3.3. Effect of yeast VOCs on A. carbonarius in vitro
Only VOCs produced by C. friedrichii 778 reduced A. carbonarius
MPVA566 and A. carbonarius AN6 growth significantly, resulting in
58.3% (P≤ 0.01) and 33.7% (P≤ 0.05) reduction of colony diameter, re-
spectively, compared to the controls. All the other yeast/pathogen
pairings did not differ fromthe control in terms of colony development.
Nonetheless, A. carbonarius colonies exposed to yeast VOCs did not
sporulate, and were characterized by white mycelium; the colony bor-
der was undefined, with elongated and scattered hyphae compared to
unexposed control (Fig. 2). Single hyphal tips and mycelium fragments
were then transferred on fresh PDA and after 5 days of growth at 25 °C,
typical black sporulating colonieswere evident (not shown), suggesting
that the anti-sporulating effect is reversible.