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Journal of Economic Entomology Aug 2022Since the early phase of the intercontinental dispersal of Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), fermentation baits have been used for monitoring....
Since the early phase of the intercontinental dispersal of Drosophila suzukii (Matsumura) (Diptera: Drosophilidae), fermentation baits have been used for monitoring. Self-made lures and commercial products are often based on wine and vinegar. From an ecological perspective, the formulation of these baits is expected to target especially vinegar flies associated with overripe fruit, such as Drosophila melanogaster (Meigen) (Diptera: Drosophilidae). Hanseniaspora uvarum (Niehaus) (Ascomycota: Saccharomyceta) is a yeast closely associated with D. suzukii and fruit, and furthermore attractive to the flies. Based on this relation, H. uvarum might represent a suitable substrate for the development of lures that are more specific than vinegar and wine. In the field, we therefore, compared H. uvarum to a commercial bait that was based on vinegar and wine with respect to the number of trapped D. suzukii relative to other drosophilids and arthropods. Trap captures were higher with the commercial bait but specificity for D. suzukii was greater with H. uvarum. Moreover, H. uvarum headspace extracts, as well as a synthetic blend of H. uvarum volatiles, were assayed for attraction of D suzukii in a wind tunnel and in the field. Headspace extracts and the synthetic blend induced strong upwind flight in the wind tunnel and confirmed attraction to H. uvarum volatiles. Furthermore, baited with H. uvarum headspace extract and a drowning solution of aqueous acetic acid and ethanol, 74% of field captured arthropods were D. suzukii. Our findings suggest that synthetic yeast headspace formulations might advance the development of more selective monitoring traps with reduced by-catch.
Topics: Acetic Acid; Animals; Drosophila; Drosophila melanogaster; Fruit; Hanseniaspora; Insect Control; Yeasts
PubMed: 35385117
DOI: 10.1093/jee/toac029 -
Frontiers in Microbiology 2015Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before the onset of alcoholic fermentation (AF) which is...
Hanseniaspora uvarum is one of the most abundant yeast species found on grapes and in grape must, at least before the onset of alcoholic fermentation (AF) which is usually performed by Saccharomyces species. The aim of this study was to characterize the genetic and phenotypic variability within the H. uvarum species. One hundred and fifteen strains isolated from winemaking environments in different geographical origins were analyzed using 11 microsatellite markers and a subset of 47 strains were analyzed by AFLP. H. uvarum isolates clustered mainly on the basis of their geographical localization as revealed by microsatellites. In addition, a strong clustering based on year of isolation was evidenced, indicating that the genetic diversity of H. uvarum isolates was related to both spatial and temporal variations. Conversely, clustering analysis based on AFLP data provided a different picture with groups showing no particular characteristics, but provided higher strain discrimination. This result indicated that AFLP approaches are inadequate to establish the genetic relationship between individuals, but allowed good strain discrimination. At the phenotypic level, several extracellular enzymatic activities of enological relevance (pectinase, chitinase, protease, β-glucosidase) were measured but showed low diversity. The impact of environmental factors of enological interest (temperature, anaerobia, and copper addition) on growth was also assessed and showed poor variation. Altogether, this work provided both new analytical tool (microsatellites) and new insights into the genetic and phenotypic diversity of H. uvarum, a yeast species that has previously been identified as a potential candidate for co-inoculation in grape must, but whose intraspecific variability had never been fully assessed.
PubMed: 26834719
DOI: 10.3389/fmicb.2015.01569 -
Scientific Reports Jan 2021Drosophila suzukii flies cause economic losses to fruit crops globally. Previous work shows various Drosophila species are attracted to volatile metabolites produced by...
Drosophila suzukii flies cause economic losses to fruit crops globally. Previous work shows various Drosophila species are attracted to volatile metabolites produced by individual fruit associated yeast isolates, but fruits naturally harbour a rich diversity of yeast species. Here, we report the relative attractiveness of D. suzukii to yeasts presented individually or in combinations using laboratory preference tests and field trapping data. Laboratory trials revealed four of 12 single yeast isolates were attractive to D. suzukii, of which Metschnikowia pulcherrima and Hanseniaspora uvarum were also attractive in field trials. Four out of 10 yeast combinations involving Candida zemplinina, Pichia pijperi, M. pulcherrima and H. uvarum were attractive in the laboratory. Whilst a combination of M. pulcherrima + H. uvarum trapped the greatest number of D. suzukii in the field, the efficacy of the M. pulcherrima + H. uvarum combination to trap D. suzukii was not significantly greater than traps primed with volatiles from only H. uvarum. While volatiles from isolates of M. pulcherrima and H. uvarum show promise as baits for D. suzukii, further research is needed to ascertain how and why flies are attracted to certain baits to optimise control efficacy.
Topics: Animals; Drosophila; Fruit; Hanseniaspora; Insect Control; Laboratories; Metschnikowia
PubMed: 33441642
DOI: 10.1038/s41598-020-79691-3 -
Frontiers in Microbiology 2019A current trend in winemaking has highlighted the beneficial contribution of non- yeasts to wine quality. is one of the more represented non- species onto grape berries...
A current trend in winemaking has highlighted the beneficial contribution of non- yeasts to wine quality. is one of the more represented non- species onto grape berries and plays a critical role in influencing the wine sensory profile, in terms of complexity and organoleptic richness. In this work, we analyzed a group of indigenous wine strains as for genetic as for technological traits, such as resistance to SO and β-glucosidase activity. Three strains were selected for genome sequencing, assembly and comparative genomic analyses at species and genus level. genomes appeared compact and contained a moderate number of genes, while rarefaction analyses suggested an open accessory genome, reflecting a rather incomplete representation of the gene pool in the currently available genomes. The analyses of patterns of functional annotation in the three indigenous strains showed distinct enrichment for several PFAM protein domains. In particular, for certain traits, such as flocculation related protein domains, the genetic prediction correlated well with relative flocculation phenotypes at lab-scale. This feature, together with the enrichment for oligo-peptide transport and lipid and amino acid metabolism domains, reveals a promising potential of these indigenous strains to be applied in fermentation processes and modulation of wine flavor and aroma. This study also contributes to increasing the catalog of publicly available genomes from strains isolated from natural grape samples and provides a good roadmap for unraveling the biodiversity and the biotechnological potential of these non- yeasts.
PubMed: 32038567
DOI: 10.3389/fmicb.2019.03133 -
Pest Management Science Mar 2022The invasive insect Drosophila suzukii (Matsumura) is an important pest of several red grape varieties. The yeast Hanseniaspora uvarum (Niehaus), which is associated...
Field and greenhouse application of an attract-and-kill formulation based on the yeast Hanseniaspora uvarum and the insecticide spinosad to control Drosophila suzukii in grapes.
BACKGROUND
The invasive insect Drosophila suzukii (Matsumura) is an important pest of several red grape varieties. The yeast Hanseniaspora uvarum (Niehaus), which is associated with D. suzukii, strongly attracts flies and stimulates them to feed on yeast-laden food. In the present study, a formulation based on H. uvarum culture with spinosad insecticide was applied to the foliage of vineyards and control of D. suzukii was compared to applying spinosad to the whole plant. After successful H. uvarum and insecticide application in the vineyard, we tested additional H. uvarum-based formulations with spinosad in a greenhouse to determine their capacity to control D. suzukii.
RESULTS
Application of the H. uvarum-spinosad formulation at 36.4 g of spinosad per hectare reduced the D. suzukii field infestation at the same rate as applying 120 g of spinosad per hectare and prevented spinosad residues on grapes. Leaves treated with H. uvarum and spinosad in the field and transferred to a laboratory assay caused high mortality to flies and reduced the number of eggs laid on fruits. Formulations with spinosad applied in the greenhouse showed that both H. uvarum culture and the yeast cell-free supernatant of a centrifuged culture increased fly mortality and reduced the number of eggs laid compared to the unsprayed control.
CONCLUSION
In comparison to typical spinosad spray applications, the use of H. uvarum in combination with spinosad as an attract-and-kill formulation against D. suzukii reduces pesticide residues on the fruits by targeting the treatment to the canopy and decreasing the amount of insecticide per hectare without compromising control efficacy.
Topics: Animals; Drosophila; Drug Combinations; Fruit; Hanseniaspora; Insect Control; Insecticides; Macrolides; Vitis
PubMed: 34854220
DOI: 10.1002/ps.6748 -
Molecules (Basel, Switzerland) Nov 2022, a non- species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, -...
, a non- species, has a crucial effect on the aroma characteristics of fruit wines, thus, attracting significant research interest in recent years. In this study, - mixed fermentation was used to ferment Tratt, blueberry fruit wine, and plum fruit wines using either a co-inoculated or a sequentially inoculated approach. The three fruit wines' volatile aroma characteristics were analyzed by headspace-solid-phase microextraction-gas chromatography-mass spectrometry (HS-SPME-GC-MS). The results showed that the mixed inoculation of and reduced the alcoholic content of Kongxinli fruit wine. Moreover, - fermented Tratt, blueberry, and plum fruit wines and further enriched their flavor compounds. The overall flavor characteristics of sequentially inoculated fruit wines differed significantly from those fermented with alone, although several similarities were also observed. Sequential inoculation of and positively affected the mellowness of the wine and achieved a better harmony of the overall wine flavors. Therefore, - mixed fermentation can improve the complexity of the wines' aromatic composition and empower them with a unique identity. In particular, - blueberry wine produced by mixed fermentation had the widest variety and content of aroma compounds among the fermented wines. Therefore, - mixed-fermentation inoculation in the three fermented fruit wines significantly increased the aroma compound variety and content, thus, enriching their aroma richness and complexity. This study is the first comparative evaluation of the aroma characteristics of different fruit wines fermented with a mixed inoculation of and and provides a preliminary guide for these fruit wines produced with non- yeast.
Topics: Wine; Fermentation; Saccharomyces cerevisiae; Odorants; Prunus domestica; Blueberry Plants; Rosa
PubMed: 36432199
DOI: 10.3390/molecules27228097 -
In Vitro Biological Control of by L479 and L793, Producers of Antifungal Volatile Organic Compounds.Toxins Sep 2021is a toxigenic fungal colonizer of fruits and cereals and may produce one of the most important mycotoxins from a food safety perspective, aflatoxins. Therefore, its...
is a toxigenic fungal colonizer of fruits and cereals and may produce one of the most important mycotoxins from a food safety perspective, aflatoxins. Therefore, its growth and mycotoxin production should be effectively avoided to protect consumers' health. Among the safe and green antifungal strategies that can be applied in the field, biocontrol is a recent and emerging strategy that needs to be explored. Yeasts are normally good biocontrol candidates to minimize mold-related hazards and their modes of action are numerous, one of them being the production of volatile organic compounds (VOCs). To this end, the influence of VOCs produced by L479 and L793 on growth, expression of the regulatory gene of the aflatoxin pathway ( and mycotoxin production by for 21 days was assessed. The results showed that both yeasts, despite producing different kinds of VOCs, had a similar effect on inhibiting growth, mycotoxin biosynthetic gene expression and phenotypic toxin production overall at the mid-incubation period when their synthesis was the greatest. Based on the results, both yeast strains, L479 and L793, are potentially suitable as a biopreservative agents for inhibiting the growth of and reducing aflatoxin accumulation.
Topics: Antifungal Agents; Aspergillus flavus; Biological Control Agents; Cells, Cultured; Hanseniaspora; Plant Diseases; Volatile Organic Compounds
PubMed: 34564667
DOI: 10.3390/toxins13090663 -
Insects Nov 2020The production of phagostimulant and attractive volatile organic compounds (VOCs) by yeasts can be exploited to improve the efficacy of attract-and-kill formulations...
The production of phagostimulant and attractive volatile organic compounds (VOCs) by yeasts can be exploited to improve the efficacy of attract-and-kill formulations against the spotted wing drosophila (SWD). This study evaluated the persistence over one week of a yeast-based formulation under greenhouse conditions. Potted grape plants were treated with: (i) potato dextrose broth (PDB), (ii) PDB containing spinosad (PDB + S), and (iii) fermentation broth grown on PDB containing spinosad (H. u. + S). Laboratory trials were performed to determine the survival and the oviposition rate of SWD after exposure to treated leaves. Ion-exchange chromatography was performed to measure carbohydrates, sugar alcohols, and organic acids on leaf surfaces, while amino acids were assessed through liquid chromatography-mass-spectrometry. Additionally, the VOCs released by plants treated with were collected via closed-loop-stripping analysis and compared to those emitted by untreated leaves. A higher mortality was observed for adult SWDs in contact with containing spinosad compared to PDB containing spinosad. Generally, a decrease in the amounts of non-volatile compounds was observed over time, though numerous nutrients were still present one week after treatment. The application of the yeast-based formulation induced the emission of VOCs by the treated leaves. The concentration of 2-phenylethanol, one of the main VOCs emitted by yeasts, decreased over time. These findings describe the presence of potential phagostimulants and compounds attractive to SWD in a yeast-based attract-and-kill formulation and demonstrate the efficacy of the formulation over one week.
PubMed: 33217960
DOI: 10.3390/insects11110810 -
Food Science & Nutrition Aug 2019Volatile organic compounds (VOCs) of antagonistic yeasts are considered as environmental safe fumigants to promote the resistance and quality of strawberry (a ). By...
Volatile organic compounds (VOCs) of antagonistic yeasts are considered as environmental safe fumigants to promote the resistance and quality of strawberry (a ). By GC-MS assays, VOCs of () fumigated strawberry fruit showed increased contents of methyl caproate (5.8%), methyl octanoate (5.1%), and methyl caprylate (10.9%) in postharvest cold storage. Possible mechanisms of VOCs involved in regulations of the defense-related enzymes and substances in strawberry were investigated during postharvest storage in low temperature and high humidity (2 ± 1°C, RH 90%-95%). Defense-related enzymes assays indicated VOCs stimulated the accumulation of CAT, SOD, POD, APX, PPO, and PAL and inhibited biosynthesis of MDA in strawberry fruit under storage condition. Moreover, the expression levels of related key enzyme genes, such as , , , , and , were consistently increased in strawberry fruit after VOCs fumigation.
PubMed: 31428350
DOI: 10.1002/fsn3.1116 -
Frontiers in Microbiology 2016In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in...
In oenology, the utilization of mixed starter cultures composed by Saccharomyces and non-Saccharomyces yeasts is an approach of growing importance for winemakers in order to enhance sensory quality and complexity of the final product without compromising the general quality and safety of the oenological products. In fact, several non-Saccharomyces yeasts are already commercialized as oenological starter cultures to be used in combination with Saccharomyces cerevisiae, while several others are the subject of various studies to evaluate their application. Our aim, in this study was to assess, for the first time, the oenological potential of H. uvarum in mixed cultures (co-inoculation) and sequential inoculation with S. cerevisiae for industrial wine production. Three previously characterized H. uvarum strains were separately used as multi-starter together with an autochthonous S. cerevisiae starter culture in lab-scale micro-vinification trials. On the basis of microbial development, fermentation kinetics and secondary compounds formation, the strain H. uvarum ITEM8795 was further selected and it was co- and sequentially inoculated, jointly with the S. cerevisiae starter, in a pilot scale wine production. The fermentation course and the quality of final product indicated that the co-inoculation was the better performing modality of inoculum. The above results were finally validated by performing an industrial scale vinification The mixed starter was able to successfully dominate the different stages of the fermentation process and the H. uvarum strain ITEM8795 contributed to increasing the wine organoleptic quality and to simultaneously reduce the volatile acidity. At the best of our knowledge, the present report is the first study regarding the utilization of a selected H. uvarum strain in multi-starter inoculation with S. cerevisiae for the industrial production of a wine. In addition, we demonstrated, at an industrial scale, the importance of non-Saccharomyces in the design of tailored starter cultures for typical wines.
PubMed: 27242698
DOI: 10.3389/fmicb.2016.00670