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Cited by 137Postharvest Quality and Shelf Life ManagementEssential Oils and Antimicrobial ActivityFermentation and Sensory Analysis

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Volatile organic compounds produced by Saccharomyces cerevisiae inhibit the in vitro development of Guignardia citricarpa, the causal agent of citrus black spot

Fialho, Mauricio Batista, Toffano, Leonardo, Pedroso, Marcio Pozzobon, Augusto, Fabio, Pascholati, Sérgio Florentino·2010·World Journal of Microbiology and Biotechnology
DOI 10.1007/s11274-009-0255-4
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Abstract

Due to the low chemical control effectiveness of citrus black spot, caused by the fungus Guignardia citricarpa at postharvest, and to the search for alternative control methods, this study aimed to evaluate the in vitro effect of volatile organic compounds (VOCs), produced by yeast Saccharomyces cerevisiae, on G. citricarpa. It was observed that the yeast strains evaluated acted as antagonists by VOC production, whose maximum inhibitory capacity was as high as 87.2%. The presence of fermentable carbon sources in the medium was essential for the bioactive VOC production by the yeast. The analysis of VOCs produced in PDA medium by SPME-GC-MS indicated the presence of high quantities of alcohols as well as esters. An artificial VOC mixture prepared on the basis of the composition of the VOCs mimicked the inhibitory effects of the natural VOCs released by S. cerevisiae. Thus, the VOCs produced by the yeast or the artificial mixtures can be a promising control method for citrus black spot or others postharvest diseases.

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  • Volatiles in general and specific compounds such as alcohols and esters were identified in S. cerevisiae and implicated in biocontrol activity against citrus black spot disease caused by Guignardia citricarpa or postharvest decay in strawberries.

    “Volatiles in general and specific compounds (e.g., alcohols and esters), were also identified in S. cerevisiae and implicated in the biocontrol activity against the citrus black spot disease caused by Guignardia citricarpa or postharvest decay in strawberries (Fialho et al. 2010; Oro et al. 2017).”

    From Biocontrol yeasts: mechanisms and applications (2019) · cites this paper as Fialho et al. 2010

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Metadata

Authors
Fialho, M. B., Toffano, L., Pedroso, M. P., Augusto, F., & Pascholati, S. F.
Affiliations
Universidade de São Paulo (BR)
Corresponding author
Pascholati, Sérgio Florentino
ORCID
Venue
World Journal of Microbiology and Biotechnology
Publisher
Springer Science and Business Media LLC
Published
2009-12-10
Volume
26
Issue
5
Pages
925-932
ISSN
  • 0959-3993 (ISSN-L)
  • 1573-0972
DOI
10.1007/s11274-009-0255-4
OpenAlex
W1968657528
Cited by
137
References
0
Citations by year
2026: 5 · 2025: 4 · 2024: 7 · 2023: 8 · 2022: 11 · 2021: 9 · 2020: 19 · 2019: 9 · 2018: 7 · 2017: 19 · 2016: 9 · 2015: 12 · 2014: 8 · 2013: 2 · 2012: 3
FWCI
3.23
Type
journal article
Language
en
Open access
closed
Licence
www.springer.com/tdm (tdm)
Locations
  • World Journal of Microbiology and Biotechnology (publishedVersion)
  • Scientific Electronic Library Online (São Paulo Research Foundation, Latin American and Caribbean Center on Health Sciences Information, Conselho Nacional de Desenvolvimento Científico e Tecnológico) (publishedVersion)
Funders
  • Conselho Nacional de Desenvolvimento Científico e Tecnológico
  • Energy Policy and Planning Office
Topics
  • Life Sciences › Agricultural and Biological Sciences › Plant Science › Postharvest Quality and Shelf Life Management
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Essential Oils and Antimicrobial Activity
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Fermentation and Sensory Analysis
Keywords
Saccharomyces cerevisiae, volatile organic compounds, Guignardia citricarpa, citrus black spot, postharvest disease, biological control, antagonistic activity, antagonistic yeasts, alcohol chemistry, esters

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