Biocontrol of fungi isolated from sour rot infected table grapes by Saccharomyces and other yeast species

NALLY M.C.; PESCE M. V.; MATURANO Y.P.; TORO M.E.; COMBINA M.; CASTELLANOS DE FIGUEROA L.I.; VAZQUEZ F.

POSTHARVEST BIOLOGY AND TECHNOLOGY

ELSEVIER SCIENCE BV

Lugar: Amsterdam; Año: 2013 vol. 86 p. 456 - 462

0925-5214

Sour rot is an important disease of grapes caused by an etiologic complex of microorganisms in whichfilamentous fungi play a key role. Yeasts are used for biocontrol of pathogenic filamentous fungi onfruits. The major objective of this study was to assess in vivo on detached berries the effect of viticulturalyeasts on phytopathogenic fungi involved in grape sour rot. Yeasts that were found to be effective in vivoagainst the fungi were assayed for their possible pathogenicity in humans: growth at 42◦C, pseudohyphalformation, adhesion, and phospholipase and protease activity. A total of 234 yeasts belonging to 14 generawere assayed against the following pathogens: Aspergillus caelatus, Aspergillus carbonarius, Aspergillusterreus, Aspergillus versicolor, Fusarium oxysporum, Penicillium comune, Rhizopus stolonifer and Ulocladiumsp. Forty-three (16 Saccharomyces and 27 non-Saccharomyces) showed antagonistic properties againstsome of the fungi assayed in grapes at 25◦C. Yeast isolates determined as biocontrol agents under in vivoconditions were isolated from fermenting musts (35), viticultural soils (6) and grape berries (2). Twentybiocontrol agents did not show phenotypical characteristics associated with pathogenicity in humans.