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Antifungal-activity-producing lactic acid bacteria as biocontrol agents in plants

机译：产生抗真菌活性的乳酸菌作为植物的生物防治剂

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Fungal infection represents a severe problem that decreases the yield and market value of fruit crops. The use of fungicides is a conventional method to control infections but it is associated with disadvantages, such as hazardous impact on public health, environmental contamination, resistance development among pathogens and high cost of agrochemicals. Biological control is an alternative approach for the treatment of fungal infections. The species of Bacillus, Pseudomonas, Enterobacter, Pantoea, Burkholderia, Lysobacter and Serratia have been successfully used in the control of fungal infections. The mechanisms involved in biocontrol are hyperparasitism or predation, production of antibiotics, lytic enzymes and induction of host resistance. Lactic acid bacteria have been used as biopreservative organisms in food and feed systems. They are a cluster of Gram-positive bacteria and include species of the genera Enterococcus, Lactobacillus, Leuconostoc, Lactococcus and Pediococcus. The ability to produce several antibacterial and antifungal substances confers biopreservation potential to lactic acid bacteria. Many have 'generally regarded as safe' status and are considered as safe from both human and environmental points of view. Their isolation is reported from vegetables, aerial plant surfaces, pickled cabbage, grass silage, malted cereals and also from soil. They produce antifungal substances, such as cyclic dipeptides, proteinaceous compounds, organic acids, fatty acids and reuterin. The biocontrol potential of lactic acid bacteria is demonstrated in the prevention of fungal infections of fruits, such as apples and grapes. Thus, living cells or product formulations of antifungal lactic acid bacteria may be prepared and used as an alternative biocontrol technology.
机译：真菌感染是一个严重的问题，降低了水果作物的产量和市场价值。杀真菌剂的使用是控制感染的常规方法，但同时也带来一些不利因素，例如对公共卫生的有害影响，环境污染，病原体之间的耐药性发展以及农药成本高昂。生物防治是治疗真菌感染的另一种方法。芽孢杆菌属，假单胞菌属，肠杆菌属，泛菌属，伯克霍尔德氏菌属，溶杆菌属和粘质沙雷氏菌属已成功地用于控制真菌感染。生物防治中涉及的机制是高寄生或捕食，产生抗生素，裂解酶和诱导宿主抗性。乳酸菌已被用作食品和饲料系统中的生物防腐生物。它们是革兰氏阳性细菌的簇，包括肠球菌，乳杆菌，亮粘菌，乳球菌和球菌属的种。产生几种抗菌和抗真菌物质的能力赋予了乳酸菌生物防腐的潜力。许多人通常被视为“安全”状态，从人类和环境的角度来看都被视为安全。据报道，它们与蔬菜，空中植物表面，酸菜，青贮饲料，麦芽谷物以及土壤中的分离。它们产生抗真菌物质，例如环二肽，蛋白质化合物，有机酸，脂肪酸和路透社。乳酸菌的生物防治潜力在预防水果（如苹果和葡萄）的真菌感染中得到了证明。因此，可以制备抗真菌乳酸菌的活细胞或产品制剂并将其用作替代的生物防治技术。

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