Compositional shifts in fresh-cut apples microbiome in response to application of Lactiplantibacillus plantarum assessed by next-generation sequencing

Spoilage caused by microorganisms is the main problem of fresh-cut fruits during storage, leading to quality deterioration and short shelf life. Lactic acid bacteria (LAB) contribute to fruit preservation by producing secondary metabolites with antibacterial activity, like bactericins, organic acids, and extracellular polysaccharides, etc. In the study, the effects of Lactiplantibacillus plantarum BX62 and LP1-4 on the composition and dynamics of the microbiome on the surface of fresh-cut apples were investigated. L. plantarum survived and remained stable (>7 log CFU/mL). The cell suspensions (9 log cells/mL) of BX62, LP1-4, and BX62+LP1-4 showed varying degrees of antagonistic activity against microorganisms on the surface of fresh-cut apples during cold storage. Moreover, L. plantarum treatment inhibited the increase of bacterial diversity, and their cell suspensions also reduced the relative abundance of Actinobacteria, Acidobacteria, Basidiomycota, Rhodococcus, Pantoea, Ralstonia, Vishniacozyma, and Cystofilobasidium on the surface of fresh-cut apples. The results provide new insight into the characterization of microbial communities on the surface of fresh-cut apples after LAB treatment, which might assist in developing new biocontrol agents to control the microbial contamination of fruits.