Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium
The aim of this work was to study the antagonistic activity of yeasts isolates towards various strains of potentially
 pathogenic bacteria Staphylococcus aureus. Methods. Over 50 yeasts isolates from authentic dairy products and gastrointestinal tract (GIT) of Hucul long-livers from Ukrainia...
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| Опубліковано в: : | Фактори експериментальної еволюції організмів |
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| Дата: | 2015 |
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Інститут молекулярної біології і генетики НАН України
2015
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| Цитувати: | Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium / I.V. Dabrowska, K.S. Tkachenko, V.S. Podgorsky, M.O. Fomina // Фактори експериментальної еволюції організмів: Зб. наук. пр. — 2015. — Т. 16. — С. 179-182. — Бібліогр.: 11 назв. — англ. |
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Digital Library of Periodicals of National Academy of Sciences of Ukraine| _version_ | 1859995884938330112 |
|---|---|
| author | Dabrowska, I.V. Tkachenko, K.S. Podgorsky, V.S. Fomina, M.O. |
| author_facet | Dabrowska, I.V. Tkachenko, K.S. Podgorsky, V.S. Fomina, M.O. |
| citation_txt | Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium / I.V. Dabrowska, K.S. Tkachenko, V.S. Podgorsky, M.O. Fomina // Фактори експериментальної еволюції організмів: Зб. наук. пр. — 2015. — Т. 16. — С. 179-182. — Бібліогр.: 11 назв. — англ. |
| collection | DSpace DC |
| container_title | Фактори експериментальної еволюції організмів |
| description | The aim of this work was to study the antagonistic activity of yeasts isolates towards various strains of potentially
pathogenic bacteria Staphylococcus aureus. Methods. Over 50 yeasts isolates from authentic dairy products and gastrointestinal tract (GIT) of Hucul long-livers from Ukrainian Carpathians were tested for antagonistic activity towards
S. aureus strains by using a conventional agar plug method at pH values of wort agar ranging from 5.0 to 7.0. Results.
The anti-Staphylococci activity was found in 15.4 % of tested yeast isolates. In general, the best antagonistic activity
towards S. aureus was observed for Saccharomyces pastorianus isolated from dairy products followed by GIT isolates
Rhodotorula spp. S1 > Debaryomyces hansenii isolates > Candida spp. S11 > Candida magnoliae S13. The majority
of yeasts isolates inhibited tested S. aureus strains at pH 6.0–7.0. Conlusions. Anti-Staphylococci performance of yeast
isolates was affected by pH values of experimental medium and depended on yeast species and strains.
Keywords: yeasts, Staphylococcus aureus, antagonism, pH.
|
| first_indexed | 2025-12-07T16:34:26Z |
| format | Article |
| fulltext |
ISSN 2219-3782. Ôàêòîðè åêñïåðèìåíòàëüíî¿ åâîëþö³¿ îðãàí³çì³â. 2015. Òîì 16 179
Diverse biological activities of yeasts make them
promising candidates for a wide range of applications
not limited to the food industry. Traditionally yeasts
are involved in the wine, bread, beer, fermented
foods manufacturing having a long history of use
as a source of protein, organic acids, vitamins
and minerals. Yeasts are receiving also increasing
interest for the development of biotechnological
production of aromatic alcohols, enzyme, xanthines,
aromatic amino acids, cholesterol-lowering statins,
hypocholesterolemic components, natural pigments
and others bioactive compounds [1–5].
In addition to these properties yeasts are known
for their antagonistic activities toward undesirable
bacteria and fungi. The use of antagonistic bacteria
to inhibit pathogenic bacteria has been studied
extensively over the years, while little attention has
been given to yeasts in a similar role. The study and
potential applications of antibacterial compounds
produced by yeasts are still at early stage of
development. The fi rst positive indications of the
activity of yeasts against Gram-positive and Gram-
negative bacteria were discovered by Hayduck
and Fernbach in 1909. Since then there have been
reported antibacterial activity of Debaryomyces
hansenii against Clostridium tyrobutyricum and
Clostridium butyricum, inhibition of the growth of
the beer spoilage bacteria Bacillus megaterium and
Lactobacillus plantarum by Kloeckera apiculata and
Kluyveromyces thermotolerans, inhibition of Listeria
by a strain of Geotrichum candidum, Debaryomyces
hansenii, Candida intermedia, Kluyveromyces
marxianus, Pichia norvegensis [6, 7].
Many yeasts also demonstrated antifungal
activity towards other yeast cultures described as
the killer phenomenon [8]. However it was no clear
evidence that the killer toxins formation directly
correlated with antibacterial activity in yeasts [9].
Antagonism of microorganisms by yeasts has
been attributed broadly to 1) competition for nutrients;
2) pH changes; 3) production of high concentrations
of ethanol; 4) killer toxins or mycocins; 5) mycocin
UDC 579.264
DABROWSKA I. V.1, TKACHENKO K. S.2, PODGORSKY V. S.2, FOMINA M. O.2
1 Educational and Scientifi c Centre «Institute of Biology» of Taras Shevchenko National University of Kyiv,
Ukraine, 0160, Kyiv, Volodymyrska str., 64/13, e-mail: dabrowska_irena@yahoo.com
2 D.K. Zabolotny Institute of Microbiology and Virology of NAS of Ukraine,
Ukraine, 03680, Kyiv, Academika Zabolotnoho str., 154, e-mail: M.Fomina@ukr.net
ANTI-STAPHYLOCOCCI ACTIVITY OF YEAST ISOLATES AFFECTED
BY pH OF EXPERIMENTAL MEDIUM
© DABROWSKA I. V., TKACHENKO K. S., PODGORSKY V. S., FOMINA M. O.
causes ion leakage by the formation of channels
on the cytoplasmic membrane; 6) mycocin inhibits
the synthesis of cell wall component β-1,3-glucan;
7) mycocin interrupts cell division by blocking
the DNA synthesis; 8) proteases degrade bacterial
toxins; 9) stimulate the immune response; 10) yeasts
inhibit attachment to intestinal cells [7].
The discovery of antagonistic activities of
yeasts may have a signifi cant impact in numerous
fi elds such as food, agriculture, medicine, veterinary,
environmental protection. Yeasts have been
proposed as a new generation of biocontrol agents
and basis for new kind of probiotics. Yeasts cultures
with pronounced antibacterial properties may serve
as an attractive alternative to becoming increasingly
controversial antibiotic-based therapy of bacterial
infections. It is well known that Staphylococci are
leading group causing infectious diseases being
ubiquitous agents of nosocomial infections. They are
evolving resistance to antibiotics or biocides resulting,
for example, in the phenomenon of methicillin-
resistance. Currently methicillin-resistant S. aureus
(MRSA) is one of the most greatly feared bacterial
strains which resistance is commonly caused by the
widespread use of antibiotics in the husbandry of
livestock, including prevention or treatment of an
infection as well as promoting growth.
The aim of this work was to study the
antagonistic activity of yeasts against various isolates
of potentially pathogenic bacteria Staphylococcus
aureus in relation to the acidity of the experimental
medium for yeasts growth.
Materials and methods
Yeasts were isolated from the samples of
authentic homemade dairy products and from the
gastro-intestinal tract (GIT) of healthy Hucul long-
livers from Ukrainian Carpathians by using wort
agar (1.3 % maltose, 1.5 % malt extract; 3.0 %
dextrin, 1.0 % K2HPO4; 1.0 % NH4Cl; 1.8 % agar,
рН 7). The bacterial cultures used in this study
included standard reference strain Staphylococcus
180 ISSN 2219-3782. Ôàêòîðè åêñïåðèìåíòàëüíî¿ åâîëþö³¿ îðãàí³çì³â. 2015. Òîì 16
Dabrowska I. V., Tkachenko K. S., Podgorsky V. S., Fomina M. O.
aureus ATCC 25923 from Ukrainian Collection of
the Microorganisms and three clinical isolates of
S. aureus. The organisms were maintained by routine
culture on agar slants and stored at 4 °C between
transfers. At least two additional subcultures of
microorganisms (24 h, 28 °C for yeast and 37 °C for
bacteria) were made in fresh medium prior to their
use in the experiment.
The pure cultures of yeasts were tested for
antagonistic activity towards S. aureus strains in vitro
by using an agar plug method [10]. The agar plugs
inoculated on agar plates were initially prepared
by plating 1 ml (6 x 108 cells mL–1) of yeasts cell
suspension on wort agar (20 ml) at different pH values
(5.0; 5.5; 6.0; 6.5; 7.0). The plates were incubated at
28ºC for 72 h. Adjustment of the pH was performed
using sterile citrate-phosphate buffer before pouring
the plates. Agar plugs were prepared by growing the
yeasts on wort agar for three days. A sterile 8-mm-
diameter cork borer was used to obtain the agar plugs
from these culture plates.
The cell suspensions of 24 h bacterial cultures
(1 mL, 1.5 × 108 cells mL-1) were pour-plated on meat
peptone agar (MPA) (20 ml). Plugs of yeast cultures
were placed onto MPA containing a lawn of bacterial
strains. After an incubation period of 24 h at 37 °C,
the diameter of clear zones surrounding the plugs was
measured. The experiment was carried out in triplicates.
Results and discussion
The yeasts screening for their antagonism
towards S. aureus was performed using fi fty-two
strains of yeast isolates (table 1).
Of the total yeasts tested, eight cultures were
positive for the antagonistic activity comprising
15.4 %. Six out eight yeast isolates showed growth
inhibition of more than two sensitive S. aureus
bacterial strains (table 2). The antagonism yeasts
towards S. aureus was affected by pH of experimental
medium for yeasts cultivation showing generally
the best performance of this activity at pH values
ranging between 6.0 and 7.0.
It is worth mentioning that Staphylococci
together with Escherichia coli were the fi rst
microorganisms against which the phenomenon of
yeasts antagonism towards bacteria was discove-
red [7]. Generally the best anti-Staphylococci
performance in terms of the high values of growth
inhibition zone for all tested bacteria at the wide
range of tested pH values of experimental medium
was observed for Saccharomyces pastorianus
strains FF7 and FF18 isolated from dairy products.
These yeast isolates manifested the highest values
of antagonistic activity with diameter of growth
inhibition zone reaching 25–28 mm at comparatively
low pH values range 5.0–6.0. This may be related
to their origin being dairy products and associations
with lactic acid bacteria. Microbial evolution of
yeasts and lactic acid bacteria populations in dairy
products involved the various mechanisms giving
microorganisms a competitive advantage. It is well
known that synthesis of alcohols is a compensatory
mechanism to resist the high acidity stress. In
S. cerevisiae, for example, citric acid shifted the
primary metabolism towards higher glycerol pro-
duction [11]. In addition to synthesis of alcohols,
yeasts produce other metabolites that broadly inhibit
cell growth. The yeast adaptations to the conditions
of low pH can be used for the selection of probiotic
strains for complex probiotics. The behaviour of
yeasts in experimental treatments might be similar
to those found in commercial products.
The rest of the tested yeast isolates did not
manifest any inhibition of Staphylococci growth at
pH 5.0–5.5. Apart of Rhodotorula spp. S1 inhibiting
all tested Staphylococci reaching the growth
inhibition values of 20–25 mm at pH 6.0, all other
cultures showed considerably weaker antagonistic
activity towards bacteria. The lowest performance
was observed for Candida magnoliae S13 which
was able to inhibit only growth of standard reference
S. aureus strain reaching only 12 mm of inhibition
zone at pH 6.5–7.0 but did not affect any of clinical
isolates of S. aureus.
Table 1
Yeast isolates and their origin
Yeast strain code Source and year
F2, F15, F21, F23, F25, F26, F27, F28, F29, F31, F35, F36 Dairy products, 2013
FF1, FF2, FF4, FF5, FF6, FF7, FF8, FF9, FF10, FF11, FF12, FF13, FF14,
FF15, FF16, FF18
Dairy products, 2014
S1, S2, 3S, S4, S5, S7, S10, S11, S12, S13, S14, S15, S16, S17, S19, S21, S22,
S23, S24, S25, S28, S30, S31, S32
Long-livers GIT, 2013
ISSN 2219-3782. Ôàêòîðè åêñïåðèìåíòàëüíî¿ åâîëþö³¿ îðãàí³çì³â. 2015. Òîì 16 181
Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium
Table 2
Antagonistic activity of the yeast isolates against S. aureus depending on pH values of the experimental medium
Yeast isolate pH
Diameter of growth inhibition zone (mm)
S. aureus ATCC 25923 S. aureus 19 S. aureus 33 S. aureus 38
S1
Rhodotorula spp.
5.0 0 0 0 0
5.5 0 0 0 0
6.0 24.3 ± 0.5* 22.1 ± 1.7 20.5 ± 2.5 25.1 ± 0.3
6.5 19.4 ± 0.2 19.1 ± 1.1 17.6 ± 0.3 19.1 ± 0.1
7.0 16.7 ± 1.6 14.1 ± 0.9 11.2 ± 0.2 14.4 ± 0.7
S2
Debaryomyces hansenii
5.0 0 0 0 0
5.5 0 0 0 0
6.0 20.5 ± 0.5 0 19.4 ± 0.2 17.1 ± 1.1
6.5 18.2 ± 0.4 0 15.3 ± 0.7 15.2 ± 1.2
7.0 13.6 ± 1.3 0 13.3 ± 0.8 12.3 ± 0.9
S3
Debaryomyces hansenii
5.0 0 0 0 0
5.5 0 0 0 0
6.0 15.5 ± 0.5 13.1 ± 0.1 12.2 ± 1.4 19.5 ± 0.5
6.5 13.2 ± 0.4 11.3 ± 0.6 11.3 ± 0.3 17.2 ± 0.6
7.0 12.2 ± 1.2 10.3 ± 0.5 10.8 ± 1.4 15.5 ± 0.5
S5
Debaryomyces hansenii
5.0 0 0 0 0
5.5 0 0 0 0
6.0 17.2 ± 0.6 0 0 19.2 ± 0.2
6.5 17.2 ± 0.4 0 0 18.5 ± 0.5
7.0 15.8 ± 0.4 0 0 18.2 ± 1.2
S11
Candida spp.
5.0 0 0 0 0
5.5 0 0 0 0
6.0 15.2 ± 0.4 14.2 ± 0.1 14.3 ± 0.6 20.2 ± 0.4
6.5 14.3 ± 0.8 12.2 ± 0.6 13.2 ± 1.4 15.7 ± 0.4
7.0 10.1 ± 0.4 11.2 ± 0.2 11.2 ± 0.8 12.2 ± 0.2
S13
Candida magnoliae
5.0 0 0 0 0
5.5 0 0 0 0
6.0 0 0 0 0
6.5 12.6 ± 0.4 0 0 0
7.0 12.2 ± 0.2 0 0 0
FF7
Saccharomyces
pastorianus
5.0 13.1 ± 0.3 14.2 ± 0.1 10.2 ± 0.2 25.3 ± 0.8
5.5 24.2 ± 0.4 19.2 ± 0.6 15.2 ± 0.2 25.2 ± 0.1
6.0 20.2 ± 0.8 19.1 ± 0.4 15.6 ± 0.4 23.5 ± 0.5
6.5 19.1 ± 0.1 15.2 ± 0.2 15.2 ± 0.4 20.6 ± 1.8
7.0 16.4 ± 0.4 14.7 ± 0.1 15.1 ± 0.1 20.3 ± 0.3
FF18
Saccharomyces
pastorianus
5.0 0 0 0 0
5.5 28.5 ± 0.5 25.2 ± 1.2 23.2 ± 0.4 28.1 ± 0.1
6.0 28.2 ± 1.1 25.5 ± 0.5 20.4 ± 0.2 26.1 ± 0.2
6.5 21.3 ± 0.7 19.2 ± 0.6 20.2 ± 0.6 20.5 ± 0.5
7.0 18.2 ± 0.4 19.1 ± 1.3 17.7 ± 0.1 19.2 ± 0.8
Note: * ± SEM.
Conclusions
In conclusion the anti-Staphylococci activity of
yeast isolates was species- and strain-depended and
affected by pH values of experimental medium for
yeast cultivation.
The sources of yeasts isolation in the present
study were authentic and safe for the development
of the perspective biocontrol agents against Staphy-
lococci. The further research on the yeasts dwelling
in previously unstudied unique environments is
essential not only for potential application of their
antagosnism properties towards harmful bacteria
and other useful biological properties but also for
elucidation of their biodiversity and ecological roles.
182 ISSN 2219-3782. Ôàêòîðè åêñïåðèìåíòàëüíî¿ åâîëþö³¿ îðãàí³çì³â. 2015. Òîì 16
Dabrowska I. V., Tkachenko K. S., Podgorsky V. S., Fomina M. O.
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DABROWSKA I. V.1, TKACHENKO K. S.2, PODGORSKY V. S.2, FOMINA M. O.2
1 Educational and Scientifi c Centre «Institute of Biology» of Taras Shevchenko National University of Kyiv,
Ukraine, 0160, Kyiv, Volodymyrska str., 64/13, e-mail: dabrowska_irena@yahoo.com
2 D.K. Zabolotny Institute of Microbiology and Virology of NAS of Ukraine,
Ukraine, 03680, Kyiv, Academika Zabolotnoho str., 154, e-mail: M. Fomina@ukr.net
ANTI-STAPHYLOCOCCI ACTIVITY OF YEAST ISOLATES AFFECTED BY pH OF EXPERIMENTAL
MEDIUM
The aim of this work was to study the antagonistic activity of yeasts isolates towards various strains of potentially
pathogenic bacteria Staphylococcus aureus. Methods. Over 50 yeasts isolates from authentic dairy products and gastro-
intestinal tract (GIT) of Hucul long-livers from Ukrainian Carpathians were tested for antagonistic activity towards
S. aureus strains by using a conventional agar plug method at pH values of wort agar ranging from 5.0 to 7.0. Results.
The anti-Staphylococci activity was found in 15.4 % of tested yeast isolates. In general, the best antagonistic activity
towards S. aureus was observed for Saccharomyces pastorianus isolated from dairy products followed by GIT isolates
Rhodotorula spp. S1 > Debaryomyces hansenii isolates > Candida spp. S11 > Candida magnoliae S13. The majority
of yeasts isolates inhibited tested S. aureus strains at pH 6.0–7.0. Conlusions. Anti-Staphylococci performance of yeast
isolates was affected by pH values of experimental medium and depended on yeast species and strains.
Keywords: yeasts, Staphylococcus aureus, antagonism, pH.
|
| id | nasplib_isofts_kiev_ua-123456789-177372 |
| institution | Digital Library of Periodicals of National Academy of Sciences of Ukraine |
| issn | 2219-3782 |
| language | English |
| last_indexed | 2025-12-07T16:34:26Z |
| publishDate | 2015 |
| publisher | Інститут молекулярної біології і генетики НАН України |
| record_format | dspace |
| spelling | Dabrowska, I.V. Tkachenko, K.S. Podgorsky, V.S. Fomina, M.O. 2021-02-15T13:46:50Z 2021-02-15T13:46:50Z 2015 Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium / I.V. Dabrowska, K.S. Tkachenko, V.S. Podgorsky, M.O. Fomina // Фактори експериментальної еволюції організмів: Зб. наук. пр. — 2015. — Т. 16. — С. 179-182. — Бібліогр.: 11 назв. — англ. 2219-3782 https://nasplib.isofts.kiev.ua/handle/123456789/177372 579.264 The aim of this work was to study the antagonistic activity of yeasts isolates towards various strains of potentially
 pathogenic bacteria Staphylococcus aureus. Methods. Over 50 yeasts isolates from authentic dairy products and gastrointestinal tract (GIT) of Hucul long-livers from Ukrainian Carpathians were tested for antagonistic activity towards
 S. aureus strains by using a conventional agar plug method at pH values of wort agar ranging from 5.0 to 7.0. Results.
 The anti-Staphylococci activity was found in 15.4 % of tested yeast isolates. In general, the best antagonistic activity
 towards S. aureus was observed for Saccharomyces pastorianus isolated from dairy products followed by GIT isolates
 Rhodotorula spp. S1 > Debaryomyces hansenii isolates > Candida spp. S11 > Candida magnoliae S13. The majority
 of yeasts isolates inhibited tested S. aureus strains at pH 6.0–7.0. Conlusions. Anti-Staphylococci performance of yeast
 isolates was affected by pH values of experimental medium and depended on yeast species and strains.
 Keywords: yeasts, Staphylococcus aureus, antagonism, pH. en Інститут молекулярної біології і генетики НАН України Фактори експериментальної еволюції організмів Прикладна генетика і селекція Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium Article published earlier |
| spellingShingle | Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium Dabrowska, I.V. Tkachenko, K.S. Podgorsky, V.S. Fomina, M.O. Прикладна генетика і селекція |
| title | Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium |
| title_full | Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium |
| title_fullStr | Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium |
| title_full_unstemmed | Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium |
| title_short | Anti-Staphylococci activity of yeast isolates affected by pH of experimental medium |
| title_sort | anti-staphylococci activity of yeast isolates affected by ph of experimental medium |
| topic | Прикладна генетика і селекція |
| topic_facet | Прикладна генетика і селекція |
| url | https://nasplib.isofts.kiev.ua/handle/123456789/177372 |
| work_keys_str_mv | AT dabrowskaiv antistaphylococciactivityofyeastisolatesaffectedbyphofexperimentalmedium AT tkachenkoks antistaphylococciactivityofyeastisolatesaffectedbyphofexperimentalmedium AT podgorskyvs antistaphylococciactivityofyeastisolatesaffectedbyphofexperimentalmedium AT fominamo antistaphylococciactivityofyeastisolatesaffectedbyphofexperimentalmedium |