Dual activity of Serratia marcescens Pt-3 in phosphate-solubilizing and production of antifungal volatiles

Background Soil fertility decline and pathogen infection are severe issues for crop production all over the world. Microbes as inherent factors in soil were effective in alleviating fertility decrease, promoting plant growth and controlling plant pathogens et al. Thus, screening microbes with fertility improving and pathogen controlling properties is of great importance to humans. Results Bacteria Pt-3 isolated from tea rhizosphere showed multiple functions in solubilizing insoluble phosphate, promoting plant growth, producing abundant volatile organic compounds (VOCs) and inhibiting the growth of important fungal pathogens in vitro. According to the 16S rRNA phylogenetic and biochemical analysis, Pt-3 was identified to be Serratia marcescens. The solubilizing zone of Pt-3 in the medium of lecithin and Ca3(PO4)2 was 2.1 cm and 1.8 cm respectively. In liquid medium and soil, the concentration of soluble phosphorus reached 343.9 mg.L− 1, and 3.98 mg.kg− 1, and significantly promoted the growth of maize seedling, respectively. Moreover, Pt-3 produced abundant volatiles and greatly inhibited the growth of seven important phytopathogens. The inhibition rate ranged from 75.51 to 100% respectively. Solid phase micro-extraction coupled with gas chromatography tandem mass spectrometry proved that the antifungal volatile was dimethyl disulfide. Dimethyl disulfide can inhibit the germination of Aspergillus flavus, and severely destroy the cell structures under scanning electron microscopy. Conclusions S. marcescens Pt-3 with multiple functions will provide novel agent for the production of bioactive fertilizer with P-solubilizing and fungal pathogens control activity.

A two-parameter model for the determination of the partition coefficient for TRS in a culture medium

A two-parameters model was applied for the determination of the activity coefficient for a culture medium, and compared with Henry's law, the extended UNIQUAC, and experimental data obtained from an experimental setup system, consisting of a liquid culture media Thiobacillus (ATCC 290) with hydrogen sulfide (H2S), dimethyl sulfide (DMS), methyl mercaptan (MM), and dimethyl disulfide (DMDS), respectively. The ANOVA indicates that the use of Henry's law is not appropriate for MM and H2S with R2adj values of -106.15% and -53.33%, respectively. The extended UNIQUAC model and the two-parameter model were able to describe the system with values of 76.94% and 94.15% for DMS and DMDS in the case of UNIQUAC Extended, respectively, and 88.50% and 98.08% using the two-parameter model. These results show that the two-parameter model is able to describe the system, using a low number of parameters. However, the extended UNIQUAC shows better results but presenting a high level of over-parameterization. Henry's law showed significant deviations, not being representative of all analyzed cases. The two-parameter model is presented as an alternative to describing systems in which vapor-liquid mass transfer is involved in culture media, providing a better approximation than traditional models and lower calculation costs than complex models.

Bacterial volatile-mediated suppression of root-knot nematode (Meloidogyne incognita)

Root-knot nematodes (Meloidogyne spp.) are obligate plant parasites that cause severe economic losses to agricultural crops worldwide. Due to serious health and environmental concerns related to the use of chemical nematicides, the development of efficient alternatives is of great importance. Biological control through exploiting the potential of rhizosphere microorganisms is currently accepted as an important approach for pest management in sustainable agriculture. In our research, during screening of rhizosphere bacteria against the root-knot nematodes Meloidogyne incognita, Ochrobactrum pseudogrignonense strain NC1 from the rhizosphere of healthy tomatoes showed strong nematode inhibition. A volatile nematicidal assay showed that the cell-free fermentation filtrate in the first-row wells of 12-well tissue culture plates caused M. incognita juvenile mortality in the second-row wells. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that dimethyl disulfide (DMDS) and benzaldehyde were the main volatile compounds produced by strain NC1. The nematicidal activity of these compounds indicated that the LC50 against the M. incognita juveniles in the second-row wells and the fourth-row wells were 23.4 μmol/mL and 30.7 μmol/mL for DMDS and 4.7 μmol/mL and 15.2 μmol/mL for benzaldehyde, respectively. A greenhouse trial using O. pseudogrignonense strain NC1 provided management efficiencies of root-knot nematodes of 88 to 100% compared with the untreated control. This study demonstrated that nematode-induced root-gall suppression mediated by the bacterial volatiles DMDS and benzaldehyde presents a new opportunity for root-knot nematode management.

Revisit of the Photoirradiation of α-Lipoic Acid—Role of Hydrogen Sulfide Produced in the Reaction

α-Lipoic acid (LA) has the specific absorption band at 330 nm and is quite vulnerable to UV irradiation, affording a variety of compounds including polymeric materials and hydrogen sulfide. A better understanding of the photochemical reaction of LA has already been carried out focusing mainly on the reaction product analysis derived from LA. We re-investigated the photochemical reaction of LA focusing our attention on the fate of hydrogen sulfide (H2S) produced in the photochemical reaction procedure. The photoirradiation of LA in the presence of oxidized glutathione (GSSG) formed glutathione trisulfide (GSSSG) and a reduced form of glutathione (GSH). Similar results were obtained in the co-presence of cystine and dimethyl disulfide. The concentration of H2S was reaching the maximum concentration, which was gradually decreasing within 10 min after photoirradiation, while the concentration of GSSSG was increasing with the decrease of H2S concentration. The structural confirmation of GSSSG and the plausible mechanism for the formation of GSSSG are proposed based on the time-dependent and pH-dependent profile of the photoirradiation.

Off-Flavor Removal from Sheep Placenta via Fermentation with Novel Yeast Strain Brettanomyces deamine kh3 Isolated from Traditional Apple Vinegar

Animal placentae can be used as health-promoting food ingredients with various therapeutic efficacies, but their use is limited by their unpleasant odor and taste. This study aimed to investigate the possibility of deodorization of sheep placenta via yeast fermentation. A yeast strain was successfully isolated and identified as a novel Brettanomyces strain (Brettanomyces deamine kh3). The deodorizing efficacy of fermentation of the sheep placenta with B. deamine kh3 was evaluated by 42 panels, based on evaluation of preference, ranking, and aroma profiles, and compared with normal placenta and placenta fermented with B. bruxellensis. The results of the sensory evaluation indicated that fermentation of the sheep placenta with B. deamine kh3 may improve its palatability by increasing flavors such as that of grass (tree), rubber, and burnt, and by decreasing the odor and soy sauce flavor. Solid-phase microextraction-gas chromatography (SPME-GC) showed that major off-flavors in sheep placenta, such as ammonia, dimethyl disulfide, and 1,3-dioxolane, were completely diminished in the sheep placenta fermented with B. deamine kh3. This study presents those major volatile compounds, including 2-isobutyl\-4,4-dimethyl-1,3-dioxane, and 3-methyl-1-butanol, could be crucial in improving the palatability of the sheep placentae fermented with B. deamine kh3. This study provides a good starting point for the industrial application of a new deodorization method.

Prediction in the Dynamics and Spoilage of Shewanella putrefaciens in Bigeye Tuna (Thunnus obesus) by Gas Sensors Stored at Different Refrigeration Temperatures

Shewanella putrefaciens have a faster growth rate and strong spoilage potential at low temperatures for aquatic products. This study developed a nondestructive method for predicting the kinetic growth and spoilage of S. putrefaciens in bigeye tuna during cold storage at 4, 7 and 10 °C by electronic nose. According to the responses of electronic nose sensor P30/2, the fitted primary kinetic models (Gompertz and logistic models) and secondary model (square root function model) were able to better simulate the dynamic growth of S. putrefaciens, with high R2 and low RMSE values in the range of 0.96–0.99 and 0.021–0.061, respectively. A partial least squares (PLS) regression model based on both electronic nose sensor response values and electrical conductivity (EC) values predicted spoilage of S. putrefaciens in bigeye tuna more accurately than the PLS model based on sensor signal values only. In addition, SPME/GC-MS analysis suggested that 1-octen-3-ol, 2-nonanone, 2-heptanone, dimethyl disulfide and methylamine, N, N-dimethyl- are the key VOCs of tuna inoculated with S. putrefaciens.

Light-Struck Taste in White Wine: Protective Role of Glutathione, Sulfur Dioxide and Hydrolysable Tannins

Light exposure of white wine can cause a light-struck taste (LST), a fault induced by riboflavin (RF) and methionine (Met) leading to the formation of volatile sulfur compounds (VSCs), including methanethiol (MeSH) and dimethyl disulfide (DMDS). The study aimed to investigate the impact of different antioxidants, i.e., sulfur dioxide (SO2), glutathione (GSH) and chestnut tannins (CT), on preventing LST in model wine (MW) and white wine (WW), both containing RF and Met. Both MW and WW samples were added with the antioxidants, either individually or in different combinations, prior to 2-h light exposure and they were stored in the dark for 24 months. As expected, the light induced the degradation of RF in all the conditions assayed. Met also decreased depending on the antioxidants added. The presence of antioxidants limited the formation of LST as lower concentrations of VSCs were found in both MW and WW samples. In the latter matrix, neither MeSH nor DMDS were detected in the presence of CT, while only DMDS was found in WW+GSH, WW+SO2+GSH and WW+CT+SO2 samples at a concentration lower than the perception thresholds. Considering the antioxidants individually, the order of their effectiveness was CT ≥ GSH > SO2 in WW under the adopted experimental conditions. The results indicate tannins as an effective enological tool for preventing LST in white wine and their use will be further investigated in different white wines under industrial scale.