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פותח על ידי קלירמאש פתרונות בע"מ -
Evaluation of the potential of the yeast Pichia guilliermondii as a biocontrol agent against Aspergillus flavus and fungi of stored soya beans
Year:
1993
Source of publication :
Mycological Research
Authors :
דרובי, סמיר
;
.
חלוץ, עדו
;
.
מנשרוב, מזל
;
.
ניצן, רות
;
.
פסטר, נחמן
;
.
Volume :
97
Co-Authors:
Paster, N., Department of Stored Products, Institute for Technology and Storage of Agricultural Products, ARO, the Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Droby, S., Department of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Chalutz, E., Department of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Menasherov, M., Department of Stored Products, Institute for Technology and Storage of Agricultural Products, ARO, the Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Nitzan, R., Department of Stored Products, Institute for Technology and Storage of Agricultural Products, ARO, the Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Wilson, C.L., Fruit Pathology Unit, USDA-ARS, Appalachian Fruit Research Station, Kearneysville, West Virginia, 25430, United States
Facilitators :
From page:
1201
To page:
1206
(
Total pages:
6
)
Abstract:
The ability of Pichia guilliermondii to inhibit growth of grain microflora was studied using naturally contaminated soya beans and sterilized soya beans artificially inoculated with Aspergillus flavus. When A. flavus (at a spore concentration of 102 spores ml−1) and P. guilliermondii (at concentrations of 107 or 109 cells ml−1) were applied simultaneously to sterilized soya beans, fungal proliferation, as measured by colony-forming-units counts, was markedly inhibited during 16 d of storage. Application of yeast cells 3 d prior to fungal inoculation resulted in decreased inhibitory activity. The inhibitory effect of the yeast was compared with that of propionic acid using naturally infested soya beans at two levels of moisture content (11 and 16%). At both levels the yeast prevented fungal proliferation on the grain for a limited period but propionic acid showed better fungistatic activity. Of the two methods of yeast application tested — spraying or dipping — dipping provided a longer inhibitory period. However, the yeast treatment did not prevent the increase in the level of free fatty acids (an indicator of the incipient grain deterioration) at the later stages of the storage period. © 1993, British Mycological Society. All rights reserved.
Note:
Related Files :
Aspergillus
Aspergillus flavus
biocontrol agent
biological control
food storage
Glycine max
Pichia guilliermondii
SOY BEANS
yeasts
עוד תגיות
תוכן קשור
More details
DOI :
10.1016/S0953-7562(09)81285-9
Article number:
0
Affiliations:
Database:
סקופוס
Publication Type:
מאמר
;
.
Language:
אנגלית
Editors' remarks:
ID:
32346
Last updated date:
02/03/2022 17:27
Creation date:
17/04/2018 01:09
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Scientific Publication
Evaluation of the potential of the yeast Pichia guilliermondii as a biocontrol agent against Aspergillus flavus and fungi of stored soya beans
97
Paster, N., Department of Stored Products, Institute for Technology and Storage of Agricultural Products, ARO, the Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Droby, S., Department of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Chalutz, E., Department of Fruit and Vegetable Storage, Institute for Technology and Storage of Agricultural Products, ARO, Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Menasherov, M., Department of Stored Products, Institute for Technology and Storage of Agricultural Products, ARO, the Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Nitzan, R., Department of Stored Products, Institute for Technology and Storage of Agricultural Products, ARO, the Volcani Center, P.O. Box 6, Bet Dagan, 50250, Israel
Wilson, C.L., Fruit Pathology Unit, USDA-ARS, Appalachian Fruit Research Station, Kearneysville, West Virginia, 25430, United States
Evaluation of the potential of the yeast Pichia guilliermondii as a biocontrol agent against Aspergillus flavus and fungi of stored soya beans
The ability of Pichia guilliermondii to inhibit growth of grain microflora was studied using naturally contaminated soya beans and sterilized soya beans artificially inoculated with Aspergillus flavus. When A. flavus (at a spore concentration of 102 spores ml−1) and P. guilliermondii (at concentrations of 107 or 109 cells ml−1) were applied simultaneously to sterilized soya beans, fungal proliferation, as measured by colony-forming-units counts, was markedly inhibited during 16 d of storage. Application of yeast cells 3 d prior to fungal inoculation resulted in decreased inhibitory activity. The inhibitory effect of the yeast was compared with that of propionic acid using naturally infested soya beans at two levels of moisture content (11 and 16%). At both levels the yeast prevented fungal proliferation on the grain for a limited period but propionic acid showed better fungistatic activity. Of the two methods of yeast application tested — spraying or dipping — dipping provided a longer inhibitory period. However, the yeast treatment did not prevent the increase in the level of free fatty acids (an indicator of the incipient grain deterioration) at the later stages of the storage period. © 1993, British Mycological Society. All rights reserved.
Scientific Publication
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