Cited by 79Yeasts and Rust Fungi StudiesProbiotics and Fermented FoodsAntifungal resistance and susceptibility

Killer toxin from several food-derived Debaryomyces hansenii strains effective against pathogenic Candida yeasts

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Banjara, Nabaraj, Nickerson, Kenneth W., Suhr, Mallory J., Hallen-Adams, Heather E.·2016·International Journal of Food Microbiology

Abstract

Candida yeasts are the dominant fungi in the healthy human microbiome, but are well-known for causing disease following a variety of perturbations. Evaluation of fungal populations from the healthy human gut revealed a significant negative correlation between the foodborne yeast, Debaryomyces hansenii, and Candida species. D. hansenii is reported to produce killer toxins (mycocins) effective against other yeast species. In order to better understand this phenomenon, a collection of 42 D. hansenii isolates was obtained from 22 cheeses and evaluated for killer activity against Candida albicans and Candida tropicalis over a range of temperatures and pH values. Twenty three strains demonstrated killer activity against both C. albicans and C. tropicalis, which was pH- and temperature-dependent, with no killer activity observed for any strain at pH6.5 or higher, or at ≥ 35 °C (physiological conditions in the human gastrointestinal tract). A cell-free mycocin preparation showed transient killer activity against C. albicans at 35 °C and a cheese sample containing a killer D. hansenii strain demonstrated sustained killer activity against both C. albicans and C. tropicalis. Together, these observations raise the possibility that D. hansenii could influence Candida populations in the gut.

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Crossref · 10.1016/j.ijfoodmicro.2016.01.016

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  • The most prominent toxins produced by many biocontrol yeast strains are proteinaceous killer toxins.

    “The most prominent toxins produced by many biocontrol yeast strains are proteinaceous killer toxins (Supplementary Table 1)”

    From Biocontrol yeasts: mechanisms and applications (2019) · cites this paper as Banjara et al. 2016

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Authors
Banjara, N., Nickerson, K. W., Suhr, M. J., & Hallen-Adams, H. E.
Affiliations
University of Nebraska–Lincoln (US)
Venue
International Journal of Food Microbiology
Publisher
Elsevier BV
Published
2016-04
Volume
222
Pages
23-29
ISSN
0168-1605 (ISSN-L)
OpenAlex
W2277500476
Cited by
79
References
52
Citations by year
2026: 5 · 2025: 10 · 2024: 7 · 2023: 6 · 2022: 11 · 2021: 8 · 2020: 11 · 2019: 7 · 2018: 4 · 2017: 8 · 2016: 2
FWCI
3.64
Type
journal article
Language
en
Open access
Locations
  • International Journal of Food Microbiology (acceptedVersion)
  • PubMed (publishedVersion)
  • Lincoln (University of Nebraska) (submittedVersion)
Funders
USDA National Institute of Food and Agriculture Hatch Project (NEB-31-136)
Topics
  • Life Sciences › Biochemistry, Genetics and Molecular Biology › Molecular Biology › Yeasts and Rust Fungi Studies
  • Life Sciences › Agricultural and Biological Sciences › Food Science › Probiotics and Fermented Foods
  • Health Sciences › Medicine › Infectious Diseases › Antifungal resistance and susceptibility
Keywords
Debaryomyces hansenii, killer toxin, Candida albicans, Candida tropicalis, antifungal activity, cheese, human gut microbiome, pH and temperature dependence, yeast antagonism
MeSH terms
Antibiosis, Candida, Cheese, Saccharomycetales, Food Microbiology, Humans, Hydrogen-Ion Concentration, Mycotoxins, Temperature

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