Abstract
This study aimed to evaluate the efficiency of the yeast Saccharomyces cerevisiae in inhibiting the growth of the fungus Aspergillus piperis isolated from orange fruits, and in reducing the resulting toxin Ochratoxin A (OTA) under laboratory and storage conditions. The results demonstrated the dominance of A. piperis in samples of local and imported orange fruits collected from Muthanna and Karbala governorates. Associated fungi were isolated and identified, and the most virulent was identified using a pathogenicity test. The results showed that the most virulent fungal isolate was A. piperis.Its identity was confirmed using molecular analysis of the ITS region sequence and registered in the NCBI database. This isolate also demonstrated a high capacity to produce OTA, reaching a concentration of 95.7 ng/g in sorghum media. When testing the bioactivity of yeast, different concentrations of S. cerevisiae showed remarkable effectiveness in inhibiting fungal growth, with the highest inhibition rate reaching 83.33% at the sixth dilution. In the storage experiment, treating the fruits with yeast contributed to a significant reduction in the OTA concentration from 125.33 to 59.70 ng/g, a significant difference. These results confirm the effectiveness of yeast as a promising bioagent for reducing post-harvest rot and toxic fungal contamination in orange fruits
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Claims 6
Claim · model-written summary
A. piperis dominated samples of local and imported orange fruits.
- Taxon
- oranget0
- Interactor
- A. piperis
Aspergillus piperise0pathogen - Outcome
- dominance of A. piperise0
- Setting
- Muthanna and Karbala governoratese0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Saccharomyces cerevisiae in inhibiting of Aspergillus piperis and reducing ochratoxin A in orange fruits”
e0“the dominance of A. piperis in samples of local and imported orange fruits collected from Muthanna and Karbala governorates”
Claim · model-written summary
A. piperis was the most virulent fungal isolate.
- Taxon
- oranget0
- Interactor
- A. piperisAspergillus piperise0pathogen
- Outcome
- most virulent fungal isolatee0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Saccharomyces cerevisiae in inhibiting of Aspergillus piperis and reducing ochratoxin A in orange fruits”
e0“the most virulent fungal isolate was A. piperis”
Claim · model-written summary
ITS analysis confirmed the identity of the A. piperis isolate.
- Taxon
- oranget0
- Interactor
- A. piperisAspergillus piperise1pathogen
- Outcome
- identity was confirmede0
Not reportedComparatorValue
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Schema note from the model: The method result has no reported comparator or value.
Verbatim
t0“Saccharomyces cerevisiae in inhibiting of Aspergillus piperis and reducing ochratoxin A in orange fruits”
e0“Its identity was confirmed using molecular analysis of the ITS region sequence and registered in the NCBI database.”
e1“The results showed that the most virulent fungal isolate was A. piperis.”
Claim · model-written summary
The isolate produced OTA at 95.7 ng/g in sorghum media.
- Taxon
- oranget0
- Interactor
- Aspergillus piperisAspergillus piperist0pathogen
- Outcome
- produce OTAe0
- Value
- 95.7 ng/ge0
- Setting
- sorghum mediae0
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Saccharomyces cerevisiae in inhibiting of Aspergillus piperis and reducing ochratoxin A in orange fruits”
e0“This isolate also demonstrated a high capacity to produce OTA, reaching a concentration of 95.7 ng/g in sorghum media.”
Claim · model-written summary
S. cerevisiae inhibited fungal growth by up to 83.33% at the sixth dilution.
- Taxon
- oranget0
- Treatment
- different concentrations of S. cerevisiaee0
- Interactor
- Aspergillus piperisAspergillus piperist0pathogen
- Second interactor
- S. cerevisiae
Saccharomyces cerevisiaee0biocontrol_agent - Outcome
- fungal growthe0
- Direction
- inhibitinge0
- Value
- 83.33%e0
- Qualifier
- sixth dilutione0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Saccharomyces cerevisiae in inhibiting of Aspergillus piperis and reducing ochratoxin A in orange fruits”
e0“different concentrations of S. cerevisiae showed remarkable effectiveness in inhibiting fungal growth, with the highest inhibition rate reaching 83.33% at the sixth dilution.”
Claim · model-written summary
Yeast treatment significantly reduced OTA concentration from 125.33 to 59.70 ng/g in stored oranges.
- Taxon
- oranget0
- Treatment
- treating the fruits with yeaste0
- Interactor
- Aspergillus piperisAspergillus piperist0pathogen
- Second interactor
- Saccharomyces cerevisiaeSaccharomyces cerevisiaet0biocontrol_agent
- Outcome
- OTA concentratione0
- Direction
- reductione0
- Value
- 59.70 ng/ge0
- Qualifier
- 125.33e0
Not reportedComparator
Organisms pictured · Representative pictures of the matched species, not figures from the paper.
Verbatim
t0“Saccharomyces cerevisiae in inhibiting of Aspergillus piperis and reducing ochratoxin A in orange fruits”
e0“treating the fruits with yeast contributed to a significant reduction in the OTA concentration from 125.33 to 59.70 ng/g, a significant difference.”