Food Control, Volume 189 , 01/11/2026

A sustainable biocontrol strategy using Priestia aryabhattai C-KT-3 to manage postharvest nutmeg black rot caused by Lasiodiplodia theobromae

Julalak Chuprom, Sawai Boukaew, Wanida petlamul, Mongkolphet Kaewnah, Oanchittha Pora, Jirayu Buatong, Benjamas Cheirsilp, Siriporn Yossan, Kanokphorn Sangkharak, Laksanara Khwanchum, Zhiwei Zhang

Abstract

Lasiodiplodia theobromae is a major postharvest pathogen causing nutmeg black rot and was identified as the causal agent in Thailand, representing the first report in the country. Among 25 rhizosphere bacterial isolates, Priestia aryabhattai C-KT-3 exhibited the strongest antifungal activity in vitro, significantly reducing fungal growth in a concentration-dependent manner. In vivo assays showed that both culture filtrates and bacterial cells reduced disease severity without adversely affecting fruit quality. These results demonstrate that C-KT-3 exhibits significant antifungal activity under both in vitro and fruit conditions. Genome analysis revealed multiple biosynthetic gene clusters, suggesting metabolic potential, while LC–QTOF–MS profiling indicated a chemically diverse set of putative metabolites. Biochemical assays suggested the induction of oxidative stress responses in the pathogen following treatment. Overall, these findings indicate that multiple mechanisms may contribute to the observed antifungal activity and highlight C-KT-3 as a promising biocontrol agent for postharvest nutmeg disease management.

Document Type

Article

Source Type

Journal

Keywords

Lasiodiplodia theobromaeNutmeg fruitOxidative stressPostharvest biocontrolPriestia aryabhattaiSecondary metabolites

ASJC Subject Area

Biochemistry, Genetics and Molecular Biology : BiotechnologyAgricultural and Biological Sciences : Food Science



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Bibliography


Chuprom, J., Boukaew, S., petlamul, W., Kaewnah, M., Pora, O., Buatong, J., Cheirsilp, B., ... Zhang, Z. (2026). A sustainable biocontrol strategy using Priestia aryabhattai C-KT-3 to manage postharvest nutmeg black rot caused by Lasiodiplodia theobromae. Food Control, 189doi:10.1016/j.foodcont.2026.112334

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