Wine Lactic Acid Bacteria with Antimicrobial Activity as Potential Biocontrol Agents against Fusarium oxysporum f. sp. lycopersici

Abstract

Lactic acid bacteria isolated from wine fermentations, particularly from the malolactic fermentation, and belonging to Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus paracasei and Lactococcus lactis species were tested for their effectiveness in inhibiting the development of different microorganisms. The different strains showed, to varying degrees, an antagonistic effect against bacteria of the genera Bacillus and Staphylococcus. The specificity of the species L. hilgardii that inhibits only strains of the genus Bacillus is remarkable, on the other hand, L. plantarum was more effective against the strains of the genus Staphylococcus. The greatest effectiveness, considering both the degree of inhibition and the number of inhibited species, was presented by strains of L. lactis and L. paracasei. Seven strains belonging to the species that showed a more broad-spectrum activity, L. paracasei and L. plantarum, were also tested for their ability to inhibit the growth of fungi. All of them showed, in different degree (55–76%), activity against Fusarium oxysporum. Finally, the ability of the L. paracasei LPAUV12 and L. plantarum LPLUV10 strains was evaluated to protect Lycopersicon esculentum plants against the fungus F. oxysporum and promote its growth. Strain LPLUV10, showed capacity to significantly inhibit the harmful effect of F. oxysporum in tomato plants as well as to significantly stimulate their growth.

Botrytis cinerea and Table Grapes: A Review of the Main Physical, Chemical, and Bio-Based Control Treatments in Post-Harvest

“…This isolation can be of microorganisms from plants, grape bunches, musts or wines and selection is made of those capable of inhibiting undesired microbe development on grapevines [ 97 , 98 ] up to the final steps of wine production [ 99 ]. This reservoir of microbial-based biocontrol solutions has also been exploited in fruits [ 100 , 101 , 102 , 103 ], in several cases offering the option to inhibit B. cinerea in table grapes ( Table 3 ).…”

Biodiversity of Oenological Lactic Acid Bacteria: Species- and Strain-Dependent Plus/Minus Effects on Wine Quality and Safety

“…In the grape sector, these microbes could be used for in-field applications and post-harvest diseases, as well as during wine fermentation. In particular, L. plantarum strains have been proposed for the biocontrol of the filamentous fungus Botrytis cinerea, the microorganism responsible for grey mold formation and the main grape spoiler in both pre-and post-harvest conditions [109], as several strains have shown a strong competition and a rapid colonisation of wound space in other fruit crops [110][111][112]. In winemaking, LAB ensure a rapid implantation of malolactic fermentations when used as starter cultures, thus limiting the residual nutrients for the microorganisms that cause wine spoilage, such as Brettanomyces bruxellensis [113], which produce detrimental volatile compounds that affect the organoleptic quality of the final product, leading to important economic losses [114].…”

A Hundred Years of Bacteriophages: Can Phages Replace Antibiotics in Agriculture and Aquaculture?

“…Due to the problems described above, there is currently a progressive trend to reduce the use of toxic compounds and antibiotics as pesticides, with the expectation that the use of some of these compounds may be banned in the future [67]. Furthermore, there is a widespread growing concern among consumers concerning the use of chemicals and antibiotics in the food growing industry, with some people already rejecting food produced using these products [68]. In summary, there is growing need and demand from both industry groups and consumers for new non-toxic, environmentally friendly pesticides with biological control, as part of an integrated pest management (IPM), as the most accepted alternative [54,69].…”