The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillu...

Autores
Sampaolesi, Sofía; Briand, Laura Estefanía; De Antoni, Graciela Liliana; León Peláez, Ángela María
Año de publicación
2022
Idioma
inglés
Tipo de recurso
artículo
Estado
versión publicada
Descripción
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.
Centro de Investigación y Desarrollo en Ciencias Aplicadas
Materia
Química
Bioactive compounds
Brewery waste
Brewer’s yeasts
Antimicrobial properties
Nivel de accesibilidad
acceso abierto
Condiciones de uso
http://creativecommons.org/licenses/by-nc-nd/4.0/
Repositorio
SEDICI (UNLP)
Institución
Universidad Nacional de La Plata
OAI Identificador
oai:sedici.unlp.edu.ar:10915/159927
Acceder
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oai_identifier_str oai:sedici.unlp.edu.ar:10915/159927
network_acronym_str SEDICI
repository_id_str 1329
network_name_str SEDICI (UNLP)
spelling The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.Sampaolesi, SofíaBriand, Laura EstefaníaDe Antoni, Graciela LilianaLeón Peláez, Ángela MaríaQuímicaBioactive compoundsBrewery wasteBrewer’s yeastsAntimicrobial propertiesContamination 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.Centro de Investigación y Desarrollo en Ciencias Aplicadas2022info:eu-repo/semantics/articleinfo:eu-repo/semantics/publishedVersionArticulohttp://purl.org/coar/resource_type/c_6501info:ar-repo/semantics/articuloapplication/pdfhttp://sedici.unlp.edu.ar/handle/10915/159927enginfo:eu-repo/semantics/altIdentifier/issn/2590-1575info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochx.2021.100193info:eu-repo/semantics/openAccesshttp://creativecommons.org/licenses/by-nc-nd/4.0/Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)reponame:SEDICI (UNLP)instname:Universidad Nacional de La Platainstacron:UNLP2025-09-03T11:13:49Zoai:sedici.unlp.edu.ar:10915/159927Institucionalhttp://sedici.unlp.edu.ar/Universidad públicaNo correspondehttp://sedici.unlp.edu.ar/oai/snrdalira@sedici.unlp.edu.arArgentinaNo correspondeNo correspondeNo correspondeopendoar:13292025-09-03 11:13:50.145SEDICI (UNLP) - Universidad Nacional de La Platafalse
dc.title.none.fl_str_mv The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
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.
spellingShingle The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
Sampaolesi, Sofía
Química
Bioactive compounds
Brewery waste
Brewer’s yeasts
Antimicrobial properties
title_short The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
title_full The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
title_fullStr The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
title_full_unstemmed The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
title_sort The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
dc.creator.none.fl_str_mv Sampaolesi, Sofía
Briand, Laura Estefanía
De Antoni, Graciela Liliana
León Peláez, Ángela María
author Sampaolesi, Sofía
author_facet Sampaolesi, Sofía
Briand, Laura Estefanía
De Antoni, Graciela Liliana
León Peláez, Ángela María
author_role author
author2 Briand, Laura Estefanía
De Antoni, Graciela Liliana
León Peláez, Ángela María
author2_role author
author
author
dc.subject.none.fl_str_mv Química
Bioactive compounds
Brewery waste
Brewer’s yeasts
Antimicrobial properties
topic Química
Bioactive compounds
Brewery waste
Brewer’s yeasts
Antimicrobial properties
dc.description.none.fl_txt_mv 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.
Centro de Investigación y Desarrollo en Ciencias Aplicadas
description 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.
publishDate 2022
dc.date.none.fl_str_mv 2022
dc.type.none.fl_str_mv info:eu-repo/semantics/article
info:eu-repo/semantics/publishedVersion
Articulo
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://sedici.unlp.edu.ar/handle/10915/159927
url http://sedici.unlp.edu.ar/handle/10915/159927
dc.language.none.fl_str_mv eng
language eng
dc.relation.none.fl_str_mv info:eu-repo/semantics/altIdentifier/issn/2590-1575
info:eu-repo/semantics/altIdentifier/doi/10.1016/j.fochx.2021.100193
dc.rights.none.fl_str_mv info:eu-repo/semantics/openAccess
http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
eu_rights_str_mv openAccess
rights_invalid_str_mv http://creativecommons.org/licenses/by-nc-nd/4.0/
Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0)
dc.format.none.fl_str_mv application/pdf
dc.source.none.fl_str_mv reponame:SEDICI (UNLP)
instname:Universidad Nacional de La Plata
instacron:UNLP
reponame_str SEDICI (UNLP)
collection SEDICI (UNLP)
instname_str Universidad Nacional de La Plata
instacron_str UNLP
institution UNLP
repository.name.fl_str_mv SEDICI (UNLP) - Universidad Nacional de La Plata
repository.mail.fl_str_mv alira@sedici.unlp.edu.ar
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score 13.13397

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