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Inhibition of the Aspergillus flavus Growth and Aflatoxin B1 Contamination on Pistachio Nut by Fengycin and Surfactin-Producing Bacillus subtilis UTBSP1

文献类型: 外文期刊

作者: Farzaneh, Mohsen 1 ; Shi, Zhi-Qi 2 ; Ahmadzadeh, Masoud 3 ; Hu, Liang-Bin 2 ; Ghassempour, Alireza 1 ;

作者机构: 1.Shahid Beheshti Univ, Med Plants & Drugs Res Inst, Tehran 19835389, Iran

2.Jiangsu Acad Agr Sci, Inst Food Safety & Qual, Nanjing 210014, Jiangsu, Peoples R China

3.Univ Tehran, Dept Plant Protect, Karaj 4111, Iran

4.Henan Inst Sci & Technol, Sch Food, Xinxiang 453003, Peoples R China

关键词: aflatoxin B1;antifungal activity;Bacillus subtilis;fengycin;surfactin

期刊名称:PLANT PATHOLOGY JOURNAL ( 影响因子:1.795; 五年影响因子:2.314 )

ISSN: 1598-2254

年卷期: 2016 年 32 卷 3 期

页码:

收录情况: SCI

摘要: In this study, the treatment of pistachio nuts by Bacillus subtilis UTBSP1, a promising isolate to degrade aflatoxin B1 (AFB1), caused to reduce the growth of Aspergillus flavus R5 and AFB1 content on pistachio nuts. Fluorescence probes revealed that the cell free supernatant fluid from UTBSP1 affects spore viability considerably. Using high-performance liquid chromatographic (HPLC) method, 10 fractions were separated and collected from methanol extract of cell free supernatant fluid. Two fractions showed inhibition zones against A. flavus. Mass spectrometric analysis of the both antifungal fractions revealed a high similarity between these anti-A. Rams compounds and cyclic-lipopeptides of surfactin, and fengycin families. Coproduction of surfactin and fengycin acted in a synergistic manner and consequently caused a strong antifungal activity against A. flavus R5. There was a positive significant correlation between the reduction of A. flavus growth and the reduction of AFB1 contamination on pistachio nut by UTBSP1. The results indicated that fengycin and surfactin-producing B. subtilis UTBSP1 can potentially reduce A. flavus growth and AFB1 content in pistachio nut.

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