Screening of Lactic Acid Bacteria against Phytophthora capsici in Postharvest Pepper and Analysis of Related Characteristics
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Abstract:
The Phytophthora capsici disease has caused great losses to the economic benefits of postharvest pepper, but there has been no study on the biological control of Phytophthora capsici disease in postharvest pepper. In this experiment, a strain of lactic acid bacteria O2 with an inhibitory effect on Phytophthora capsici was isolated and screened from natural fermented vegetables. Its colony growth inhibition rate against Phytophthora capsici was 87.18%. It was identified as Lactobacillus plantarum by 16s rDNA sequence Analysis and based on physiological and biochemical experiments. The physicochemical properties, minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) of the O2 fermentation supernatant against Phytophthora capsici were analyzed by the solid dilution method. The antibacterial profiles of the O2 fermentation supernatant against the postharvest pathogenic bacteria and some foodborne pathogens were determined by the solid dilution method and Oxford cup method. The results showed that the supernatant of O2 fermentation was insensitive to catalase, protease K, trypsin and pepsin, and the antibacterial substances remained stable in the temperature range of 40~120 ℃, after 15 W UV lamp irradiation for 30~150 min, and at pH5. The MIC and MBC of the O2 fermentation supernatant against Phytophthora capsici were 12.8 mg/mL and 25.6 mg/mL, respectively, and exhibited significant inhibitory effects against Colletotrichum gloeosporioides, Escherichia coli, Salmonella, Shigella and Enterobacter sakazakii. In summary, Lactobacillus plantarum O2 has a good inhibitory effect against Phytophthora capsici, and its metabolites high sound stability, thus, can be further developed and utilized as a strain for biological control of postharvest Phytophthora capsici disease.
