Examinando por Autor "Silva-Moreno, E."

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    Effect of cuticular waxes compounds from table grapes on growth, germination and gene expression in Botrytis cinerea
    (Springer Netherlands, 2016) Silva-Moreno, E.; Brito-Echeverría, J.; López, M.; Ríos, J.; Balic, I.; Campos-Vargas, R.; Polanco, R.
    Botrytis cinerea attacks a broad range of host causing significant economic losses in the worldwide fruit export industry. Hitherto, many studies have focused on the penetration mechanisms used by this phytopathogen, but little is known about the early stages of infection, especially those such as adhesion and germination. The aim of this work was to evaluate the effect of cuticular waxes compounds from table grapes on growth, germination and gene expression of B. cinerea. To accomplish this, growth was analyzed using as substrate n-alkanes extracted from waxes of fresh fruit (table grapes, blueberries and apricots). Subsequently, the main compounds of table grape waxes, oleanolic acid (OA) and n-fatty alcohols, were mixed to generate a matrix on which conidia of B. cinerea were added to assess their effect on germination and expression of bctub, bchtr and bchex genes. B. cinerea B05.10, isolated from grapes, increased its growth on a matrix composed by table grapes n-alkanes in comparison to a matrix made with n-alkanes from apricot or blueberries. Moreover, at 2.5 h, B05.10 germination increased 17 and 33 % in presence of n-alkanes from table grape, in comparison to conditions without alkanes or with blueberries alkanes, respectively. Finally, expression of bchtr and bchex showed a significant increase during the first hour after contact with n-fatty alcohols and OA. In conclusion, B. cinerea displays selectivity towards certain compounds found in host waxes, mainly n-fatty alcohols, which could be a good candidate to control this phytopathogen in early stages of infection. © 2016, Springer Science+Business Media Dordrecht.
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    ÍtemAcceso Abierto
    Evaluation of antimicrobial activity from native wine yeast against food industry pathogenic microorganisms [Evaluación de la actividad antimicrobiana de levaduras vínicas nativas contra microorganismos patógenos de la industria alimentaria]
    (Taylor and Francis Ltd., 2017) Acuña-Fontecilla, A.; Silva-Moreno, E.; Ganga, M.A.; Godoy, L.
    Currently, there is a worldwide trend toward the food consumption without the use of preservatives. For this reason, biocontrols have emerged as a natural option to replace preservatives. We identify and select native wine yeasts with antimicrobial activity (AA) that work against pathogenic bacteria of food importance. We evaluated the antimicrobial capacity of 103 yeast against Salmonella typhimurium, Listeria monocytogenes, and Escherichia coli, by measuring the growth inhibition. AA was qualitatively determined by measuring the inhibition zone diameter accompanied by death zone of target cells. Results revealed that nine yeast strains showed AA against the three pathogens, being mainly of the genera Pichia, Candida, and Saccharomyces. To determine the type of AA, the viability was assessed by the method of SYTOX Green®. The results suggest that yeast exhibit AA bactericidal type. Thus, the use of yeasts arises as a natural and safe for the biocontrol of bacterial growth alternative. © 2017 The Author(s). Published by Informa UK Limited, trading as Taylor & Francis Group.