Publication detail

Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries

CARBONI, G. MÁROVÁ, I.

Original Title

Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries

Type

journal article in Web of Science

Language

English

Original Abstract

Kpkt is a yeast killer toxin, naturally produced by Tetrapisispora phaffii, with possible applications in winemaking due to its antimicrobial activity on wine-related yeasts including Kloeckera/Hanseniaspora, Saccharomycodes and Zygosaccharomyces. Here, Kpkt coding gene was expressed in Komagataella phaffii (formerly Pichia pastoris) and the bioreactor production of the recombinant toxin (rKpkt) was obtained. Moreover, to produce a ready-to-use preparation of rKpkt, the cell-free supernatant of the K. phaffii recombinant killer clone was 80-fold concentrated and lyophilized. The resulting preparation could be easily solubilized in sterile distilled water and maintained its killer activity for up to six months at 4 degrees C. When applied to grape must, it exerted an extensive killer activity on wild wine-related yeasts while proving compatible with the fermentative activity of actively growing Saccharomyces cerevisiae starter strains. Moreover, it displayed a strong microbicidal effect on a variety of bacterial species including lactic acid bacteria and food-borne pathogens. On the contrary it showed no lethal effect on filamentous fungi and on Ceratitis capitata and Musca domestica, two insect species that may serve as non-mammalian model for biomedical research. Based on these results, bioreactor production and lyophilization represent an interesting option for the exploitation of this killer toxin that, due to its spectrum of action, may find application in the control of microbial contaminations in the wine and food industries.

Keywords

Lyophilization; Kpkt; Komagataella phaffii; Natural antimicrobial; MIC

Authors

CARBONI, G.; MÁROVÁ, I.

Released

16. 12. 2020

Publisher

ELSEVIER

Location

AMSTERDAM

ISBN

0168-1605

Periodical

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Year of study

335

Number

1

State

Kingdom of the Netherlands

Pages from

1

Pages to

10

Pages count

10

URL

http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=1&SID=C42HU45HYBbQhD3NpSO&page=1&doc=2

BibTex

@article{BUT169511,
  author="Gavino {Carboni} and Ivana {Márová}",
  title="Production of a lyophilized ready-to-use yeast killer toxin with possible applications in the wine and food industries",
  journal="INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY",
  year="2020",
  volume="335",
  number="1",
  pages="1--10",
  doi="10.1016/j.ijfoodmicro.2020.108883",
  issn="0168-1605",
  url="http://apps.webofknowledge.com/full_record.do?product=WOS&search_mode=GeneralSearch&qid=1&SID=C42HU45HYBbQhD3NpSO&page=1&doc=2"
}