EventsThe 7th International Electronic Conference on Foods
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This submission belongs to the session G. Food Safety, Toxicology & Quality of the event The 7th International Electronic Conference on Foods
Published date
23 Oct, 2026
Academic Editor
author-avatarEsther Sendra
Citation
Viorica Maria Corbu, Ortansa Csutak, Antifungal and Anti-mycotoxigenic Potential of Lachancea thermotolerans ST12 and Starmerella sp. CMGB-ST8.2 against Aspergillus ochraceus for Biocontrol Applications, in Proceedings of The 7th International Electronic Conference on Foods, 28 October–30 October 2026, MDPI: Basel, Switzerland
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Antifungal and Anti-mycotoxigenic Potential of Lachancea thermotolerans ST12 and Starmerella sp. CMGB-ST8.2 against Aspergillus ochraceus for Biocontrol Applications

Viorica Maria Corbu 1,2
Ortansa Csutak 2,3
1. Department of Genetics, Faculty of Biology, University of Bucharest Aleea Portocalelor, no1-3, 060101, Bucharest, Romania
2. Center for Research, Training and Consultancy in Microbiology, Genetics and Biotechnology MICROGEN, no1-3, 060101, Bucharest, Romania
3. Department of Genetics, Faculty of Biology, University of Bucharest, 060101, Bucharest, Romania
Abstract

Food and feed contamination by mycotoxins remain a global challenge due to the adverse effects on food safety, public health and agricultural sustainability. The ochratoxin A (OTA) produced by species of Aspergillus and Penicillium, has a major negative impact on human health, its control representing a priority for the food industry. Due to the increasing restrictions on chemical fungicides and the growing demand for sustainable agriculture, the biocontrol practises using antagonistic microorganisms have emerged as promising alternatives for reducing fungal growth and mycotoxin contamination.

In the present study, two epiphytic yeast strains, Lachancea thermotolerans CMGB-ST12 and Starmerella sp. CMGB-ST8.2, were evaluated for their antifungal and anti-mycotoxigenic activity against the OTA-producing fungus Aspergillus ochraceus. Antifungal activity was determined through co-cultivation on culture media containing glucose (SAB), sucrose (YES) or potato dextrose (PDA) as carbon sources. The inhibition of OTA biosynthesis was investigated using thin-layer chromatography (TLC). The effect of sodium bicarbonate supplementation on antagonistic activity was also evaluated.

The results demonstrated a significant inhibition of fungal growth. L. thermotolerans CMGB-ST12 determine 100% inhibition of A. ochraceus cultivated on YES and more than 79% inhibition on SAB. Starmerella sp CMGB-ST8.2 showed inhibition rates between 56.6% and 76.9%, with the highest activity on PDA. Both yeast strains reduced fungal sporulation, the TLC analysis revealing a decrease in OTA production. A strong and consistent anti-mycotoxigenic effect was observed for Starmerella sp. CMGB-ST8.2 regardless of the culture media, whereas L. thermotolerans CMGB-ST12 showed anti-mycotoxigenic activity mainly on SAB. No significant impact of sodium bicarbonate was observed.

These findings highlight the potential of the two yeast strains as promising biocontrol agents against ochratoxigenic fungi growth and food contamination with OTA, which recommend them for safer food production and development of sustainable alternatives to conventional fungicides.

Keywords
biocontrol
antagonistic yeasts
ochratoxin A
food safety
Lachancea thermotolerans
Starmerella sp.
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