SANGORRIN marcela paula
Purification and characterization of Saccharomyces eubayanus killer toxin: Biocontrol effectiveness against wine spoilage yeasts
VILLALBA, MARÍA LETICIA; MAZZUCCO, MARÍA BELÉN; LOPES, CHRISTIAN ARIEL; GANGA, MARÍA ANGÉLICA; SANGORRÍN, MARCELA PAULA
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
ELSEVIER SCIENCE BV
Año: 2020 vol. 331
Microbiological contamination by spoilage yeasts species are frequent during winemaking, and biologicalcontrol using antagonistic yeasts is considered a more beneficial alternative to conventional synthetic antimicrobials.Saccharomyces eubayanus killer toxin (SeKT) was produced and purified in a synthetic optimizedmedium. Purification procedure allowed the identification of SeKT as protein with an apparent molecular massof 70 kDa and activity at physicochemical conditions suitable for winemaking process. Purified SeKT reduced thelevels of volatile phenols produced by the spoilage yeasts Brettanomyces bruxellensis, Pichia membranifaciens,Meyerozyma guilliermondii and Pichia manshurica in wine-like medium. The putative mode of action of SeKT onsensitive yeast strains comprises cell wall disruption through β-glucanase and chitinase activities as well asnecrotic and apoptotic death in a toxin dose dependent manner. Thus, SeKT appears to be a promising biocontrolagent against spoilage yeasts during wine aging and storing.