Antagonistic Activity of Bacteria Isolated from Apple in Different Fruit Development Stages against Blue Mold Caused by Penicillium expansum

Blue mold caused by Penicillium expansum is one of the most significant postharvest diseases of apples. Some microorganisms associated with the surface of ripening apples possess the ability to inhibit the growth of P. expansum. However, the existing literature about their colonization in the stages before ripening is not explored in depth. This study aims to characterize the antagonistic capacity of bacterial populations from five fruit development stages of `Royal Gala' apples. The results have shown that the density of the bacterial populations decreases throughout the ripening stages of fruit (from 1.0 x 10(5) to 1.1 x 10(1) cfu/cm(2)). A total of 25 bacterial morphotypes (corresponding to five genera identified by 16S RNA) were differentiated in which Bacillus stood out as a predominant genus. In the in vitro antagonism tests, 10 Bacillus strains (40%) inhibited the mycelial growth of P. expansum from 30.1% to 60.1%, while in fruit bioassays, the same strains reduced the fruit rot ranging from 12% to 66%. Moreover, the bacterial strains with antagonistic activity increased in the ripening fruit stage. B. subtilis subsp. spiziennii M24 obtained the highest antagonistic activity (66.9% of rot reduction). The matrix-assisted laser desorption ionization-time of flight mass spectrometry analysis revealed that bacteria with antagonistic activity produce antifungal lipopeptides from iturin and fengycin families.

Automated summary

This study characterized the antagonistic capacity of bacterial populations from different fruit development stages of 'Royal Gala' apples, showing a decrease in bacterial density as the fruit ripens, with Bacillus being a predominant genus. Some Bacillus strains exhibited antagonistic activity in inhibiting the growth of Penicillium expansum, reducing fruit rot effectively. Detection of antifungal lipopeptides indicated the potential mechanism behind the antagonistic activity of these bacteria.