The lipopeptide antibiotic fengycin, produced by Bacillus subtilis, strongly inhibits growth of filamentous fungi. In this study, we evaluated the effects of fengycin treatment on apoptosis and necrosis in Rhizopus stolonifer by means of cell staining and epifluorescence microscopy. At fengycin concentrations less than 50 μg/ml, treated fungal cells demonstrated a dose-dependent increase in apoptosis-associated markers compared with the untreated control. These markers included chromatin condensation, reactive oxygen species accumulation, mitochondrial membrane potential depolarization, phosphatidylserine externalization, and the occurrence of DNA strand breaks. These results showed that fungal cells were impaired in a number of important functions and entered apoptosis upon treatment with low concentrations of fengycin. In contrast, high concentrations (>50 μg/ml) induced necrosis, indicating that the fungicidal action of fengycin operates via two modes: apoptosis at low concentrations and necrosis at high concentrations. Additionally, the apoptotic effect that we have shown suggests that lower concentrations of fengycin than previously thought may be effective for food preservation.

Rice is a staple food for nearly 3.5 billion people worldwide 1 and an important raw material for many rice-based deep processing companies. However, many rice-based enterprises need to crush rice, and the crushed rice powder can be used as a raw material or additive for many foods, such as steamed meat, 2 rice cakes, 3 bread, 4 cakes, 5 and convenience rice. 6 Research on rice powder has focused on crushing methods, 7 deep processing and utilization, 8 and less on volatile components in rice flour, which play an important role in food flavour and can affect the overall evaluation of food. 9Vermicelli products from brown rice flour crushed from brown rice are not accepted by consumers due to texture and flavour issues 10 and are mostly used in rice flour processing. Rice flour as raw material for further processing enterprises is also widely used as rice (fine white rice) for crushing processing; crushing is an indispensable process in transforming rice into rice flour, which is commonly used in practice. The crushing process can cause the volatile components to increase or decrease, and the overall volatile components vary with the degree of crushing, thus affecting the overall aroma of the further processed products. Therefore, studying the difference in volatile components changes in rice in crushing is one feasible way

No abstract