The reduction of chemical fungicides in agriculture has led to the use of microorganisms as biocontrol agents. Starmerella bacillaris is a non-Saccharomyces yeast associated with overripe and botrytized grape berries microbiota. Its use has been proposed for wine fermentation because of yeast fructophilic character and high glycerol production. Recently, S. bacillaris has been demonstrated to possess antifungal activity against Botrytis cinerea on the grape. Penicillium expansum is the pathogen responsible for the blue mold rot, the most important postharvest disease of apples. These fruits are the raw material of the cider, an alcoholic beverage commonly produced using S. cerevisiae starter cultures. In this study 14 S. bacillaris strains have been studied to evaluate their postharvest antifungal activity against P. expansum on apples. Moreover, the fermentation performances in apple juice of these non-Saccharomyces strains were tested, both in single-strain fermentation and in sequential fermentation, together with S. cerevisiae. Four S. bacillaris strains, able to significantly decrease blue mold rot symptoms and to increase glycerol content during fermentation have been selected to improve apple and cider quality.

农业中化学杀菌剂的减少导致使用微生物作为生物防治剂。Starmerella bacillaris是一种与过熟和贵腐葡萄浆果微生物群相关的非酿酒酵母。由于酵母的亲果特性和高甘油产量，已建议将其用于葡萄酒发酵。最近，S . 芽孢杆菌已被证明对葡萄上的灰葡萄孢具有抗真菌活性。扩展青霉是引起蓝霉病的病原体，蓝霉病是苹果采后最重要的病害。这些水果是苹果酒的原料，苹果酒是一种通常使用苹果酒生产的酒精饮料。酿酒酵母发酵剂。在这项研究中 14 S。已对芽孢杆菌菌株进行了研究，以评估其采后对芽胞杆菌的抗真菌活性。苹果上的expansum。此外，还测试了这些非酿酒酵母菌株在苹果汁中的发酵性能，包括单菌株发酵和与酵母一起的连续发酵。酿酒酵母。四个S。 _ 选择能够显着减少蓝霉病症状并增加发酵过程中甘油含量的杆菌菌株来提高苹果和苹果酒的质量。