Short peptides secreted by Bacillus subtilis inhibit the growth of mold on fresh-cut pumpkin (Cucurbita pepo).

BACKGROUND: This study investigates the efficacy of short peptides secreted by Bacillus subtilis for fungal inhibition in fresh-cut pumpkin and for maintaining its shelf life. RESULTS: Low-molecular-weight filtrate (LC < 1000 Da) of B. subtilis culture (BC) significantly lowered the total number of molds on fresh-cut pumpkin compared with the untreated control and a BC group after storage. Low-molecular-weight filtrate prevented the deterioration of sensory quality in a pumpkin incision, and reduced pectinase activity. It also inhibited the growth of Phytophthora capsici and Penicillium chrysogenum, and the activity of ß-1,3-glucan synthase (GS) secreted by both molds. Fifty-seven GS-inhibiting peptides were screened from 95 LC peptides with two to five amino acid residues. The two most potent peptides, AWYW and HWWY, had strongly suppressive effects on the growth of P. capsici and P. chrysogenum. CONCLUSION: Our study demonstrated that short peptides present in B. subtilis culture can play an important role in the maintenance of fresh-cut pumpkin by suppressing fungal growth. © 2019 Society of Chemical Industry.

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

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.