Volatile Organic Compounds (VOCs) Produced by Gluconobacter cerinus and Hanseniaspora osmophila Displaying Control Effect against Table Grape-Rot Pathogens

Abstract

Table grapes (Vitis vinifera) are affected by botrytis bunch rot and summer bunch rot, the latter a complex disease caused by Botrytis cinerea, Aspergillus spp., Penicillium expansum and Rhizopus stolonifer. To search for biocontrol alternatives, a new bioproduct composed of Gluconobacter cerinus and Hanseniaspora osmophila, a consortium called PUCV-VBL, was developed for the control of fungal rots in table grapes. Since this consortium presents new biocontrol species, the effect of their VOCs (volatile organic compounds) was evaluated under in vitro and in vivo conditions. The VOCs produced by the PUCV-VBL consortium showed the highest mycelial inhibition against Botrytis cinerea (86%). Furthermore, H. osmophila was able to inhibit sporulation of A. tubingensis and P. expansum. VOCs’ effect in vivo was evaluated using berries from Red Globe, Thompson Seedless and Crimson Seedless grapes cultivars, demonstrating a mycelial inhibition by VOCs greater than 70% for all evaluated fungal species. The VOC identification of the PUCV-VBL consortium was analyzed by solid-phase microextraction coupled to gas chromatography-mass spectrometry (SPME-GCMS). A total 26 compounds were identified, including 1-butanol 3-methyl, propanoic acid ethyl ester, ethyl acetate, phenylethyl alcohol, isobutyl acetate and hexanoic acid ethyl ester. Our results show that VOCs are an important mode of action of the PUCV-VBL biological consortium.

Ethyl acetate produced by Hanseniaspora uvarum is a potential biocontrol agent against tomato fruit rot caused by Phytophthora nicotianae

“…In this study, it was found that the VOCs produced by H. uvarum MP1861 could effectively suppress the mycelial growth of P. nicotianae FQ01. Consistent with our observations, production of VOCs with antifungal activities have been reported in various yeasts e.g., Candida intermedia (Huang et al, 2011), Hanseniaspora osmophila (Delgado et al, 2021), Starmerella bacillaris (Lemos Junior et al, 2020), Wickerhamomyces anomalus, Metschnikowia pulcherrima and Saccharomyces cerevisiae (Oro et al, 2018). In another report, the VOCs produced by H. uvarum reduced B. cinerea infection of strawberry (Qin et al, 2017).…”

“…The present study revealed that the volatiles produced by H. uvarum MP1861 contained ethyl acetate, isopentyl alcohol (1-butanol, 3-methyl-, acetate), and phenylethyl alcohol. Similarly, these volatiles were also detected in C. intermedia C410 (Huang et al, 2011 ) and H. osmophila 337 (Delgado et al, 2021 ). According to previous researches (Huang et al, 2011 ; Qin et al, 2017 ), these volatiles have been demonstrated antifungal activities.…”

“…VOCs are substances with a low molecular weight (<300 Da), high vapor pressure (≥0.01 kPa at 20°C), and low water solubility (Pagans et al, 2006 ; Delgado et al, 2021 ). The VOCs synthesized by microbes contains a variety of compounds such as esters, alcohols and aromatic compounds (de Boer et al, 2019 ).…”

Genetic Determinants of Antagonistic Interactions and the Response of New Endophytic Strain Serratia quinivorans KP32 to Fungal Phytopathogens

“…Many publications have highlighted the phenomenon of the effects of volatile bacterial compounds on plants and fungi [ 50 ]. It is known that Serratia species produce different VOCs that play a role in the plant–microbe interactions [ 51 ].…”

The power of the smallest: The inhibitory activity of microbial volatile organic compounds against phytopathogens

“…Guo et al, 2019b) or even the same species (Macías-Rubalcava et al, 2018;Guevara-Avendaño et al, 2019), but also some uniqueness by each one. Those conditions can be media composition (Fiddaman and Rossall, 1994;Bruce et al, 2004;Raza et al, 2015;Asari et al, 2016;Huang et al, 2018;Morita et al, 2019), media consistency (Dickschat et al, 2005;Qadri et al, 2015), period of incubation/growth stage (Weise et al, 2012;Giorgio et al, 2015;Sánchez-Fernández et al, 2016;Macías-Rubalcava et al, 2018;Misztal et al, 2018;Yang et al, 2019), humidity/water content (Jeleń, 2002;Misztal et al, 2018), temperature (Jeleń, 2002), oxygen and carbon dioxide levels (Zhang et al, 2013a), and interactions with other organisms (Sánchez-Fernández et al, 2016;Delgado et al, 2021). Such dynamicity and diversity of microbial VOCs can influence complex environmental trophic interactions (Fiedler et al, 2001;Bitas et al, 2013).…”