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Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit

Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly prone to this mold infestation during storage. Lactic acid bacteria (LAB) are food-grade bacteria that can synth...

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Autores principales: De Simone, Nicola, Capozzi, Vittorio, de Chiara, Maria Lucia Valeria, Amodio, Maria Luisa, Brahimi, Samira, Colelli, Giancarlo, Drider, Djamel, Spano, Giuseppe, Russo, Pasquale
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2021
Materias:
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068009/
https://www.ncbi.nlm.nih.gov/pubmed/33917211
http://dx.doi.org/10.3390/microorganisms9040773
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author De Simone, Nicola
Capozzi, Vittorio
de Chiara, Maria Lucia Valeria
Amodio, Maria Luisa
Brahimi, Samira
Colelli, Giancarlo
Drider, Djamel
Spano, Giuseppe
Russo, Pasquale
author_facet De Simone, Nicola
Capozzi, Vittorio
de Chiara, Maria Lucia Valeria
Amodio, Maria Luisa
Brahimi, Samira
Colelli, Giancarlo
Drider, Djamel
Spano, Giuseppe
Russo, Pasquale
author_sort De Simone, Nicola
collection PubMed
description Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly prone to this mold infestation during storage. Lactic acid bacteria (LAB) are food-grade bacteria that can synthesize several metabolites with antimicrobial activity and are, therefore, suggested as promising and eco-friendly resources for the bio-control of molds on fruits and vegetables. In this work, we propose the screening of a collection of 300 LAB previously isolated from traditional sourdoughs for their ability to counteract in vitro the growth of Botrytis cinerea CECT 20973. Only 2% of tested LAB strains belonging to Lactiplantibacillus plantarum species, exerted a strong antagonism against B. cinerea. The cell-free supernatants were partially characterized and results clearly indicated that high levels of lactic acid contributed to the antagonistic activity. PAN01 and UFG 121 cell-free supernatants were investigated as potential bio-control agents in a preliminary in vivo assay using freshly cut kiwifruits as a food model. The application of cell-free supernatants allowed to delay the growth of B. cinerea on artificially contaminated kiwifruits until two weeks. The antagonistic activity was greatly affected by the storage temperature (25 °C and 4 °C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies.
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spelling pubmed-80680092021-04-25 Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit De Simone, Nicola Capozzi, Vittorio de Chiara, Maria Lucia Valeria Amodio, Maria Luisa Brahimi, Samira Colelli, Giancarlo Drider, Djamel Spano, Giuseppe Russo, Pasquale Microorganisms Article Botrytis cinerea, responsible for grey mold, represents the first biological cause of fruit and vegetable spoilage phenomena in post-harvest. Kiwifruit is a climacteric fruit particularly prone to this mold infestation during storage. Lactic acid bacteria (LAB) are food-grade bacteria that can synthesize several metabolites with antimicrobial activity and are, therefore, suggested as promising and eco-friendly resources for the bio-control of molds on fruits and vegetables. In this work, we propose the screening of a collection of 300 LAB previously isolated from traditional sourdoughs for their ability to counteract in vitro the growth of Botrytis cinerea CECT 20973. Only 2% of tested LAB strains belonging to Lactiplantibacillus plantarum species, exerted a strong antagonism against B. cinerea. The cell-free supernatants were partially characterized and results clearly indicated that high levels of lactic acid contributed to the antagonistic activity. PAN01 and UFG 121 cell-free supernatants were investigated as potential bio-control agents in a preliminary in vivo assay using freshly cut kiwifruits as a food model. The application of cell-free supernatants allowed to delay the growth of B. cinerea on artificially contaminated kiwifruits until two weeks. The antagonistic activity was greatly affected by the storage temperature (25 °C and 4 °C) selected for the processed fruits, suggesting the importance to include microbial-based solution in a broader framework of hurdle technologies. MDPI 2021-04-07 /pmc/articles/PMC8068009/ /pubmed/33917211 http://dx.doi.org/10.3390/microorganisms9040773 Text en © 2021 by the authors. https://creativecommons.org/licenses/by/4.0/Licensee MDPI, Basel, Switzerland. This article is an open access article distributed under the terms and conditions of the Creative Commons Attribution (CC BY) license (https://creativecommons.org/licenses/by/4.0/).
spellingShingle Article
De Simone, Nicola
Capozzi, Vittorio
de Chiara, Maria Lucia Valeria
Amodio, Maria Luisa
Brahimi, Samira
Colelli, Giancarlo
Drider, Djamel
Spano, Giuseppe
Russo, Pasquale
Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit
title Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit
title_full Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit
title_fullStr Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit
title_full_unstemmed Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit
title_short Screening of Lactic Acid Bacteria for the Bio-Control of Botrytis cinerea and the Potential of Lactiplantibacillus plantarum for Eco-Friendly Preservation of Fresh-Cut Kiwifruit
title_sort screening of lactic acid bacteria for the bio-control of botrytis cinerea and the potential of lactiplantibacillus plantarum for eco-friendly preservation of fresh-cut kiwifruit
topic Article
url https://www.ncbi.nlm.nih.gov/pmc/articles/PMC8068009/
https://www.ncbi.nlm.nih.gov/pubmed/33917211
http://dx.doi.org/10.3390/microorganisms9040773
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