Antifungal activity of volatile organic compounds produced by Weizmannia coagulans CGMCC 9951 on Ceratocystis fimbriata in postharvest sweet potatoes and its potential biocontrol

IF 5 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

International journal of food microbiology Pub Date : 2025-05-23 DOI:10.1016/j.ijfoodmicro.2025.111281

Pingping Tian , Yuanyuan Mi , Jia Xu , Ying Wu , Lina Zhao , Shanshan Tie , Jie Zhang , Qiuxia Fan , Shaobin Gu

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引用次数: 0

Abstract

Volatile organic compounds (VOCs) produced by microorganisms are regarded as potential eco-friendly fumigants for managing black spot disease in postharvest sweet potatoes. This study aimed to assess the efficacy of Weizmannia coagulans CGMCC 9951 VOCs in inhibiting Ceratocystis fimbriata. The findings indicated that C. fimbriata was effectively inhibited both in vitro and in vivo. The GC–MS analysis revealed that the VOCs primarily consist of Benzyl alcohol, Eugenol, Isoamyl acetate, Linalool, and Benzothiazole. Among these, Linalool and Benzothiazole exhibited the most significant inhibitory effects against C. fimbriata. Sweet potatoes treated with VOCs exhibited a significant decrease in the size and depth of black spots. Transcriptome analysis and fluorescence microscopy demonstrated that VOCs could substantially down-regulate the expression of genes associated with spore germination, cell wall integrity, DNA replication and repair, and pathogenicity. These results suggest that W. coagulans CGMCC 9951 VOCs effectively inhibit C. fimbriata and protect postharvest sweet potatoes.

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混凝菌CGMCC 9951挥发性有机物对红薯采后丝状角鼻虫的抑菌活性及其生物防治潜力

微生物产生的挥发性有机化合物（VOCs）被认为是治理红薯采后黑斑病的潜在生态友好型熏蒸剂。本研究旨在评价魏兹曼凝血剂CGMCC 9951 VOCs对毛角鼻虫的抑制作用。结果表明，在体外和体内均能有效抑制毛霉。GC-MS分析表明，挥发性有机化合物主要为苯甲醇、丁香酚、醋酸异戊酯、芳樟醇和苯并噻唑。其中，芳樟醇和苯并噻唑对毛霉的抑制作用最显著。经挥发性有机化合物处理的甘薯黑斑的大小和深度显著减小。转录组分析和荧光显微镜显示，VOCs可以显著下调与孢子萌发、细胞壁完整性、DNA复制和修复以及致病性相关的基因的表达。综上所述，W.凝固菌CGMCC 9951挥发性有机化合物对红薯采后具有有效的保护作用。

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来源期刊

International journal of food microbiology 工程技术-食品科技

CiteScore

10.40

自引率

5.60%

发文量

322

审稿时长

65 days

期刊介绍： The International Journal of Food Microbiology publishes papers dealing with all aspects of food microbiology. Articles must present information that is novel, has high impact and interest, and is of high scientific quality. They should provide scientific or technological advancement in the specific field of interest of the journal and enhance its strong international reputation. Preliminary or confirmatory results as well as contributions not strictly related to food microbiology will not be considered for publication.