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Antifungal activity of selected lactic acid bacteria from olive drupes

Food Bioscience 2023年第2期52卷 959-969页

作者： Mario Riolo Carlos Luz Elena Santilli Giuseppe Meca Santa Olga Cacciola Department of Agriculture Food and EnvironmentUniversity of Catania95123CataniaItaly Department of Agricultural Science Mediterranean University of Reggio Calabria89122Reggio CalabriaItaly Council for Agricultural Research and Economics Research Centre for OliveFruit and Citrus Crops(CREA-OFA)87036RendeCosenzaItaly Laboratory of Food Chemistry and Toxicology Faculty of PharmacyUniversity of ValenciaBurjassotSpain

In this study,16 Lactobacilli(LABs)isolated from the drupes of olive(Olea europaea)oil varieties were identified as Lactiplantibacillus plantarum(seven isolates),Pediococcus pentosaceus(six isolates),Enterococcus faecium(two isolates)and Streptococcus salivarius(a single isolate)by peptide mass fingerprinting and sequencing of the 16S *** activity of LABs and their cell-free fermentates(CFSs)against several plant pathogenic fungi and oomycetes(fungi sensu lato),including Alternaria,Aspergillus Colletotrichum,Penicillium,Plenodomus and Phytophthora,was evaluated in vitro using the culture overlaying and the agar diffusion *** inhibitory concentration(MIC)and minimal fungicidal concentration(MFC)were *** showed antifungal activity against the fungi sensu lato *** most noticeable inhibitory activity was shown by isolates of *** and *** against Fusarium oxysporum,Colletotrichum species and Penicillium *** analysis revealed CFSs contained acid lactic and variable quantities of 14 diverse phenolic acids and 26 volatile organic compounds(VOCs).No obvious correlation was found between the metabolic profile of LABs and their antifungal ***,it is the first time that the potential of fermentates of LABs,recovered from drupes of olive oil varieties,as natural fungicides,was demonstrated.

关键词： LABs VOCs Organic compounds Phenolic acids olive diseases

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