The synthesis of soluble and volatile bioactive compounds by selected brewer's yeasts: Antagonistic effect against enteropathogenic bacteria and food spoiler - toxigenic sp.

Contamination by 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 sp. BFRs of MBELGA62 and MBELGA61 proved to have bacteriostatic properties and to be efficient in fungal growth reduction, decreasing the growth rate of and 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 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.