INHIBITORY EFFECTS OF EPIPHYTIC WINE GRAPE YEAST ON ALTERNARIA ALTERNATA GROWTH

PRENDES L.P.; MERIN M.G.; RAMIREZ M L; MORATA DE AMBROSINI V.

San Carlos de Bariloche

Simposio; 34th International Specialized Symposium on Yeasts y 6ta. Jornadas Sudamericanas de Biología y Biotecnología de levaduras; 2018

UNCo

Prevention of growth of mycotogenic fungi is the most effective strategy to control the presence of mycotoxins on foods. During the present study, the inhibitory effect of 14 epiphytic wine grape yeasts on mycelial growth of three toxicogenic and pathogenic Alternaria alternata strains in a synthetic nutrient (SN) media similar to grape composition at three different temperatures (15, 25 and 30° C) was evaluated. All Metschnikowia spp. yeast strains (6) were able to avoid A. alternata growth at all tested temperatures. Meanwhile, the degree of growth rate inhibition by Starmerella bacillaris yeast strains (3) depended on the yeast strain, A. alternata strain and temperature evaluated, being the inhibition higher at 30° C than at 25 or 15° C. Finally, only 1 of the H. uvarum yeast strains (5) evaluated showed an inhibitory effect on the three A. alternata strains growth but only at 30° C. In conclusion, the ability of epiphytic wine grape yeast to inhibit A. alternata in vitro growth was dependent on yeast specie, strain and temperature, contributing to the knowledge of the mechanisms involved.