Volatile Organic Compound-Mediated Antifungal Activity of Pichia spp. and Its Effect on the Metabolic Profiles of Fermentation Communities.

ABSTRACT: Volatile organic compounds (VOCs) are chemicals responsible for antagonistic activity between microorganisms. The impact of VOCs on microbial community succession of fermentation is not well understood. In this study, Pichia spp. were evaluated for VOC production as a part of antifungal activity during baijiu fermentation. The results showed that the abundance of Pichia in the defect group (agglomerated fermented grains) was lower than that in control group, and a negative interaction between Pichia and Monascus was determined (P < 0.05). In addition, the disruption of fungi was significantly related to the differences of metabolic profiles in fermented grains. To determine production of VOCs from Pichia and its effect on Monascus purpureus,

SUBMITTER: Zhang H 

PROVIDER: S-EPMC8091005 | biostudies-literature | 2021 Apr

REPOSITORIES: biostudies-literature