Prevention of yeast spoilage in feed and food by the yeast mycocin HMK

• Published in: Applied and Environmental Microbiology 2000-03, Vol.66 (3), p.1066-1076
• Main Authors: Lowes, K.F, Shearman, C.A, Payne, J, Mackenzie, D, Archer, D.B, Merry, R.J, Gasson, M.J
• Format: Article
• Language: English
• Subjects: Aerobiosis; antifungal properties; Aspergillus - genetics; Aspergillus niger; Base Sequence; Biological and medical sciences; corn silage; Food contamination & poisoning; Food industries; Food Microbiology; Food Preservation - methods; food spoilage; Fundamental and applied biological sciences. Psychology; Fungal Proteins; Genes, Fungal; HMK; Microbial Sensitivity Tests; Microbiology; Microorganisms; Molecular Sequence Data; mycocin HMK; mycotoxins; Mycotoxins - biosynthesis; Mycotoxins - genetics; Mycotoxins - pharmacology; Prevention; Recombinant Proteins - biosynthesis; Recombinant Proteins - pharmacology; Saccharomycetales - drug effects; Silage - microbiology; Williopsis mrakii; Yeast; Yogurt - microbiology; Zea mays - microbiology
• ISSN: 0099-2240; 1098-5336
• DOI: 10.1128/AEM.66.3.1066-1076.2000

The yeast Williopsis mrakii produces a mycocin or yeast killer toxin designated HMK; this toxin exhibits high thermal stability, high pH stability, and a broad spectrum of activity against other yeasts. We describe construction of a synthetic gene for mycocin HMK and heterologous expression of this toxin in Aspergillus niger. Mycocin HMK was fused to a glucoamylase protein carrier, which resulted in secretion of biologically active mycocin into the culture media. A partial purification protocol was developed, and a comparison with native W. mrakii mycocin showed that the heterologously expressed mycocin had similar physiological properties and an almost identical spectrum of biological activity against a number of yeasts isolated from silage and yoghurt. Two food and feed production systems prone to yeast spoilage were used as models to assess the ability of mycocin HMK to act as a biocontrol agent. The onset of aerobic spoilage in mature maize silage was delayed by application of A. niger mycocin HMK on opening because the toxin inhibited growth of the indigenous spoilage yeasts. This helped maintain both higher lactic acid levels and a lower pH. In yoghurt spiked with dairy spoilage yeasts, A. niger mycocin HMK was active at all of the storage temperatures tested at which yeast growth occurred, and there was no resurgence of resistant yeasts. The higher the yeast growth rate, the more effective the killing action of the mycocin. Thus, mycocin HMK has potential applications in controlling both silage spoilage and yoghurt spoilage caused by yeasts.