Research on Volatile Organic Compounds From Bacillus subtilis CF-3: Biocontrol Effects on Fruit Fungal Pathogens and Dynamic Changes During Fermentation.
Research on Volatile Organic Compounds From Bacillus subtilis CF-3: Biocontrol Effects on Fruit Fungal Pathogens and Dynamic Changes During Fermentation.
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DOI：
10.3389/fmicb.2018.00456
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发表时间：
2018
影响因子：
5.2
通讯作者：
Guan W
中科院分区：
文献类型：
--
作者：
Gao H;Li P;Xu X;Zeng Q;Guan W
研究了枯草芽孢杆菌CF-3产生挥发性有机物（VOCs）的动态变化及其对常见真菌的生防效果。结果表明，B.枯草芽孢杆菌CF-3对番茄灰霉病菌、炭疽菌、扩展青霉、苹果褐腐病菌和烟草赤星病菌菌丝生长的平均抑制率为59.97%。抑制M. fructicola和C.因此，选择它们作为进一步实验的目标真菌病原体。采用顶空固相微萃取-气相色谱-质谱联用技术（HS-SPME-GC-MS）对发酵过程中挥发性有机物进行了分析，共鉴定出74种挥发性有机物，其中醇类15种，酮类18种，吡嗪类4种，酯类4种，酸类10种，酚类5种，烃类3种，胺类3种，醛类2种，醚类5种，其它5种。发酵时间不同，挥发性有机物的种类和含量也不同。在48 hFL中识别出大多数潜在VOC（62种VOC）。各VOCs的抑制率均达到最大值，对M. fructicola和C. gloeosporioides）在24 hFL。其中，2，4-二叔丁基苯酚、正辛醇和苯并噻唑与M. fructicola和C.胶孢菌抑制苯甲酸、苯甲醛与M.抑制率、苯甲醚和3-甲基丁醛与C.胶孢菌抑制在体外，2，4-二叔丁基苯酚对两种M. fructicola和C.胶孢菌在体内实验中，苯并噻唑对两种菌菌丝生长的抑制作用最强。fructicola和C. gloeosporioides，这也导致了健康果率的增加。本研究的结果表明，2，4-二叔丁基苯硫酚和苯并噻唑是B产生的主要抑制性VOCs。枯草芽孢杆菌CF-3。
The dynamic changes of the levels of volatile organic compounds (VOCs) produced by Bacillus subtilis CF-3 and their biocontrol effects on common fungal pathogens were researched in this study. The results showed that the VOCs in 24-h fermentation liquid (24hFL) of B. subtilis CF-3 inhibited mycelial growth of Botrytis cinerea, Colletotrichum gloeosporioides, Penicillium expansum, Monilinia fructicola, and Alternaria alternata, with a mean inhibition rate of 59.97%. The inhibitory effect on M. fructicola and C. gloeosporioides was the highest; they were therefore selected as target fungal pathogens for further experiments. Based on headspace solid-phase microextraction combined with gas chromatography-mass spectrometry (HS-SPME-GC-MS), 74 potential VOCs were identified during the fermentation: 15 alcohols, 18 ketones, 4 pyrazines, 4 esters, 10 acids, 5 phenols, 3 hydrocarbons, 3 amines, 2 aldehydes, 5 ethers, and 5 other components. At different fermentation times, the type and content of VOCs were different. Most of the potential VOCs (62 VOCs) were identified in the 48hFL. The inhibition rates of all VOCs reached their peaks (73.46% on M. fructicola and 63.63% on C. gloeosporioides) in the 24hFL. Among the identified VOCs, 2,4-di-tert-butylphenol, 1-octanol, and benzothiazole showed significant positive correlations with the rates of M. fructicola and C. gloeosporioides inhibition. Benzoic acid and benzaldehyde showed a significant positive correlation with the rates of M. fructicola inhibition, and anisole and 3-methylbutanal showed a significant positive correlation with the rates of C. gloeosporioides inhibition. In vitro, 2,4-di-tert-butylphenol showed a strong inhibitory effect on both M. fructicola and C. gloeosporioides. In vivo, benzothiazole showed the strongest inhibitory effect on the mycelial extensions of both M. fructicola and C. gloeosporioides, which also led to an increased rate of healthy fruit. The results of the present study clarified that 2,4-di-tert-butylthiophenol and benzothiazole are key inhibitory VOCs produced by B. subtilis CF-3.
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