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. 2023 Jun;63(6):658-667.
doi: 10.1002/jobm.202200409. Epub 2023 Feb 3.

Volatile compounds for biotechnological applications produced during competitive interactions between yeasts and fungi

Luciana Silva Ribeiro  1 , Mariana Lino de Souza  1 , Jean Marcel Sousa Lira  2 , Rosane Freitas Schwan  1 , Luís Roberto Batista  3 , Cristina Ferreira Silva  1
Affiliations

Volatile compounds for biotechnological applications produced during competitive interactions between yeasts and fungi

Luciana Silva Ribeiro et al. J Basic Microbiol. 2023 Jun.

Abstract

Fungi, yeasts and bacteria produce volatile compounds during their metabolism. In this study, the volatile compounds produced by yeast strains (Saccharomyces cerevisiae and Rhodotorula mucilaginosa) and fungal strains (Aspergillus carbonarius and Aspergillus ochraceus) during competitive interactions were investigated by solid-phase microextraction coupled with gas chromatography-mass spectrometry. Fifty-six volatile compounds were identified representing alcohols, aldehydes, esters, ketones, aromatic compounds, acids, furans, phenols, and nitrogen compounds, being the largest amount in the class of esters and alcohols. Eight compounds were identified only in interactive culture conditions such as 2-amino-1-propanol, isopropylamine, dimethylamine, pentyl propanoate, ethyl-2-aminopropanoate, acetone, oxalic acid, and β-elemene and five of these were produced in cocultures including A. carbonarius. These will be developed for future biotechnological applications such as in the pharmaceutical and biological industry to produce drugs. Antimicrobial and antifungal activities; Solvent and herbicide; flavoring ingredient; solvent, plastic synthesis, nail polish remover and thinner, pesticide and herbicide; important in the complexation of minerals in the soil; and plant-environment interactions, defending predators, pathogens, and competitors.

Keywords: Aspergillus; Rhodotorula mucilaginosa; Saccharomyces cerevisiae; microbial interactions; volatile.

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References

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