000079118 001__ 79118
000079118 005__ 20210204133439.0
000079118 0247_ $$2doi$$a10.1016/j.fm.2016.11.004
000079118 0248_ $$2sideral$$a97000
000079118 037__ $$aART-2017-97000
000079118 041__ $$aeng
000079118 100__ $$0(orcid)0000-0003-1053-2556$$aCalvo, H.$$uUniversidad de Zaragoza
000079118 245__ $$aPotential of a new strain of Bacillus amyloliquefaciens BUZ-14 as a biocontrol agent of postharvest fruit diseases
000079118 260__ $$c2017
000079118 5060_ $$aAccess copy available to the general public$$fUnrestricted
000079118 5203_ $$aThe biocontrol potential of the Bacillus amyloliquefaciens strain BUZ-14 was tested against the main postharvest diseases of orange, apple, grape and stone fruit. After characterizing the temperature and pH growth curves of strain BUZ-14, its in vitro antifungal activity was determined against Botrytis cinerea, Monilinia fructicola, M. laxa, Penicillium digitatum, P. expansum and P. italicum. Subsequently, in vivo activity was tested against these pathogens by treating fruit with cells, endospores and cell-free supernatants. The in vitro results showed that BUZ-14 inhibited the growth of all the pathogens tested corresponding to the least susceptible species, P. italicum, and the most susceptible, M. laxa. In vivo tests corroborated these results as most of the treatments decreased the incidence of brown rot in stone fruit from 100% to 0%, establishing 107 CFU mL-1 as the minimum inhibitory concentration. For the Penicillium species a preventive treatment inhibited P. digitatum and P. italicum growth in oranges and reduced P. expansum incidence in apples from 100% to 20%. Finally, it has been demonstrated that BUZ-14 was able to survive and to control brown rot in peaches stored at cool temperatures, making it a very suitable biocontrol agent for application during the post-harvest storage and marketing of horticultural products.
000079118 536__ $$9info:eu-repo/grantAgreement/EUR/LIFE/12 ENV/ES/000902-ZERO RESIDUES$$9info:eu-repo/grantAgreement/ES/DGA-FEDER/T41$$9info:eu-repo/grantAgreement/ES/DGA/C195-2015
000079118 540__ $$9info:eu-repo/semantics/openAccess$$aby-nc-nd$$uhttp://creativecommons.org/licenses/by-nc-nd/3.0/es/
000079118 590__ $$a4.09$$b2017
000079118 591__ $$aBIOTECHNOLOGY & APPLIED MICROBIOLOGY$$b25 / 160 = 0.156$$c2017$$dQ1$$eT1
000079118 591__ $$aMICROBIOLOGY$$b29 / 125 = 0.232$$c2017$$dQ1$$eT1
000079118 591__ $$aFOOD SCIENCE & TECHNOLOGY$$b9 / 133 = 0.068$$c2017$$dQ1$$eT1
000079118 592__ $$a1.66$$b2017
000079118 593__ $$aMicrobiology$$c2017$$dQ1
000079118 593__ $$aFood Science$$c2017$$dQ1
000079118 655_4 $$ainfo:eu-repo/semantics/article$$vinfo:eu-repo/semantics/acceptedVersion
000079118 700__ $$0(orcid)0000-0003-3384-7534$$aMarco, P.
000079118 700__ $$0(orcid)0000-0001-6739-5375$$aBlanco, D.$$uUniversidad de Zaragoza
000079118 700__ $$0(orcid)0000-0001-8836-1983$$aOria, R.$$uUniversidad de Zaragoza
000079118 700__ $$0(orcid)0000-0001-6316-385X$$aVenturini, M. E.$$uUniversidad de Zaragoza
000079118 7102_ $$12008$$2640$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Nutrición Bromatología
000079118 7102_ $$12008$$2780$$aUniversidad de Zaragoza$$bDpto. Produc.Animal Cienc.Ali.$$cÁrea Tecnología de Alimentos
000079118 773__ $$g63 (2017), 101-110 [45 p.]$$pFood microbiol.$$tFOOD MICROBIOLOGY$$x0740-0020
000079118 8564_ $$s930741$$uhttps://zaguan.unizar.es/record/79118/files/texto_completo.pdf$$yPostprint
000079118 8564_ $$s45150$$uhttps://zaguan.unizar.es/record/79118/files/texto_completo.jpg?subformat=icon$$xicon$$yPostprint
000079118 909CO $$ooai:zaguan.unizar.es:79118$$particulos$$pdriver
000079118 951__ $$a2021-02-04-13:33:25
000079118 980__ $$aARTICLE