Influence of temperature, pH and water activity on “in vitro” inhibition of Penicillium glabrum (Wehmer) Westling by yeasts
Four different yeast species ( Metschnikowia pulcherrima, Saccharomycopsis vini, Kluyveromyces marx ian us, Cryptococcus albidus), isolated from surface of grapes, were evaluated for biocontrol potential against Penicillium glabrum. In order to investigate the influence of temperature, pH, water act...
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| Published in | Microbiological research Vol. 153; no. 2; pp. 137 - 143 |
|---|---|
| Main Authors | , , |
| Format | Journal Article |
| Language | English |
| Published |
Basingstoke
Elsevier GmbH
01.08.1998
Nature Publishing Group |
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| Abstract | Four different yeast species (
Metschnikowia pulcherrima, Saccharomycopsis vini, Kluyveromyces marx ian us, Cryptococcus albidus), isolated from surface of grapes, were evaluated for biocontrol potential against
Penicillium glabrum. In order to investigate the influence of temperature, pH, water activity and yeast cell concentration on
Penicillium glabrum inhibition, the individual effects and the interaction of these factors were analyzed by means of a Central Composite Design (CCD).
All yeast species tested showed antagonistic effects which were more pronounced at high cell concentrations. The other variables affected the antagonistic effect differentially depending on the yeast species.
Results of the experimental design showed that the selective success of a competitive microflora is under environmental control; moreover, when microbial cells are subjected to multiple factors, the effects and the reciprocal interactions of the individual variables cannot be independently evaluated. |
|---|---|
| AbstractList | Four different yeast species (Metschnikowia pulcherrima, Saccharomycopsis vini, Kluyveromyces marxianus, Cryptococcus albidus), isolated from surface of grapes, were evaluated for biocontrol potential against Penicillium glabrum. In order to investigate the influence of temperature, pH, water activity and yeast cell concentration on Penicillium glabrum inhibition, the individual effects and the interaction of these factors were analyzed by means of a Central Composite Design (CCD). All yeast species tested showed antagonistic effects which were more pronounced at high cell concentrations. The other variables affected the antagonistic effect differentially depending on the yeast species. Results of the experimental design showed that the selective success of a competitive microflora is under environmental control; moreover, when microbial cells are subjected to multiple factors, the effects and the reciprocal interactions of the individual variables cannot be independently evaluated. Four different yeast species ( Metschnikowia pulcherrima, Saccharomycopsis vini, Kluyveromyces marx ian us, Cryptococcus albidus), isolated from surface of grapes, were evaluated for biocontrol potential against Penicillium glabrum. In order to investigate the influence of temperature, pH, water activity and yeast cell concentration on Penicillium glabrum inhibition, the individual effects and the interaction of these factors were analyzed by means of a Central Composite Design (CCD). All yeast species tested showed antagonistic effects which were more pronounced at high cell concentrations. The other variables affected the antagonistic effect differentially depending on the yeast species. Results of the experimental design showed that the selective success of a competitive microflora is under environmental control; moreover, when microbial cells are subjected to multiple factors, the effects and the reciprocal interactions of the individual variables cannot be independently evaluated. |
| Author | Ciccarone, Claudio Sinigaglia, Milena Rosaria Corbo, Maria |
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| Cites_doi | 10.1094/PD-76-0555 10.1139/m89-132 10.1139/m95-034 10.1016/S0925-5214(96)00048-8 10.1007/BF00205058 10.1128/AEM.56.4.1053-1058.1990 10.1139/m93-090 10.1146/annurev.py.27.090189.002233 10.1094/PD-74-0134 10.1016/0925-5214(95)00031-3 |
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| Keywords | modelling biological control Penicillium glabrum Microorganism interrelationships Temperature Yeast Plant pathogen Biological control Environmental factor Modeling Fungi Antagonism Water activity Interspecific competition pH Kluyveromyces marxianus Metschnikowia pulcherrima Ascomycetes Fungi Imperfecti Mathematical model Cryptococcus albidus Thallophyta |
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| References_xml | – year: 1980 ident: bib5 article-title: Compendium of soil fungi. Vol. 1 contributor: fullname: Anderson – year: 1979 ident: bib13 article-title: The genus contributor: fullname: Pitt – start-page: 45 year: 1984 end-page: 104 ident: bib17 article-title: Methods for the isolation, maintenance, classification and identification of yeasts publication-title: The yeasts: a taxonomic study contributor: fullname: Yarrow – volume: 9 start-page: 195 year: 1996 end-page: 207 ident: bib7 article-title: Shelf-life modelling for fresh-cut vegetables publication-title: Postharvest Bioi. 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| SubjectTerms | Agar Antibiosis Biological and medical sciences Biological control Colony Count, Microbial Control Cryptococcus albidus Ecology Food Microbiology Fundamental and applied biological sciences. Psychology Fungal plant pathogens Hydrogen-Ion Concentration Kluyveromyces marxianus Metschnikowia pulcherrima modelling Penicillium - growth & development Penicillium glabrum Pest Control, Biological Phytopathology. Animal pests. Plant and forest protection Rosales - microbiology Saccharomycopsis vini Temperature Water Yeasts - isolation & purification Yeasts - physiology |
| Title | Influence of temperature, pH and water activity on “in vitro” inhibition of Penicillium glabrum (Wehmer) Westling by yeasts |
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