Antifungal activity of volatile emitted from Enterobacter asburiae Vt-7 against Aspergillus flavus and aflatoxins in peanuts during storage

The contamination of food with Aspergillus flavus and subsequent aflatoxins is considered as one of the most severe safety problems in the world. The application of microorganisms and the produced bio-active compounds is considered as the most promising method for controlling foodborne pathogens and mycotoxins contamination both in pre- and post-harvest. Vt-7, identified as Enterobacter asburiae, was able to completely inhibit the growth of Aspergillus flavus (AF) and other seven important fungal pathogens by the production of volatiles. Additionally, it can also significantly inhibited AF infection on peanuts in storage, down-regulated the gene expression of aflatoxin biosynthesis and eventually prevented aflatoxins production. Scanning electron microscope further proved that Vt-7 volatiles prevented conidia germination of AF on peanut surface, and severely destroyed the conidia structure. Gas chromatography – tandem mass spectrometry revealed that two abundant compounds (1-Pentanol and Phenylethyl Alcohol) were involved in the volatile profiles. They showed great antagonistic activity against AF with minimal inhibitory concentration at 200 μL/L. Therefore, E. asburiae Vt-7, and volatiles 1-Pentanol and Phenylethyl Alcohol were effective agents in controlling AF and aflatoxins in peanut during storage. They will provide novel strategies for the application of microbe and bio-active compounds against fungal pathogens and mycotoxins in food and grains during storage.