IBT, Instituto de Biotecnología-Facultad de Ingeniería-Universidad Nacional de San Juan, Av. Libertador San Martín 1109 oeste, CP5400 San Juan,Argentina.
IBT, Instituto de Biotecnología-Facultad de Ingeniería-Universidad Nacional de San Juan, Av. Libertador San Martín 1109 oeste, CP5400 San Juan,Argentina.
Int J Food Microbiol. 2015 Jul 2;204:91-100. doi: 10.1016/j.ijfoodmicro.2015.03.024. Epub 2015 Mar 27.
The aim of this study was to determine the putative modes of action of 59 viticultural yeasts (31 Saccharomyces and 28 non-Saccharomyces) that inhibited fungi isolated from sour and grey rot in grapes. Inhibition of fungal mycelial growth by metabolites, enzyme activities (laminarinases, chitinases), antifungal volatiles, competition for nutrients (siderophores, Niche Overlap Index (NOI)), inhibition of fungal spore germination and decreased germinal tube length and induction of resistance were assayed. Biofungicide yeasts were classified into "antifungal patterns", according to their mechanisms of action. Thirty isolates presented at least two of the mechanisms assayed. We propose that inhibition of fungal mycelial growth by metabolites, laminarinases, competition for nutrients, inhibition of fungal spore germination and decreased germinal tube length, and antifungal volatiles by Saccharomyces and non-Saccharomyces viticultural yeasts is used as putative biocontrol mechanisms against phytopathogenic fungi. Twenty-four different antifungal patterns were identified. Siderophore production (N)and a combination of siderophore production and NOI>0.92 (M)were the most frequent antifungal patterns observed in the biofungicide yeasts assayed. Elucidation of these mechanisms could be useful for optimization of an inoculum formulation, resulting in a more consistent control of grey and sour rot with Saccharomyces and non-Saccharomyces biocontrol yeasts.
本研究旨在确定 59 株酿酒酵母（31 株酿酒酵母和 28 株非酿酒酵母）抑制葡萄酸腐病和灰霉病真菌的作用机制。通过代谢物、酶活性（几丁质酶、裂褶多糖酶）、抗真菌挥发物、营养物质竞争（铁载体、生态位重叠指数（NOI））、抑制真菌孢子萌发和减少芽管长度以及诱导抗性来抑制真菌菌丝生长。根据其作用机制，将生物杀菌剂酵母分为“抗真菌模式”。30 个分离株至少表现出了两种检测到的机制。我们提出，酿酒酵母和非酿酒酵母葡萄栽培酵母通过代谢物、裂褶多糖酶、营养物质竞争、抑制真菌孢子萌发和减少芽管长度以及抗真菌挥发物来抑制真菌菌丝生长，被用作防治植物病原真菌的生物防治机制。共鉴定出 24 种不同的抗真菌模式。在检测的生物杀菌剂酵母中，铁载体产生（N）和铁载体产生与 NOI>0.92（M）的组合是最常见的抗真菌模式。阐明这些机制可用于优化接种剂配方，从而更有效地控制灰霉病和酸腐病，使用酿酒酵母和非酿酒酵母的生物防治酵母。
