High-cell-density culture enhances the antimicrobial and freshness effects of Bacillus subtilis S1702 on table grapes (Vitis vinifera cv. Kyoho)

Bo Zhang; Yao Li; Yangyan Zhang; Huitian Qiao; Jiatai He; Quan Yuan; Xiangning Chen; Junfeng Fan

doi:10.1016/j.foodchem.2019.02.050

High-cell-density culture enhances the antimicrobial and freshness effects of Bacillus subtilis S1702 on table grapes (Vitis vinifera cv. Kyoho)

Food Chem. 2019 Jul 15:286:541-549. doi: 10.1016/j.foodchem.2019.02.050. Epub 2019 Feb 19.

Authors

Bo Zhang¹, Yao Li¹, Yangyan Zhang², Huitian Qiao², Jiatai He¹, Quan Yuan¹, Xiangning Chen², Junfeng Fan³

Affiliations

¹ Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China.
² Food Science and Engineering College, Beijing University of Agriculture, Beijing, China.
³ Department of Food Science and Engineering, College of Biological Sciences and Technology, Beijing Key Laboratory of Forest Food Processing and Safety, Beijing Forestry University, Beijing 100083, China. Electronic address: fanjunfeng@bjfu.edu.cn.

PMID: 30827645
DOI: 10.1016/j.foodchem.2019.02.050

Abstract

This study investigated the effects of Bacillus subtilis grown in high-cell-density culture (HC) on mold growth suppression and postharvest quality improvement in Kyoho grapes. The HC supernatant (HS) of B. subtilis was more potent than the conventional B. subtilis culture supernatant (CS) in suppressing fungal growth on grapes. Specifically, HS was more effective than CS in maintaining the cosmetic qualities (colour, firmness and abscission rate) and physiological indices (respiration, weight loss, pectinases, antioxidant enzymes and titratable acidity). Chemical analyses showed that HC enhanced the secretion of lipopeptides in B. subtilis culture, and high-pressure liquid chromatography further demonstrated that iturin A and surfactin were increased by 1.78- and 1.23-fold in HS compared with CS, respectively. However, LC-MS/MS analysis revealed that HC only upregulated iturins and surfactins, but not fengycins. Therefore, HC may provide an effective method to enrich antifungal lipopeptides from B. subtilis for preservation of fruits and vegetables.

Keywords: Abscission rate; Browning; Fengycin; Fungal spoilage; Iturin; Lipopeptides.

MeSH terms

Anti-Bacterial Agents / pharmacology*
Bacillus subtilis / drug effects
Bacillus subtilis / physiology*
Chromatography, High Pressure Liquid
Tandem Mass Spectrometry
Vitis / physiology*

Substances

Anti-Bacterial Agents