Detection and control of off-flavour compound-producing streptomycetes on locally produced nuts using streptophages

Laura G Dionysius; Peter Brooks; D. İpek Kurtböke

doi:10.1071/MA22011

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Detection and control of off-flavour compound-producing streptomycetes on locally produced nuts using streptophages

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Detection and control of off-flavour compound-producing streptomycetes on locally produced nuts using streptophages

Laura G Dionysius, Peter Brooks and D. İpek Kurtböke

Microbiology Australia, Vol.43(1), pp.36-39

2022

DOI: https://doi.org/10.1071/MA22011

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Abstract

actinomycetes

bacteriophages

food taints

geosmin

nuts

Streptomyces

streptophage

volatile organic compounds

Members of the phylum Actinomycetota are the most prominent part of the soil microbiota, more specifically the species within the genus Streptomyces of this phylum. Key functions of Streptomyces species (or streptomycetes in general terms) include nutrient cycling and plant growth promotion and disease protection. However, these species can also produce volatile organic compounds, predominantly geosmin, which is responsible for musty and mildew scents that are unpleasant to humans and can negatively impact the nut crop industry as odorous nuts generally lose their market value. Bacterial viruses, called bacteriophages have been previously used successfully in agriculture and aquaculture to remove such odorous species and they may therefore be applied to the nut industry. To eliminate these compounds, the producer strepto-mycetes may be selectively removed from nut surfaces using streptophages. The removal of Streptomyces species from nut surfaces can then be expected to minimise geosmin production, therefore removing the unpleasant off-flavours and benefiting the nut industry.

Details

Title: Detection and control of off-flavour compound-producing streptomycetes on locally produced nuts using streptophages
Authors: Laura G Dionysius (Author) - University of the Sunshine Coast, Queensland, GeneCology Research Centre - Legacy
Peter Brooks (Author) - University of the Sunshine Coast, Queensland, GeneCology Research Centre - Legacy
D. İpek Kurtböke (Author) - University of the Sunshine Coast, Queensland, School of Science, Technology and Engineering
Publication details: Microbiology Australia, Vol.43(1), pp.36-39
Publisher: C S I R O Publishing
Date published: 2022
DOI: 10.1071/MA22011
ISSN: 2201-9189; 1324-4272
Copyright note: © 2022 The Author(s) (or their employer(s)). Published by CSIRO Publishing on behalf of the ASM. This is an open access article distributed under the Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License (CC BY-NC-ND)
Organisation Unit: University of the Sunshine Coast, Queensland; GeneCology Research Centre - Legacy; School of Science, Technology and Engineering; Centre for Bioinnovation
Language: English
Record Identifier: 99629434402621
Output Type: Journal article

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