Isolation, Identification and Characterization of <i>Bacillus subtilis</i> CF-3, a Bacterium from Fermented Bean Curd for Controlling Postharvest Diseases of Peach Fruit

Abstract

Biological control is an alternative to synthetic fungicides to avoid postharvest diseases which limit the storage period and marketing life of fruit and vegetables. Present investigation is focused on the isolation, identification and characterization of Bacillus subtilis CF-3 from fermented bean curd through the analyses of phenotype, physiological and biochemical characterization, 16S rDNA gene sequence based on its biocontrol effect against pathogens (Monilinia fructicola, Cephalothecium, Rhizoctonia and Alternaria) causing peach decay. With treatment of CF-3, the ratio of good fruit was 65% which was higher than 30% in the control group significantly after 36d storage at 10℃ and 65% compared with 50% in the control group after 7d storage at 25℃;The optimal growth temperature and pH of CF-3 were 37℃and 8;The results of antimicrobial stability indicated that CF-3's antibiotics had good UV, pH and thermal stability (except at 121℃). Findings of the present study suggested that the antifungal properties of CF-3 may have a potential to be developed as fungicide which can contribute to the postharvest preservation of peach fruit and provide a theoretical basis for the further study of biological control.

Research on Volatile Organic Compounds From Bacillus subtilis CF-3: Biocontrol Effects on Fruit Fungal Pathogens and Dynamic Changes During Fermentation

“…In a previous study, the VOCs produced by the B. subtilis CF-3 strain were isolated and identified from fermented bean curd (Gao et al, 2016 ). The results of the present study indicate that the VOCs produced by B. subtilis CF-3 have inhibitory effects on several common fungal pathogens in vitro .…”

“…Bacillus subtilis CF-3 (registered in the China Center for Type Culture Collection, CCTCC M 2016125) was isolated from fermented bean curd and identified by the Laboratory of Food Safety and Quality Control (School of Life Sciences, Shanghai University) (Gao et al, 2016 ). For short-term storage, B. subtilis CF-3 was incubated at 37°C for 24 h on Luria-Bertani (LB) agar (Gao H. Y. et al, 2017 ).…”

“…In a previous study, we isolated, identified, and named the B. subtilis strain CF-3, which exhibited biocontrol effects (Gao et al, 2016 ). Moreover, the VOCs produced by B. subtilis CF-3 were also identified after 48 h of cultivation (Gao H. Y. et al, 2017 ).…”

Optimization of Headspace Solid-phase Microextraction for GC-MS Analysis of Volatile Compounds Produced by Biocontrol Strain <i>Bacillus subtilis</i> CF-3 Using Response Surface Methodology

“…We isolated a strain of bio-control B. subtilis from fermented food during our previous research and registered it as CF-3. CF-3 can strongly inhibit the postharvest pathogenic fungi of fruits and vegetables (Gao et al, 2016). However, the key antifungal volatiles of CF-3 are unclear.…”

Environmental fate and behaviour of the biocontrol agent Bacillus amyloliquefaciens CPA‐8 after preharvest application to stone fruit

“…Many Bacillus spp. have been reported as effective biological control agents (BCAs) against different plant diseases caused by soil‐borne, foliar, and postharvest pathogens . In particular, Bacillus amyloliquefaciens strain CPA‐8 (formerly Bacillus subtilis ) was demonstrated to be effective in controlling brown rot caused by Monilinia spp.…”