Antagonistic activities of volatiles produced by two <i>Bacillus</i> strains against <i>Monilinia fructicola</i> in peach fruit

Chang, Liu; XiaoHui, Yin; Wang, Qingguo; Peng, Yong; Ma, Yurong; Li, Peipei; Shi, Jingying

doi:10.1002/jsfa.9125

Cited by 40 publications

(26 citation statements)

References 25 publications

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“…The multiple functions of 2-pentylfuran have also been identified. 2-Pentylfuran isolated from the volatile products of bacterial strains presented strong inhibition on both mycelial growth and conidia germination of F. oxysporum (Wu et al, 2015;Liu et al, 2018). 2-Pentylfuran fumigated from Bacillus megaterium strain XTBG34 could significantly promote plant growth of Arabidopsis thaliana (Zou et al, 2010).…”

Section: Discussionmentioning

confidence: 99%

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Antifungal Effects of Volatiles Produced by Bacillus subtilis Against Alternaria solani in Potato

Dai

Yang

et al. 2020

Front. Microbiol.

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Antifungal activities of plant-beneficial Bacillus have been widely studied in recent years. Numerous studies have studied the antifungal mechanisms of soluble nonvolatile bioactive compounds such as lipopeptides and proteins produced by Bacillus against soil-borne diseases. However, the antagonistic mechanisms of volatile organic compounds (VOCs) from Bacillus against airborne phytopathogens are still largely unknown, and the function of Alternaria solani pathogenic genes has not been well identified. Here, we first isolated a Bacillus strain with strong antifungal activity and finally identified it as B. subtilis ZD01. Then, the antagonistic mechanisms of VOCs produced by strain ZD01, against A. solani, an airborne fungal pathogen that can cause early blight diseases of potato, were studied. We showed that VOCs produced by strain ZD01 can reduce the colony size and mycelial penetration and can cause serious morphological changes of A. solani. Scanning electron microscope (SEM) observation showed that VOCs released by ZD01 could cause more flaccid and gapped hyphae of A. solani. Also, we found that VOCs produced by ZD01 can inhibit the conidia germination and reduce the lesion areas and number of A. solani in vivo significantly. Meanwhile, based on gas chromatography/mass spectrometry (GC/MS) analysis, 29 volatile compounds produced by strain ZD01 were identified. Out of 29 identified VOCs, 9 VOCs showed complete growth inhibition activities against A. solani. Moreover, we identified two virulence-associated genes (slt2 and sod) in A. solani. slt2 is a key gene that regulates the mycelial growth, penetration, sporulation, and virulence in vivo in A. solani. In addition, sod plays a significant role in the SOD synthetic pathway in A. solani. Results from qRT-PCR showed that the transcriptional expression of these two genes was down-regulated after being treated by VOCs produced by ZD01. These results are useful for a better understanding of the biocontrol mechanism of Bacillus and offer a potential method for potato early blight disease control.

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Section: Discussionmentioning

confidence: 99%

“…6-Methyl-2-heptanone produced by B. subtilis completely inhibited mycelial growth of F. oxysporum f. sp. lactucae (Liu et al, 2018). Acetophenone released by Streptomyces globisporus and Paenibacillus polymyxa can inhibit Penicillium italicum and F. oxysporum growth, respectively (Li et al, 2010;Raza et al, 2015).…”

Section: Discussionmentioning

confidence: 99%

Antifungal Effects of Volatiles Produced by Bacillus subtilis Against Alternaria solani in Potato

Dai

Yang

et al. 2020

Front. Microbiol.

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“…The tenacious attachment, along with the secretion of extracellular lytic enzymes of two antagonistic yeasts (Pichia Alternaria alternata; endophyte bacteria; antifungal antagonism; cyclic lipopeptides; biological control membranefaciens and Cryptococcus albidus), may play a role in the biocontrol activity of yeast antagonists, and the interaction between yeasts and pathogens was hampered by a protein denaturant at low concentrations [10]. Bacillus strains have also been used to control Monilinia fructicola in peach fruit through the activity of volatiles released by the biocontrol strain [11]. Microbial antagonists have also been shown to be able to manage anthracnose in fruits [12].…”

Section: Introductionmentioning

confidence: 99%

Endophytic Bacillus altitudinis Q7 from Ginkgo biloba inhibits the growth of Alternaria alternata in vitro and its inhibition mode of action

Sun

et al. 2021

Biotechnology & Biotechnological Equipment

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The study was focussed on the inhibitory mechanism associated with the ability of an endophytic bacterium -Bacillus altitudinis Q7, obtained from Ginkgo biloba, to inhibit the growth of Alternaria alternata in vitro. A fungus, identified as Alternaria alternata was isolated from the rotten part of an apple. One of the endophytes was identified as Bacillus altitudinis Q7. Effect of Bacillus altitudinis Q7 on Alternaria alternata was characterized by measuring membrane permeability and lipid peroxidation. Antioxidant enzymes in Alternaria alternata were determined before and after exposure to Bacillus altitudinis Q7. Results indicated that cell membranes in Alternaria alternata were damaged, lipid peroxidation was enhanced, and superoxide dismutase, peroxidase, and polyphenol oxidase were significantly inhibited. Content of lipopeptides produced by Bacillus altitudinis Q7 was higher than other metabolites. The FTIR spectra revealed that the prepared antibacterial lipopeptides is a cyclic lipopeptides. The effect of lipopeptides produced by Bacillus altitudinis Q7 at 2 mg/mL against Alternaria alternata in vitro reached 83.2%. The lipopeptide-treated group showed the same trend as Q7 fermentation broth in inhibition mode of action. Moreover, the utilization of proteins and sugars during culturing of Alternaria alternata decreased when adding lipopeptides to the growth medium. Bacillus altitudinis Q7 from Ginkgo biloba significantly inhibited the growth of Alternaria alternata and is a very promising biocontrol strain against Alternaria alternata. The study of endophytic bacteria and its metabolites is being done to identify biological control alternatives. The results provide a theoretical basis for understanding their antagonistic properties.

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“…Numerous studies have shown that bacteria are an important reason for food spoilage and degradation [16,17,18,19,20]. To prolong the shelf life of the V. volvacea fruit bodies, this study focused on the bacterial community succession process on the surfaces of postharvest fruit bodies of V. volvacea and aimed to find a solution for V. volvacea fruit body preservation.…”

Section: Introductionmentioning

confidence: 99%

Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of Volvariella volvacea

et al. 2019

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Straw mushroom (Volvariella volvacea) is the most commonly cultivated edible fungus in the world, but the challenges associated with the preservation have limited its marketability. Microbiology, especially bacteria, play a key role in the deterioration of food, this study aimed to reveal the succession of the bacterial community on the surfaces of V. volvacea fruit bodies under different temperature conditions. We amplified 16S rRNA genes of V4 regions, obtained the bacterial species information by using high-throughput sequencing technology, and analyzed the effects of environmental temperature and preservation time on bacterial communities. The relative abundances of Firmicutes, Bacilli, and Bacillales increased significantly when straw mushrooms began to rot. Furthermore, the relative abundances of Paenibacillus, Lysinibacillus and Solibacillus, which belong to Bacillales, increased with the decay of straw mushroom. The Shannon and Simpson indices of V. volvacea stored at 30 °C were significantly higher than those of V. volvacea stored at 15 °C, which indicates that a high temperature contributes to the improvement in the species diversity. According to the linear discriminant analysis (LDA) effect size (LEfSe) results, the number of biomarkers in the 30 °C group (32, 42.11%) was significantly higher than that in the 15 °C group (17, 22.37%), indicating that a high temperature has a clustering effect on some bacterial communities. A Spearman correlation analysis showed that Pseudomonas, Stenotrophomonas and Solibacillus promoted the decay of straw mushroom. In conclusion, a high temperature increases the bacterial diversity on the straw mushroom surfaces and has a clustering effect on the bacterial communities. The bacterial community consisting of Firmicutes, Bacilli, Bacillales, Paenibacillus, Lysinibacillus, Pseudomonas, Stenotrophomonas and Solibacillus could promote the decay of straw mushroom, so new preservation materials research can focus on inhibiting anaerobic and decay-causing bacteria to prolong preservation time.

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Antagonistic activities of volatiles produced by two Bacillus strains against Monilinia fructicola in peach fruit

Abstract: These results indicate that the two antagonistic bacteria and some volatiles produced by them have potential value in controlling brown rot in harvested peach fruit. © 2018 Society of Chemical Industry.

Cited by 40 publications

References 25 publications

Antifungal Effects of Volatiles Produced by Bacillus subtilis Against Alternaria solani in Potato

Antifungal Effects of Volatiles Produced by Bacillus subtilis Against Alternaria solani in Potato

Endophytic Bacillus altitudinis Q7 from Ginkgo biloba inhibits the growth of Alternaria alternata in vitro and its inhibition mode of action

Low Temperature (15 °C) Reduces Bacterial Diversity and Prolongs the Preservation Time of Volvariella volvacea

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