Probiotic Bacillus subtilis SB8 and edible coatings for sustainable fungal disease management in strawberry

Biological Control, Journal Year: 2024, Volume and Issue: 196, P. 105572 - 105572

Published: July 3, 2024

Agriculture faces the critical challenge of providing safe food while reducing post-harvest phytopathogens losses, exacerbated by climate change. Berries, prized for their taste and nutrition, confront economic hurdles due to fungal diseases, notably strawberries. Exploring ecological alternatives, like biopesticides with probiotic properties in synergic edible coatings, has emerged as a novel strategy address this challenge. Our aim was isolate bacteria capable serving dual roles: combating diseases also enhancing safety consumers potentially applicable conjunction coatings. Strawberries, blueberries, raspberries were surface disinfected, obtaining 19 isolates on MRS medium. Among these, we predominantly isolated Bacillus species, along lactic acid (LAB) potential pathogens. Selected bacterial strains tested against three major phytopathogens: Botrytis cinerea, Alternaria alternata, Colletotrichum acutatum. subtilis SB8, B. tequilensis SB4.3.1, cabrialesii SB4.3 showed promising results. particularly notable its antagonistic effects it's recognized Generally Recognized As Safe (GRAS). An vivo assay using SB8 strain, combined an alginate-based coating, demonstrated reduction cinerea infection. Sequencing genome (approximately 4.0 Mb) revealed genes responsible antimicrobial compound production traits. study highlights these strategies enhance sustainability strawberry production, approach combat ensure fruits.

Language: Английский

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Control of Staphylococcus epidermidis biofilm by surfactins of an endophytic bacterium Bacillus sp. 15 F

Enzyme and Microbial Technology, Journal Year: 2024, Volume and Issue: 180, P. 110477 - 110477

Published: July 3, 2024

Language: Английский

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Antimicrobial Activity of Bacillus Cyclic Lipopeptides and Their Role in the Host Adaptive Response to Changes in Environmental Conditions

International Journal of Molecular Sciences, Journal Year: 2025, Volume and Issue: 26(1), P. 336 - 336

Published: Jan. 2, 2025

Bacillus cyclic lipopeptides (CLP), part of the three main families—surfactins, iturins, and fengycins—are secondary metabolites with a unique chemical structure that includes both peptide lipid components. Being amphiphilic compounds, CLPs exhibit antimicrobial activity in vitro, damaging membranes microorganisms. However, concentrations used vitro are difficult to achieve natural conditions. Therefore, environment, alternative mechanisms action by more likely, such as inducing apoptosis fungal cells, preventing microbial adhesion substrate, promoting death phytopathogens stimulating plant immune responses. In addition, low act signaling molecules Bacillus’s own metabolism, when environmental conditions change, they form an adaptive response host bacterium. Namely, trigger differentiation bacterial population into various specialized cell types: competent flagellated matrix producers, spores. this review, we have summarized current understanding under experimental We also shown relationship between some regulatory pathways involved CLP biosynthesis differentiation, well role determine changes physiological state subpopulations shifts

Language: Английский

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Combined transcriptomic and metabolomic analysis of the mechanism by which Bacillus velezensis induces resistance to anthracnose in walnut

Frontiers in Microbiology, Journal Year: 2024, Volume and Issue: 15

Published: Oct. 9, 2024

Walnut ( Juglans spp.), a significant deciduous tree of economic and ecological importance, faces substantial threats from walnut anthracnose, primarily caused by Colletotrichum gloeosporioides . Bacillus velezensis has shown promise in mitigating this fungal pathogen. To delve deeper into the induction mechanism B. on plant resistance, we conducted metabolomic analysis leaves six different treatment groups. Specifically, groups were defined as follows: Group B.v. was inoculated with alone, CK served blank control, C.g. solely C. B.v.−C.g. received followed inoculation. B.v.+C.g. underwent simultaneous inoculation both , while C.g.−B.v. treated first then A total 1,503 metabolites detected, mainly including flavonoids, terpenoids, steroids. The results revealed that spraying not only enhanced inherent resistance plants but also significantly regulated already infected This achieved inducing to adjust their metabolic pathways such salicylic acid, jasmonic abscisic thereby strengthening stress response. Transcriptomic correlation analyses showed comparisons vs. CK, C.g., 59, 244, 122 differential abundance along 7860, 3677, 5587 genes, respectively. Amino acid synthesis, starch sucrose metabolism, photosynthesis, phenylpropane purine glutathione metabolism played crucial roles walnut’s disease mechanism. Further induced regulate multiple LOC109005403 LOC108985444 LOC118344177 resulting production defensive palmitic coumarin ferulic enhancing In summary, induces systemic modulating acid. It enhances cell walls, synthesizing secondary metabolites, regulating energy responses. These findings provide solid theoretical foundation for future field application controlling anthracnose.

Language: Английский

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Impact of surfactin on the physicochemical properties of dough and quality of corresponding steamed bread

Journal of the Science of Food and Agriculture, Journal Year: 2024, Volume and Issue: unknown

Published: Dec. 12, 2024

Abstract BACKGROUND The extensive use of additives in ultra‐processed foods presents considerable health concerns. In light the growing consumer demand for clean labels, a prominent trend is development multifunctional food that are both natural and beneficial to health. Surfactin, compound produced by Bacillus subtilis , features hydrophilic hydrophobic groups noted its safety, emulsifying antimicrobial properties. This holds significant potential as additive flour‐based products. present study aimed evaluate effects surfactin on physicochemical properties dough quality steamed bread, well investigate underlying mechanisms. RESULTS results showed addition significantly improved rheological properties, increased elasticity viscosity, extension resistance disulfide bonding content ( P < 0.05), subsequently stabilizing gluten network structure. With 0.3% addition, digestibility bread reduced. After storing 7 days, inhibited water migration, reduced transfer from bound free water, delayed starch recrystallization, retrogradation markedly extended shelf life bread. CONCLUSION through structure improving storage presenting it promising natural, flour product innovation. © 2024 Society Chemical Industry.

Language: Английский

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