Detail publikace

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

CARBONI, G. MÁROVÁ, I.

Originální název

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

Typ

článek v časopise ve Web of Science, Jimp

Jazyk

angličtina

Originální abstrakt

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.

Klíčová slova

Lyophilization; Kpkt; Komagataella phaffii; Natural antimicrobial; MIC

Autoři

CARBONI, G.; MÁROVÁ, I.

Vydáno

16. 12. 2020

Nakladatel

ELSEVIER

Místo

AMSTERDAM

ISSN

0168-1605

Periodikum

INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY

Ročník

335

Číslo

1

Stát

Nizozemsko

Strany od

1

Strany do

10

Strany počet

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"
}