Journal of Microbial & Biochemical Technology

Inhibitory activity of the lactic acid bacteria from Xinjiang dairy products on Alternaria

Joint Event on 4^th World Congress and Expo on Applied Microbiology & 2^nd International Conference on Food Microbiology

November 29-December 01, 2017 Madrid, Spain

Zhang Ruili

NNSFC Foundation, People's Republic of China

Posters & Accepted Abstracts: J Microb Biochem Technol

Abstract:

Statement of the Problem: Alternaria is one of the main pathogenic bacteria of fruit black spot in postharvest storage. The huge economic loss in Xinjiang province has been resulted by Alternaria. There were many fermented dairy stuffs in Xinjiang, China. We first tried to utilize the local lactic acid bacteria(LAB) strains from fermented dairy products to control the local pathogenic Alternaria. Methodology & Theoretical Orientation: Two strains of A. tenuissima isolated from the pear and apple in south Xinjiang and A. tenuissima CGMCC3.3546 standard strain was used as pathogenic bacteria to detect the inhibitory activity of 110 local LAB strains�?? cultures on the MRS agar, and in stationary and shaked MRS broth. The antifungal substances in the cultures of LAB strains with high inhibitory activity were detected by UPLC-Q-TOF. Findings: Three Lactobacillus pentosus strains and one L. paracasei shown high inhibitory activity on A. tenuissima Ap1, A. tenuissima Am1 and A. tenuissima CGMCC3.3546. The shaked broth of three LAB strains had the higher inhibitory activity on the three Alternaria stains than cultures on MRS agar and in stationary broth. The main antifungal substances in shaked broth of the representative LAB 86 strain included organic acids, esters, N-heterocyclic compounds, alkaloids, and benzene derivatives, they had molecular less than 1000Da and synergistic effect of antifungal activities on Alternaria. Conclusion & Significance: The shaked broth of three local LAB strains from Xinjiang dairy products could be used to control the black spot disease caused by Alternaria in the postharvest.

Biography :

Zhang Ruili has been engaged in research work of food microbiology and inducing resistance in fruit for more than 10 years. He has his expertise in inhibiting postharvest diseases in Xinjiang fruit and the possible defense mechanisms involved. He has published more than 10 papers published in Chinese.