Caracterización de levaduras Debaryomyces hansenii para el control biológico de la podredumbre azul del limón mexicano Characterization of yeast Debaryomyces hansenii for the biological control of blue mold decay of Mexican lemon

• Published in: CYTA: journal of food Vol. 8; no. 1; pp. 49 - 56
• Main Authors: Hernández-Montiel, L. G., Larralde-Corona, C. P., Vero, S., López-Aburto, M. G., Ochoa, J. L., Ascencio-Valle, F.
• Format: Journal Article
• Language: English
• Published: Taylor & Francis 01.05.2010
• Subjects: biological control; blue mold; control biológico; Debaryomyces hansenii; enzimas hidrolíticas; inhibición in vitro; inhibition in vitro; limón mexicano; lytic enzymes; Mexican lemon fruits; podredumbre azul
• ISSN: 1947-6337; 1947-6345
• DOI: 10.1080/19476330903080592

Twelve yeast Debaryomyces hansenii strains were characterized for their ability to inhibit in vitro growth of Penicillium italicum, production of lytic enzymes (β-1.3-glucanase, chitinase and protease) and postharvest biological control of blue mold decay (caused by P. italicum) on Mexican lemon fruits. The D. hansenii strains inhibited in vitro the growth of P. italicum in different pHs (4.2, 4.6 y 5.0), effect related to killer toxins. The enzyme activity (of β-1.3-glucanase, chitinase and protease) was detected on Yeast Nitrogen Base (YNB) medium inoculated with cell wall fragments of P. italicum, the range enzymatic activity of all strains was between 9 and 13 days after inoculated culture medium. All D. hansenii strains significantly reduced blue mold on Mexican lemon during fifteen days of storage at 13 °C, but the LL1 strain was distinctly more effective under these conditions. These results showed that D. hansenii is an alternative for biological control of blue mold decay of Mexican lemon fruits.