Role of Microbial Volatile Organic Compounds in Promoting Plant Growth and Disease Resistance in Horticultural Production

Microbial volatile organic compounds (MVOCs) are a diverse group of volatile organic compounds that microorganisms may produce and release into the environment. These compounds have both positive and negative effects on plants, as they have been shown to be effective at mitigating stresses and functioning as immune stimulants. Furthermore, MVOCs modulate plant growth and systemic plant resistance, while also serving as attractants or repellents for insects and other stressors that pose threats to plants. Considering the economic value of strawberries as one of the most popular and consumed fruits worldwide, harnessing the benefits of MVOCs becomes particularly significant. MVOCs offer cost-effective and efficient solutions for disease control and pest management in horticultural production, as they can be utilized at low concentrations. This paper provides a comprehensive review of the current knowledge on microorganisms that contribute to the production of beneficial volatile organic compounds for enhancing disease resistance in fruit products, with a specific emphasis on broad horticultural production. The review also identifies research gaps and highlights the functions of MVOCs in horticulture, along with the different types of MVOCs that impact plant disease resistance in strawberry production. By offering a novel perspective on the application and utilization of volatile organic compounds in sustainable horticulture, this review presents an innovative approach to maximizing the efficiency of horticultural production through the use of natural products.

Mass cultivation of marine diatoms using local salts and its impact on growth and productivity

Diatoms are of great interest for many biotechnological applications. The present study highlights the comparative analysis for mass cultivation under the effect of seawater made from table salt (TS), rock salt (RS), and synthetic seawater in the presence of normal silica and induction coupled plasma (ICP) nanosilica (Nano Si) for inducing diatom growth. Out of all the test formulations, RS-f/2 Nano Si showed the best results with maximum cell density (3.16x107±0.04 and 3.24x107±0.05 cells mL^-1), carbohydrate (403.0±3.4 and 398.0±8.1 mg g^-1), and chrysolaminarin yield (66.2±5.5 and 49.3±5.1 mg g^-1) in both Chaetoceros gracilis and Thalassiosira weissflogii respectively. The presence of a rich pigment profile and lipids further highlights the importance of TS and RS for cost-effective mass culturing. Results reveal that mass cultivation of marine diatoms with TS and RS in the presence of nanosilica not only reduces costs but also enhances metabolite production.

The effects of dynamic bacterial succession on the flavor metabolites during Baijiu fermentation

The succession of microbial community significantly affect the flavor formation of traditional fermented foods and beverages. Chinese liquor (Baijiu) fermentation is a typical spontaneous solid-state fermentation process driven by natural microbiota. The type of process used to make liquor-craft or industrial-alters the operational environment and the aromatic qualities of the product contributed by various microbial consortia. But differences in microbial community assembly and temporal succession are often overlooked. In this study, we investigated bacterial community dynamics, substrate consumption, and metabolite production during both craft and industrial liquor-making processes (CLP and ILP, respectively). We found that the compositions of bacterial communities were different, even though no significant difference (p > 0.05) was observed in bacterial species between CLP and ILP at the beginning of fermentation. During ILP, glucose was used more rapidly by microflora, leading in turn to a higher ethanol production rate during the early stage of fermentation. The higher rate of ethanol production in ILP shortened the lifetime of bacteria such as Weissella, Pediococcus, Leuconostoc, and Bacillus during the early stage of fermentation. Lactobacillus sp. became dominant earlier in ILP than in CLP. Finally, the change in bacterial community dynamics led to changes in aroma compounds. Using CLP and ILP as a model system, our results illustrate the dynamic nature of Baijiu fermentations and microbial succession patterns therein. This can be applied to optimize the fermentation processes and flavors attributes of this and other fermented foods.

Role of resource allocation and transport in emergence of cross-feeding in microbial consortia

Microbial communities that implement mutual cross-feeding are commonly observed in nature and with synthetic constructs in laboratory experiments. A mathematical model of competition in a chemostat is developed to investigate the role that resource allocation and transport of metabolites play in cooperation. The model contains four cell types that differ by whether they produce two, one, or none of two essential metabolites. Producing cell types may export these resources into the environment, and those that do not produce both metabolites must import the missing resource. The contribution to the emergence of a collaborative consortium of single resource producers from the transport rate of these metabolites and the type of transport used by the cell (active vs. passive) is studied. Multiple instances of bi-stability and tri-stability are observed, and the effect of the initial concentration of a non-cooperative cheater cell type on the final outcome of the competition is examined. When the cost of producing metabolites is introduced into the model, significant changes to the outcome of the competition are observed, including coexistence of multiple cell types.

Indole generates quiescent and metabolically active Escherichia coli cultures

An inherent problem with bacterial cell factories used to produce recombinant proteins or metabolites is that resources are channeled into unwanted biomass as well as product. Over several years, attempts have been made to increase efficiency by unlinking biomass and product generation. One example was the quiescent cell (Q-Cell) expression system that generated non-growing but metabolically active Escherichia coli by over-expressing a regulatory RNA (Rcd) in a defined genetic background. Although effective at increasing the efficiency with which resources are converted to product, the technical complexity of the Rcd-based Q-Cell system limited its use. We describe here an alternative method for generating Q-Cells by the direct addition of indole, or related indole derivatives, to the culture medium of an E. coli strain carrying defined mutations in the hns gene. This simple and effective approach is shown to be functional in both shake-flask and fermenter culture. The cells remain metabolically active and analysis of their performance in the fermenter suggests that they may be particularly suitable for the production of cellular metabolites.