Isolation and identification of spoilage bacteria from kiwifruit and analysis of the antagonistic activity of three Bacillus strains against these bacteria

IF 6.3 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Control Pub Date : 2025-09-12 DOI:10.1016/j.foodcont.2025.111721

Ang Liu , Wen-xin Li , Yi Liu , Xing-lin Ran , Bo-yu Dong , Qiu-ping Yao , De-quan Zhu

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引用次数: 0

Abstract

Kiwifruit is highly nutritious yet highly susceptible to postharvest decay, resulting in considerable resource wastage. This study aimed to isolate and identify novel fungal pathogens responsible for postharvest kiwifruit rot and to evaluate the synergistic antimicrobial effects of three Bacillus strains (Bacillus megaterium YB-1, Bacillus pumilus YB-2, and Bacillus subtilis YB-3) applied individually or in combination with chitosan to develop novel Kiwifruit postharvest preservation strategies. Pathogenic fungi were isolated from rotten kiwifruit through tissue isolation and purification, and their pathogenicity was confirmed on the basis of Koch's postulates. Identification was based on morphological characteristics and phylogenetic analysis of internal transcribed spacer (ITS) sequences. Seven isolates were identified: Fusarium verticillioides Z-1, Diaporthe sp. (Z-2, Z-3, and Z-11), Botryosphaeria dothidea Z-4, Diaporthe vaccinii Z-6, and Colletotrichum fructicola Z-7. Antagonism was assessed using plate confrontation and fruit inoculation assays with single or combined biocontrol agents (BCAs) with or without chitosan. The YB-1 suspension exhibited the highest inhibition rate (69.8 %) against Z-1. Combinations of YB-1/YB-2 inhibited Z-2, Z-3, Z-4, and Z-7 by 63.8 %, 67.3 %, 60.4 %, and 72.7 %, respectively. The triple combination of YB-1/YB-2/YB-3 was most effective against Z-11 (73.0 %), whereas YB-2/YB-3 showed the greatest inhibition of Z-6 (70.2 %). All the treatments significantly (p < 0.05) reduced the incidence of fruit decay, with YB-1/YB-2 providing the highest control efficacy (48 %). This study provides the first systematic identification of these seven fungal pathogens that cause kiwifruit postharvest decay and demonstrates the superior efficacy of the B. megaterium YB-1/B. pumilus YB-2 combination, providing a scientific basis for the development of Bacillus-based biocontrol agents.

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猕猴桃腐败菌的分离鉴定及3株芽孢杆菌对腐败菌的拮抗活性分析

猕猴桃营养丰富，但采后极易腐烂，造成相当大的资源浪费。本研究旨在分离鉴定导致猕猴桃采后腐烂的新型真菌病原体，并评价3株芽孢杆菌（巨型芽孢杆菌YB-1、细小芽孢杆菌YB-2和枯草芽孢杆菌YB-3）单独或与壳聚糖联合使用的协同抑菌效果，以建立新的猕猴桃采后保鲜策略。通过组织分离纯化，从腐烂猕猴桃中分离到致病真菌，并根据科赫原理证实其致病性。鉴定基于ITS内部转录间隔序列的形态特征和系统发育分析。鉴定出7株分离株：黄萎病镰刀菌Z-1、牛瘟病菌Z-2、Z-3、Z-11、牛瘟病菌Z-4、牛瘟病菌Z-6、果炭疽病病菌Z-7。采用平板对抗法和果实接种法对含壳聚糖或不含壳聚糖的单一或联合生物防治剂（bca）进行拮抗作用评价。YB-1混悬液对Z-1的抑制率最高（69.8%）。YB-1/YB-2组合对Z-2、Z-3、Z-4和Z-7的抑制作用分别为63.8%、67.3%、60.4%和72.7%。YB-1/YB-2/YB-3对Z-11的抑制效果最好（73.0%），而YB-2/YB-3对Z-6的抑制效果最好（70.2%）。各处理均显著（p < 0.05）降低了果实腐烂的发生率，其中YB-1/YB-2的防治效果最高（48%）。本研究首次系统鉴定了导致猕猴桃采后腐烂的7种真菌病原菌，并证明了B. megaterium YB-1/B具有优越的防治效果。为芽孢杆菌属生物防治药剂的开发提供科学依据。

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来源期刊

Food Control 工程技术-食品科技

CiteScore

12.20

自引率

6.70%

发文量

758

审稿时长

33 days

期刊介绍： Food Control is an international journal that provides essential information for those involved in food safety and process control. Food Control covers the below areas that relate to food process control or to food safety of human foods: • Microbial food safety and antimicrobial systems • Mycotoxins • Hazard analysis, HACCP and food safety objectives • Risk assessment, including microbial and chemical hazards • Quality assurance • Good manufacturing practices • Food process systems design and control • Food Packaging technology and materials in contact with foods • Rapid methods of analysis and detection, including sensor technology • Codes of practice, legislation and international harmonization • Consumer issues • Education, training and research needs. The scope of Food Control is comprehensive and includes original research papers, authoritative reviews, short communications, comment articles that report on new developments in food control, and position papers.