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- Effect of saccharomycin, a natural Saccharomyces cerevisiae biocide, on Hanseniaspora guilliermondii cells surfacePublication . Calvário, Joana; Silva, Nelly; Almeida, M. Gabriela; Albergaria, Helena; Eaton, Peter; Macedo, Anjos L.; Caldeira, JorgeABSTRACT: During spontaneous wine fermentations, most of the non-Saccharomyces yeasts present in grape musts show an early decline in their population. It was traditionally assumed that Saccharomyces cerevisiae (S.c.) prevalence was due to the higher resistance of this species to ethanol. However, wine fermentations performed with single cultures of non-Saccharomyces strains showed that those strains could withstand much higher ethanol levels [1]. It was then found that S.c. (strain CCMI 885) produced antimicrobial peptides (AMPs) that are responsible for the early death of the non Saccharomyces yeasts [2]. In previous work, we isolated, purified and sequenced those ntimicrobial peptides (AMPs) and found that they derive from the glyceraldehyde 3-phosphate dehydrogenase enzyme [3]. These GAPDH-derived AMPs compose the natural biocide secreted by S.c., which we named saccharomycin, and are effective against sensitive yeasts both in its natural/isolated and synthetic form.
- Saccharomycin, a biocide from S. cerevisiae that kill-off other yeastsPublication . Caldeira, Jorge; Gabriela Almeida, M.; Macedo, Anjos L.; Silva, José P. M.; Albergaria, HelenaABSTRACT: Introduction: Saccharomyces cerevisiae plays an important role in alcoholic fermentation and is involved in the production of wine, beer and bread. Recent studies [1–7] showed that S. cerevisiae secretes antimicrobial peptides (AMPs), named “saccharomycin”, derived from the glycolytic enzyme glyceraldehyde 3-phosphate dehydrogenase (GAPDH) that are active against a variety of wine-related microbial species. AMPs are low molecular weight proteins with broad antimicrobial spectrum of action against bacteria, viruses, and fungi [8]. Organisms use AMPs for defence against infection and membrane interaction appears to be the key to this antimicrobial function: generally they adopt amphiphilic structures that interact with the infectious agent’s membrane. AMPs constitute a promising source as alternatives to: i) combat pathogenic bacteria resistant to common antibiotics and ii) substitute chemical preservatives in food-fermented products such as wine. The aim of this study was to discover the mode of action of these peptides by detailed chemical structure characterisation and cell contact mechanism.