Related Experiment Video
Updated: Jun 29, 2026
15:14
Establishing Fungal Entomopathogens as Endophytes: Towards Endophytic Biological Control
Published on: April 11, 2013
34.6K
Epiphytic Yeasts from South Romania for Preventing Food Microbial Contamination
Viorica Maria Corbu1,2, Andreea Ștefania Dumbravă3,4, Irina Gheorghe-Barbu2,4
1Department of Genetics, Faculty of Biology, University of Bucharest, Aleea Portocalelor 1-3, 060101 Bucharest, Romania.
Life (Basel, Switzerland)
|September 28, 2024
Summary
Nine epiphytic yeast strains were characterized for their potential as antimicrobial and probiotic agents. These yeasts demonstrated significant antimicrobial activity, stress tolerance, and lipolytic capabilities, highlighting their industrial application potential for food safety.
Area of Science:
- Microbiology
- Food Science
- Biotechnology
Background:
- Epiphytic yeasts are a valuable resource for developing novel strategies against food microbial contamination.
- Characterizing yeast strains for antimicrobial and probiotic properties is crucial for food safety and industrial applications.
Purpose of the Study:
- To characterize nine yeast strains from the genera Starmerella, Candida, Metschinikowia, Lachancea, Kodamaea, and Pichia for their potential as antimicrobial and probiotic agents.
- To evaluate their safety status, growth under stress conditions, and activity against pathogenic microorganisms and filamentous fungi.
Main Methods:
- Isolation and characterization of nine yeast strains from plant surfaces.
- Determination of yeast safety status, including virulence and pathogenicity factors.
- Assessment of cell growth under various stress conditions (temperature, salinity, pH).
- Evaluation of antimicrobial activity against pathogenic yeasts (Candida spp.), bacteria, and phytopathogenic fungi.
- Lipolytic activity assessment and identification of probiotic potential.
Main Results:
- None of the strains exhibited full virulence or pathogenicity characteristics.
- Several strains demonstrated tolerance to stress conditions, including high temperatures (37 °C), 10% NaCl, and a wide pH range (3.0-12.0).
- Significant antimicrobial activity was observed against Candida krusei, Candida albicans, Gram-negative bacteria, and filamentous fungi (up to 100% inhibition by K. ohmeri CMGB-ST19 and P. membranaefaciens CMGB-ST53).
- All strains produced lipases, with S. bombi CMGB-ST1 being the best producer.
- C. magnoliae CMGB-ST8.2 showed positive interactions with other probiotic yeasts.
Conclusions:
- The nine characterized yeast strains possess high potential for industrial applications, including the development of probiotic products.
- These yeasts can be utilized to prevent the growth of a wide range of microbial food contaminants.
- Their demonstrated stress tolerance and antimicrobial properties make them promising candidates for food preservation and functional food development.
Related Concept Videos
01:27Microorganisms in Agriculture and Food industry
Microorganisms play a crucial role in agriculture and the food industry, contributing to soil fertility, crop protection, and food production. Their functions range from nitrogen fixation and biopesticide production to fermentation and food preservation, making them indispensable to sustainable farming and food safety.Role in AgricultureNitrogen-fixing bacteria, such as Rhizobium (symbiotic) and Azotobacter (free-living), convert atmospheric nitrogen into ammonia through biological nitrogen...
01:29Fungal Group Zygomycota
Zygomycota, previously classified as a distinct fungal group, are primarily terrestrial, saprophytic molds that play a crucial role as decomposers. Recent phylogenetic studies have revealed that these fungi are now divided into two major clades — Mucoromycota, which includes many symbiotic species, and Zoopagomycota, which primarily consists of parasitic and pathogenic fungi. These groups exhibit distinct ecological roles and reproductive strategies while sharing key structural and...
01:29Microbes in Food Production
Microbial fermentation is central to food biotechnology, enhancing flavor, texture, preservation, and stability. Fermentative microorganisms metabolize carbohydrates into organic acids, alcohols, and other metabolites that inhibit spoilage organisms and improve digestibility while contributing distinctive sensory qualities.In baking, amylases naturally present in flour hydrolyze starch into monosaccharides such as glucose, which Saccharomyces cerevisiae ferments anaerobically. Through...
01:25Microbes in Beverage Production
Alcoholic beverages such as wine, beer, and spirits are the products of microbial fermentation processes that transform simple sugars into ethanol and a wide array of complex flavor compounds. These transformations rely on the metabolic activities of specific yeasts and bacteria, which are selected and controlled to yield the desired beverage characteristics.Wine Fermentation and MaturationWine production begins with the crushing of grapes to release juice and pulp, forming a must that is...
01:27Microbes in the Production of Fermented Foods
Lactic acid bacteria (LAB) and molds are instrumental in fermenting plant-based foods to enhance preservation and ensure year-round availability. These microbial processes convert plant carbohydrates into organic acids and other metabolites that inhibit spoilage organisms and contribute to the sensory qualities of the final product.In sauerkraut production, cabbage goes through a microbial succession that starts with cocci such as Leuconostoc mesenteroides. These microbes begin fermentation by...
01:23Microbial Spoilage of Food
Microbial food spoilage refers to the degradation of food quality resulting from the metabolic activity of microorganisms such as bacteria, yeasts, and molds. These microbes proliferate on various food substrates depending on factors such as moisture content, nutrient availability, and storage conditions, leading to undesirable sensory and structural changes.Bacteria are primary agents of spoilage in high-moisture, nutrient-dense foods like meat, milk, and vegetables. Microbial spoilage occurs...