{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,19]],"date-time":"2026-08-19T14:36:34Z","timestamp":1787150194159,"version":"build-2736575974"},"reference-count":42,"publisher":"SAGE Publications","issue":"6","license":[{"start":{"date-parts":[[2025,6,16]],"date-time":"2025-06-16T00:00:00Z","timestamp":1750032000000},"content-version":"vor","delay-in-days":0,"URL":"https:\/\/creativecommons.org\/licenses\/by\/4.0\/"},{"start":{"date-parts":[[2025,6,16]],"date-time":"2025-06-16T00:00:00Z","timestamp":1750032000000},"content-version":"tdm","delay-in-days":0,"URL":"https:\/\/journals.sagepub.com\/page\/policies\/text-and-data-mining-license"}],"content-domain":{"domain":["journals.sagepub.com"],"crossmark-restriction":true},"short-container-title":["Biopreservation and Biobanking"],"published-print":{"date-parts":[[2025,12,1]]},"abstract":"<jats:p>\n                    Epiphytic yeasts are promising biocontrol agents of plant diseases but preserving and transferring them to the field is challenging. Here, we studied six cost-effective lyophilization protective agents to preserve seven strains of Amazonian yeast species isolated from the phyllosphere of native cacao (\n                    <jats:italic toggle=\"yes\">Theobroma cacao<\/jats:italic>\n                    ) in Peru. We evaluated the viability of yeasts at 30 and 90 days post-lyophilization\n                    <jats:italic toggle=\"yes\">in vitro<\/jats:italic>\n                    , and their survival after controlled inoculation on cacao fruits in the field. The best protective agents were maltodextrin, honey + skim milk, and honey.\n                    <jats:italic toggle=\"yes\">Wickerhamomyces anomalus<\/jats:italic>\n                    KLG-014 and\n                    <jats:italic toggle=\"yes\">Wickerhamomyces<\/jats:italic>\n                    sp. EGZ-38 showed higher than 97.3% viability after 30 days when lyophilized with maltodextrin. Additionally,\n                    <jats:italic toggle=\"yes\">Candida<\/jats:italic>\n                    sp. KLG-103 showed a viability greater than 50% after 30 days when lyophilized with honey + skim milk. At 90 days,\n                    <jats:italic toggle=\"yes\">W. anomalus<\/jats:italic>\n                    KLG-014,\n                    <jats:italic toggle=\"yes\">Hannaella theobromatis<\/jats:italic>\n                    KLG-063, and\n                    <jats:italic toggle=\"yes\">Kwoniella heveanensis<\/jats:italic>\n                    EGZ-07 showed a viability greater than 20%, with the latter showing an outstanding 100% viability, when lyophilized with honey + skim milk. Conversely, sodium alginate was the least protective agent, as yeast showed 0% viability. In the field,\n                    <jats:italic toggle=\"yes\">W. anomalus<\/jats:italic>\n                    KLG-014,\n                    <jats:italic toggle=\"yes\">K. heveanensis<\/jats:italic>\n                    EGZ-07,\n                    <jats:italic toggle=\"yes\">Debaryomyces hansenii<\/jats:italic>\n                    EGZ-31, and\n                    <jats:italic toggle=\"yes\">Wickerhamomyces<\/jats:italic>\n                    sp. EGZ-38 were successfully re-isolated from the surface of cacao fruits under all treatments after 30 days, except for sodium alginate. This was corroborated via morphological and molecular evidence. This study demonstrates that maltodextrin, honey, and skim milk are suitable for ensuring the\n                    <jats:italic toggle=\"yes\">in vitro<\/jats:italic>\n                    viability of biocontrol yeasts up to 90 days after lyophilization, and their survival up to 30 days after inoculation on cacao fruits in the field. This is a first step toward the development of a biocontrol alternative to mitigate cacao pathogens using native microorganisms from the Amazon in Peru.\n                  <\/jats:p>","DOI":"10.1089\/bio.2024.0185","type":"journal-article","created":{"date-parts":[[2025,6,16]],"date-time":"2025-06-16T11:36:17Z","timestamp":1750073777000},"page":"608-616","update-policy":"https:\/\/doi.org\/10.1177\/sage-journals-update-policy","source":"Crossref","is-referenced-by-count":4,"title":["Lyophilization and Field Survival of Epiphytic Yeasts from the Phyllosphere of Native Cacao in the Peruvian Amazon"],"prefix":"10.1177","volume":"23","author":[{"given":"Eryka","family":"Gaslac-Zumaeta","sequence":"first","affiliation":[{"name":"Grupo de Investigaci\u00f3n en Fitopatolog\u00eda y Micolog\u00eda, Instituto de Investigaci\u00f3n para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodr\u00edguez de Mendoza de Amazonas, Chachapoyas, Per\u00fa."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Kelvin James","family":"Llanos-G\u00f3mez","sequence":"additional","affiliation":[{"name":"Grupo de Investigaci\u00f3n en Fitopatolog\u00eda y Micolog\u00eda, Instituto de Investigaci\u00f3n para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodr\u00edguez de Mendoza de Amazonas, Chachapoyas, Per\u00fa."},{"name":"Becas en Programas de Doctorado en Alianzas Interinstitucionales, Doctorado en Ciencias para el Desarrollo Sustentable, Universidad Nacional Toribio Rodr\u00edguez de Mendoza de Amazonas, Chachapoyas, Per\u00fa."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"given":"Segundo Manuel","family":"Oliva-Cruz","sequence":"additional","affiliation":[{"name":"Grupo de Investigaci\u00f3n en Fitopatolog\u00eda y Micolog\u00eda, Instituto de Investigaci\u00f3n para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodr\u00edguez de Mendoza de Amazonas, Chachapoyas, Per\u00fa."},{"name":"Facultad de Ingenier\u00eda y Ciencias Agrarias, Universidad Nacional Toribio Rodr\u00edguez de Mendoza de Amazonas, Chachapoyas, Per\u00fa."}],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-1015-3751","authenticated-orcid":false,"given":"Jorge Ronny","family":"D\u00edaz-Valderrama","sequence":"additional","affiliation":[{"name":"Grupo de Investigaci\u00f3n en Fitopatolog\u00eda y Micolog\u00eda, Instituto de Investigaci\u00f3n para el Desarrollo Sustentable de Ceja de Selva, Universidad Nacional Toribio Rodr\u00edguez de Mendoza de Amazonas, Chachapoyas, Per\u00fa."},{"name":"Facultad de Ingenier\u00eda y Ciencias Agrarias, Universidad Nacional Toribio Rodr\u00edguez de Mendoza de Amazonas, Chachapoyas, Per\u00fa."}],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"179","published-online":{"date-parts":[[2025,6,16]]},"reference":[{"key":"e_1_3_5_2_2","doi-asserted-by":"publisher","DOI":"10.21273\/HORTSCI11187-16"},{"key":"e_1_3_5_3_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.tifs.2015.11.003"},{"key":"e_1_3_5_4_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.biocontrol.2008.03.001"},{"key":"e_1_3_5_5_2","doi-asserted-by":"publisher","DOI":"10.1080\/10408398.2017.1417235"},{"key":"e_1_3_5_6_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.biocontrol.2019.104155"},{"key":"e_1_3_5_7_2","doi-asserted-by":"publisher","DOI":"10.4315\/0362-028x-64.6.856"},{"key":"e_1_3_5_8_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.biocontrol.2021.104707"},{"key":"e_1_3_5_9_2","doi-asserted-by":"publisher","DOI":"10.1002\/jsfa.8229"},{"key":"e_1_3_5_10_2","doi-asserted-by":"publisher","DOI":"10.2307\/3760439"},{"key":"e_1_3_5_11_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.ejpb.2013.05.019"},{"key":"e_1_3_5_12_2","doi-asserted-by":"publisher","DOI":"10.1007\/978-1-0716-0783-1"},{"key":"e_1_3_5_13_2","doi-asserted-by":"publisher","DOI":"10.1007\/s002530051511"},{"key":"e_1_3_5_14_2","doi-asserted-by":"publisher","DOI":"10.1016\/j.mimet.2006.02.017"},{"key":"e_1_3_5_15_2","first-page":"263","article-title":"Comparative studies on the freeze-drying survival of various bacteria: Gram type, suspending medium, and freezing rate","volume":"36","author":"MacKenzie AP","year":"1976","unstructured":"MacKenzie AP. 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