Journal of Food Processing and Preservation

Original Article

Saccharomyces cerevisiae YE-7 reduces the risk of apple blue mold disease by inhibiting the fungal incidence and patulin biosynthesis

Weili Li

orcid.org/0000-0002-8770-2245

Key Laboratory of Food Biotechnology, School of Food and Biotechnology, Xihua University, Jinzhou Road, No.999, Chengdu, Sichuan, 610039, People's Republic of China

Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Road West, Guelph, Ontario, N1G 5C9 Canada

Key Laboratory of Food Nutrition and Safety, Ministry of Education, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, 300457 People's Republic of China

Tianjin Gasin-Donghui Preservation Technologies Co., Ltd, Tianjin, 300300 People's Republic of China

Weili Li and Ting Zhou contributed equally to this study.

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Ting Zhou,

Ting Zhou

Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Road West, Guelph, Ontario, N1G 5C9 Canada

Weili Li and Ting Zhou contributed equally to this study.

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Tao Wu,

Corresponding Author

Tao Wu

[email protected]

Key Laboratory of Food Biotechnology, School of Food and Biotechnology, Xihua University, Jinzhou Road, No.999, Chengdu, Sichuan, 610039, People's Republic of China

Correspondence

Tao Wu, Xihua University, Chengdu, Sichuan, 610039, People's Republic of China.

Email: [email protected]

Xihong Li, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, People's Republic of China.

Email: [email protected]

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Xihong Li,

Corresponding Author

Xihong Li

[email protected]

Correspondence

Tao Wu, Xihua University, Chengdu, Sichuan, 610039, People's Republic of China.

Email: [email protected]

Xihong Li, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, People's Republic of China.

Email: [email protected]

Search for more papers by this author

Weili Li,

Weili Li

orcid.org/0000-0002-8770-2245

Key Laboratory of Food Biotechnology, School of Food and Biotechnology, Xihua University, Jinzhou Road, No.999, Chengdu, Sichuan, 610039, People's Republic of China

Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Road West, Guelph, Ontario, N1G 5C9 Canada

Tianjin Gasin-Donghui Preservation Technologies Co., Ltd, Tianjin, 300300 People's Republic of China

Weili Li and Ting Zhou contributed equally to this study.

Search for more papers by this author

Ting Zhou,

Ting Zhou

Agriculture and Agri-Food Canada, Guelph Food Research Centre, 93 Stone Road West, Guelph, Ontario, N1G 5C9 Canada

Weili Li and Ting Zhou contributed equally to this study.

Search for more papers by this author

Tao Wu,

Corresponding Author

Tao Wu

[email protected]

Key Laboratory of Food Biotechnology, School of Food and Biotechnology, Xihua University, Jinzhou Road, No.999, Chengdu, Sichuan, 610039, People's Republic of China

Correspondence

Tao Wu, Xihua University, Chengdu, Sichuan, 610039, People's Republic of China.

Email: [email protected]

Xihong Li, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, People's Republic of China.

Email: [email protected]

Search for more papers by this author

Xihong Li,

Corresponding Author

Xihong Li

[email protected]

Correspondence

Tao Wu, Xihua University, Chengdu, Sichuan, 610039, People's Republic of China.

Email: [email protected]

Xihong Li, School of Food Engineering and Biotechnology, Tianjin University of Science and Technology, Tianjin, People's Republic of China.

Email: [email protected]

Search for more papers by this author

First published: 24 May 2017

https://doi.org/10.1111/jfpp.13360

Citations: 8

Funding information: Agriculture and Agri-Food Canada; Project of “Twelve-Five” Science and Technology Support Program in China, Grant/Award Numbers: 2015BAD16B02, 2015BAD16B08, 2015BAD19B02; Key Scientific Research Fund Project of Xihua University, Grant/Award Numbers: Z1620516, Z1620515, szjj2016-025; China Scholarship Council (CSC)—the China—Canada Joint PhD Program (to W. Li)

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Abstract

The yeast strain, Saccharomyces cerevisiae YE-7, was tested to control the apple blue mold disease caused by Penicillium expansum and the accumulation of patulin mycotoxin. Compared with control, pre-treatment of pathogen-infected apples with YE-7 significantly reduced the incidence of blue mold diseases and patulin accumulation in rotten apple tissue by 48% and 42.6%, respectively. Interestingly, late treatment of pathogen-infected apples with YE-7 did not decrease patulin accumulation in the rotten tissue compared with pre-treatment or simultaneous-treatment. Independently, patulin amount and gene expression of isoepoxydon dehydrogenase were also measured. YE-7 pre-treated apples showed 75% and four times reduction in patulin accumulation and IDH gene expression, respectively. The results indicated that YE-7 directly affected patulin biosynthesis and did not affect accumulated patulin. On the other hand, cold storage enhanced the effect of YE-7 on apple blue mold disease incidence.

Practical applications

Postharvest blue mold decay caused by Penicillium expansum was important postharvest disease of apples. In addition, under favorable conditions, P. expansum can cause severe losses in apple fruits due to the production of patulin. In this study, a strain of S. cerevisiae (YE-7) was assessed for its efficacy not only in controlling apple blue mold diseases, but also in reducing patulin accumulation in fruit tissue. The research will give a practical way to control the decay in a bio-control way instead of the chemical.

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Saccharomyces cerevisiae YE-7 reduces the risk of apple blue mold disease by inhibiting the fungal incidence and patulin biosynthesis

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Saccharomyces cerevisiae YE-7 reduces the risk of apple blue mold disease by inhibiting the fungal incidence and patulin biosynthesis

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