Bioactive volatiles of brewer's yeasts: Antifungal action of compounds produced during wort fermentation on Aspergillus sp

Previous investigations proved the potential of Saccharomyces cerevisiae MBELGA62 and Pichia kudriavzevii MBELGA61 as suitable biocontrolling agents against Aspergillus sp. through the production of soluble and volatile bioactive antifungal compounds. The present study delves into those finding by means of the identification of the volatile compounds produced by brewer's strains that demonstrated fungistatic and fungicidal effects against Aspergillus flavus and A. parasiticus when cultured in brewer's wort agar plates. Traditional brewer's yeasts such as S. cerevisiae MBELGA62 and Saccharomyces pastorianus SAFS235 synthetize volatiles that fully inhibited mycelial development for up to 9 days at 30 °C. The non-conventional brewer's strains P. kudriavzevii MBELGA61 and Meyerozyma guilliermondii MUS122 increased the lag phase by >100% and significantly reduced the fungal growth rate by 27.5-43.0% and 15.4-31.4%, respectively. In this context, 2-phenylethanol, 2-phenylethyl acetate and benzyl alcohol were identified as the main antifungal agents involved in Aspergillus sp.'s inhibition.

Bibliographic Details

Main Authors:	Sampaolesi, Sofía, Pérez-Través, Laura, Briand, Laura E., Querol, Amparo
Other Authors:	Consejo Nacional de Investigaciones Científicas y Técnicas (Argentina)
Format:	artículo biblioteca
Language:	English
Published:	Elsevier 2024-04-04
Subjects:	2-phenyl ethanol, Antimicrobial metabolites, Aroma compounds, Benzyl alcohol, Biocontrol, antifungal properties, volatile compounds, brewers' yeast,
Online Access:	http://hdl.handle.net/10261/354949 http://dx.doi.org/10.13039/501100011033 http://dx.doi.org/10.13039/501100002923 https://api.elsevier.com/content/abstract/scopus_id/85190537385
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