PubMed · 9508708
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M Enserink. 1998-02-27. Preventing a Mars attack.. https://doi.org/10.1126/science.279.5355.1309a
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The biocontrol potential of the yeast Candida sake (CPA-1) against Penicillium expansum decay of apples under several controlled atmosphere conditions was investigated. In a laboratory trial under different commercial cold storage conditions, increasing concentrations of C. sake improved decay control. A maximum reduction of decay was achieved at 3% O2-3% CO2 atmosphere. It amounted to a 97% lesion reduction after treatment with a suspension containing 2.4 x 10(6) CFU/ml of C. sake (CPA-1). In a semi-commercial trial at 1 degree C with wounded fruits, the reduction in decay diameter caused by C. sake exceeded 80% after 60 days at 21% O2 and 60% after 120 days of storage under controlled atmosphere conditions. For seven controlled atmosphere conditions studied, a significant influence by C. sake on the P. expansum decay was observed, and the lesion size was reduced more than 70% by C. sake at 10(7) CFU/ml. The populations of C. sake (CPA-1) on the apple surface followed the same pattern under all controlled atmosphere conditions studied. They decreased 4-10-fold during the first 2 weeks, followed by an increase to the initial level after 45 days, and thereafter the count remained constant for the period of 90 days examined. This indicated the capacity of C. sake (CPA-1) to colonize the surface of apples under various storage conditions. The ability to colonize was even higher in apple wounds.
The starter culture Penicillium roqueforti, undesired cultures Penicillium caseifulvum and Geotrichum candidum and the potential starter culture Debaryomyces hansenii were examined for their growth and interactions at environmental conditions similar to the Danish blue cheese Danablu. The combined effect of low oxygen (0.3%) and high level of carbon dioxide (25%) at 4% NaCl w/v (a(w) 0.97) and pH 4.5 and 6.5 on radial growth was examined on a cheese medium at 10 degrees C. P. roqueforti and G. candidum were well adapted to growth at low levels of oxygen and high levels of carbon dioxide but G. candidum was not able to grow in the presence of 4% NaCl (w/v). Growth of P. caseifulvum was strongly inhibited at atmospheric conditions comprising 25% carbon dioxide, especially in combination with 0.3% oxygen. Generally D. hansenii showed strong growth at all environmental conditions examined, except at 0.3% oxygen combined with 25% carbon dioxide and 4% NaCl (w/v). Growth and sporulation of P. roqueforti was highly affected in the presence of G. candidum at 25% carbon dioxide irrespective of levels of oxygen and NaCl in the cheese media. P. caseifulvum caused a pronounced inhibitory effect towards growth of P. roqueforti and D. hansenii at 21% oxygen. D. hansenii caused weak inhibition of P. roqueforti at 21% oxygen, while positive interactions between the two species were indicated at 25% carbon dioxide and 0.3% oxygen.