Table of Contents
Biotechnology Research International
Volume 2014, Article ID 397167, 6 pages
http://dx.doi.org/10.1155/2014/397167
Research Article

Biocontrol Activity of the Local Strain of Metschnikowia pulcherrima on Different Postharvest Pathogens

1Department of Molecular Biology and Genetics, Faculty of Arts and Sciences, Uludag University, 16059 Bursa, Turkey
2Department of Food Engineering, Faculty of Agriculture, Uludag University, 16059 Bursa, Turkey

Received 21 November 2013; Revised 18 March 2014; Accepted 31 March 2014; Published 17 April 2014

Academic Editor: Shengwu Ma

Copyright © 2014 Sezai Türkel et al. This is an open access article distributed under the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original work is properly cited.

Abstract

The strains of the yeast Metschnikowia pulcherrima have strong biocontrol activity against various microorganisms. Biocontrol activity of M. pulcherrima largely depends on its iron immobilizing pigment pulcherrimin. Biocontrol activity of pulcherrimin producing strain, M. pulcherrima UMY15, isolated from local vineyards, was tested on different molds that cause food spoilage. M. pulcherrima UMY15 was a very effective biocontrol agent against Penicillium roqueforti, P. italicum, P. expansum, and Aspergillus oryzae in in-vitro plate tests. However, the inhibitory activity of M. pulcherrima UMY15 was less effective on Fusarium sp. and A. niger species in biocontrol assays. In addition, M. pulcherrima UMY15 strain completely inhibited the germination and mycelia growth of A. oryzae, A. parasiticus, and Fusarium sp. spores on artificial wounds of apples when they coinoculated with M. pulcherrima UMY15. Moreover, when coinoculated, M. pulcherrima UMY15 strain also inhibited the growth of P. roqueforti, P. italicum, P. expansum, A. oryzae, Fusarium sp., and Rhizopus sp. in grape juice, indicating that M. pulcherrima UMY15 can be used as a very effective biocontrol yeast against various species of postharvest pathogens, including   Penicillium, Aspergillus, Fusarium, and Rhizopus.