The aim of the present study was to investigate the interaction between 67 different yeast isolates and 3 wild isolates of Aspergillus carbonarius originated from Greek vineyards and characterized by high ochratoxigenic potential. The selected fungi were used either as single cultures or combined in a mixed culture. Yeasts and fungi were grown as mono-cultures and co-cultures in solid (MEA, CYA) and liquid (CY broth) media, grape berries and sterilized grape juice. Fungal growth was monitored by means of colony area measurements. The model of Baranyi and Roberts was further fitted to growth data to provide estimates of the colony area growth rate (cm2/day). Moreover, OTA analysis was undertaken for CY broth and agar as well as for grape berries and juice, on the 8th and 15th days of incubation at 25 °C. A significant reduction in fungal growth rate, final colony size and toxin production was observed in both liquid and solid media by the different yeast species assayed. The most competitive strains belonged to Saccharomyces, Pichia, Metschnikowia, Dekkera and Rhodotorula genera. Similar results were obtained from inoculated grape berries and grape juice. Specifically, Saccharomyces cerevisiae Y33 resulted in a decrease in fungal colony area of >90% and 93% after 3 and 4 days of co-culture, respectively. Similar results were obtained for OTA, where toxin concentration of the highest producer (A. carbonarius F3) was reduced from 14,983 and 31,565 ng/mL at 8 and 15 days, respectively, to 5 ng/mL and below detection limit (1 ng/g) when co-cultured with S. cerevisiae Y33. The results of this study could provide a pool of yeast species that must be further investigated for potential application as biological control agents at pre- and post-harvest level in wine and grape juice processing.

中文翻译：

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竞争性酵母菌对碳曲霉生长和曲霉毒素A产生的作用。

本研究的目的是研究67种不同酵母菌株与3种野生希腊菌株的碳曲霉野生菌株之间的相互作用，这些菌株具有很高的产毒毒素的潜力。所选的真菌既可以作为单一培养物使用，也可以在混合培养物中混合使用。酵母和真菌在固体（MEA，CYA）和液体（CY肉汤）培养基，葡萄浆果和无菌葡萄汁中作为单一培养物和共培养物生长。通过菌落面积测量监测真菌的生长。将Baranyi和Roberts模型进一步拟合到生长数据，以提供菌落面积生长速率（cm2 /天）的估计值。此外，在25°C下孵育的第8天和第15天，对CY肉汤和琼脂以及葡萄浆果和果汁进行了OTA分析。通过检测的不同酵母种类，在液体和固体培养基中均观察到真菌生长速率，最终菌落大小和毒素产生的显着降低。最具竞争性的菌株属于酿酒酵母，毕赤酵母，Metschnikowia，Dekkera和Rhodotorula属。从接种的葡萄浆果和葡萄汁中获得了相似的结果。具体而言，酿酒酵母Y33在共培养3天和4天后分别导致真菌菌落面积减少> 90％和93％。对于OTA，获得了类似的结果，其中最高生产者（A. carbonarius F3）的毒素浓度在第8天和第15天分别从14,983和31,565 ng / mL降低到5 ng / mL，并低于检测极限（1 ng / mL）。 g）与酿酒酵母Y33共培养时。