ANTIMICROBIAL ACTIVITY OF PULCHERRIMIN PIGMENT PRODUCED BY METSCHNIKOWIA PULCHERRIMA AGAINST VARIOUS YEAST SPECIES

Metschnikowia pulcherrima is common yeast on grape berries and can grow on special cultivation media with iron (e.g. FeSO4.7H2O) (max. 0.02 g/L) to produce reddish (maroon) pigment pulcherrimin. Many studies confirm that pulcherrimin has antimicrobial activity against postharvest pathogens, microsco...

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Bibliographic Details
Published in:Journal of microbiology, biotechnology and food sciences biotechnology and food sciences, 2015-12, Vol.5 (3), p.282-285
Main Authors: Kántor, Attila, Hutková, Jana, Petrová, Jana, Hleba, Lukáš, Kačániová, Miroslava
Format: Article
Language:English
Subjects:
Acids
Antimicrobial agents
Aureobasidium
Berries
Candida
Hanseniaspora
Iron
Mass spectrometry
Metschnikowia pulcherrima
Pichia
Pichia manshurica
Rhodotorula
Saccharomyces
Scientific imaging
Vitaceae
Wines
Yeast
Zygosaccharomyces
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Summary:Metschnikowia pulcherrima is common yeast on grape berries and can grow on special cultivation media with iron (e.g. FeSO4.7H2O) (max. 0.02 g/L) to produce reddish (maroon) pigment pulcherrimin. Many studies confirm that pulcherrimin has antimicrobial activity against postharvest pathogens, microscopic fungi and other yeast species. In this study, two strains of M. pulcherrima, isolated from grapes and identified by MALDI-TOF mass spectrometry, were used : VML and CBS 610NT. Sixteen yeast species: Aureobasidium (1), Candida (5), Hanseniaspora (1), Kregenvanrija (1), Pichia (2), Rhodotorula (2), Saccharomyces (1), Zygosaccharomyces (2) and Wickerhamomyces (1) were selected to test the antimicrobial capacity of these two M. pulcherrima strains. The results showed CBS 610NT had a stronger ability than VML to inhibit the tested yeasts. Among the yeast, Candida spp. and Pichia manshurica were the most sensitive to the pigment pulcherrimin.
ISSN:1338-5178
1338-5178
DOI:10.15414/jmbfs.2015/16.5.3.282-285