Transcriptome Characterization and Expression Profiles of Disease Defense-Related Genes of Table Grapes in Response to Pichia anomala Induced with Chitosan

Recent advances in biocontrol and other alternative strategies for the management of postharvest decay in table grapes

During postharvest, table grapes are often spoiled by molds. Aspergillus sp., Alternaria sp., Botrytis sp., Cladosporium sp. and Penicillium sp. are different mold genera frequently related to table grape rot. Fungal spoilage affects nutritional value and organoleptic properties while also producing health hazards, such as mycotoxins. Traditionally, synthetic fungicides have been employed to control fungal diseases. However, possible negative effects on health and the environment are a serious concern for consumers and government entities. This review summarized data on innovative strategies proposed to diminish postharvest losses and extend table grape shelf life. Among physical, chemical, and biological strategies, either alone or in combination, the integrated management of fungal diseases is a sustainable alternative to synthetic fungicides. However, to date, only a few alternative technologies have succeeded on a commercial scale. Recent research aimed at increasing the competitiveness of alternative technologies has led to the development of integrated management strategies to prevent postharvest decay and increase the safety and quality of table grapes.

Biotechnological and Biocontrol Approaches for Mitigating Postharvest Diseases Caused by Fungal Pathogens and Their Mycotoxins in Fruits: A Review

Postharvest diseases caused by fungal pathogens are significant contributors to the postharvest losses of fruits. Moreover, some fungal pathogens produce mycotoxins, which further compromise the safety and quality of fruits. In this review, the potential of biotechnological and biocontrol approaches for mitigating postharvest diseases and mycotoxins in fruits is explored. The review begins by discussing the impact of postharvest diseases on fruit quality and postharvest losses. Next, it provides an overview of major postharvest diseases caused by fungal pathogens. Subsequently, it delves into the role of biotechnological approaches in controlling these diseases. The review also explored the application of biocontrol agents, such as antagonistic yeasts, bacteria, and fungi, which can suppress pathogen growth. Furthermore, future trends and challenges in these two approaches are discussed in detail. Overall, this review can provide insights into promising biotechnological and biocontrol strategies for managing postharvest diseases and mycotoxins in fruits.

Transcriptome Analysis Reveals Potential Mechanisms of L-Serine Production by Escherichia coli Fermentation in Different Carbon-Nitrogen Ratio Medium

L-serine is an industrially valuable amino acid that is widely used in the food, cosmetics and pharmaceutical industries. In this study, transcriptome sequencing technology was applied to analyze the changes in gene expression levels during the synthesis of L-serine in Escherichia coli fermentation. The optimal carbon-nitrogen ratio for L-serine synthesis in E. coli was determined by setting five carbon-nitrogen ratios for shake flask fermentation. Transcriptome sequencing was performed on E. coli fermented in five carbon-nitrogen ratio medium in which a total of 791 differentially expressed genes (DEGs) were identified in the CZ4_vs_CZ1 group, including 212 upregulated genes and 579 downregulated genes. Gene Ontology (GO) and Kyoto Encyclopedia of Genes and Genomes (KEGG) enrichment analysis of these DEGs showed that the effect of an altered carbon-nitrogen ratio on the fermentability of E. coli was mainly focused on metabolic pathways such as GABAergic synapse and the two-component system (TCS) in which the genes playing key roles were mainly gadB, gadA, glsA, glnA, narH and narJ. In summary, these potential key metabolic pathways and key genes were proposed to provide valuable information for improving glucose conversion during E. coli fermentation.