Antifungal activity of Azotobacter nigricans against trichothecene-producing Fusarium species associated with cereals

Nagaraja, H.; Chennappa, G.; Somashekaraiah, Rakesh; Naik, M. K.; Amaresh, Y. S.; Sreenivasa, M. Y.

doi:10.1007/s10068-016-0190-8

Cited by 33 publications

(18 citation statements)

References 22 publications

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“…Indeed, the biological approaches are increasingly explored due to their higher effectiveness and safety for humans ( Jaibangyang et al, 2020 ; Rodríguez and Núñez, 2020 ). Our probiotic candidate L. brevis MYSN105 and its CFS both reduced significantly the growth of mycotoxigenic fungi, with findings from this study are in good accordance with previous investigations ( Nagaraja et al, 2016 ; Deepthi et al, 2017 ; Plocková et al, 2018 ).…”

Section: Discussionsupporting

confidence: 93%

“…Among the biocontrol agents, probiotic lactic acid bacteria (LAB) represent a potent and interesting strategy, as they are widely used in food/feed and are part of beneficial gut microbiota capable of producing antimicrobial metabolites. There are different reports of using bacteria to control mycotoxigenic Fusarium species ( Nagaraja et al, 2016 ; Deepthi et al, 2017 ). However, probiotic LAB has not been used so far to control F. verticillioides .…”

Section: Introductionmentioning

confidence: 99%

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Probiotic and Antifungal Attributes of Levilactobacillus brevis MYSN105, Isolated From an Indian Traditional Fermented Food Pozha

et al. 2021

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The use of probiotics and antifungal capabilities of the lactic acid bacteria (LAB) isolated from different niches is a strategy to prepare functional cultures and biopreservatives for food/feed industries. In the present study, LAB strains isolated from an Indian traditional fermented food, Pozha, were evaluated for their probiotic properties and biocontrol potential. A total of 20 LAB isolates were selected from Pozha samples collected aseptically and screened for their antagonistic activity against Fusarium verticillioides. Among the bioactive isolates, Lacticaseibacillus brevis MYSN105 showed the highest antifungal activity in vitro, causing some morphological alterations such as damaged mycelia and deformed conidia. Cell-free supernatant (CFS) from L. brevis MYSN105 at 16% concentration effectively reduced the mycelial biomass to 0.369 g compared to 1.938 g in control. Likewise, the conidial germination was inhibited to 20.12%, and the seed treatment using CFS induced a reduction of spore count to 4.1 × 106 spores/ml compared to 1.1 × 109 spores/ml for untreated seeds. The internal transcribed spacer (ITS) copy number of F. verticillioides decreased to 5.73 × 107 and 9.026 × 107 by L. brevis MYSN105 and CFS treatment, respectively, compared to 8.94 × 1010 in control. The L. brevis MYSN105 showed high tolerance to in vitro gastrointestinal conditions and exhibited high adhesive abilities to intestinal epithelial cell lines. The comparative genome analysis demonstrated specific secondary metabolite region coding for bacteriocin and T3PKS (type III polyketide synthase) possibly related to survival and antimicrobial activity in the gut environment. Our results suggest that L. brevis MYSN105 has promising probiotic features and could be potentially used for developing biological control formulations to minimize F. verticillioides contamination and improve food safety measures.

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Section: Discussionsupporting

confidence: 93%

Section: Introductionmentioning

confidence: 99%

Probiotic and Antifungal Attributes of Levilactobacillus brevis MYSN105, Isolated From an Indian Traditional Fermented Food Pozha

et al. 2021

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“…Thus, the species used as a probiotic starter culture may play an important role in providing health benefits to consumers and also in avoiding food spoilage due to colonization of mycotoxigenic fungi (Wei et al, 2006; Guimarães et al, 2018). These isolates can also be used in agricultural practices for controlling mycotoxigenic fungi in post- and pre-harvesting practices (Nagaraja et al, 2016; Deepa et al, 2018).…”

Section: Discussionmentioning

confidence: 99%

Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: A Naturally Fermenting Coconut Palm Nectar

et al. 2019

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Probiotic bacteria were isolated from different traditional fermented foods as there are several such foods that are not well explored for their probiotic activities. Hence, the present study was conducted to find the potential of lactic acid bacteria (LAB) as probiotics that were isolated from the sap extract of the coconut palm inflorescence – Neera, which is a naturally fermented drink consumed in various regions of India. A total of 75 isolates were selected from the Neera samples collected aseptically in the early morning (before sunrise). These isolates were initially screened for cultural, microscopic, and biochemical characteristics. The initial screening yielded 40 Gram-positive, catalase-negative isolates that were further subjected to acid – bile tolerance with resistance to phenol. Among 40 isolates, 16 survived screening using analysis of cell surface hydrophobicity, auto aggregation with adhesion to epithelial cells, and gastric–pancreatic digestion for gastrointestinal colonization. The isolates were also assessed for antimicrobial, antibiotic sensitivity, and anti-oxidative potential. The safety of these isolates was evaluated by their hemolytic and deoxyribonuclease (DNase) activities. Based on these results, seven isolates with the best probiotic attributes were selected and presented in this study. These LAB isolates, with 51.91–70.34% survival at low pH, proved their resistance to gastric conditions. The cell surface hydrophobicity of 50.32–77.8% and auto aggregation of 51.02–78.95% represented the adhesion properties of these isolates. All the seven isolates exhibited good antibacterial and antifungal activity, showing hydroxyl-scavenging activity of 32.86–77.87%. The results proved that LAB isolated from Neera exhibited promising probiotic properties and seem favorable for use in functional fermented foods as preservatives.

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“…The experiment was conducted in a controlled environment, and the growth of F. graminearum mycelia in wheat kernels was observed in flasks containing bacterial cell-free culture supernatant. In the work of Nagaraja et al [ 52 ], zones of inhibition were observed on Petri plates where Azotobacter nigricans was cultured in the presence of several Fusarium species. According to the authors, the analyzed bacterial species can be effectively used to protect wheat, maize and sorghum against toxin-producing fungi of the genus Fusarium .…”

Section: Inhibition Of the Growth Of Fusarium Pmentioning

confidence: 99%

Microbial Inhibition of Fusarium Pathogens and Biological Modification of Trichothecenes in Cereal Grains

Wachowska

Packa

Wiwart

2017

Toxins

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Fungi of the genus Fusarium infect cereal crops during the growing season and cause head blight and other diseases. Their toxic secondary metabolites (mycotoxins) contaminate grains. Several dozen toxic compounds produced by fungal pathogens have been identified to date. Type B trichothecenes—deoxynivalenol, its acetyl derivatives and nivalenol (produced mainly by F. graminearum and F. culmorum)—are most commonly detected in cereal grains. “T-2 toxin” (produced by, among others, F. sporotrichioides) belongs to type-A trichothecenes which are more toxic than other trichothecenes. Antagonistic bacteria and fungi can affect pathogens of the genus Fusarium via different modes of action: direct (mycoparasitism or hyperparasitism), mixed-path (antibiotic secretion, production of lytic enzymes) and indirect (induction of host defense responses). Microbial modification of trichothecenes involves acetylation, deacetylation, oxidation, de-epoxidation, and epimerization, and it lowers the pathogenic potential of fungi of the genus Fusarium. Other modifing mechanisms described in the paper involve the physical adsorption of mycotoxins in bacterial cells and the conjugation of mycotoxins to glucose and other compounds in plant and fungal cells. The development of several patents supports the commercialization and wider application of microorganisms biodegrading mycotoxins in grains and, consequently, in feed additives.

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Antifungal activity of Azotobacter nigricans against trichothecene-producing Fusarium species associated with cereals

Cited by 33 publications

References 22 publications

Probiotic and Antifungal Attributes of Levilactobacillus brevis MYSN105, Isolated From an Indian Traditional Fermented Food Pozha

Probiotic and Antifungal Attributes of Levilactobacillus brevis MYSN105, Isolated From an Indian Traditional Fermented Food Pozha

Probiotic Properties of Lactic Acid Bacteria Isolated From Neera: A Naturally Fermenting Coconut Palm Nectar

Microbial Inhibition of Fusarium Pathogens and Biological Modification of Trichothecenes in Cereal Grains

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