Mengge Ning , Qi Guo , Peng Guo , Yuanyuan Cui , Kai Wang , Gengan Du , Zhouli Wang , Yahong Yuan , Tianli Yue
{"title":"Kluyveromyces marxianus YG-4 对苹果上扩张青霉 LPH9 的生物控制活性。","authors":"Mengge Ning , Qi Guo , Peng Guo , Yuanyuan Cui , Kai Wang , Gengan Du , Zhouli Wang , Yahong Yuan , Tianli Yue","doi":"10.1016/j.ijfoodmicro.2024.110943","DOIUrl":null,"url":null,"abstract":"<div><div><em>Penicillium expansum</em> (<em>P. expansum</em>), a widespread fungal pathogen, causes serious economic loss and public health concerns. The aim of this research is to investigate the antifungal effect of <em>Kluyveromyces marxianus</em> YG-4 (<em>K. marxianus</em> YG-4) against <em>P. expansum</em> and possible mechanism. The results showed that competition for nutrients and space, as well as the release of volatile organic compounds (VOCs), are the antifungal mechanisms. Citronellol may be the antifungal component of <em>K. marxianus</em> YG-4 VOCs based on GC–MS analysis. Further experiments had shown that citronellol inhibited the growth of <em>P. expansum</em> LPH9 by damaging the cell structure, disrupting the redox system, reducing antioxidant enzyme activity, and causing oxidative damage. <em>K. marxianus</em> YG-4, <em>K. marxianus</em> YG-4 VOCs and citronellol can effectively inhibit the spore germination of <em>P. expansum</em> on apples. The above results indicated that <em>K. marxianus</em> YG-4 had strong biocontrol activity and can be used as an excellent candidate strain for fruit preservation.</div></div>","PeriodicalId":14095,"journal":{"name":"International journal of food microbiology","volume":"427 ","pages":"Article 110943"},"PeriodicalIF":5.0000,"publicationDate":"2024-10-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"0","resultStr":"{\"title\":\"Biocontrol activity of Kluyveromyces marxianus YG-4 against Penicillium expansum LPH9 on apples\",\"authors\":\"Mengge Ning , Qi Guo , Peng Guo , Yuanyuan Cui , Kai Wang , Gengan Du , Zhouli Wang , Yahong Yuan , Tianli Yue\",\"doi\":\"10.1016/j.ijfoodmicro.2024.110943\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"<div><div><em>Penicillium expansum</em> (<em>P. expansum</em>), a widespread fungal pathogen, causes serious economic loss and public health concerns. The aim of this research is to investigate the antifungal effect of <em>Kluyveromyces marxianus</em> YG-4 (<em>K. marxianus</em> YG-4) against <em>P. expansum</em> and possible mechanism. The results showed that competition for nutrients and space, as well as the release of volatile organic compounds (VOCs), are the antifungal mechanisms. Citronellol may be the antifungal component of <em>K. marxianus</em> YG-4 VOCs based on GC–MS analysis. Further experiments had shown that citronellol inhibited the growth of <em>P. expansum</em> LPH9 by damaging the cell structure, disrupting the redox system, reducing antioxidant enzyme activity, and causing oxidative damage. <em>K. marxianus</em> YG-4, <em>K. marxianus</em> YG-4 VOCs and citronellol can effectively inhibit the spore germination of <em>P. expansum</em> on apples. The above results indicated that <em>K. marxianus</em> YG-4 had strong biocontrol activity and can be used as an excellent candidate strain for fruit preservation.</div></div>\",\"PeriodicalId\":14095,\"journal\":{\"name\":\"International journal of food microbiology\",\"volume\":\"427 \",\"pages\":\"Article 110943\"},\"PeriodicalIF\":5.0000,\"publicationDate\":\"2024-10-22\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"0\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"International journal of food microbiology\",\"FirstCategoryId\":\"97\",\"ListUrlMain\":\"https://www.sciencedirect.com/science/article/pii/S0168160524003878\",\"RegionNum\":1,\"RegionCategory\":\"农林科学\",\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"Q1\",\"JCRName\":\"FOOD SCIENCE & TECHNOLOGY\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"International journal of food microbiology","FirstCategoryId":"97","ListUrlMain":"https://www.sciencedirect.com/science/article/pii/S0168160524003878","RegionNum":1,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"Q1","JCRName":"FOOD SCIENCE & TECHNOLOGY","Score":null,"Total":0}
Biocontrol activity of Kluyveromyces marxianus YG-4 against Penicillium expansum LPH9 on apples
Penicillium expansum (P. expansum), a widespread fungal pathogen, causes serious economic loss and public health concerns. The aim of this research is to investigate the antifungal effect of Kluyveromyces marxianus YG-4 (K. marxianus YG-4) against P. expansum and possible mechanism. The results showed that competition for nutrients and space, as well as the release of volatile organic compounds (VOCs), are the antifungal mechanisms. Citronellol may be the antifungal component of K. marxianus YG-4 VOCs based on GC–MS analysis. Further experiments had shown that citronellol inhibited the growth of P. expansum LPH9 by damaging the cell structure, disrupting the redox system, reducing antioxidant enzyme activity, and causing oxidative damage. K. marxianus YG-4, K. marxianus YG-4 VOCs and citronellol can effectively inhibit the spore germination of P. expansum on apples. The above results indicated that K. marxianus YG-4 had strong biocontrol activity and can be used as an excellent candidate strain for fruit preservation.
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.