高原芽孢杆菌Q7通过调节呼吸和有机酸代谢缓解‘南国’梨采后非生物胁迫

IF 4.8 1区农林科学 Q1 FOOD SCIENCE & TECHNOLOGY

Food Bioscience Pub Date : 2025-06-23 DOI:10.1016/j.fbio.2025.107133

Jing Wang , Yuke Liu , Keyu Sun , Shuhong Ye

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引用次数: 0

摘要

研究表明，高原芽孢杆菌Q7对“南国”梨采后冷害（CI）和机械伤害（MI）具有抗性。Q7抑制了EMP通路，增加了PPP通路的百分比，以抵抗冷伤（CI）。Q7抑制TCA循环和厌氧发酵，提高苹果酸含量，抵抗机械损伤。有机酸代谢相关分析表明，奎宁酸与柠檬酸、苹果酸相关性较强。与现有的抑制病原体或单一代谢途径的防腐剂不同，Q7通过同时激活PPP和抑制TCA循环来提高果实抗性。它是一种很有前途的环保替代品，可以延长水果的新鲜度，减少经济损失。

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Bacillus altitudinis Q7 in alleviating postharvest abiotic stress of 'Nanguo' pears by modulating both respiratory and organic acid metabolism

This study indicated that Bacillus altitudinis Q7 resists chilling injury (CI) and mechanical injury (MI) in postharvest 'Nanguo' pears. Q7 inhibited the EMP pathway and increased the percentage of the PPP pathway to resist chilling injury (CI). Q7 inhibited the TCA cycle and anaerobic fermentation but increased malic acid content to resist mechanical injury (MI). Correlation analysis of organic acid metabolism showed that quinic acid had a strong correlation with citric acid and malic acid. Q7 improves fruit resistance by simultaneously activating the PPP and inhibiting the TCA cycle, unlike existing preservatives that inhibit pathogens or a single metabolic pathway. It is promising as an environmentally friendly alternative to extend fruit freshness and reduce economic losses.

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来源期刊

Food Bioscience Biochemistry, Genetics and Molecular Biology-Biochemistry

CiteScore

6.40

自引率

5.80%

发文量

671

审稿时长

27 days

期刊介绍： Food Bioscience is a peer-reviewed journal that aims to provide a forum for recent developments in the field of bio-related food research. The journal focuses on both fundamental and applied research worldwide, with special attention to ethnic and cultural aspects of food bioresearch.