Hirozawa Melissa Tiemi, Ono Mario Augusto, Suguiura Igor Massahiro de Souza, Bordini Jaqueline Gozzi, Ono Elisabete Yurie Sataque
Department of Biochemistry and Biotechnology, State University of Londrina, P.O. Box 10.011, 86057-970 Londrina, Paraná, Brazil.
Department of Pathological Sciences, State University of Londrina, P.O. Box 10.011, 86057-970 Londrina, Paraná, Brazil.
J Appl Microbiol. 2023 Feb 16;134(2). doi: 10.1093/jambio/lxac083.
Fungal pathogens are one of the most important agents affecting crop production and food safety, and agrochemical application is one of the main approaches to reduce phytopathogenic fungi contamination in agricultural products. However, excessive and inadequate use can cause environmental damage, human and animal hazard, and increased phytopathogen resistance to fungicides. Biological control using lactic acid bacteria (LAB) and Bacillus spp. is an environmentally friendly strategy for phytopathogenic fungi management. Several molecules produced by these bacteria indeed affect fungal growth and viability in different plant crops. In this article, the activity spectra are reviewed along with the antifungal effect and antifungal compounds produced by LAB (e.g. organic acids, peptides, cyclic dipeptides, fatty acids, and volatile compounds) and Bacillus spp. (e.g. peptides, enzymes, and volatile compounds).
真菌病原体是影响作物生产和食品安全的最重要因素之一，而农用化学品的应用是减少农产品中植物病原真菌污染的主要方法之一。然而，过度使用和使用不足都可能导致环境破坏、对人类和动物造成危害，以及增加植物病原体对杀菌剂的抗性。使用乳酸菌（LAB）和芽孢杆菌属进行生物防治是管理植物病原真菌的一种环境友好型策略。这些细菌产生的几种分子确实会影响不同作物中真菌的生长和活力。在本文中，将对乳酸菌（如有机酸、肽、环二肽、脂肪酸和挥发性化合物）和芽孢杆菌属（如肽、酶和挥发性化合物）产生的抗真菌活性谱、抗真菌作用及抗真菌化合物进行综述。
