The microbial interaction between Salmonella enterica and the main postharvest fungal pathogens of strawberries was evaluated. Inoculation of fungal suspension was done 2 (D2) and 1 (D1) day(s) before and at the same time (D0) as S. enterica. Fruits were stored at 20 °C and 4 °C. At both temperatures, Botrytis cinerea and Rhizopus stolonifer caused a decrease in S. enterica population. Treatments where the mould was inoculated (D2, D1 and D0) achieved a significant logarithmic reduction (P < 0.05) of S. enterica populations after 48 h (20 °C) and 14 days (4 °C) compared to fungal-uninoculated fruits (CK). Regarding temperature, average reductions were significantly higher at 4 °C (3.38 log10 CFU/wound) than at 20 °C (1.16 log10 CFU/wound) (P < 0.05). Average reductions comprising all treatments were 1.91 and 0.41 log10 CFU/wound for B. cinerea and R. stolonifer at 20 °C, and 3.39 and 3.37 log10 CFU/wound for B. cinerea and R. stolonifer at 4 °C. A linear log10 model was fitted in order to predict the inactivation rate (kmax, log10 CFU/h) of S. enterica. Inactivation rates were higher at 20 °C for D2 treatments than at 4 °C throughout the running time. The main inactivation rate was obtained for B. cinerea at 20 °C (0.160 ± 0.027/h), which was found to have stronger inhibitory activity against S. enterica than R. stolonifer. Univariate analysis ANOVA was carried out to evaluate the effect of different external variables on the inhibition of S. enterica. Results found that single effects were significant (P < 0.05) except for the pH. The inhibitory effect caused by the action of moulds in conjunction with some environmental factors could indicate the potential interactions between strawberry fungal pathogens and S. enterica.

中文翻译：

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肠沙门氏菌与草莓果实采后主要真菌病原菌之间的微生物相互作用。

评估了沙门氏菌和草莓采后主要真菌病原体之间的微生物相互作用。在小肠链球菌感染的2天前（D2）和1天（D1）接种真菌悬液。水果分别储存在20°C和4°C下。在两种温度下，灰葡萄孢和根腐霉均导致肠炎沙门氏菌种群减少。与未接种真菌的水果相比，接种霉菌（D2，D1和D0）的处理在48小时（20°C）和14天（4°C）后肠球菌的对数显着降低（P <0.05） （CK）。关于温度，在4°C（3.38 log10 CFU /伤口）时，平均降低量明显高于在20°C（1.16 log10 CFU /伤口）（P <0.05）。B的所有治疗的平均减少量分别为1.91和0.41 log10 CFU /伤口。灰霉病和R. stolonifer在20°C，灰黄芽孢杆菌和R. stolonifer在4°C时分别为3.39和3.37 log10 CFU /伤口。拟合线性log10模型以预测肠炎链球菌的失活率（kmax，log10 CFU / h）。在整个运行时间内，D2处理在20°C时的失活率高于4°C。在20°C（0.160±0.027 / h）时，灰葡萄双歧杆菌获得了主要的失活率，发现其对食管链球菌的抑制活性强于stolonifer。进行单因素分析方差分析以评估不同外部变量对肠炎链球菌的抑制作用。结果发现，除pH值外，其他影响均显着（P <0.05）。