Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly prone to this mold infestation during storage. Lactic acid bacteria (LAB) are food-grade bacteria that can synthesize several metabolites with antimicrobial activity and are, therefore, suggested as promising and eco-friendly resources for the bio-control of molds on fruits and vegetables. In this work, we propose the screening of a collection of 300 LAB previously isolated from traditional sourdoughs for their ability to counteract in vitro the growth of Botrytis cinerea CECT 20973. Only 2% of tested LAB strains belonging to Lactiplantibacillus plantarum species, exerted a strong antagonism against B. cinerea. The cell-free supernatants were partially characterized and results clearly indicated that high levels of lactic acid contributed to the antagonistic activity. PAN01 and UFG 121 cell-free supernatants were investigated as potential bio-control agents in a preliminary in vivo assay using freshly cut kiwifruits as a food model. The application of cell-free supernatants allowed to delay the growth of B. cinerea on artificially contaminated kiwifruits until two weeks. The antagonistic activity was greatly affected by the storage temperature (25◦ C and 4◦ C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies.

Screening of lactic acid bacteria for the bio-control of botrytis cinerea and the potential of lactiplantibacillus plantarum for eco-friendly preservation of fresh-cut kiwifruit / N. De Simone, V. Capozzi, M.L.V. de Chiara, M.L. Amodio, S. Brahimi, G. Colelli, D. Drider, G. Spano, P. Russo. - In: MICROORGANISMS. - ISSN 2076-2607. - 9:4(2021 Apr 07), pp. 773.1-773.13. [10.3390/microorganisms9040773]

Screening of lactic acid bacteria for the bio-control of botrytis cinerea and the potential of lactiplantibacillus plantarum for eco-friendly preservation of fresh-cut kiwifruit

P. Russo
Ultimo
2021

Abstract

Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly prone to this mold infestation during storage. Lactic acid bacteria (LAB) are food-grade bacteria that can synthesize several metabolites with antimicrobial activity and are, therefore, suggested as promising and eco-friendly resources for the bio-control of molds on fruits and vegetables. In this work, we propose the screening of a collection of 300 LAB previously isolated from traditional sourdoughs for their ability to counteract in vitro the growth of Botrytis cinerea CECT 20973. Only 2% of tested LAB strains belonging to Lactiplantibacillus plantarum species, exerted a strong antagonism against B. cinerea. The cell-free supernatants were partially characterized and results clearly indicated that high levels of lactic acid contributed to the antagonistic activity. PAN01 and UFG 121 cell-free supernatants were investigated as potential bio-control agents in a preliminary in vivo assay using freshly cut kiwifruits as a food model. The application of cell-free supernatants allowed to delay the growth of B. cinerea on artificially contaminated kiwifruits until two weeks. The antagonistic activity was greatly affected by the storage temperature (25◦ C and 4◦ C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies.
Antifungal activity; Bio-control; Botrytis cinerea; Kiwifruit; Lactic acid bacteria; Post-harvest; Sustainability
Settore AGR/16 - Microbiologia Agraria
7-apr-2021
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Utilizza questo identificativo per citare o creare un link a questo documento: https://hdl.handle.net/2434/952109
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