Biocontrol capability of local Metschnikowia sp. isolates

@article{Pawlikowska2019BiocontrolCO,
  title={Biocontrol capability of local Metschnikowia sp. isolates},
  author={Ewelina Pawlikowska and Steve A. James and Em{\'i}lia Breierov{\'a} and Hubert Antolak and Dorota Kręgiel},
  journal={Antonie Van Leeuwenhoek},
  year={2019},
  volume={112},
  pages={1425 - 1445}
}
This study set out to isolate and identify epiphytic yeasts producing pulcherrimin, and to evaluate their potential as biological control agents (BCAs). We isolated Metschnikowia sp. strains from flowers and fruits collected in Poland. The plant material had been collected between April to September 2017 from two small orchards where traditional organic management is employed. We identified the essential phenotypic features of the yeast, including assimilation and enzymatic profiles, stress… 
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TLDR
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TLDR
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TLDR
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The chemical characteristics of lysates obtained from yeasts belonging to Metschnikowia spp. were determined. Cell lysis was induced using saponin from Q. saponaria or 5% NaCl. The process was
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TLDR
The invasive ascomycete Hymenoscyphus fraxineus has been threatening Fraxinus excelsior populations throughout Europe for over two decades and leaf-colonizing microorganisms have been discussed as a barrier and as possible biocontrol agents against the disease.
Stability of Dry and Liquid Metschnikowia pulcherrima Formulations for Biocontrol Applications against Apple Postharvest Diseases
The yeast Metschnikowia pulcherrima is frequently isolated from environmental samples and has often been reported to exhibit strong antagonistic activity against plant pathogens. In order to assess
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References

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TLDR
It was shown that all three strains of M. pulcherrima produce the same amount of the pigment Pulcherrimin, but their antimicrobial activities on different microorganisms show important variations, and their antagonistic effects on these fungal species at different extents.
Potential Role of Yeast Strains Isolated from Grapes in the Production of Taurasi DOCG
TLDR
Nine strains of Saccharomyces cerevisiae were characterized for ethanol production, SO2 resistance, H2S development, β-glucosidasic, esterasic and antagonistic activities, andFermentation abilities of selected strains were evaluated in micro-fermentations on Aglianico must.
Molecular and Phenotypic Characterization of Metschnikowia pulcherrima Strains from Douro Wine Region
TLDR
M. pulcherrima proved to be promising for future industrial application as a co-starter, lowering ethanol, acetic acid and, reported here for the first time, lowering hydrogen sulfide levels in the wines.
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TLDR
It is concluded that this yeast isolate from D. kaki is a new member of the genus Metschnikowia and proposed the name M. persimmonesis sp.
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TLDR
The majority of yeasts were found to interfere with fungi infecting grapevine, stone fruits, or rice, as well in vitro and in model experiment on fruits, and attempts to demonstrate direct antagonistic activities of lytic enzymes failed.
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TLDR
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Biocontrol Activity of the Local Strain of Metschnikowia pulcherrima on Different Postharvest Pathogens
TLDR
M. pulcherrima UMY15 can be used as a very effective biocontrol yeast against various species of postharvest pathogens, including Penicillium, Aspergillus, Fusarium, and Rhizopus.
Yeast Diversity and Persistence in Botrytis-Affected Wine Fermentations
TLDR
Analysis of wine fermentation microbial ecology by using both culture-dependent and -independent methods reveals the complexity of yeast interactions enriched during spontaneous fermentations.
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