Relationship between soil composition, diversity and antifungal properties of<i>Bacillus</i>spp. isolated from southeastern Anatolia

Ceyhan, Derya İşler; Çelekli, Abuzer; Can, Canan

doi:10.1080/13102818.2018.1559095

Cited by 2 publications

(1 citation statement)

References 36 publications

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“…B. subtilis es capaz de reducir el 90% del contenido de OTA en granos de cacao fermentados y secos (Kadjo et al, 2023). También, ha demostrado inhibir los niveles de hongo Trichoderma sp en plantas de cacao (Putri et al, 2023) y reducir micotoxinas acumuladas en las semillas de maíz por Fusarium moniliforme (Bhushan et al, 2013;Figueiredo et al, 2010;He et al, 2019;Muzaifa et al, 2019), asimismo, se demostró que B. licheniformis inhibe el crecimiento de Aspergillus y degrada la aflatoxina B1 (AFB1) y OTA de manera eficiente (Derya et al, 2019;Sukkasem et al, 2018). Las cepas de Bacillus spp producen una amplia variedad de antibióticos (bacitracinas, bacilinas, bacilomicinas B y tirocidinas), sustancias y enzimas (celulasas, glucanasas, proteasas y quitinasas), que inhiben el crecimiento de fitopatógenos afectando la germinación de las esporas y degradando su pared celular (Caulier et al, 2019;Y.…”

Section: Introductionunclassified

Inhibición del crecimiento in vitro de Bacillus spp sobre hongos asociados al proceso de fermentación en cacao

Cedeño Alcívar,

Cedeño Guzmán,

Vera Macías

et al. 2023

Manglar

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Ochratoxin A (OTA) producing fungi in cocoa are a food safety problem that affects the organoleptic quality of chocolate and human health. Since the Bacillusspp strains turn out to be effective biological controls, the objective of this work was to inhibit the growth of OTA-producing fungi. For this, the in vitroantagonism of doses of 100 and 200 μL of Bacillusspp was tested against fungi isolated from cocoa beans in the fermentation process: Aspergillus spp and Penicilliumsp. The results of this study show that the strain of B. subtilis31BMC and B. licheniformisE-44 significantly decreased the growth of Aspergillusspp and Penicilliumsp isolates, inhibiting their growth by 74.43% and 81.52%, after three days, respectively. The Bacillusspp strains proved to be effective in the in vitroinhibition of OTA-producing fungi in cocoa beans.

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Section: Introductionunclassified

Inhibición del crecimiento in vitro de Bacillus spp sobre hongos asociados al proceso de fermentación en cacao

Cedeño Alcívar,

Cedeño Guzmán,

Vera Macías

et al. 2023

Manglar

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Resolving the conflict between antibiotic production and rapid growth by recognition of peptidoglycan of susceptible competitors

et al. 2022

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Microbial communities employ a variety of complex strategies to compete successfully against competitors sharing their niche, with antibiotic production being a common strategy of aggression. Here, by systematic evaluation of four non-ribosomal peptides/polyketide (NRPs/PKS) antibiotics produced by Bacillus subtilis clade, we revealed that they acted synergistically to effectively eliminate phylogenetically distinct competitors. The production of these antibiotics came with a fitness cost manifested in growth inhibition, rendering their synthesis uneconomical when growing in proximity to a phylogenetically close species, carrying resistance against the same antibiotics. To resolve this conflict and ease the fitness cost, antibiotic production was only induced by the presence of a peptidoglycan cue from a sensitive competitor, a response mediated by the global regulator of cellular competence, ComA. These results experimentally demonstrate a general ecological concept – closely related communities are favoured during competition, due to compatibility in attack and defence mechanisms.

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Relationship between soil composition, diversity and antifungal properties ofBacillusspp. isolated from southeastern Anatolia

Cited by 2 publications

References 36 publications

Inhibición del crecimiento in vitro de Bacillus spp sobre hongos asociados al proceso de fermentación en cacao

Inhibición del crecimiento in vitro de Bacillus spp sobre hongos asociados al proceso de fermentación en cacao

Resolving the conflict between antibiotic production and rapid growth by recognition of peptidoglycan of susceptible competitors

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