Meng Ying, Wang Jing, Xu Hui, Yu Yaqi, Liang Yongheng
College of Life Sciences, Key Laboratory of Agricultural Environmental Microbiology of Ministry of Agriculture, Nanjing Agricultural University, Nanjing 210095, China.
Jiangsu King's Luck Brewery Joint-Stock Co., Ltd., Lianshui 223411, China.
J Fungi (Basel). 2025 May 29;11(6):418. doi: 10.3390/jof11060418.
Biological control of plant diseases is important for crop production. and are two common pathogenic fungi which result in great harm to crop production, processing, and storage of foodstuffs. Yeasts have unique advantages to be the focus of biological control of plant diseases through multiple mechanisms, including producing volatile organic compounds (VOCs) with inhibitory effect. However, the discontinuous display of inhibitory effect by yeast VOCs on pathogenic fungi is restricted by the conventional confrontation method, and the inhibitory mechanisms are unclear. We developed a new method to detect the inhibitory effect of (yeast) VOCs on and . Our results showed that the yeast VOCs inhibited the growth and development of and and the strength of the inhibitory effect is positively related to the yeast inoculation amount. We confirmed the inhibition effect of ethyl acetic, one of the main yeast VOCs, on both pathogenic fungi. We further found that the deletion or overexpression of the ethyl acetic synthesis-related genes ( and/or ) did not change the inhibitory effect much. The overexpression of changed the main composition of VOCs. One of the changed VOCs, phenethyl acetic, even had stronger inhibitory effect than ethyl acetic on when they were added alone. These results suggest that the inhibitory effect of yeast VOCs on pathogenic fungi is a complex module. The lonely added individual component of VOCs may inhibit the growth and development of pathogenic fungi, while the partial alternation of VOC composition through gene modification may not be enough to change the total inhibitory effect.
植物病害的生物防治对作物生产至关重要。[具体真菌名称1]和[具体真菌名称2]是两种常见的致病真菌，它们对作物生产、食品加工和储存造成极大危害。酵母具有独特优势，可通过多种机制成为植物病害生物防治的重点，包括产生具有抑制作用的挥发性有机化合物（VOCs）。然而，酵母VOCs对致病真菌抑制作用的间断性表现受到传统对峙法的限制，且抑制机制尚不清楚。我们开发了一种新方法来检测[酵母名称]VOCs对[具体真菌名称1]和[具体真菌名称2]的抑制作用。我们的结果表明，酵母VOCs抑制了[具体真菌名称1]和[具体真菌名称2]的生长发育，且抑制作用的强度与酵母接种量呈正相关。我们证实了酵母主要VOCs之一乙酸乙酯对两种致病真菌的抑制作用。我们进一步发现，乙酸乙酯合成相关基因（[基因名称1]和/或[基因名称2]）的缺失或过表达对抑制作用影响不大。[基因名称3]的过表达改变了VOCs的主要成分。其中一种变化的VOCs，苯乙酸乙酯，单独添加时对[具体真菌名称1]的抑制作用甚至比乙酸乙酯更强。这些结果表明，酵母VOCs对致病真菌的抑制作用是一个复杂的模块。单独添加的VOCs单个成分可能抑制致病真菌的生长发育，而通过基因修饰对VOC组成进行部分改变可能不足以改变总的抑制作用。
