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In this investigation, we focused on elucidating the impact of non-Saccharomyces yeasts on both the aromatic chemical composition and sensory attributes of red dragon fruit wine. This was achieved through the introduction of Hanseniaspora uvarum or Pichia guilliermondii concurrently with Saccharomyces cerevisiae, employing methodologies encompassing co-inoculation or sequential inoculation. The findings suggested that the combined inoculation of non-Saccharomyces yeasts and S. cerevisiae is capable of modulating the sensory properties of wines. Additionally, varying inoculation methods exerted a significant impact on the aromatic qualities of the wine. Co-inoculation and sequential inoculation of H. uvarum or P. guilliermondii with S. cerevisiae demonstrated a remarkable augmentation in the quantity of volatile chemicals while effectively regulating the number of odor activity value (OAV) > 1 in the wine. Therefore, the utilization of mixed fermentation emerges as a viable strategy for regulating the flavor profile of red dragon wine. This methodology stands as a valuable guideline for making various fruit wines, including red dragon fruit wine. [ABSTRACT FROM AUTHOR]

Strawberry is an important cash crop, but postharvest diseases would cause varying degrees of loss. Although hot air (45°C, 3 h) and antagonistic yeast (Pichia guilliermondii) treatments are effective in reducing pathogen attack, little is known about the relationship between postharvest disease and combination treatment methods in strawberry fruit. In our study, strawberries treated with P. guilliermondii in combination with hot air were tested for grey mould, soft rot and anthracnose. It is shown that the combination treatment was more efficacious than either P. guilliermondii or hot air applied individually in (i) controlling grey mould, soft rot and anthracnose (ii). maintaining the quality of strawberries (including weight loss, firmness and high SSC/TA without excessive reduction of AA content) and (iii) increasing the antioxidant levels (as indicated by higher activities of SOD, CAT, POD, the content of TPC and OPC). Therefore, these findings provide foundational data to help elucidate the mechanisms by that combination treatment can enhance the shelf life of strawberries during storage. [ABSTRACT FROM AUTHOR]

ABSTRACT: The poultry industry is interested in alternatives to antibiotics to improve production performance and reduce the incidence of enteric diseases. For more than a decade, yeast and yeast fermentation products have been used in the feed industry to improve the growth and feed efficiency of livestock. The yeast cell wall is comprised of numerous polysaccharides: mannans, chitin, β-1,3-glucans, and 1,6-glucans. These are the major bioactive molecules that can impart health benefits to the host. Yeast and yeast cell wall products modulate the host immune response, reduce the load of pathogens, and ameliorate the pathologic effects of enteric infections in poultry. The principal mechanisms of action of yeast probiotics and prebiotics are competitive exclusion and antagonism, immunomodulation, effect on digestive enzymes, and direct nutritional benefits. However, only a few species of yeast, such as Saccharomyces have been thoroughly studied for their probiotic potential. Novel probiotic yeast species, such as whole Pichia guilliermondii (Citrsitim) cells, have recently been shown to have probiotic and prebiotic properties and demand further investigation. A thorough understanding of the poultry gut mycobiota is required to formulate tailor-made probiotics and prebiotics for avian enteric diseases.

Copyright of Chinese Journal of Applied Entomology is the property of Chinese Journal of Applied Entomology, Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

This study examined supplementation of a novel yeast product containing Pichia guilliermondii on juvenile rainbow trout, Oncorhynchus mykiss, growth, and disease resistance. In two separate trials, fish (initial weight 6.2 and 10.6 g, respectively), were fed an extruded diet (41% digestible protein and 18% crude lipid) supplemented with 0.3 or 0.6% P. guilliermondii alone or 0.3% P. guilliermondii with a dietary gut supplement at 0.1%. Prior to the end of each trial, a subsample of fish from each tank was exposed by immersion to Yersinia ruckeri (Trial 1) or injection with Flavobacterium pyschrophilum (Trial 2). At the conclusion of the trials, supplementation of either P. guilliermondii or the gut supplement improved growth and food conversion efficiency in rainbow trout when fed for 16‐weeks. No effects of supplementation on mortality were observed. These results suggest potential as functional additives; however, additional investigation regarding the efficacy of whole‐cell and disrupted wall components of P. guilliermondii is needed to better assess their potential effects on rainbow trout immune responses. [ABSTRACT FROM AUTHOR]

This research aims to assess the effect of Pichia guilliermondii treatment on the improved disease resistance of the peach fruit and to explore the biocontrol mechanisms. Infection rate and lesion diameter of the yeast-treated fruit were substantially inhibited after Rhizopus stolonifer and Penicillium expansum infection, respectively. A significant increase in endogenous salicylic acid (SA) content was stimulated in peach fruit treated with P. guilliermondii. The activities of defense-related enzymes and the SA synthase in peaches were also improved after P. guilliermondii treatment, and the expression of pathogenesis-related genes was activated. Thus, P. guilliermondii may be a biological elicitor-activated systemic acquired resistance by the SA signaling pathway. The new understanding regarding the mechanism of antagonist yeast could could be conducive for controlling fruit postharvest diseases in the future.

Non-Saccharomyces yeast species are currently a biotechnology trend in enology and broadly used to improve the sensory profile of wines because they affect aroma, color, and mouthfeel. They have become a powerful biotool to modulate the influence of global warming on grape varieties, helping to maintain the acidity, decrease the alcoholic degree, stabilize wine color, and increase freshness. In cool climates, some non-Saccharomyces can promote demalication or color stability by the formation of stable derived pigments. Additionally, non-Saccharomyces yeasts open new possibilities in biocontrol for removing spoilage yeast and bacteria or molds that can produce and release mycotoxins, and therefore, can help in reducing SO2 levels. The promising species Hanseniaspora vineae is analyzed in depth in this Special Issue in two articles, one concerning the glycolytic and fermentative metabolisms and its positive role and sensory impact by the production of aromatic esters and lysis products during fermentation are also assessed. [ABSTRACT FROM AUTHOR]

Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the Brettanomyces and Pichia genus is an important goal to reduce economic loses from undesired aromatic profiles. Previous studies have demonstrated that Candida intermedia LAMAP1790 produces antimicrobial peptides of molecular mass under 10 kDa with fungicide activity against Brettanomyces bruxellensis, without affecting the yeast Saccharomyces cerevisiae. So far, it has not been determined whether these peptides show biocontroller effect in this yeast or other spoilage yeasts, such as Pichia guilliermondii. In this work, we determined that the exposure of B. bruxellensis to the low-mass peptides contained in the culture supernatant of C. intermedia LAMAP1790 produces a continuous rise of reactive oxygen species (ROS) in this yeast, without presenting a significant effect on membrane damage. These observations can give an approach to the antifungal mechanism. In addition, we described a fungicide activity of these peptides fraction against two strains of P. guilliermondii in a laboratory medium. However, carrying out assays on synthetic must, peptides must show an effect on the growth of B. bruxellensis. Moreover, these results can be considered as a start to develop new strategies for the biocontrol of spoilage yeast. [ABSTRACT FROM AUTHOR]

Onychomycosis has been reported to be mainly caused by dermatophytes. Recently, more attention has been paid to yeast for its increasing morbidity, especially the candida specices. Here we reported a fingernail infection caused by Pichia guilliermondii , the sexual reproduction period of Candida guilliermondii. Itraconazole was used for three courses, and the patient achieved improvement without any significant side-effects. This might be the first onychomycosis case of Candida guilliermondii. [ABSTRACT FROM AUTHOR]

Abstract Background Pichia guilliermondii was found capable of expressing the recombinant thermostable lipase without methanol under the control of methanol dependent alcohol oxidase 1 promoter (AOXp 1). In this study, statistical approaches were employed for the screening and optimisation of physical conditions for T1 lipase production in P. guilliermondii. Result The screening of six physical conditions by Plackett-Burman Design has identified pH, inoculum size and incubation time as exerting significant effects on lipase production. These three conditions were further optimised using, Box-Behnken Design of Response Surface Methodology, which predicted an optimum medium comprising pH 6, 24 h incubation time and 2% inoculum size. T1 lipase activity of 2.0 U/mL was produced with a biomass of OD600 23.0. Conclusion The process of using RSM for optimisation yielded a 3-fold increase of T1 lipase over medium before optimisation. Therefore, this result has proven that T1 lipase can be produced at a higher yield in P. guilliermondii.

Copyright of Shipin Kexue/ Food Science is the property of Food Science Editorial Department and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Wine spoilage yeasts are one of the main issues in the winemaking industry, and the control of the Brettanomyces and Pichia genus is an important goal to reduce economic loses from undesired aromatic profiles. Previous studies have demonstrated that Candida intermedia LAMAP1790 produces antimicrobial peptides of molecular mass under 10 kDa with fungicide activity against Brettanomyces bruxellensis, without affecting the yeast Saccharomyces cerevisiae. So far, it has not been determined whether these peptides show biocontroller effect in this yeast or other spoilage yeasts, such as Pichia guilliermondii. In this work, we determined that the exposure of B. bruxellensis to the low-mass peptides contained in the culture supernatant of C. intermedia LAMAP1790 produces a continuous rise of reactive oxygen species (ROS) in this yeast, without presenting a significant effect on membrane damage. These observations can give an approach to the antifungal mechanism. In addition, we described a fungicide activity of these peptides fraction against two strains of P. guilliermondii in a laboratory medium. However, carrying out assays on synthetic must, peptides must show an effect on the growth of B. bruxellensis. Moreover, these results can be considered as a start to develop new strategies for the biocontrol of spoilage yeast.

The effects of individual and combined Pichia guilliermondii (at 1 × 108 CFU mL-1) and hot air (at 38°C for 96 h) treatments on the three major postharvest diseases Botrytis cinerea, Penicillium expansum, and Colletotrichum gloeosporioides, as well as the quality and antioxidant content of Red Fuji ( Malus pumila var. domestica) apple fruit, were investigated in this work. Results suggested that the combined hot air and antagonistic yeast ( P. guilliermondii) treatment effectively and completely inhibited the infection of apple fruit wounds by the three major postharvest diseases. Furthermore, apple fruit treated with antagonistic yeast or heat alone maintained better quality, which included mass loss, firmness, solid/acid ratio, and ascorbic acid content, than the control. The combination of the two treatments yielded the optimum apple quality. Moreover, the combined hot air and P. guilliermondii treatment also maintained or enhanced the antioxidative enzyme activities and total phenolic content of apple fruit. All results demonstrated that the combined antagonistic yeast and hot air treatment maintained the postharvest freshness of apple fruit. [ABSTRACT FROM AUTHOR]

The effect of the antagonistic yeast Pichia guilliermondii, strain BCC5389, mixed in Aloe vera gel (AG) as a coating for postharvest mandarins was investigated. It was found to elicit defense-related gene expression and enzyme activities, as well as bioactive compound accumulation in the flavedo tissues of the fruit. This was led to significantly prevent fruit decay caused by Penicillium digitatum . Substantial levels of gene transcripts associated with plant defense mechanisms such as lipoxygenase , phenylalanine ammonia-lyase , and peroxidase along with enzyme abundances were induced. Accumulation of shikimic acid, total phenolics and lignin were also detected in the treated fruit tissues. None of the fruit quality parameters were affected by the treatments investigated over the storage period. The antagonistic yeast strain BCC5389 mixed with the AG coating agent showed a strong potential to maintain the quality of the fruit. Conclusively, this yeast and AG mixture prevented crop loss caused by green mold during postharvest storage through the induction of the mandarins’ natural defense mechanisms. [ABSTRACT FROM AUTHOR]

Ninety nine yeast isolates were isolated from surface of mango fruits and were tested in vivo in preliminary study for biocontrol potential of Lasiodiplodia rot of mango fruits. According to primary screening, nine isolates were selected to continue the secondary screening using different concentrations of the washed yeast cells in water suspension to study their biocontrol efficacy at 16±1°C. It was found that using washed cells of yeast isolate Mg 147 (Candida multisgemmis) at 1x109, 5x108 and 2x108 CFU/ml produced complete protection for 14 days to wounds of mango fruit inoculated with spore suspension of the fungusLasiodiplodia theobromae 1x105 conidia/ml. Meantime, no lesion developed on the mango fruit treated with the isolates Mg 39 (Pichia guilliermondii strainA) at the highest tested colony forming unit (CFU) levels, i.e. 1x109 and 5x108 CFU/ml. Supernatant of the yeast cultures, tested in secondary screening, did not prevent spore germination of L. theobromae or decay of wounded mango fruit but had inhibitory effect. However, 1-Methylcyclopropene (1-MCP) treatment significantly reduced the infected area mm2 on mango fruit inoculated with L. theobromae (1x105 conidia/ml) during the 14 days of storage at 16±1°C and improved efficacy of isolates Mg147 and Mg39. When applied as combined treatments between 1-MCP and biocontrol agents, no lesion developed on the fruit treated with the isolate Mg 147 at 1x 108 CFU/ml or higher. Meanwhile, no lesion developed on the fruit treated with the isolate Mg 39 at 2x 108 CFU/ml or higher while, the percentages of rot reduction were ranged between 94.1% - 81.3% for concentrations 1x108 and 6.6x107 CFU/ml respectively.

Production of several yeast products occur in presence of mixtures of monosaccharides. To study effect of xylose and glucose mixtures with system aeration and nitrogen source as the other two operative variables on xylitol production by Pichia guilliermondii, the present work was defined. Artificial Neural Network (ANN) strategy was used to athematically show interplay between these three controllable factors and the xylitol productivity response. In the first stage, model fitting was performed using Response Surface Methodology (RSM) and the appropriate fraction of this design then was applied for the ANN training step (Levenberg Marquardt ‘LM’ algorithm). The best ANN model configuration with the three test input variables composed of six neurons in the hidden layer and tangent sigmoid (TANSIG) and linear transfer function (PURELIN) were used as the activation functions for the data processing from inputs to the hidden layer and from the constructed neurons to the output nodes. The network performance was evaluated by Mean Squared Error (MSE) and the regression coefficient of determination (R2). These values respectively, for the RSM model fitting were 2.327× 10-4 and 0.9817, and for the ANN training data were 2.29 × 10-8 and 0.9999. While MSE and R2 values for the other two steps of ANN were 4.56 × 10-3 and 0.9741 (validating step) and1.52× 10-3 and 0.9325 (testing step), respectively. Positive synergism of ANN with RSM was confirmed.

Traditional phenotypic methods and commercial kits based on carbohydrate assimilation patterns are unable to consistently distinguish among isolates of Pichia guilliermondii, Debaryomyces hansenii and Candida palmioleophila. As result, these species are often misidentified. In this work, we established a reliable method for the identification/differentiation of these species. Our assay was validated by DNA sequencing of the polymorphic region used in a real-time PCR assay driven by species-specific probes targeted to the fungal ITS 1 region. This assay provides a new tool for pathogen identification and for epidemiological, drug resistance and virulence studies of these organisms.

Three steroids and one nordammarane triterpenoid were isolated for the first time from the endophytic fungus Pichia guilliermondii Ppf9 derived from the medicinal plant Paris polyphylla var. yunnanensis. By means of physicochemical and spectrometric analysis, they were identified as ergosta-5,7,22-trienol (1), 5α,8α-epidioxyergosta-6,22-dien-3β-ol (2), ergosta-7,22-dien-3β,5α,6β-triol (3), and helvolic acid (4). Both micro-dilution-colorimetric and spore germination assays were employed to evaluate their antimicrobial activity. Among them, helvolic acid (4) exhibited the strongest antibacterial activity against all test bacteria, with MIC values ranging from 1.56 µg/mL to 50 µg/mL, and IC50 values from 0.98 µg/mL to 33.19 µg/mL. It also showed strong inhibitory activity on the spore germination of Magnaporthe oryzae with an IC50 value of 7.20 µg/mL. Among the three steroids, 5α,8α-epidioxyergosta-6,22-dien-3β-ol (2) exhibited relatively strong antimicrobial activity. The results suggest that the endophytic fungus Pichia guillermondii Ppf9 could be a candidate for producing helvolic acid, and the metabolites from this fungus could be potentially developed as antimicrobial agents in the future.

Yeasts belonging to the genus Dekkera/Brettanomyces, especially the species Dekkera bruxellensis, have long been associated with the production of volatile phenols responsible for off-flavour in wines. According to recent reports, the species Pichia guilliermondii could also produce these compounds at the initial stages of fermentation. Based on the abundance of P. guilliermondii in Patagonian winemaking, we decided to study the relevance of indigenous isolates belonging to this species as wine spoilage yeast. Twenty-three indigenous isolates obtained from grape surfaces and red wine musts were analyzed in their capacity to produce volatile phenols on grape must. The relationship between molecular Random Amplified Polymorphic DNA (RAPD) and physiological (killer biotype) patterns detected in indigenous populations of P. guilliermondii and volatile phenol production was also evaluated. Different production levels of 4-ethylphenol, 4-vinylguaiacol and 4-ethylguaiacol were detected among the isolates; however, the values were always lower than those produced by the D. bruxellensis reference strain in the same conditions. High levels of 4-vinylphenol were detected among P. guilliermondii indigenous isolates. The combined use of RAPD and killer biotype allowed us to identify the isolates producing the highest volatile phenol levels.Las levaduras del género Dekkera/Brettanomyces, sobre todo la especie Dekkera bruxellensis, siempre han sido asociadas con la producción de fenoles volátiles responsables de aromas desagradables en los vinos. Recientemente, se ha demostrado que la especie Pichia guilliermondii también es capaz de producir estos compuestos, particularmente durante las etapas iniciales de la fermentación. Dada la abundancia de P. guilliermondii en las bodegas de la Patagonia, se decidió evaluar la importancia de algunos aislamientos indígenas de esta especie como levaduras alterantes de vinos regionales. Se evaluó la capacidad de producir fenoles volátiles en ensayos sobre mosto de 23 aislamientos de P. guilliermondii provenientes de superficie de uvas y de mostos de fermentación de vinos tintos. Asimismo, se analizó la relación entre los patrones moleculares (RAPD) y fisiológicos (biotipo killer) de estos aislamientos y la producción de fenoles volátiles. Se detectaron diferentes niveles de producción de 4-etilfenol, 4-vinilguayacol y 4-etilguayacol entre los aislamientos de P. guilliermondii analizados; sin embargo, los valores obtenidos fueron en todos los casos inferiores a los producidos por D. bruxellensis cepa de referencia en las mismas condiciones. En general, se detectaron altos niveles de 4-vinilfenol en los mostos fermentados con los aislamientos indígenas de P. guilliermondii. El uso combinado de RAPD-PCR y el biotipo killer permitió identificar los aislamientos que producen los niveles más altos de fenoles volátiles.

Attachment of yeast cells or bacteria on fungal hyphae have been observed in various antagonisms between microorganisms. Physical interactions between yeast Pichia guilliermondii and postharvest fruit pathogen Penicillium expansum in culture were studied in detail using light and transmission electron microscope to give better understanding on their mode of antagonism. Both organisms were co-cultured for 24-hr on potato dextrose agar. Light microscopy observations on the co-culture showed that the yeast cells attached firmly on the fungal hyphae. This attachment was inhibited by several substances such as enzymes degrading protein (protease or trypsin), a respiration inhibitor (sodium azide), an acid (hydrochloric acid) or an alkali (sodium hydroxide). Although autoclaved hyphae did not affect the attachment, but boiled enzymes and autoclaved yeast cells totally abolished the attachment. These evidences suggested that the attachment might be an active process mediated by certain protein from live yeast cells. Transmission electron micrographs on the ultrastructure of the co-culture revealed that the hyphae showed abnormalities in their structure and organelles, and a degree of obvious damage. Physical interactions observed in this study could be contributed to the mechanism of antagonism between P. guilliermondii and P. expansum.

The sensitivity of the yeast Pichia guilliermondii ATCC 201911 (L2) to Cr(VI) and Cr(III) has been investigated. This yeast was demonstrated to have much higher resistance to Cr(III), compared to Cr(VI). At chromate level of 2.0 mM, an expanded lag phase in growth was observed, followed by the active phase of cell proliferation. During the growth arrest, a residual external chromate concentration decreased gradually to the nontoxic level, and the duration of this period was directly dependent on the initial Cr(VI) concentration in the medium, i.e. the higher the Cr(VI) level, the longer the growth delay. Thus, the tolerance of P. guilliermondii to chromate depends on its capacity for extracellular reduction of Cr(VI). As a product of chromate reduction, Cr(III) forms complexes with the components of culture liquid, which are not effectively adsorbed by the cells and do not repress the growth of P. guilliermondii. When urea is used as a nitrogen source, not only chromate reduction, but also Cr(III) chelation were shown to decrease, compared to the medium supplemented with ammonium sulphate. The experimental data confirm this concept of extracellular reduction of Cr(VI) as an important mechanism, which provides the resistance of yeast cells to chromate.

One of the diseases occurring in tomato is the sour rot caused by Geotrichum candidum. In order to evaluate the antagonism of killer yeasts, isolates were obtained from ants belonging to the genus Atta and those with killer activity were selected, resulting in 8 killer isolates (M1 - M8). Then, isolates of G. candidum were obtained from infected tomatoes and the most aggressive one was selected. Each killer yeast was inoculated in 1x1 cm² cuts made to tomato fruits and after a 3 hour incubation, 50 µL of a G. candidum suspension of 1x104 cells/mL was inoculated. After incubation for 72 h in a moist chamber, the lesions were quantied using the Tukey test (p<0.05) resulting in yeast prefeisolates M1 and M2 as the most protective ones. The auxanogram test API 20C AUX identified them as Candida (Pichia) guilliermondii. [ABSTRACT FROM AUTHOR]

The present study reports statistical optimization of growth conditions of an opportunistic fungal strainPichia guilliermondii, isolated from the blood of patients suffering from bancroftian filariasis. Seven key determinants, namely, primary inoculums size (%), volume (mL) and pH of media, serum proportion, temperature (°C), incubation time (hr), and agitation speed (rpm) that influence in vitro growth of the pathogen were optimized statistically using response surface methodology (RSM). RSM with seven factors and two-level Box–Behnken design was employed for designing experimental run, prediction of case statistics, suitable exploration of quadratic response surfaces, and constructing a second-order polynomial equation. Analysis of variance (ANOVA) showed that primary inoculums size, volume of culture media, temperature, incubation time, and agitation speed exert most significant influence over fungal growth. The RSM study predicted that optimum fungal growth can be obtained using 10% primary inoculums size in 100 mL culture media with pH 6.0, 6.28% serum, 32.5°C temperature, and 24 hr of incubation, alongside agitation speed at 400 rpm. The desirability of the optimized growth model forP. guilliermondiiis 99.123%, which indicated its accuracy and acceptability. Finally, the optimized growth module illustrated in the study could be useful in improving in vitro growth of clinically importantP. guilliermondii. [ABSTRACT FROM PUBLISHER]

Pichia guilliermondii strain SO isolated from spoiled orange was developed for use as an alternative expression host by using Pichia pastoris as the model of the experiment. This is the first study to report on the capability of P. guilliermondii SO as a host to express thermostable T1 lipase from Geobacillus zalihae. Alcohol oxidase and formaldehyde dehydrogenase promoters were present in the yeast genome. Interestingly, the recombinant yeast [SO/pPICZαB/T1-2 (SO2)] took only 30 h to reach optimal production with minimal methanol induction [1.5% (v/v)] in YPTM medium, as compared to P. pastoris, which took longer to reach its optimal condition. The purification yield of the His-tagged fusion lipase was 68.58%, with specific activity of 194.58 U/mg. The optimum temperature was 65°C at pH 9 in glycine-NaOH buffer, and it was stable up to 70°C in a wide pH range from pH 5 to 12. In conclusion, a newly isolated yeast from spoiled orange has been proven suitable for use as an expression host. [ABSTRACT FROM AUTHOR]

In the present investigation, we have attempted to identify the potential two epiphytic yeast strains for growth promotion and management of chilli fruit rot. Seed treatment withPichia guilliermondiishowed increased seedling vigour index (55%), fresh weight (96%) and dry weight (45%) over untreated control. Furthermore,P. guilliermondiishowed higher root colonisation ability, indole-3-acetic acid (IAA) production and phosphate solubilisation ability. On the other hand, seedling dip withHanseniaspora uvaruminduced higher levels of defence-related compounds in chilli seedlings challenge-inoculated withColletotrichum capsiciunder glasshouse conditions. Among the different media tested, higher biomass ofP. guilliermondiiandH. uvarumwas obtained in pine juice broth and sugarcane juice broth, respectively. Glycerol buffer formulation showed viability (>70%) ofP. guilliermondiiup to 4 months andH. uvarumup to 9 months when stored at ambient conditions. Seedling dip and foliar sprays withH. uvarumshowed 37– 40% reduction in chilli fruit rot incidence under field conditions. It also showed higher (cumulative) accumulation of defence-related compounds in chilli leaves and ripe fruits under field conditions. The results of current investigation indicated a clear difference among the two epiphytic yeast strains.P. guilliermondiiwas identified as growth promoter of chilli andH. uvarumas antagonist of chilli fruit rot pathogen,C. capsici. [ABSTRACT FROM PUBLISHER]