Evaluation of chitosans and Pichia guillermondii as growth inhibitors of Penicillium digitatum |
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| Authors: | Pacheco Neith Larralde-Corona C Patricia Sepulveda Jose Trombotto Stéphan Domard Alain Shirai Keiko |
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| Affiliation: | Universidad Autónoma Metropolitana, Departamento de Biotecnología, Laboratorio de Biopolímeros, Mexico City, Mexico. |
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| Abstract: | Chitosans were obtained by room-temperature-homogeneous-deacetylation (RTHD) and freeze-pump-out-thaw-heterogeneous-deacetylation (FPT) from chitins purified from fermentations. Commercial chitosan was deacetylated by three-FPT-cycles. Chitosans and Pichia guillermondii were evaluated on the growth of Penicillium digitatum. Medium molecular weight (M(W)) chitosans displayed higher inhibitory activity against the yeast than low M(W) biopolymers. Chitosans with low degree of acetylation (DA) were inhibitory for yeast and mould. Therefore, a low M(W) and high DA chitosan was selected for use against moulds combined with yeasts. Biopolymer and yeasts presented an additive effect, since chitosans were effective to delay spore germination, whereas yeast decreased apical fungal growth. |
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