Ciencia y Tecnologia Alimentaria Volume 8, Issue 1, 2010, Pages 49-56

Characterization of yeast Debaryomyces hansenii for the biological control of blue mold decay of Mexican lemon [Caracterizacion de levaduras Debaryomyces hansenii para el control biológico de la podredumbre azul del limon Mexicano]

Hernández-Montiel, L.G.a , Larralde-Corona, C.P.b , Vero, S.c , López-Aburto, M.G.a , Ochoa, J.L.a , Ascencio-Valle, F.a
a Centro de Investigaciones Biológicas del Noroeste, Mar Bermejo 195, La Paz, CP 23090, Baja California Sur, Mexico b Centro de Biotecnología Genómica-IPN, Boulevard del Maestro esq. Elías Piña, Reynosa, CP 88710, Tamaulipas, Mexico c Facultad de Química, Universidad de la República, Gral. Flores 2124, Montevideo, Uruguay

Abstract
Twelve yeast Debaryomyces hansenii strains were characterized for their ability to inhibit in vitro growth of Penicillium italicum, production of lytic enzymes (β-1.3-glucanase, chitinase and protease) and postharvest biological control of blue mold decay (caused by P. italicum) on Mexican lemon fruits. The D. hansenii strains inhibited in vitro the growth of P. italicum in different pHs (4.2, 4.6 y 5.0), effect related to killer toxins. The enzyme activity (of β-1.3-glucanase, chitinase and protease) was detected on Yeast Nitrogen Base (YNB) medium inoculated with cell wall fragments of P. italicum, the range enzymatic activity of all strains was between 9 and 13 days after inoculated culture medium. All D. hansenii strains significantly reduced blue mold on Mexican lemon during fifteen days of storage at 13 °C, but the LL1 strain was distinctly more effective under these conditions. These results showed that D. hansenii is an alternative for biological control of blue mold decay of Mexican lemon fruits. © 2010 Taylor & Francis.