The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.

Contamination by Aspergillus 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 compou...

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Detalles Bibliográficos
Autores principales: Sampaolesi, Sofía, Briand, Laura Estefanía, De Antoni, Graciela Liliana, León Peláez, Ángela María
Formato: Articulo
Lenguaje:Inglés
Publicado: 2022
Materias:
Química
Bioactive compounds
Brewery waste
Brewer’s yeasts
Antimicrobial properties
Acceso en línea:http://sedici.unlp.edu.ar/handle/10915/159927
Aporte de:
SEDICI (UNLP) de Universidad Nacional de La Plata
id I19-R120-10915-159927
record_format dspace
spelling I19-R120-10915-1599272023-11-08T20:07:29Z http://sedici.unlp.edu.ar/handle/10915/159927 The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp. Sampaolesi, Sofía Briand, Laura Estefanía De Antoni, Graciela Liliana León Peláez, Ángela María 2022 2023-11-08T13:52:32Z en Química Bioactive compounds Brewery waste Brewer’s yeasts Antimicrobial properties Contamination by Aspergillus 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 Aspergillus sp. BFRs of Saccharomyces cerevisiae MBELGA62 and Pichia kudriavzevii MBELGA61 proved to have bacteriostatic properties and to be efficient in fungal growth reduction, decreasing the growth rate of Aspergillus flavus and Aspergillus parasiticus 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 Aspergillus 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. Centro de Investigación y Desarrollo en Ciencias Aplicadas Articulo Articulo http://creativecommons.org/licenses/by-nc-nd/4.0/ Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International (CC BY-NC-ND 4.0) application/pdf
institution Universidad Nacional de La Plata
institution_str I-19
repository_str R-120
collection SEDICI (UNLP)
language Inglés
topic Química
Bioactive compounds
Brewery waste
Brewer’s yeasts
Antimicrobial properties
spellingShingle Química
Bioactive compounds
Brewery waste
Brewer’s yeasts
Antimicrobial properties
Sampaolesi, Sofía
Briand, Laura Estefanía
De Antoni, Graciela Liliana
León Peláez, Ángela María
The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
topic_facet Química
Bioactive compounds
Brewery waste
Brewer’s yeasts
Antimicrobial properties
description Contamination by Aspergillus 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 Aspergillus sp. BFRs of Saccharomyces cerevisiae MBELGA62 and Pichia kudriavzevii MBELGA61 proved to have bacteriostatic properties and to be efficient in fungal growth reduction, decreasing the growth rate of Aspergillus flavus and Aspergillus parasiticus 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 Aspergillus 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.
format Articulo
Articulo
author Sampaolesi, Sofía
Briand, Laura Estefanía
De Antoni, Graciela Liliana
León Peláez, Ángela María
author_facet Sampaolesi, Sofía
Briand, Laura Estefanía
De Antoni, Graciela Liliana
León Peláez, Ángela María
author_sort Sampaolesi, Sofía
title The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
title_short The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
title_full The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
title_fullStr The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
title_full_unstemmed The synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic Aspergillus sp.
title_sort synthesis of soluble and volatile bioactive compounds by selected brewer’s yeasts: antagonistic effect against enteropathogenic bacteria and food spoiler – toxigenic aspergillus sp.
publishDate 2022
url http://sedici.unlp.edu.ar/handle/10915/159927
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