Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears

Autores
Gorordo, María Florencia; Lucca, M. E.; Sangorrin, Marcela Paula
Año de publicación
2023
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
Vishniacozyma victoriae NPCC 1263 was selected for this work because of the active antagonistic effect over several fungi. A cheese whey powder (CWP) based medium for the maximum biomass production of biocontrol agent was statistically optimized using a central composite design based on response surface methodology (RSM). The optimization condition was found to be in g/L: CWP 80, KH2PO4 10, (NH4)2SO4 1.2 and, under optimum conditions, the biomass production in a 15-L fermenter was about 15 g/L after 74/78 h cultivation. The efficacy of V. victoriae NPCC 1263 for controlling postharvest decay of pear fruits was evaluated in semicommercial packing-house conditions with the application of 108 CFU mL−1 yeast cells, with CaCl2 (2 % w/v) addition in two treatments, fresh and lyophilized-rehydrated biomass on Packham's Triumph pear cultivars. After 150 days of storage, lyophilized-rehydrated biomass treatment reduced the incidence caused by B. cinerea, P. expansum and Cladosporium spp., reaching 36 %, 71 % and 55 % of control respectively. The fresh biomass treatment reached 47 % and 58 % of control for B. cinerea and P. expansum, but no control for Cladosporium spp. was observed. The two treatment yeasts were able to control decay and colonize the surface of the fruits during the postharvest period, with an estimated increase in the population density of approximately-three log units independently of the treatment applied.
Fil: Gorordo, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Lucca, M. E.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Materia
BIOCONTROL
BOTRYTIS CINEREA
CHEESE WHEY POWDER (CWP)
PENICILLIUM EXPANSUM
STATISTICAL OPTIMIZATION
VISHNIACOZYMA VICTORIAE
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:11336/227462
Acceder
id CONICETDig_69d872974800cdfbe55f94cc695da9c6
oai_identifier_str oai:ri.conicet.gov.ar:11336/227462
network_acronym_str CONICETDig
repository_id_str 3498
network_name_str CONICET Digital (CONICET)
spelling Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pearsGorordo, María FlorenciaLucca, M. E.Sangorrin, Marcela PaulaBIOCONTROLBOTRYTIS CINEREACHEESE WHEY POWDER (CWP)PENICILLIUM EXPANSUMSTATISTICAL OPTIMIZATIONVISHNIACOZYMA VICTORIAEhttps://purl.org/becyt/ford/2.9https://purl.org/becyt/ford/2Vishniacozyma victoriae NPCC 1263 was selected for this work because of the active antagonistic effect over several fungi. A cheese whey powder (CWP) based medium for the maximum biomass production of biocontrol agent was statistically optimized using a central composite design based on response surface methodology (RSM). The optimization condition was found to be in g/L: CWP 80, KH2PO4 10, (NH4)2SO4 1.2 and, under optimum conditions, the biomass production in a 15-L fermenter was about 15 g/L after 74/78 h cultivation. The efficacy of V. victoriae NPCC 1263 for controlling postharvest decay of pear fruits was evaluated in semicommercial packing-house conditions with the application of 108 CFU mL−1 yeast cells, with CaCl2 (2 % w/v) addition in two treatments, fresh and lyophilized-rehydrated biomass on Packham's Triumph pear cultivars. After 150 days of storage, lyophilized-rehydrated biomass treatment reduced the incidence caused by B. cinerea, P. expansum and Cladosporium spp., reaching 36 %, 71 % and 55 % of control respectively. The fresh biomass treatment reached 47 % and 58 % of control for B. cinerea and P. expansum, but no control for Cladosporium spp. was observed. The two treatment yeasts were able to control decay and colonize the surface of the fruits during the postharvest period, with an estimated increase in the population density of approximately-three log units independently of the treatment applied.Fil: Gorordo, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaFil: Lucca, M. E.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; ArgentinaFil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; ArgentinaAcademic Press Inc Elsevier Science2023-05info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionhttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfapplication/pdfapplication/pdfhttp://hdl.handle.net/11336/227462Gorordo, María Florencia; Lucca, M. E.; Sangorrin, Marcela Paula; Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears; Academic Press Inc Elsevier Science; Biological Control; 180; 5-2023; 1-411049-9644CONICET DigitalCONICETenginfo:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S1049964423000567info:eu-repo/semantics/altIdentifier/doi/10.1016/j.biocontrol.2023.105203info:eu-repo/semantics/openAccesshttps://creativecommons.org/licenses/by-nc-sa/2.5/ar/reponame:CONICET Digital (CONICET)instname:Consejo Nacional de Investigaciones Científicas y Técnicas2025-09-29T09:32:56Zoai:ri.conicet.gov.ar:11336/227462instacron: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:34982025-09-29 09:32:57.094CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicasfalse
dc.title.none.fl_str_mv Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears
title Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears
spellingShingle Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears
Gorordo, María Florencia
BIOCONTROL
BOTRYTIS CINEREA
CHEESE WHEY POWDER (CWP)
PENICILLIUM EXPANSUM
STATISTICAL OPTIMIZATION
VISHNIACOZYMA VICTORIAE
title_short Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears
title_full Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears
title_fullStr Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears
title_full_unstemmed Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears
title_sort Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears
dc.creator.none.fl_str_mv Gorordo, María Florencia
Lucca, M. E.
Sangorrin, Marcela Paula
author Gorordo, María Florencia
author_facet Gorordo, María Florencia
Lucca, M. E.
Sangorrin, Marcela Paula
author_role author
author2 Lucca, M. E.
Sangorrin, Marcela Paula
author2_role author
author
dc.subject.none.fl_str_mv BIOCONTROL
BOTRYTIS CINEREA
CHEESE WHEY POWDER (CWP)
PENICILLIUM EXPANSUM
STATISTICAL OPTIMIZATION
VISHNIACOZYMA VICTORIAE
topic BIOCONTROL
BOTRYTIS CINEREA
CHEESE WHEY POWDER (CWP)
PENICILLIUM EXPANSUM
STATISTICAL OPTIMIZATION
VISHNIACOZYMA VICTORIAE
purl_subject.fl_str_mv https://purl.org/becyt/ford/2.9
https://purl.org/becyt/ford/2
dc.description.none.fl_txt_mv Vishniacozyma victoriae NPCC 1263 was selected for this work because of the active antagonistic effect over several fungi. A cheese whey powder (CWP) based medium for the maximum biomass production of biocontrol agent was statistically optimized using a central composite design based on response surface methodology (RSM). The optimization condition was found to be in g/L: CWP 80, KH2PO4 10, (NH4)2SO4 1.2 and, under optimum conditions, the biomass production in a 15-L fermenter was about 15 g/L after 74/78 h cultivation. The efficacy of V. victoriae NPCC 1263 for controlling postharvest decay of pear fruits was evaluated in semicommercial packing-house conditions with the application of 108 CFU mL−1 yeast cells, with CaCl2 (2 % w/v) addition in two treatments, fresh and lyophilized-rehydrated biomass on Packham's Triumph pear cultivars. After 150 days of storage, lyophilized-rehydrated biomass treatment reduced the incidence caused by B. cinerea, P. expansum and Cladosporium spp., reaching 36 %, 71 % and 55 % of control respectively. The fresh biomass treatment reached 47 % and 58 % of control for B. cinerea and P. expansum, but no control for Cladosporium spp. was observed. The two treatment yeasts were able to control decay and colonize the surface of the fruits during the postharvest period, with an estimated increase in the population density of approximately-three log units independently of the treatment applied.
Fil: Gorordo, María Florencia. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
Fil: Lucca, M. E.. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Tucumán. Planta Piloto de Procesos Industriales Microbiológicos; Argentina
Fil: Sangorrin, Marcela Paula. Consejo Nacional de Investigaciones Científicas y Técnicas. Centro Científico Tecnológico Conicet - Patagonia Norte. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas. Universidad Nacional del Comahue. Instituto de Investigación y Desarrollo en Ingeniería de Procesos, Biotecnología y Energías Alternativas; Argentina
description Vishniacozyma victoriae NPCC 1263 was selected for this work because of the active antagonistic effect over several fungi. A cheese whey powder (CWP) based medium for the maximum biomass production of biocontrol agent was statistically optimized using a central composite design based on response surface methodology (RSM). The optimization condition was found to be in g/L: CWP 80, KH2PO4 10, (NH4)2SO4 1.2 and, under optimum conditions, the biomass production in a 15-L fermenter was about 15 g/L after 74/78 h cultivation. The efficacy of V. victoriae NPCC 1263 for controlling postharvest decay of pear fruits was evaluated in semicommercial packing-house conditions with the application of 108 CFU mL−1 yeast cells, with CaCl2 (2 % w/v) addition in two treatments, fresh and lyophilized-rehydrated biomass on Packham's Triumph pear cultivars. After 150 days of storage, lyophilized-rehydrated biomass treatment reduced the incidence caused by B. cinerea, P. expansum and Cladosporium spp., reaching 36 %, 71 % and 55 % of control respectively. The fresh biomass treatment reached 47 % and 58 % of control for B. cinerea and P. expansum, but no control for Cladosporium spp. was observed. The two treatment yeasts were able to control decay and colonize the surface of the fruits during the postharvest period, with an estimated increase in the population density of approximately-three log units independently of the treatment applied.
publishDate 2023
dc.date.none.fl_str_mv 2023-05
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
http://purl.org/coar/resource_type/c_6501
info:ar-repo/semantics/articulo
format article
status_str publishedVersion
dc.identifier.none.fl_str_mv http://hdl.handle.net/11336/227462
Gorordo, María Florencia; Lucca, M. E.; Sangorrin, Marcela Paula; Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears; Academic Press Inc Elsevier Science; Biological Control; 180; 5-2023; 1-41
1049-9644
CONICET Digital
CONICET
url http://hdl.handle.net/11336/227462
identifier_str_mv Gorordo, María Florencia; Lucca, M. E.; Sangorrin, Marcela Paula; Statistical media optimization using cheese whey powder for production of Vishniacozyma victoriae postharvest biocontrol yeast in pears; Academic Press Inc Elsevier Science; Biological Control; 180; 5-2023; 1-41
1049-9644
CONICET Digital
CONICET
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/url/https://linkinghub.elsevier.com/retrieve/pii/S1049964423000567
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.biocontrol.2023.105203
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
eu_rights_str_mv openAccess
rights_invalid_str_mv https://creativecommons.org/licenses/by-nc-sa/2.5/ar/
dc.format.none.fl_str_mv application/pdf
application/pdf
application/pdf
dc.publisher.none.fl_str_mv Academic Press Inc Elsevier Science
publisher.none.fl_str_mv Academic Press Inc Elsevier Science
dc.source.none.fl_str_mv reponame:CONICET Digital (CONICET)
instname:Consejo Nacional de Investigaciones Científicas y Técnicas
reponame_str CONICET Digital (CONICET)
collection CONICET Digital (CONICET)
instname_str Consejo Nacional de Investigaciones Científicas y Técnicas
repository.name.fl_str_mv CONICET Digital (CONICET) - Consejo Nacional de Investigaciones Científicas y Técnicas
repository.mail.fl_str_mv dasensio@conicet.gov.ar; lcarlino@conicet.gov.ar
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score 13.070432

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