Antifungal activity of α-helical propeptide SnuCalCpI15 derived from Calotropis procera R. Br. against food spoilage yeasts

Food Control ◽  
2021 ◽  
pp. 108628
Author(s):  
Hye-Lin Han ◽  
Chang Woo Kwon ◽  
Yoonseok Choi ◽  
Pahn-Shick Chang
Keyword(s):  
Antifungal Activity ◽  
Calotropis Procera ◽  
Food Spoilage ◽  
Spoilage Yeasts ◽  
Food Spoilage Yeasts

Food-Spoilage Yeasts

The Yeasts ◽  
1993 ◽  
pp. 435-516 ◽  
Author(s):  
Elizabeth A. Tudor ◽  
R.G. Board
Keyword(s):  
Food Spoilage ◽  
Spoilage Yeasts ◽  
Food Spoilage Yeasts

Plasma membrane H+ and K+ transporters are involved in the weak-acid preservative response of disparate food spoilage yeasts

Microbiology ◽  
2005 ◽  
Vol 151 (6) ◽  
pp. 1995-2003 ◽  
Author(s):  
Neil Macpherson ◽  
Lana Shabala ◽  
Henrietta Rooney ◽  
Marcus G. Jarman ◽  
Julia M. Davies
Keyword(s):  
Plasma Membrane ◽  
Benzoic Acid ◽  
Acid Stress ◽  
Weak Acid ◽  
Uptake System ◽  
Food Spoilage ◽  
Adaptive Responses ◽  
Spoilage Yeasts ◽  
Food Spoilage Yeasts

The food spoilage yeasts Zygosaccharomyces bailii and Saccharomyces cerevisiae have been proposed to resist weak-acid preservative stress by different means; Z. bailii by limiting influx of preservative combined with its catabolism, S. cerevisiae by active extrusion of the preservative weak-acid anion and H+. Measurement of H+ extrusion by exponential-phase Z. bailii cells suggest that, in common with S. cerevisiae, this yeast uses a plasma membrane H+-ATPase to expel H+ when challenged by weak-acid preservative (benzoic acid). Simultaneous measurement of Z. bailii net H+ and K+ fluxes showed that net K+ influx accompanies net H+ efflux during acute benzoic acid stress. Such ionic coupling is known for S. cerevisiae in short-term preservative stress. Both yeasts significantly accumulated K+ on long-term exposure to benzoic acid. Analysis of S. cerevisiae K+ transporter mutants revealed that loss of the high affinity K+ uptake system Trk1 confers sensitivity to growth in preservative. The results suggest that cation accumulation is an important factor in adaptation to weak-acid preservatives by spoilage yeasts and that Z. bailii and S. cerevisiae share hitherto unsuspected adaptive responses at the level of plasma membrane ion transport.

Inhibitory effect of four novel synthetic peptides on food spoilage yeasts

2019 ◽  
Vol 300 ◽  
pp. 43-52 ◽  
Author(s):  
Laila N. Shwaiki ◽  
Elke K. Arendt ◽  
Kieran M. Lynch ◽  
Thibaut L.C. Thery
Keyword(s):  
Synthetic Peptides ◽  
Inhibitory Effect ◽  
Food Spoilage ◽  
Spoilage Yeasts ◽  
Food Spoilage Yeasts

Activity of Essential Oils from Mediterranean Lamiaceae Species against Food Spoilage Yeasts

2003 ◽  
Vol 66 (4) ◽  
pp. 625-632 ◽  
Author(s):  
C. ARAÚJO ◽  
M. J. SOUSA ◽  
M. F. FERREIRA ◽  
C. LEÃO
Keyword(s):  
Gas Chromatography ◽  
Essential Oils ◽  
Antimicrobial Activities ◽  
Gas Chromatography Mass Spectrometry ◽  
Mentha Piperita ◽  
Dilution Method ◽  
Food Spoilage ◽  
Pichia Membranifaciens ◽  
Spoilage Yeasts ◽  
Food Spoilage Yeasts

The essential oils from aerial parts of Melissa officinalis, Lavandula angustifolia, Salvia officinalis, and Mentha piperita were analyzed by gas chromatography and gas chromatography–mass spectrometry. Their antimicrobial activities were evaluated against five food spoilage yeasts, Torulaspora delbrueckii, Zygosaccharomyces bailii, Pichia membranifaciens, Dekkera anomala, and Yarrowia lipolytica. Saccharomyces cerevisiae was also used as a reference. The oils were preliminarily screened by a disc diffusion technique, with the most active being the oil from M. officinalis. MICs were determined by the broth dilution method, and the main components of the oils were also tested by this method. The essential oil of M. officinalis at 500 μg/ml completely inhibited the growth of all yeast species. The main component of the oil of M. officinalis is citral (neral plus geranial) (58.3%), which showed a marked fungitoxic effect, contributing to its high activity.

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