摘要
苹果采后青霉病是导致贮藏期果实腐烂和经济损失的主要病害。本研究发现,梅奇酵母Metschnikowia zizyphicola MZ与卡利比克迈耶氏酵母Meyerozyma caribbica MC以1:1比例混合后,对青霉病的抑制效果显著增强。混配菌株在体外共培养72 h后,细胞生物量分别是单菌株MZ和MC的59.52和16.99倍。在苹果伤口处,混配酵母的定殖能力也显著提高,接种5 d后活细胞数分别是单菌株处理的7.03和3.55倍。混配酵母通过增强苯丙烷代谢相关酶(如PPO、POD、PAL等)的活性和代谢物(如木质素、总酚、类黄酮)的含量,显著提升了苹果对青霉病的抗性。此外,两种酵母均能有效降解展青霉素(PAT),混配菌液在24 h内可完全降解10μg/mL的PAT,且在苹果伤口处理8 d后,PAT降解率达到70.19%,分别比单菌株处理提高了15.98%和11.89%。PAT降解主要依赖胞内酶活性,PAT诱导显著增强了胞内酶的降解效率。
Postharvest blue mold,a major contributor to apple fruit decay and economic losses during storage,poses significant challenges to the fruit industry.This study investigated the synergistic effects of combining Metschnikowia zizyphicola(MZ)and Meyerozyma caribbica(MC)at a 1:1 ratio for disease suppression.The mixed yeast consortium demonstrated markedly enhanced antifungal activity compared to individual strains.In vitro co-cultivation assays revealed that the cell biomass of the mixed culture after 72 h was 59.52-fold and 16.99-fold higher than that of MZ and MC alone,respectively.Furthermore,the consortium exhibited superior colonization capacity on apple wounds,with viable cell counts 7.03-fold and 3.55-fold greater than single-strain treatments after 5 days of inoculation.Mechanistic analysis indicated that the mixed yeast enhanced apple resistance to blue mold by activating phenylpropanoid metabolism-related enzymes(e.g.,PPO,POD,PAL)and elevating the accumulation of key defense metabolites,including lignin,total phenols,and flavonoids.Notably,both yeast strains exhibited potent patulin(PAT)degradation capabilities.The consortium achieved complete degradation of 10μg/mL PAT within 24 h and demonstrated a PAT degradation rate of 70.19%in apple wounds after 8 days,surpassing individual treatments by 15.98%and 11.89%.PAT degradation was primarily attributed to intracellular enzymatic activity,which was significantly amplified by PAT induction.This study highlights the synergistic potential of yeast combinations in postharvest disease management and mycotoxin detoxification, offering a promising biocontrol strategy for sustainable fruit preservation.
作者
蔺楠
丛龙美
胡俊月
张茜
施俊凤
杜静婷
LIN Nan;CONG Longmei;HU Junyue;ZHANG Qian;SHI Junfeng;DU Jingting(School of Food Scince and Engineering,Shanxi Agricultural University,Taiyuan 030031,China;Shanxi Provincial Technology Innovation Center for Fruit and Vegetable Storage,Preservation and Processing,Jinzhong 030801,Shanxi)
出处
《中国生物防治学报》
北大核心
2025年第2期362-372,共11页
Chinese Journal of Biological Control
基金
山西省重点研发计划项目(202102140601017)
山西农业大学科技创新提升工程(CXGC2023033,CXGC202418)。
