BIOLOGICAL CONTROL
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2020
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IF 2.754
Huihui Yang,Ling Wang,Shengjie Li,Xingbiao Gao,Ningning Wu,Yifan Zhao,Weihong Sun
In the present study, the biocontrol efficacy of Metschnikowia pulcherrima E1 against grey spot rot ( Pestalotiopsis vismiae ) on loquat fruits was assessed and along with potential mechanisms of action. Results indicated that decay incidence and lesion diameter were both significantly reduced by treatment of fruits with the yeast, M. pulcherrima E1. M. pulcherrima E1 quickly colonized wounds in loquat fruit stored at either 20 °C or 4 °C. Scanning electron microscopy revealed that the yeast formed a biofilm on the wound surface in loquat fruit which inhibited the invasion of pathogenic fungi. M. pulcherrima E1 also competed with the pathogen for nutrients (iron) and space. Results of dual-culture petri dish assay indicated that M. pulcherrima E1 produces volatile antifungal compounds that inhibit the growth of P. vismiae. SPME-GC–MS analysis revealed that 3-methyl-1-butanol, phenylethyl alcohol and 1-Hexanol are the main volatile organic compounds produced by M. pulcherrima E1 and that had a significant inhibitory effect on the growth of fungal mycelia. M. pulcherrima E1 induced a higher level of defense-related enzyme activity in loquat fruit, including polyphenol oxidase, peroxidase, catalase, ascorbate peroxidase, and phenylalanine ammonia-lyase. Collectively, the results of the present study indicate that M. pulc herrima E1 has good potential to be used as a biocontrol agent against postharvest grey spot rot on loquats. The different mechanisms of action exhibited by M. pulcherrima E1 enhances its ability to control P. vismiae .
研究领域:
植物病理学
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食品科学
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微生物学
✓ 已验证
DOI
高影响因子
LWT-FOOD SCIENCE AND TECHNOLOGY
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2024
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IF 6
Chuqi Tang,Qiuya Gu,Xiwen Li,Wenhua Yang,Luan Hao,Xiaobo Liu,Xiaobin Yu,Hongxiang Zhou,Jianli Zhou
Blueberry wine is popular among consumers due to its high nutritional value, appealing color, and potential health benefits. However, the instability of its color during the brewing process poses challenges for storage and the overall growth of the blueberry wine industry. This study found that vinylphenolic pyranoanthocyanins in blueberry wine provide a more stable color than their anthocyanin precursors. The presence of yeast with hydroxycinnamic acid decarboxylase (HCDC) enhances the formation of vinylphenolic pyranoanthocyanins. Metschnikowia pulcherrima Y4, isolated from decayed blueberry peels, promotes the production of six specific vinylphenolic pyranoanthocyanins in blueberry wine: malvidin-4-vinylcatechol, delphinidin-3-arabinoside-4-vinylcatechol, cyanidin-3-galactoside/glucoside (C3G)-4-vinylcatechol, cyanidin-3-O-arabinoside-4-vinylcatechol, malvidin-3-O-glucoside/galactoside-4-vinylcatechol, and C3G-4-vinylphenol. Blueberry wine fermented solely with M. pulcherrima Y4 exhibits a 25% increase in light stability under direct outdoor light conditions and a 19% increase in temperature stability at 60 °C compared to Saccharomyces cerevisiae K1. Furthermore, the use of M. pulcherrima Y4 in fermenting blueberry wine significantly decreases the time required to form vinylphenolic pyranoanthocyanins to eight days. Hence, M. pulcherrima Y4 is highly effective in accelerating the synthesis of these compounds, providing a valuable approach for improving the stability and color of blueberry wine.
研究领域:
食品科学
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微生物学
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植物化学
✓ 已验证
产品关联
DOI
高影响因子
JOURNAL OF HORTICULTURAL SCIENCE & BIOTECHNOLOGY
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2016
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IF 0.458
D. Q. Guo,W. H. Wang,Y. F. Pu,Q. Xu,L. X. Zhu,B. Q. Yang
The effect of calcium propionate (CaP) on post-harvest pathogens of winter jujube (Zizyphus jujuba Mill.), and on improving the efficacy of the biocontrol yeast, Metschnikowia pulcherrima, were evaluated. In vitro, CaP at ≥2% (w/v) had significant inhibitory effects on spore germination and germ-tube growth in Penicillium citrinum and Alternaria alternata. However, the application of 2% (w/v) CaP did not affect population growth of M. pulcherrima in nutrient yeast dextrose in vivo. With or without CaP, yeast cell numbers increased after 72 h by approx. 11.1-fold and 13.4-fold, respectively. The concentration of the antagonistic yeast suspension influenced the incidence of both pathogens and lesion development on jujube fruit, and the effect increased with an increase in yeast cell concentration. A combination of the antagonistic yeast plus 2% (w/v) CaP resulted in a lower incidence of disease and smaller lesion diameters compared to treatments with the antagonistic yeast alone. In this case, the incidence of disease was reduced by 16.8–27.3% for P. citrinum and by 25.2–31.4% for A. alternata. Lesion diameters on these fruit were 2.7–6.2 cm and 1.8–2.4 cm for P. citrinum and A. alternata, respectively. Calcium propionate had a consistent ability to enhance the biocontrol activity of M. pulcherrima against blue mould (P. citrinum) and Alternaria rot on jujube fruit. Thus, the application of 2% (w/v) CaP could be a useful approach to improve the efficacy of the antagonistic yeasts used for post-harvest disease control in jujube.
研究领域:
植物病理学
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食品科学
✓ 已验证
DOI
高影响因子
Frontiers in Microbiology
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2026
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IF 5.8
Ge Tian,Wanqing Zhang,Dafan Zhu,Jinhua Pan,Wei Qu,Yingwei Wang,Lina Zhou
Metschnikowia pulcherrima has been studied and applied in winemaking in recent years, but its application in icewine fermentation has rarely been reported. In this study, the tolerance and β-glucosidase activities of indigenous M. pulcherrima strain were first detected. The results show that, except for a relatively low tolerance to ethanol [limited to 4% (v/v)], the other tolerance is good to the fermentation of icewine; the cell wall-bound and extracellular β-glucosidase activities of M. pulcherrima strain were 35.93 nmol/mL (1.28 U) and 14.31 nmol/mL (0.42 U), respectively. M. pulcherrima and Saccharomyces cerevisiae (commercial and indigenous) strains were sequentially inoculated for icewine fermentations; meanwhile, pure S. cerevisiae fermentations were used as the control. The results showed that M. pulcherrima was completely replaced by S. cerevisiae in the middle and late stages of mixed culture fermentations of icewine. Compared with the icewine fermented with pure S. cerevisiae, the concentration of acetic acid and ethanol was lower, and the concentration of glycerol was higher in the mixed culture fermented icewines. After inoculation with M. pulcherrima, the levels of several important volatile compounds increased significantly, including β-damascenone, trans-rose oxide, isobutanol, isoamyl acetate, isobutyl acetate, and some ethyl esters (ethyl acetate, ethyl caprylate, ethyl caprate, ethyl nonanoate, ethyl hexanoate, and ethyl 9-decenoate). The pleasant fruity and flowery characteristics of mixed-fermentation icewine was intensified.
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产品关联
DOI
PubMed
高影响因子
危险品化学品经营许可证（带存储）