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
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"
}