Facultad de Ciencias Aplicadas a la Industria, Universidad Nacional de Cuyo, San Rafael, Argentina.
Consejo Nacional de Investigaciones Científicas y Técnicas (CONICET), Buenos Aires, Argentina.
J Appl Microbiol. 2021 Aug;131(2):833-843. doi: 10.1111/jam.14996. Epub 2021 Mar 23.
Alternaria alternata is a major contaminant of wine grapes, meaning a health risk for wine consumers due to the accumulation of toxic metabolites. To develop a successful biofungicide, the effectiveness of epiphytic wine grape yeasts against A. alternata growth and toxin production was assessed in vitro under temperature and a conditions that simulate those present in the field.
The effect of 14 antagonistic yeasts was evaluated on growth and alternariol (AOH), alternariol monomethyl ether (AME) and tenuazonic acid (TA) production by three A. alternata strains in a synthetic medium with composition similar to grape (SN) at three temperatures (15, 25 and 30°C). All Metschnikowia sp. yeast strains evaluated completely prevented A. alternata growth and mycotoxin production at all temperatures in SN medium. Meanwhile, the growth inhibition exerted by Starmerella bacillaris yeast strains was higher at 30°C, followed by 25 and 15°C, being able to show a stimulating or inhibiting effect. Hanseniaspora uvarum yeast strains showed a growth promoting activity higher at 15°C, followed by 25 and 30°C. Even at conditions where A. alternata growth was stimulated by the S. bacillaris and H. uvarum yeasts, high inhibitions of mycotoxin production (AOH, AME and TA) were observed, indicating a complex interaction between growth and mycotoxin production.
There is a significant influence of temperature on the effectiveness of biocontrol against A. alternata growth and mycotoxin production. Metschnikowia sp. strains are good candidates to compose a biofungicide against A. alternata.
Among the different antagonistic yeasts evaluated, only Metschnikowia sp. strains were equally effective reducing A. alternata growth and mycotoxin at different temperatures underlining the importance of considering environmental factors in the selection of the antagonists.
链格孢是葡萄酒葡萄的主要污染物，这意味着由于有毒代谢物的积累，葡萄酒消费者存在健康风险。为了开发成功的生物杀菌剂，评估了 14 种外生葡萄酒酵母对链格孢生长和毒素产生的抑制作用，这些酵母是在模拟田间条件的温度和条件下进行的。
在组成类似于葡萄的合成培养基 (SN) 中，用 3 种链格孢菌株在 3 种温度 (15、25 和 30°C) 下评估了 14 种拮抗酵母对生长和 alternariol (AOH)、alternariol monomethyl ether (AME) 和 tenuazonic acid (TA) 产生的影响。评估的所有 Metschnikowia sp.酵母菌株在 SN 培养基中完全阻止了所有温度下的链格孢生长和真菌毒素产生。同时，Starmerella bacillaris 酵母菌株的生长抑制作用在 30°C 时更高，其次是 25 和 15°C，能够显示出刺激或抑制作用。Hanseniaspora uvarum 酵母菌株在 15°C 时表现出更高的生长促进活性，其次是 25 和 30°C。即使在 S. bacillaris 和 H. uvarum 酵母促进链格孢生长的条件下，也观察到真菌毒素产生的高抑制作用（AOH、AME 和 TA），表明生长和真菌毒素产生之间存在复杂的相互作用。
温度对生物防治控制链格孢生长和真菌毒素产生的效果有显著影响。Metschnikowia sp.菌株是对抗链格孢的生物杀菌剂的良好候选物。
在所评估的不同拮抗酵母中，只有 Metschnikowia sp.菌株在不同温度下同样有效降低链格孢的生长和真菌毒素，这强调了在选择拮抗剂时考虑环境因素的重要性。
