das Neves Taís Teixeira, Passamani Fabiana Reinis Franca, de Souza Castro Clara Resende, Schwan Rosane Freitas, Batista Luís Roberto, Silva Cristina Ferreira
Biology Department, Federal University of Lavras, P. O. Box: 3037, Lavras, MG, CEP 37200-900, Brazil.
Food Sciences Department, Federal University of Lavras, P. O. Box: 3037, Lavras, MG, CEP 37200-900, Brazil.
Braz J Microbiol. 2024 Dec;55(4):4047-4056. doi: 10.1007/s42770-024-01460-5. Epub 2024 Jul 31.
The use of yeast to biologically control the production of ochratoxin A, which is caused by filamentous fungal growth, in coffee farms is a promising alternative to conventional methods. However, yeast strains, environmental field conditions, and the chemical composition of grains / fruits can influence the effectiveness of biological control agents. We tested the efficiency of different yeast strains in controlling three species of ochratoxigenic fungi in a coffee-based medium. The reasons and mechanisms behind the varying sensitivities of different Aspergillus species to biological control remains unclear. Aspergillus carbonarius rapidly assimilated carbon sources, giving it an advantage over yeasts in substrate colonisation. Saccharomyces cerevisiae CCMA 0159 inhibited all three fungal species, achieving efficiencies of 74.4%, 100%, and 80.9% against A. carbonarius, A. westerdijkiae, and A. ochraceus, respectively. The strategies employed by S. cerevisiae CCMA 0159 to inhibit the growth of ochratoxigenic fungi included competition, production of fungicidal volatile compounds, and alteration of the substrate's physicochemical properties. Our results indicate that among the yeast isolates tested, S. cerevisiae CCMA 0159 is the most effective in inhibiting ochratoxigenic fungi in coffee, including the more resistant A. carbonarius.
利用酵母对咖啡种植园中由丝状真菌生长引起的赭曲霉毒素A的产生进行生物控制，是一种有前景的替代传统方法的手段。然而，酵母菌株、田间环境条件以及谷物/水果的化学成分会影响生物控制剂的有效性。我们在以咖啡为基础的培养基中测试了不同酵母菌株对三种产赭曲霉毒素真菌的控制效率。不同曲霉属物种对生物控制敏感性不同的背后原因和机制仍不清楚。黑曲霉能快速同化碳源，这使其在底物定殖方面比酵母具有优势。酿酒酵母CCMA 0159对所有三种真菌都有抑制作用，对黑曲霉、韦斯特迪克曲霉和赭曲霉的抑制效率分别达到74.4%、100%和80.9%。酿酒酵母CCMA 0159用于抑制产赭曲霉毒素真菌生长的策略包括竞争、产生杀真菌挥发性化合物以及改变底物的物理化学性质。我们的结果表明，在所测试的酵母分离物中，酿酒酵母CCMA 0159在抑制咖啡中产赭曲霉毒素真菌方面最为有效，包括更具抗性的黑曲霉。
