Short communication, Note
Antifungal and Antipatulin Activity of Gluconobacter Oxydans Isolated from Apple Surface
Martina Bevardi
; Institute of Public Health “Dr. Andrija Štampar”, Zagreb, Croatia
Jadranka Frece
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Dragana Mesarek
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Jasna Bošnir
orcid.org/0000-0002-9877-2927
; Institute of Public Health “Dr. Andrija Štampar”, Zagreb, Croatia
Jasna Mrvčić
orcid.org/0000-0001-8066-5851
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Frane Delaš
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Ksenija Markov
orcid.org/0000-0001-9188-366X
; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia
Abstract
Fungicides are the most common agents used in postharvest treatment of fruit and are the most effective against blue mould, primarily caused by Penicillium expansum. Alternatively, blue mould can be treated with antagonistic microorganisms naturally occurring on fruit, such as the bacterium Gluconobacter oxydans. The aim of this study was to establish the antifungal potential of the G. oxydans 1J strain isolated from apple surface against Penicillium expansum in culture and apple juice and to compare it with the efficiency of a reference strain G. oxydans ATCC 621H. The highest antifungal activity of G. oxydans 1J was observed between days 3 and 9 with no colony growth, while on day 12, P. expansum colony diameter was reduced to 42.3 % of the control diameter. Although G. oxydans 1J did not fully inhibit mould growth, it showed a high level of efficiency and completely prevented patulin accumulation in apple juice.
Keywords
antagonistic microorganisms; mould growth; Penicillium expansum; toxin accumulation
Hrčak ID:
103938
URI
Publication date:
18.6.2013.
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