BioMed Research International / 2015 / Article / Tab 1

Review Article

Lipopeptides as the Antifungal and Antibacterial Agents: Applications in Food Safety and Therapeutics

Table 1

Lipopeptides role in food safety for inhibiting the growth of phytopathogens.

Plant diseasePhytopathogenLipopeptide producing microorganismLipopeptide inhibiting the phytopathogenReference(s)

Damping-off beanPythium ultimum Bacillus subtilis M4Iturin/Fengycin [24]
Gray mold disease of appleBotrytis cinerea Bacillus subtilis M4 Fengycin [24]
Arabidopsis root infectionPseudomonas syringae Bacillus subtilis 6051 Surfactin [25]
Powdery mildew of cucurbitsPodosphaera fusca Bacillus subtilis Iturin/Fengycin [26]
Fusarium head blight (FHB)
in wheat, barley and ear rot in corn
Gibberella zeae (anamorph of Fusarium graminearum)Bacillus subtilis JA; JA026 Fengycin [27]
Sugar beet seed infection Rhizoctonia solani Pseudomonas fluorescens strain 96.578 Tensin [28]
Root and foliar diseases of soybeansXanthomonas axonopodis PV. Glycines Bacillus amyloliquefaciens KPS46 Surfactin [29]
Sclerotinia stem rot diseaseSclerotinia sclerotiorum Bacillus amyloliquefaciens Surfactin/Fengycin [30]
Rice blastMagnaporthe grisea Chromobacterium sp. C61Chromobactomycin [31]