Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China.
Department of Food Quality and Safety/National R&D Center for Chinese Herbal Medicine Processing, College of Engineering, China Pharmaceutical University, Nanjing 211198, China.
Food Chem. 2023 Jun 15;411:135442. doi: 10.1016/j.foodchem.2023.135442. Epub 2023 Jan 13.
Botrytis cinerea is a pathogenic fungus to fruit, biocontrol is a promising approach to relieve this issue. In this study, Vishniacozyma victoriae is an endophytic yeast extracted from kiwifruit, was used to enhance the resistance of host to B. cinerea. The results showed that lesion diameter of the kiwifruit inoculated with B. cinerea was 55.16 %, 50.57 %, and 48.07 % lower than that of inoculated with V. victoriae + B. cinerea on 4th, 8th, and 12th day, respectively. On 12th day, the total organic acid content and energy charge of kiwifruit inoculated with B. cinerea were 19.25 % and 7.95 % lower than those inoculated with V. victoriae + B. cinerea. These indicated that V. victoriae used the organic acids and energy of host to colonize in the wound, which prevented B. cinerea from contacting the host. Accordingly, V. victoriae is a promising biocontrol yeast to inhibit the infection of B. cinerea on kiwifruit.
灰葡萄孢是一种危害水果的病原菌，生物防治是缓解这一问题的一种有前途的方法。本研究从猕猴桃中提取出内生酵母威斯顿氏毕赤酵母（Vishniacozyma victoriae），用于增强宿主对灰葡萄孢的抗性。结果表明，接种灰葡萄孢后第 4、8 和 12 天，猕猴桃的病斑直径比接种威斯顿氏毕赤酵母+灰葡萄孢分别低 55.16%、50.57%和 48.07%。在第 12 天，接种灰葡萄孢的猕猴桃总有机酸含量和能量电荷分别比接种威斯顿氏毕赤酵母+灰葡萄孢低 19.25%和 7.95%。这些表明，威斯顿氏毕赤酵母利用宿主的有机酸和能量在伤口中定植，从而阻止灰葡萄孢与宿主接触。因此，威斯顿氏毕赤酵母是一种有前途的生物防治酵母，可以抑制灰葡萄孢对猕猴桃的感染。
