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The Use of Psychrophilic Antarctic Yeast in the Biological Control of Post-harvest Diseases of Fruits Stored at Low Temperatures

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Fungi of Antarctica

Abstract

The interest in the biotechnological potential of microorganisms belonging to unusual ecological niches, such as Antarctic environments, is little explored. Antarctic microbiology is a recent science, and little is known about the microbial diversity and genetic resources of Antarctica. Fungi present in Antarctica are adapted to the different extreme conditions of the region, including the yeasts that present a great potential for use in agriculture as biocontrol. Yeasts may have a high potential for controlling post-harvest diseases, especially those that develop during storage in cold rooms, a strategy that has not been explored much. Yeasts adapted to cold environments can, therefore, be identified and used as biological control agents for the management of post-harvest diseases. As refrigeration is still the main method for preserving and prolonging the shelf-life of fresh food, Antarctic yeasts are promising candidates for use as biological control agents.

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Authors and Affiliations

  1. Laboratório de Microbiologia Geral e Aplicada, Universidade Federal do Tocantins, Palmas, Tocantins, Brazil

    Eskálath Morganna Silva Ferreira, Deyse Alencar Resende & Raphael Sanzio Pimenta

  2. Universidad de la República de Uruguay, Departamento de Biociencias, Montevideo, Uruguay

    Silvana Vero

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  1. Eskálath Morganna Silva Ferreira
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  2. Deyse Alencar Resende
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  3. Silvana Vero
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  4. Raphael Sanzio Pimenta
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Correspondence to Raphael Sanzio Pimenta .

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  1. Departamento de Microbiologia, Instituto de Ciências Biológicas, Universidade Federal de Minas Gerais, Belo Horizonte, Minas Gerais, Brazil

    Luiz Henrique Rosa

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Ferreira, E.M.S., Resende, D.A., Vero, S., Pimenta, R.S. (2019). The Use of Psychrophilic Antarctic Yeast in the Biological Control of Post-harvest Diseases of Fruits Stored at Low Temperatures. In: Rosa, L. (eds) Fungi of Antarctica. Springer, Cham. https://doi.org/10.1007/978-3-030-18367-7_11

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