Production of a novel killer toxin from Saccharomyces eubayanus using agro-industrial waste and its application against wine spoilage yeasts

The juicing industry generates large amounts of waste that mostly lack commercial value and, in the absence of waste treatment policies, produces environmental pollution. Also, microbiological spoilage is a major concern in the wine industry and control tools are limited. Taking these challenges int...

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Bibliographic Details
Published in:Antonie van Leeuwenhoek 2019-07, Vol.112 (7), p.965-973
Main Authors: Mazzucco, María Belén, Ganga, María Angélica, Sangorrín, Marcela Paula
Format: Article
Language:English
Subjects:
Agricultural wastes
Biological control
Biomedical and Life Sciences
Culture Media - chemistry
Culture Media - metabolism
Environmental policy
Fermentation
Fruit juices
Glycerol
Industrial Microbiology - instrumentation
Industrial Microbiology - methods
Industrial Waste - analysis
Industrial wastes
Killer Factors, Yeast - metabolism
Killer Factors, Yeast - pharmacology
Life Sciences
Medical Microbiology
Microbiology
Original Paper
Pichia
Pichia - drug effects
Pichia - growth & development
Plant Sciences
Potassium phosphate
Potassium phosphates
Saccharomyces
Saccharomyces - chemistry
Saccharomyces - genetics
Saccharomyces - metabolism
Soil Science & Conservation
Spoilage
Urea
Waste Products - analysis
Waste treatment
Wine
Wine - microbiology
Yeast
Yeasts
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Summary:The juicing industry generates large amounts of waste that mostly lack commercial value and, in the absence of waste treatment policies, produces environmental pollution. Also, microbiological spoilage is a major concern in the wine industry and control tools are limited. Taking these challenges into account, agro-industrial waste coming from ultrafiltrated apple and pear juice were used to grow Saccharomyces eubayanus and to produce its killer toxin (SeKT). A Plackett–Burman screening was performed in order to optimize SeKT production in ultrafiltrated apple and pear juice. The optimized medium was characterized: 75% v/v WUJ, 0.5% m/v KH 2 PO 4 , 0.5% m/v MgSO 4 , 0.5% m/v (NH 4 )SO 4 , 0.5% g/L urea, 10% v/v glycerol and 0.1% v/v Triton X-100. SeKT produced in WUJ optimised medium was used to perform killer assays against wine spoilage yeasts and showed antagonistic activity against Brettanomyces bruxellensis , Pichia guilliermondii , Pichia manshurica and Pichia membranifaciens . Different inhibition percentages against spoilage species in a wine environment (49–69%) were detected and preserved for at least 48 h. For the first time, this work reports the ability of S. eubayanus to produce a killer toxin with potential use as a biocontrol tool in winemaking. Producing SeKT using agro-industrial waste as an alternative medium to cultivate S. eubayanus would have industrial, economic and ecological benefits.
ISSN:0003-6072
1572-9699
DOI:10.1007/s10482-019-01231-5