Antimicrobial Activity and Identification of Antimicrobial Substances of Antagonistic Bacteria against Black Spot of Sweet Potato

WANG Zhimin; MA Jinling; SUN Zhaoyong; SHI Yingying; LI Dongyan; SHI Jingying

doi:10.13386/j.issn1002-0306.2022040326

Volume 44 Issue 4

Feb. 2023

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Science and Technology of Food Industry > 2023 > 44(4): 50-58. > DOI: 10.13386/j.issn1002-0306.2022040326

WANG Zhimin, MA Jinling, SUN Zhaoyong, et al. Antimicrobial Activity and Identification of Antimicrobial Substances of Antagonistic Bacteria against Black Spot of Sweet Potato[J]. Science and Technology of Food Industry, 2023, 44(4): 50−58. (in Chinese with English abstract). doi: 10.13386/j.issn1002-0306.2022040326.

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Antimicrobial Activity and Identification of Antimicrobial Substances of Antagonistic Bacteria against Black Spot of Sweet Potato

1.
Key Laboratory of Food Processing Technology and Quality Control in Shandong Province, College of Food Science and Engineering, Shandong Agricultural University, Taian 271018, China
2.
Wenshang County People's Government of Jining City, Shandong Province, Jining 272500, China

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Received Date: April 27, 2022
Available Online: December 06, 2022

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Abstract

Abstract

The losses of harvested sweet potato is large due to postharvest disease, among which black spot, caused by Ceratocystis fimbriata is one of the most important. In this study, the antimicrobial activities of Bacillus amyloliquefaciens (JK) and Klebsiella pneumoniae (GK) screened in the previous research with strong antagonistic effect on C. fimbriata were analyzed. The volatile antifungal components of the two antagonistic bacteria were analyzed by gas chromatography-ion mobility spectrometry (GC-IMS) and gas chromatography-mass spectrometry (GC-MS). It was found that fumigation sweet potato with fermentation of the two antagonistic bacteria delayed the onset time of black spot and effectively controlled the development of the disease spot. The volatile components were ketones, alkanes, alcohols, esters, aldehydes and so on. In all of them, 1-hexanol, 2-ethyl-, hexanal, 2-nonanone and 2,2,4-trimethyl-1,3-pentanediol diisobutyrate had strong inhibitory effects on C. fimbriata by plate test. After the two safety gas components hexanal and 2-nonone were mixed in the ratio of 1:1, the growth of C. fimbriata could be completely inhibited when the concentration of the mixtures reached 200 µL/L. This study would provide a reference for the application of antagonistic microorganisms in postharvest fruits and vegetables.

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References (37)

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