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The yeast Wickerhamomyces anomalus acts as a predator of the olive anthracnose-causing fungi, Colletotrichum nymphaeae, C. godetiae, and C. gloeosporioides

Summary

A beneficial yeast called Wickerhamomyces anomalus can kill the fungi that cause olive anthracnose, a disease that damages olive crops and reduces oil quality. Unlike chemical fungicides, this yeast works by physically attacking the fungal hyphae, sticking to them and draining their contents to feed itself. This natural biocontrol approach could provide farmers with a safer, more sustainable way to protect olive trees from disease.

Background

Olive tree anthracnose caused by Colletotrichum fungi results in severe economic losses in Mediterranean regions and beyond. Current control methods rely heavily on chemical fungicides, which promote fungal resistance and environmental contamination. Yeasts are promising candidates for developing greener biocontrol alternatives to agrochemical methods.

Objective

To identify yeast strains capable of antagonizing three olive anthracnose-causing Colletotrichum species (C. nymphaeae, C. godetiae, and C. gloeosporioides) and to characterize the mechanisms underlying their antagonistic activity.

Results

Wickerhamomyces anomalus strains, particularly LBMC1105, demonstrated strong antagonism against all three Colletotrichum species. Antagonism was not dependent on volatile compounds, siderophores, or diffusible compounds, but rather on direct cell-to-cell contact. Microscopy revealed yeast cells adhering to hyphae, secreting extracellular matrix, draining hyphal contents, and in the case of C. godetiae, packing inside emptied hyphae.

Conclusion

W. anomalus acts as a necrotrophic mycoparasite against olive anthracnose-causing fungi through direct predation rather than secretion of antimicrobial compounds. These results support the potential application of W. anomalus as a living biofungicide or biocontrol agent for preharvest control of olive anthracnose.
  • Published in:Frontiers in Fungal Biology,
  • Study Type:Experimental In Vitro Study,
  • Source: PMID: 39355316, PMC: PMC11443700, DOI: 10.3389/ffunb.2024.1463860
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