, Volume 21, Issue 4, pp 789–803 | Cite as

Biocontrol activity of a cold-adapted yeast from Tibet against gray mold in cherry tomato and its action mechanism

  • Hao Hu
  • Michael E. Wisniewski
  • Ahmed Abdelfattah
  • Xiaodong ZhengEmail author
Original Paper


Cold-adapted biocontrol yeast was selected from four yeast isolates from Tibet against gray mold of cherry tomato in cold storage. The strain numbered LB2 showed the best biocontrol activity and identified as Cryptococcus laurentii. Competition for nutrient, space, and induced fruit resistance was also its antagonistic mechanism. Compared with C. laurentii from sea-level place, the reason why LB2 had a better biocontrol activity was studied. More trehalose and proline in cell of LB2 made it exhibit a better cellular activity at low temperature, such as higher population dynamics in the wounds of cherry tomato and more biocontrol-related enzyme secretion, chitinase and β-glucanase. The better oxidative stress tolerance was another characteristic of LB2. Maybe because of the ideal culture condition, there was no obvious difference between these two yeasts in the growth in vitro test at low temperature. Although the same phenomenon existed in the low pH stress test, LB2 still had higher cell concentration under this stress. Comparative transcriptomics method was also applied to analyze the cell activity of LB2 and C. laurentii at different temperatures. The results showed that more active response in the intracellular structure and intracellular metabolic process to cold temperature made LB2 had a better activity. The present study indicated a possibility to select cold-adapted biocontrol yeast from Tibet and also showed its primary action mechanism.


Biocontrol Postharvest Cryptococcus laurentii Tibet Cherry tomato 



This research was supported by the National Natural Science Foundation of China (3157100632) and the China Scholarship Council (CSC). Thank you to Dr. Charles Wilson from World Food Preservation Center LLC (Shepherdstown, USA) for his advice in this manuscript.

Supplementary material

792_2017_943_MOESM1_ESM.doc (44 kb)
Supplementary material 1 (DOC 44 kb)


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Copyright information

© Springer Japan 2017

Authors and Affiliations

  1. 1.College of Biosystems Engineering and Food ScienceZhejiang UniversityHangzhouChina
  2. 2.U.S. Department of Agriculture-Agricultural Research Service (USDA-ARS)KearneysvilleUSA
  3. 3.University of PalermoPalermoItaly
  4. 4.Dipartimento di AgrariaUniversità Mediterranea di Reggio CalabriaReggio CalabriaItaly

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