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Zhang F, Wen S, Wang B, Zhang Z, Liu F, Ye T, Wang K, Hu H, Yang X, Fang W. Biocontrol Potential of Streptomyces odonnellii SZF-179 toward Alternaria alternata to Control Pear Black Spot Disease. Int J Mol Sci 2023; 24:17515. [PMID: 38139343 PMCID: PMC10744222 DOI: 10.3390/ijms242417515] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 11/15/2023] [Revised: 12/04/2023] [Accepted: 12/13/2023] [Indexed: 12/24/2023] Open
Abstract
Pear black spot disease, caused by Alternaria alternata, is a devastating disease in pears and leads to enormous economic losses worldwide. In this investigation, we isolated a Streptomyces odonnellii SZF-179 from the rhizosphere soil of pear plants in China. Indoor confrontation experiments results showed that both SZF-179 and its aseptic filtrate had excellent inhibitory effects against A. alternata. Afterwards, the main antifungal compound of SZF-179 was identified as polyene, with thermal and pH stability in the environment. A microscopic examination of A. alternata mycelium showed severe morphological abnormalities caused by SZF-179. Protective studies showed that SZF-179 fermentation broth could significantly reduce the diameter of the necrotic lesions on pear leaves by 42.25%. Furthermore, the potential of fermentation broth as a foliar treatment to control black leaf spot was also evaluated. Disease indexes of 'Hosui' and 'Wonwhang' pear plants treated with SZF-179 fermentation broth were lower than that of control plants. Overall, SZF-179 is expected to be developed into a safe and broad-spectrum biocontrol agent. No studies to date have evaluated the utility of S. odonnellii for the control of pear black spot disease; our study fills this research gap. Collectively, our findings provide new insights that will aid the control of pear black spot disease, as well as future studies of S. odonnellii strains.
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Affiliation(s)
- Fei Zhang
- National Biopesticide Engineering Research Centre, Hubei Biopesticide Engineering Research Centre, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (F.Z.); (S.W.)
| | - Shaohua Wen
- National Biopesticide Engineering Research Centre, Hubei Biopesticide Engineering Research Centre, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (F.Z.); (S.W.)
| | - Beibei Wang
- National Biopesticide Engineering Research Centre, Hubei Biopesticide Engineering Research Centre, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (F.Z.); (S.W.)
| | - Zhe Zhang
- National Biopesticide Engineering Research Centre, Hubei Biopesticide Engineering Research Centre, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (F.Z.); (S.W.)
| | - Fang Liu
- National Biopesticide Engineering Research Centre, Hubei Biopesticide Engineering Research Centre, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (F.Z.); (S.W.)
| | - Ting Ye
- National Biopesticide Engineering Research Centre, Hubei Biopesticide Engineering Research Centre, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (F.Z.); (S.W.)
| | - Kaimei Wang
- National Biopesticide Engineering Research Centre, Hubei Biopesticide Engineering Research Centre, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (F.Z.); (S.W.)
- Hubei Hongshan Laboratory, Wuhan 430070, China
| | - Hongju Hu
- Hubei Hongshan Laboratory, Wuhan 430070, China
- Hubei Key Laboratory of Germplasm Innovation and Utilization of Fruit Trees, Research Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan 430064, China
| | - Xiaoping Yang
- Hubei Key Laboratory of Germplasm Innovation and Utilization of Fruit Trees, Research Institute of Fruit and Tea, Hubei Academy of Agricultural Science, Wuhan 430064, China
| | - Wei Fang
- National Biopesticide Engineering Research Centre, Hubei Biopesticide Engineering Research Centre, Hubei Academy of Agricultural Sciences, Wuhan 430064, China; (F.Z.); (S.W.)
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Chen H, Song Y, Wang S, Fan K, Wang H, Mao Y, Zhang J, Xu Y, Yin X, Wang Y, Ding Z. Improved phyllosphere microbiome composition of tea plant with the application of small peptides in combination with rhamnolipid. BMC Microbiol 2023; 23:302. [PMID: 37872475 PMCID: PMC10591406 DOI: 10.1186/s12866-023-03043-0] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/14/2023] [Accepted: 10/03/2023] [Indexed: 10/25/2023] Open
Abstract
BACKGROUND Small peptides play a crucial role in plant growth and adaptation to the environment. Exogenous small peptides are often applied together with surfactants as foliar fertilizers, but the impact of small peptides and surfactants on the tea phyllosphere microbiome remains unknown. RESULTS In this study, we investigated the effects of small peptides and different surfactants on the tea phyllosphere microbiome using 16S and ITS sequencing. Our results showed that the use of small peptides reduced the bacterial diversity of the tea phyllosphere microbiome and increased the fungal diversity, while the use of surfactants influenced the diversity of bacteria and fungi. Furthermore, the addition of rhamnolipid to small peptides significantly improved the tea phyllosphere microbiome community structure, making beneficial microorganisms such as Pseudomonas, Chryseobacterium, Meyerozyma, and Vishniacozyma dominant populations. CONCLUSION Our study suggests that the combined use of small peptides and surfactants can significantly modify the tea phyllosphere microbiome community structure, particularly for beneficial microorganisms closely related to tea plant health. Thus, this preliminary study offers initial insights that could guide the application of small peptides and surfactants in agricultural production, particularly with respect to their potential for modulating the phyllosphere microbiome community in tea plant management.
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Affiliation(s)
- Hao Chen
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Yujie Song
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Shuangshuang Wang
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China
| | - Kai Fan
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Hui Wang
- Rizhao Tea Research Institute, Rizhao, 276827, China
| | - Yilin Mao
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Jie Zhang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Yang Xu
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Xinyue Yin
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China
| | - Yu Wang
- Tea Research Institute, Qingdao Agricultural University, Qingdao, 266109, China.
| | - Zhaotang Ding
- Tea Research Institute, Shandong Academy of Agricultural Sciences, Jinan, 250100, China.
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Rampanti G, Ferrocino I, Harasym J, Foligni R, Cardinali F, Orkusz A, Milanović V, Franciosa I, Garofalo C, Mannozzi C, Mozzon M, Osimani A, Aquilanti L. Queijo Serra da Estrela PDO Cheese: Investigation into Its Morpho-Textural Traits, Microbiota, and Volatilome. Foods 2022; 12:foods12010169. [PMID: 36613385 PMCID: PMC9818377 DOI: 10.3390/foods12010169] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 12/03/2022] [Revised: 12/19/2022] [Accepted: 12/23/2022] [Indexed: 12/31/2022] Open
Abstract
Queijo Serra da Estrela is a PDO Portuguese cheese produced through coagulation of raw ewe’s milk using cardoon (Cynara cardunculus L.) flowers. The present research was aimed at depicting an up-to-date and comprehensive overview of the microbiota of Queijo Serra da Estrela cheese. To this end, viable counting and metataxonomic analysis were carried out on cheeses sampled from four Portuguese artisan producers. Physico-chemical and morpho-textural analyses were also performed, together with the analysis of volatile organic compounds (VOCs). Finally, non-starter lactic acid bacteria (NSLAB) isolated from the cheeses were characterized for their enzymatic activities using a semi-quantitative method. According to the metataxonomic analysis, Lactococcus lactis and Lactococcus piscium were the species occurring at the highest relative abundance. The isolates collected from the cheeses were assigned to Enterococcus durans, Enterococcus faecalis, Enterococcus faecium, Enterococcus lactis, Levilactobacillus brevis, Latilactobacillus graminis, Leuconostoc mesenteroides, and the Lacticaseibacillus casei group. The enzymatic characterization of these cultures highlighted esterase, aminopeptidase, acid phosphatase, beta-galactosidase, alpha-glucosidase, and beta-glucosidase among the major enzymatic activities. Fungal populations were dominated by Debaryomyces hansenii and Kurtzmaniella zeylanoides; however, species rarely found in cheese (e.g., Candida boidinii, Vishniacozyma victoriae, and Starmerella) were also detected. The volatile compounds characterizing the analyzed cheeses were carboxylic acids and esters, followed by carbonyl compounds and alcohols.
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Affiliation(s)
- Giorgia Rampanti
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Ilario Ferrocino
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Joanna Harasym
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53–345 Wrocław, Poland
| | - Roberta Foligni
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Federica Cardinali
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Agnieszka Orkusz
- Department of Biotechnology and Food Analysis, Wroclaw University of Economics and Business, Komandorska 118/120, 53–345 Wrocław, Poland
| | - Vesna Milanović
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Irene Franciosa
- Department of Agricultural, Forest, and Food Science, University of Turin, Largo Paolo Braccini 2, 10095 Grugliasco, Italy
| | - Cristiana Garofalo
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Cinzia Mannozzi
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Massimo Mozzon
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
| | - Andrea Osimani
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
- Correspondence:
| | - Lucia Aquilanti
- Department of Agricultural Sciences, Food and Environmental, Marche Polytechnic University, 60131 Ancona, Italy
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