数字农科院2.0

Antifungal mechanism of cell-free fermentation supernatant of Lacticaseibacillus paracasei L54 against Aspergillus westerdijkiae and its potential application with sorbic acid in grape preservation

文献类型： 外文期刊

作者： Yafan Hu;Gang Wang;Yibing Liu;Ruojie Zhang;Zipei Zhang;Fangfang Li;Zhuhui Liu;Xu Li;Fuguo Xing

作者机构：

关键词： Food preservative;Ochratoxin A;Postharvest biocontrol;Probiotic bacteria;Transcriptomic analysis

期刊名称： Postharvest Biology and Technology

ISSN： 0925-5214

年卷期： 2025 年 231 卷

页码：

收录情况： SCIE（2025版）

摘要： Fungal contamination poses a major challenge in food preservation due to its role in quality deterioration and mycotoxin production. Lactic acid bacteria are widely recognized for their antimicrobial properties. However, their antifungal effect remains limited. This study examines the antifungal mechanisms of Lacticaseibacillus paracasei L54 against Aspergillus westerdijkiae and demonstrates its practical application in grape preservation. The results indicated that conidial germination and mycelial growth were inhibited by cell-free supernatant (CFS) in a dose-dependent manner, with complete suppression at 20 % CFS. High-performance liquid chromatography analysis revealed that ochratoxin A (OTA) content was progressively reduced, reaching undetectable level at 20 % CFS. Scanning and transmission electron microscopy analyses demonstrated severe structural damage, including disrupted conidia, irregular hyphal surfaces, and intracellular degradation. By transcriptomic analysis, 1477 differentially expressed genes were identified, with the key OTA biosynthesis genes were downregulated. KEGG analysis showed that these genes were associated with sulfur metabolism, beta-alanine metabolism, and ABC transporters pathways. Both L54 and sorbic acid (SA) could reduce the disease incidence of grapes by A. westerdijkiae and Aspergillus carbonarius and their combination exerted a clear synergistic antifungal effect. CFS of L54 combined SA could reduce the weight, delay the decrease of total soluble solids and titratable acid, and retard the increase of malondialdehyde in grapes. These findings highlight a promising biological strategy for sustainable postharvest preservation of grapes and provide valuable insights for developing eco-friendly antifungal approaches in food preservation.

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