castellano
Tipo de recurso
documento de conferencia
Estado
versión publicada
Descripción
Introduction: Sour rot is an important disease of grapes that affects both crop yield and wine quality. It is caused by a number of undesirable yeasts and bacteria, in association with fungi like Aspergillus, Penicillium and Rhizopus. Biocontrol of plant diseases with microbial antagonist has been developed as an alternative to fungicides. Objective: To evaluate the action of volatiles produced by wild enological yeast in biocontrol of fungi associated to sour rot disease of grapes. Material and Methods:a- Antagonist isolation: Yeasts were isolated from different sources such as healthy grapes, fermenting musts and enological environments.b-Fungi isolation: The pathogens were isolated from grapes berries with sour rot symptoms. c- Screening of antagonistic yeasts: In vitro, antagonism between fungi and yeasts was observed by placing both on the same Czapeck Agar plate and incubating at 25°C, for 5 days. Then, antagonist yeasts were evaluated in vivo: a wound at the equator of grapes berries was made. Aliquots (10 µl) of 106 CFU/ml yeast concentration followed by 10µl of fungal conidial suspension (10 4 CFU/ml) were seeded in the hole. d- Production of antifungal volatiles: Interaction tests consisted of the bottom part of a Petri- dish with the seeded yeast inverted on top of another bottom part containing a fungus, were sealed with Parafilm®, and incubated at 25°C. Fungal growth inhibition was determined when the diameter of the fungi decreased in comparison to the negative control. All experiments were repeated three times. Results: Aspergillus caelatus, A.carbonarius, A.versicolor, A.terreus, Penicillium comune, Rhizopus stolonifer and Ulocladium sp. were isolated. The screening in vitro of 234 isolated resulted in 95% of yeast with antagonistic activity and 63 isolates showed efficacy to inhibit the 7 grapes pathogens on in vitro test. From 63 isolates, 8 antagonist yeasts consistently produced antifungal volatiles, and inhibited mycelial growth of A.caelatus, A.carbonarius, A.terreus and P.comune. Volatiles produced by Kluyveromyces marxianus BKm153, Debaryomyces vanrijiae BDv197, Pichia guilliermondii BPg190, Saccharomyces cerevisiae BSc44 and BSc78 produced growth inhibition of A.terreus, although BKm153 showed the highest inhibition (48.66% ± 2.44). A.carbonarius was affected by the presence of volatiles produced by Candida sake BCs198, A.caelatus by S.cerevisiae BSc119 and P.comune by Candida versatilis BCv223. Conclusion: These results suggest that the production of antifungal volatiles from antagonistic yeasts play a significant role in mechanisms of biocontrol of fungal pathogens of grapes.
Fil: Nally, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Pesce, Virginia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Castellanos, Lucia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
VI Congreso Argentino de Microbiología General
Villa Carlos Paz
Argentina
Sociedad Argentina de Microbiología General
Materia
BIOCONTROL
FUNGI
SOUR ROT
Nivel de accesibilidad
acceso abierto
Condiciones de uso
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
Repositorio
CONICET Digital (CONICET)
Institución
Consejo Nacional de Investigaciones Científicas y Técnicas
OAI Identificador
oai:ri.conicet.gov.ar:11336/194974
Acceder
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network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapesNally, Maria CristinaPesce, Virginia MercedesToro, Maria EugeniaCastellanos, Lucia InesVazquez, FabioBIOCONTROLFUNGISOUR ROThttps://purl.org/becyt/ford/1.6https://purl.org/becyt/ford/1Introduction: Sour rot is an important disease of grapes that affects both crop yield and wine quality. It is caused by a number of undesirable yeasts and bacteria, in association with fungi like Aspergillus, Penicillium and Rhizopus. Biocontrol of plant diseases with microbial antagonist has been developed as an alternative to fungicides. Objective: To evaluate the action of volatiles produced by wild enological yeast in biocontrol of fungi associated to sour rot disease of grapes. Material and Methods:a- Antagonist isolation: Yeasts were isolated from different sources such as healthy grapes, fermenting musts and enological environments.b-Fungi isolation: The pathogens were isolated from grapes berries with sour rot symptoms. c- Screening of antagonistic yeasts: In vitro, antagonism between fungi and yeasts was observed by placing both on the same Czapeck Agar plate and incubating at 25°C, for 5 days. Then, antagonist yeasts were evaluated in vivo: a wound at the equator of grapes berries was made. Aliquots (10 µl) of 106 CFU/ml yeast concentration followed by 10µl of fungal conidial suspension (10 4 CFU/ml) were seeded in the hole. d- Production of antifungal volatiles: Interaction tests consisted of the bottom part of a Petri- dish with the seeded yeast inverted on top of another bottom part containing a fungus, were sealed with Parafilm®, and incubated at 25°C. Fungal growth inhibition was determined when the diameter of the fungi decreased in comparison to the negative control. All experiments were repeated three times. Results: Aspergillus caelatus, A.carbonarius, A.versicolor, A.terreus, Penicillium comune, Rhizopus stolonifer and Ulocladium sp. were isolated. The screening in vitro of 234 isolated resulted in 95% of yeast with antagonistic activity and 63 isolates showed efficacy to inhibit the 7 grapes pathogens on in vitro test. From 63 isolates, 8 antagonist yeasts consistently produced antifungal volatiles, and inhibited mycelial growth of A.caelatus, A.carbonarius, A.terreus and P.comune. Volatiles produced by Kluyveromyces marxianus BKm153, Debaryomyces vanrijiae BDv197, Pichia guilliermondii BPg190, Saccharomyces cerevisiae BSc44 and BSc78 produced growth inhibition of A.terreus, although BKm153 showed the highest inhibition (48.66% ± 2.44). A.carbonarius was affected by the presence of volatiles produced by Candida sake BCs198, A.caelatus by S.cerevisiae BSc119 and P.comune by Candida versatilis BCv223. Conclusion: These results suggest that the production of antifungal volatiles from antagonistic yeasts play a significant role in mechanisms of biocontrol of fungal pathogens of grapes.Fil: Nally, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Pesce, Virginia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaFil: Castellanos, Lucia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; ArgentinaFil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; ArgentinaVI Congreso Argentino de Microbiología GeneralVilla Carlos PazArgentinaSociedad Argentina de Microbiología GeneralSociedad Argentina de Microbiología General2009info:eu-repo/semantics/publishedVersioninfo:eu-repo/semantics/conferenceObjectCongresoBookhttp://purl.org/coar/resource_type/c_5794info:ar-repo/semantics/documentoDeConferenciaapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/194974Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes; VI Congreso Argentino de Microbiología General; Villa Carlos Paz; Argentina; 2009; 63-64CONICET DigitalCONICETspainfo:eu-repo/semantics/altIdentifier/url/https://samige.org.ar/wp-content/uploads/2022/10/Libro-SAMIGE-2009.pdfNacionalinfo:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-10-15T14:20:40Zoai:ri.conicet.gov.ar:11336/194974instacron:CONICETInstitucionalhttp://ri.conicet.gov.ar/Organismo científico-tecnológicoNo correspondehttp://ri.conicet.gov.ar/oai/requestdasensio@conicet.gov.ar; lcarlino@conicet.gov.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:34982025-10-15 14:20:41.04CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes
title Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes
spellingShingle Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes
Nally, Maria Cristina
BIOCONTROL
FUNGI
SOUR ROT
title_short Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes
title_full Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes
title_fullStr Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes
title_full_unstemmed Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes
title_sort Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes
dc.creator.none.fl_str_mv Nally, Maria Cristina
Pesce, Virginia Mercedes
Toro, Maria Eugenia
Castellanos, Lucia Ines
Vazquez, Fabio
author Nally, Maria Cristina
author_facet Nally, Maria Cristina
Pesce, Virginia Mercedes
Toro, Maria Eugenia
Castellanos, Lucia Ines
Vazquez, Fabio
author_role author
author2 Pesce, Virginia Mercedes
Toro, Maria Eugenia
Castellanos, Lucia Ines
Vazquez, Fabio
author2_role author
author
author
author
dc.subject.none.fl_str_mv BIOCONTROL
FUNGI
SOUR ROT
topic BIOCONTROL
FUNGI
SOUR ROT
purl_subject.fl_str_mv https://purl.org/becyt/ford/1.6
https://purl.org/becyt/ford/1
dc.description.none.fl_txt_mv Introduction: Sour rot is an important disease of grapes that affects both crop yield and wine quality. It is caused by a number of undesirable yeasts and bacteria, in association with fungi like Aspergillus, Penicillium and Rhizopus. Biocontrol of plant diseases with microbial antagonist has been developed as an alternative to fungicides. Objective: To evaluate the action of volatiles produced by wild enological yeast in biocontrol of fungi associated to sour rot disease of grapes. Material and Methods:a- Antagonist isolation: Yeasts were isolated from different sources such as healthy grapes, fermenting musts and enological environments.b-Fungi isolation: The pathogens were isolated from grapes berries with sour rot symptoms. c- Screening of antagonistic yeasts: In vitro, antagonism between fungi and yeasts was observed by placing both on the same Czapeck Agar plate and incubating at 25°C, for 5 days. Then, antagonist yeasts were evaluated in vivo: a wound at the equator of grapes berries was made. Aliquots (10 µl) of 106 CFU/ml yeast concentration followed by 10µl of fungal conidial suspension (10 4 CFU/ml) were seeded in the hole. d- Production of antifungal volatiles: Interaction tests consisted of the bottom part of a Petri- dish with the seeded yeast inverted on top of another bottom part containing a fungus, were sealed with Parafilm®, and incubated at 25°C. Fungal growth inhibition was determined when the diameter of the fungi decreased in comparison to the negative control. All experiments were repeated three times. Results: Aspergillus caelatus, A.carbonarius, A.versicolor, A.terreus, Penicillium comune, Rhizopus stolonifer and Ulocladium sp. were isolated. The screening in vitro of 234 isolated resulted in 95% of yeast with antagonistic activity and 63 isolates showed efficacy to inhibit the 7 grapes pathogens on in vitro test. From 63 isolates, 8 antagonist yeasts consistently produced antifungal volatiles, and inhibited mycelial growth of A.caelatus, A.carbonarius, A.terreus and P.comune. Volatiles produced by Kluyveromyces marxianus BKm153, Debaryomyces vanrijiae BDv197, Pichia guilliermondii BPg190, Saccharomyces cerevisiae BSc44 and BSc78 produced growth inhibition of A.terreus, although BKm153 showed the highest inhibition (48.66% ± 2.44). A.carbonarius was affected by the presence of volatiles produced by Candida sake BCs198, A.caelatus by S.cerevisiae BSc119 and P.comune by Candida versatilis BCv223. Conclusion: These results suggest that the production of antifungal volatiles from antagonistic yeasts play a significant role in mechanisms of biocontrol of fungal pathogens of grapes.
Fil: Nally, Maria Cristina. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Pesce, Virginia Mercedes. Consejo Nacional de Investigaciones Científicas y Técnicas; Argentina. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Toro, Maria Eugenia. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
Fil: Castellanos, Lucia Ines. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina. Universidad Nacional de Tucumán. Facultad de Bioquímica, Química y Farmacia; Argentina
Fil: Vazquez, Fabio. Universidad Nacional de San Juan. Facultad de Ingeniería. Instituto de Biotecnología; Argentina
VI Congreso Argentino de Microbiología General
Villa Carlos Paz
Argentina
Sociedad Argentina de Microbiología General
description Introduction: Sour rot is an important disease of grapes that affects both crop yield and wine quality. It is caused by a number of undesirable yeasts and bacteria, in association with fungi like Aspergillus, Penicillium and Rhizopus. Biocontrol of plant diseases with microbial antagonist has been developed as an alternative to fungicides. Objective: To evaluate the action of volatiles produced by wild enological yeast in biocontrol of fungi associated to sour rot disease of grapes. Material and Methods:a- Antagonist isolation: Yeasts were isolated from different sources such as healthy grapes, fermenting musts and enological environments.b-Fungi isolation: The pathogens were isolated from grapes berries with sour rot symptoms. c- Screening of antagonistic yeasts: In vitro, antagonism between fungi and yeasts was observed by placing both on the same Czapeck Agar plate and incubating at 25°C, for 5 days. Then, antagonist yeasts were evaluated in vivo: a wound at the equator of grapes berries was made. Aliquots (10 µl) of 106 CFU/ml yeast concentration followed by 10µl of fungal conidial suspension (10 4 CFU/ml) were seeded in the hole. d- Production of antifungal volatiles: Interaction tests consisted of the bottom part of a Petri- dish with the seeded yeast inverted on top of another bottom part containing a fungus, were sealed with Parafilm®, and incubated at 25°C. Fungal growth inhibition was determined when the diameter of the fungi decreased in comparison to the negative control. All experiments were repeated three times. Results: Aspergillus caelatus, A.carbonarius, A.versicolor, A.terreus, Penicillium comune, Rhizopus stolonifer and Ulocladium sp. were isolated. The screening in vitro of 234 isolated resulted in 95% of yeast with antagonistic activity and 63 isolates showed efficacy to inhibit the 7 grapes pathogens on in vitro test. From 63 isolates, 8 antagonist yeasts consistently produced antifungal volatiles, and inhibited mycelial growth of A.caelatus, A.carbonarius, A.terreus and P.comune. Volatiles produced by Kluyveromyces marxianus BKm153, Debaryomyces vanrijiae BDv197, Pichia guilliermondii BPg190, Saccharomyces cerevisiae BSc44 and BSc78 produced growth inhibition of A.terreus, although BKm153 showed the highest inhibition (48.66% ± 2.44). A.carbonarius was affected by the presence of volatiles produced by Candida sake BCs198, A.caelatus by S.cerevisiae BSc119 and P.comune by Candida versatilis BCv223. Conclusion: These results suggest that the production of antifungal volatiles from antagonistic yeasts play a significant role in mechanisms of biocontrol of fungal pathogens of grapes.
publishDate 2009
dc.date.none.fl_str_mv 2009
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info:eu-repo/semantics/conferenceObject
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Book
http://purl.org/coar/resource_type/c_5794
info:ar-repo/semantics/documentoDeConferencia
status_str publishedVersion
format conferenceObject
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/194974
Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes; VI Congreso Argentino de Microbiología General; Villa Carlos Paz; Argentina; 2009; 63-64
CONICET Digital
CONICET
url http://hdl.handle.net/11336/194974
identifier_str_mv Biocontrol of fungi from sour rot by volatiles produced by yeasts in table grapes; VI Congreso Argentino de Microbiología General; Villa Carlos Paz; Argentina; 2009; 63-64
CONICET Digital
CONICET
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language spa
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dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
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dc.publisher.none.fl_str_mv Sociedad Argentina de Microbiología General
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