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Background <p><i>Fusarium</i> species contaminate cereals with mycotoxins, including fumonisins (FUM), deoxynivalenol (DON), and zearalenone (ZEN). This study evaluated two yoghurt-derived <i>Bacillus subtilis</i> strains, RYPB1 and MYPB1, for suppression of toxigenic <i>Fusarium</i> spp., reduction of <i>F. verticillioides</i> FQD-20 growth and mycotoxin production in maize kernels, and removal of parent ZEN in liquid medium.</p> Results <p>In dual-culture assays, <i>B. subtilis</i> RYPB1 and MYPB1 inhibited mycelial growth of 19 <i>Fusarium</i> isolates by 22.7–61.1% and 23.0–64.0%, respectively, and scanning electron microscopy showed hyphal distortion, shrinkage, and loss of turgidity in treated cultures. Both strains also emitted antifungal volatile organic compounds (VOCs); headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry gave putative annotations of nine VOCs for <i>B. subtilis</i> RYPB1 and four for <i>B. subtilis</i> MYPB1. Among these, 1-cyclohexylethanamine was the dominant putatively identified compound and is here hypothesised to have an antifungal role during our assays. Live cells and cell-free culture supernatants from both strains efficiently removed parent ZEN from Luria-Bertani broth, with the highest removal by live <i>B. subtilis</i> MYPB1 cells (63.3%) and its culture supernatant (44.0%). Heat-killed cells and heat-denatured supernatants showed reduced activity, which is consistent with possible contributions from cell-associated binding and heat-sensitive extracellular factors; however, the removal mechanism, transformation products, and toxicity were not determined. In maize kernels, neither strain reduced <i>F. verticillioides</i> FQD-20 mycelial growth intensity, but <i>B. subtilis</i> RYPB1 and MYPB1 reduced conidial populations by 57% and 44%, respectively. <i>B. subtilis</i> MYPB1 reduced FUM and DON levels by 9% and 72%, respectively, whereas <i>B. subtilis</i> RYPB1 reduced only DON by 51%; ZEN was not detected in the maize kernels.</p> Conclusions <p>Yoghurt-derived <i>B. subtilis</i> RYPB1 and MYPB1 showed anti-<i>Fusarium</i> activity in vitro, reduced conidia production and DON accumulation in maize kernels, and removed parent ZEN in broth. Because VOCs were identified putatively and ZEN transformation products were not characterized, further validation and toxicity testing are required before food or feed application.</p>

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Biocontrol potential of yoghurt-derived Bacillus subtilis strains against Fusarium spp. and associated mycotoxin contamination

  • 期刊论文

  • 出版模式：

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  • 发表日期：

    2026年8月3日

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  • Fatma Khuseib Hamed Al-Rashdi,
  • Abdullah Mohammed Al-Sadi,
  • Zainab Al-Badi,
  • Ahmed Al-Ghafri,
  • Sathish Babu Soundra Pandian,
  • Mohamed Abdullah Al-Kindi,
  • Jamal Al-Sabahi,
  • Hamed Hamood Al-Nadabi,
  • Mostafa Ibrahim Waly,
  • Daniel M. Blackburn,
  • Velazhahan Rethinasamy

摘要

Background

Fusarium species contaminate cereals with mycotoxins, including fumonisins (FUM), deoxynivalenol (DON), and zearalenone (ZEN). This study evaluated two yoghurt-derived Bacillus subtilis strains, RYPB1 and MYPB1, for suppression of toxigenic Fusarium spp., reduction of F. verticillioides FQD-20 growth and mycotoxin production in maize kernels, and removal of parent ZEN in liquid medium.

Results

In dual-culture assays, B. subtilis RYPB1 and MYPB1 inhibited mycelial growth of 19 Fusarium isolates by 22.7–61.1% and 23.0–64.0%, respectively, and scanning electron microscopy showed hyphal distortion, shrinkage, and loss of turgidity in treated cultures. Both strains also emitted antifungal volatile organic compounds (VOCs); headspace solid-phase microextraction coupled with gas chromatography-mass spectrometry gave putative annotations of nine VOCs for B. subtilis RYPB1 and four for B. subtilis MYPB1. Among these, 1-cyclohexylethanamine was the dominant putatively identified compound and is here hypothesised to have an antifungal role during our assays. Live cells and cell-free culture supernatants from both strains efficiently removed parent ZEN from Luria-Bertani broth, with the highest removal by live B. subtilis MYPB1 cells (63.3%) and its culture supernatant (44.0%). Heat-killed cells and heat-denatured supernatants showed reduced activity, which is consistent with possible contributions from cell-associated binding and heat-sensitive extracellular factors; however, the removal mechanism, transformation products, and toxicity were not determined. In maize kernels, neither strain reduced F. verticillioides FQD-20 mycelial growth intensity, but B. subtilis RYPB1 and MYPB1 reduced conidial populations by 57% and 44%, respectively. B. subtilis MYPB1 reduced FUM and DON levels by 9% and 72%, respectively, whereas B. subtilis RYPB1 reduced only DON by 51%; ZEN was not detected in the maize kernels.

Conclusions

Yoghurt-derived B. subtilis RYPB1 and MYPB1 showed anti-Fusarium activity in vitro, reduced conidia production and DON accumulation in maize kernels, and removed parent ZEN in broth. Because VOCs were identified putatively and ZEN transformation products were not characterized, further validation and toxicity testing are required before food or feed application.