The role of iturin A from B. amyloliquefaciens BUZ-14 in the inhibition of the most common postharvest fruit rots

Calvo Crespo, Hector (Universidad de Zaragoza) ; Mendiara Negredo, Isabel (Universidad de Zaragoza) ; Arias Alvarez, Esther (Universidad de Zaragoza) ; Blanco Parmo, Domingo (Universidad de Zaragoza) ; Venturini Crespo, Maria Eugenia (Universidad de Zaragoza)

Resumen: The aim of this work was to elucidate the role of the secondary metabolites produced by B. amyloliquefaciens BUZ-14 against B. cinerea, M. fructicola, M. laxa, P. digitatum, P. italicum and P. expansum both in vitro and in planta. The entire cell free supernatant (CFS) and the lipopeptide fraction (LPF) showed similar antifungal activities, completely inhibiting all the fungi at dilutions of 1:24 or even lower, whereas the non-butanolic fraction (NBF) barely inhibited the fungi. However, when the LPF and CFS were applied on fruit, only brown rot in peaches and blue rot in apples was totally inhibited. The main families of metabolites in the LPF were iturin A, fengycin and surfactin with maximum concentrations of 407, 853 and 658¿µg¿mL-1, respectively. Subsequently, a TLC-bioautography revealed iturin A as the key metabolite in the inhibitions and allowed us to establish in vivo MICs of 16.9 and 33.9¿µg¿mL-1 for Monilinia species and P. expansum, respectively. The application of 24 h-old BUZ-14 cultures suppressed brown rot in peaches and also blue rot in apples but failed to inhibit the other diseases. However, BUZ-14 was only able to grow and produce iturin A in peaches so we can deduce that the amount of iturin A brought with the cultures (36¿±¿14¿µg¿mL-1) could be enough to control both diseases. The strong antifungal activity of the iturin A present in the BUZ-14 CFS suggests that it could be successfully used for postharvest disease control. However, future research is necessary to maximize the iturin A production by B. amyloliquefaciens BUZ-14 in order to optimize a commercial application.

Idioma: Inglés

DOI: 10.1016/j.fm.2019.01.010

Año: 2019

Publicado en: FOOD MICROBIOLOGY 82 (2019), 62-69
ISSN: 0740-0020

Factor impacto JCR: 4.155 (2019)

Categ. JCR: BIOTECHNOLOGY & APPLIED MICROBIOLOGY rank: 33 / 156 = 0.212 (2019) - Q1 - T1
Categ. JCR: FOOD SCIENCE & TECHNOLOGY rank: 25 / 139 = 0.18 (2019) - Q1 - T1
Categ. JCR: MICROBIOLOGY rank: 36 / 134 = 0.269 (2019) - Q2 - T1

Factor impacto SCIMAGO: 1.318 - Food Science (Q1) - Microbiology (Q2)

Financiación: info:eu-repo/grantAgreement/ES/DGA/T07-17R
Financiación: info:eu-repo/grantAgreement/ES/MINECO/RTC-2015--4121-2

Tipo y forma: Article (PostPrint)

Área (Departamento): Área Nutrición Bromatología (Dpto. Produc.Animal Cienc.Ali.)
Área (Departamento): Área Tecnología de Alimentos (Dpto. Produc.Animal Cienc.Ali.)