González Espinosa Jacqueline, Hernández Gómez Yoali Fernanda, Javier Martínez Yomaiko, Flores Gallardo Francisco Javier, Pacheco Aguilar Juan Ramiro, Ramos López Miguel Ángel, Arvizu Gómez Jackeline Lizzeta, Saldaña Gutierrez Carlos, Rodríguez Morales José Alberto, García Gutiérrez María Carlota, Amaro Reyes Aldo, Álvarez Hidalgo Erika, Nuñez Ramírez Jorge, Hernández Flores José Luis, Campos Guillén Juan
Facultad de Ciencias Naturales, Universidad Autónoma de Querétaro, Av. De las Ciencias S/N, Querétaro 76220, Mexico.
Facultad de Química, Universidad Autónoma de Querétaro, Cerro de las Campanas S/N, Querétaro 76010, Mexico.
Microorganisms. 2023 Jul 5;11(7):1758. doi: 10.3390/microorganisms11071758.
strain Ch1 was isolated from Mexican chili powder, and the genome was sequenced. The genome was 4,765,544 bp in length, with an average G + C content of 56.22%, and a plasmid (pCh1) of 128,063 bp with an average G + C content of 52.50%. A phylogenetic analysis revealed a close relation with pathogenic strains; nevertheless, some virulence-related genes were absent, and this genetic characteristic may explain the fact that Ch1 behaved as a non-pathogenic strain when infection assays were performed on the leaves and fruits of L. Surprisingly, we observed that this bacterial strain had the ability to spread throughout serrano pepper seeds. Furthermore, Ch1 was evaluated for the production of volatile organic compounds (VOCs) against fungal pathogens, and the results showed that and were inhibited in a radial mycelial growth assay by a mean rate of 70% and 64%, while was inhibited by only approximately 10%. Based on the headspace solid-phase microextraction combined with the gas chromatography mass spectrometry (HS-SPME-GC-MS), 67 potential VOCs were identified during the fermentation of Ch1 in TSA medium. From these VOCs, nine main compounds were identified based on relative peak area: dodecanoic acid; 3-hydroxy ethanol; 1-butanol-3-methyl; acetaldehyde; butanoic acid, butyl ester; cyclodecane; 2-butanone, 3-hydroxy; disulfide, dimethyl and pyrazine-2,5-dimethyl. Our findings show the potential of Ch1 for the biocontrol of fungal pathogens through VOCs production and reveal additional abilities and metabolic features as beneficial bacterial specie.
菌株Ch1从墨西哥辣椒粉中分离得到，并对其基因组进行了测序。基因组长度为4,765,544 bp，平均G + C含量为56.22%，还有一个128,063 bp的质粒（pCh1），平均G + C含量为52.50%。系统发育分析表明它与致病菌株关系密切；然而，一些与毒力相关的基因缺失，这种遗传特征可能解释了在对番茄叶片和果实进行感染试验时Ch1表现为非致病菌株的事实。令人惊讶的是，我们观察到这种细菌菌株有能力在 Serrano 辣椒种子中传播。此外，对Ch1产生针对真菌病原体的挥发性有机化合物（VOCs）的能力进行了评估，结果表明在径向菌丝生长试验中， 和 受到抑制，平均抑制率分别为70%和64%，而 仅受到约10%的抑制。基于顶空固相微萃取结合气相色谱 - 质谱联用（HS - SPME - GC - MS），在TSA培养基中Ch1发酵过程中鉴定出67种潜在的VOCs。从这些VOCs中，根据相对峰面积鉴定出9种主要化合物：十二烷酸；3 - 羟基乙醇；1 - 丁醇 - 3 - 甲基；乙醛；丁酸丁酯；环癸烷；2 - 丁酮，3 - 羟基；二硫化物，二甲基和2,5 - 二甲基吡嗪。我们的研究结果显示了Ch1通过产生VOCs对真菌病原体进行生物防治的潜力，并揭示了其作为有益细菌物种的其他能力和代谢特征。
