Sdiri Yosra, Lopes Teresa, Rodrigues Nuno, Silva Kevin, Rodrigues Isabel, Pereira José Alberto, Baptista Paula
Centro de Investigação de Montanha (CIMO), Instituto Politécnico de Bragança, Campus de Santa Apolónia, 5300-253 Bragança, Portugal.
Microorganisms. 2022 Mar 6;10(3):571. doi: 10.3390/microorganisms10030571.
Olive anthracnose, mainly caused by , is considered a key biotic constraint of the olive crop worldwide. This work aimed to evaluate the ability of the endophytes and isolated from olive trees to reduce growth and anthracnose symptoms, and to assess -mediated changes in olive fruit volatile organic compounds (VOCs) and their consequences on anthracnose development. Among the endophytes tested, only significantly reduced the incidence (up to 10-fold) and severity (up to 35-fold) of anthracnose in detached fruits, as well as the growth (up to 1.3-fold), sporulation (up to 5.9-fold) and germination (up to 3.5-fold) of in dual culture assays. Gas chromatography-mass spectrometry analysis of olives inoculated with + and controls (olives inoculated with , or Tween) led to the identification of 37 VOCs, with alcohols being the most diversified and abundant class. The volatile profile of + revealed qualitative and quantitative differences from the controls and varied over the time course of microbial interactions. The most significant differences among treatments were observed at a maximal reduction in anthracnose development. At this stage, a set of VOCs, particularly Z-3-hexen-1-ol, benzyl alcohol and nonanal, were highly positively correlated with the + treatment, suggesting they play a critical role in anthracnose reduction. 6-Methyl-5-hepten-2-one and 2-nonanone were positively associated with the treatment and thus likely have a role in pathogen infection.
油橄榄炭疽病主要由[病原体名称未给出]引起，被认为是全球油橄榄作物的关键生物限制因素。这项工作旨在评估从油橄榄树中分离出的内生菌[内生菌名称未给出]和[内生菌名称未给出]减少[病原体名称未给出]生长和炭疽病症状的能力，并评估[内生菌名称未给出]介导的油橄榄果实挥发性有机化合物（VOCs）的变化及其对炭疽病发展的影响。在所测试的内生菌中，只有[内生菌名称未给出]显著降低了离体果实中炭疽病的发病率（高达10倍）和严重程度（高达35倍），以及在共培养试验中[病原体名称未给出]的生长（高达1.3倍）、产孢（高达5.9倍）和萌发（高达3.5倍）。对接种了[内生菌名称未给出]+[内生菌名称未给出]的油橄榄和对照（接种了[病原体名称未给出]、[内生菌名称未给出]或吐温的油橄榄）进行气相色谱-质谱分析，鉴定出37种VOCs，其中醇类是种类最多且含量最丰富的类别。[内生菌名称未给出]+[内生菌名称未给出]的挥发性成分与对照相比在定性和定量上存在差异，并且在微生物相互作用的时间过程中有所变化。在炭疽病发展最大程度降低时，观察到处理之间最显著的差异。在此阶段，一组VOCs，特别是Z-3-己烯-1-醇、苯甲醇和壬醛，与[内生菌名称未给出]+[内生菌名称未给出]处理高度正相关，表明它们在减少炭疽病方面起关键作用。6-甲基-5-庚烯-2-酮和2-壬酮与[病原体名称未给出]处理呈正相关，因此可能在病原体感染中起作用。
