Developing Fermentation Liquid of <i>Bacillus amyloliquefaciens</i> PMB04 to Control Bacterial Leaf Spot of Sweet Pepper
Sweet pepper is an important vegetable in the world. Bacterial leaf spot, caused by the pathogen <i>Xanthomonas perforans</i>, is a limiting factor that significantly reduces the quality and yield of sweet peppers. The use of chemical fungicides is currently the main disease-control meth...
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MDPI AG
2023-07-01
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| Series: | Agriculture |
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| Online Access: | https://www.mdpi.com/2077-0472/13/7/1456 |
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| author | Fei Wang Szu-Han Chao Chen-Hsuan Tsai Sabrina Diana Blanco Yung-Yu Yang Yi-Hsien Lin |
| author_facet | Fei Wang Szu-Han Chao Chen-Hsuan Tsai Sabrina Diana Blanco Yung-Yu Yang Yi-Hsien Lin |
| author_sort | Fei Wang |
| collection | DOAJ |
| description | Sweet pepper is an important vegetable in the world. Bacterial leaf spot, caused by the pathogen <i>Xanthomonas perforans</i>, is a limiting factor that significantly reduces the quality and yield of sweet peppers. The use of chemical fungicides is currently the main disease-control method for bacterial leaf spot disease. It is important to develop an eco-friendly biocontrol method by using antagonistic microorganisms. <i>Bacillus amyloliquefaciens</i> PMB04 has strong antagonistic effects against pathogens and can inhibit the occurrence of diseases. <i>B. amyloliquefaciens</i> PMB04 has the potential for the development of a disease-control product. Primarily, PMB04 contained a strong inhibitory effect against all isolated <i>X. perforans</i> strains. In the inoculation assay, the severity of bacterial leaf spot disease on sweet peppers was reduced by PMB04 bacterial suspensions. To increase the convenience of field applications in future prospects, the development of the PMB04 fermentation liquid was carried out using different ratios of brown sugar and yeast extract in a 30 L fermentation tank. The results exhibited that the fermentation liquid of the 3-1 and 2-1 formulas obtained the highest bacterial population in a 30 L fermentation tank. The fermentation liquid of the 0.5-0.5 formula was the most stable formula for two different conditions in terms of a consistent bacterial population and sporulation. In addition, the 200-fold dilution of the 3-1 and 0.5-0.5 fermentation liquids revealed the best control efficacy on bacterial leaf spot disease of sweet peppers. Additionally, the results of the 0.5-0.5 fermentation liquid (PMB4FL) with different dilution concentrations also demonstrated that the 200- and 500-fold dilutions had the best control efficacy. To understand the effect of commonly used copper-containing fungicides on sweet peppers on the application of microbial agent PMB4FL, the effects of copper hydroxide and tribasic copper sulfate on the growth of <i>X. perforans</i> strains and <i>B. amyloliquefaciens</i> PMB04 were assayed. The results exhibited that the above two fungicides did not have any inhibitory effect on the growth of PMB04 but had a strong inhibitory effect on the <i>X. perforans</i> strain. In the follow-up control experiment, the treatment of copper hydroxide had no synergistic effect with PMB4FL to control bacterial leaf spot disease. We concluded that the use of the PMB4FL fermentation liquid alone on the leaves could effectively control the occurrence of bacterial leaf spots in sweet pepper crops. |
| first_indexed | 2024-03-11T01:23:13Z |
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| id | doaj.art-179781db8d3d4d47b3b5fa7d64caa612 |
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| last_indexed | 2024-03-11T01:23:13Z |
| publishDate | 2023-07-01 |
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| spelling | doaj.art-179781db8d3d4d47b3b5fa7d64caa6122023-11-18T17:54:10ZengMDPI AGAgriculture2077-04722023-07-01137145610.3390/agriculture13071456Developing Fermentation Liquid of <i>Bacillus amyloliquefaciens</i> PMB04 to Control Bacterial Leaf Spot of Sweet PepperFei Wang0Szu-Han Chao1Chen-Hsuan Tsai2Sabrina Diana Blanco3Yung-Yu Yang4Yi-Hsien Lin5Department of Plant Medicine, National Pingtung University of Science and Technology, Pingtung 912301, TaiwanDepartment of Plant Medicine, National Pingtung University of Science and Technology, Pingtung 912301, TaiwanDepartment of Plant Medicine, National Pingtung University of Science and Technology, Pingtung 912301, TaiwanDepartment of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 912301, TaiwanDepartment of Plant Medicine, National Pingtung University of Science and Technology, Pingtung 912301, TaiwanDepartment of Plant Medicine, National Pingtung University of Science and Technology, Pingtung 912301, TaiwanSweet pepper is an important vegetable in the world. Bacterial leaf spot, caused by the pathogen <i>Xanthomonas perforans</i>, is a limiting factor that significantly reduces the quality and yield of sweet peppers. The use of chemical fungicides is currently the main disease-control method for bacterial leaf spot disease. It is important to develop an eco-friendly biocontrol method by using antagonistic microorganisms. <i>Bacillus amyloliquefaciens</i> PMB04 has strong antagonistic effects against pathogens and can inhibit the occurrence of diseases. <i>B. amyloliquefaciens</i> PMB04 has the potential for the development of a disease-control product. Primarily, PMB04 contained a strong inhibitory effect against all isolated <i>X. perforans</i> strains. In the inoculation assay, the severity of bacterial leaf spot disease on sweet peppers was reduced by PMB04 bacterial suspensions. To increase the convenience of field applications in future prospects, the development of the PMB04 fermentation liquid was carried out using different ratios of brown sugar and yeast extract in a 30 L fermentation tank. The results exhibited that the fermentation liquid of the 3-1 and 2-1 formulas obtained the highest bacterial population in a 30 L fermentation tank. The fermentation liquid of the 0.5-0.5 formula was the most stable formula for two different conditions in terms of a consistent bacterial population and sporulation. In addition, the 200-fold dilution of the 3-1 and 0.5-0.5 fermentation liquids revealed the best control efficacy on bacterial leaf spot disease of sweet peppers. Additionally, the results of the 0.5-0.5 fermentation liquid (PMB4FL) with different dilution concentrations also demonstrated that the 200- and 500-fold dilutions had the best control efficacy. To understand the effect of commonly used copper-containing fungicides on sweet peppers on the application of microbial agent PMB4FL, the effects of copper hydroxide and tribasic copper sulfate on the growth of <i>X. perforans</i> strains and <i>B. amyloliquefaciens</i> PMB04 were assayed. The results exhibited that the above two fungicides did not have any inhibitory effect on the growth of PMB04 but had a strong inhibitory effect on the <i>X. perforans</i> strain. In the follow-up control experiment, the treatment of copper hydroxide had no synergistic effect with PMB4FL to control bacterial leaf spot disease. We concluded that the use of the PMB4FL fermentation liquid alone on the leaves could effectively control the occurrence of bacterial leaf spots in sweet pepper crops.https://www.mdpi.com/2077-0472/13/7/1456agricultural managementantagonistic activityfermentation formulationfungicides |
| spellingShingle | Fei Wang Szu-Han Chao Chen-Hsuan Tsai Sabrina Diana Blanco Yung-Yu Yang Yi-Hsien Lin Developing Fermentation Liquid of <i>Bacillus amyloliquefaciens</i> PMB04 to Control Bacterial Leaf Spot of Sweet Pepper Agriculture agricultural management antagonistic activity fermentation formulation fungicides |
| title | Developing Fermentation Liquid of <i>Bacillus amyloliquefaciens</i> PMB04 to Control Bacterial Leaf Spot of Sweet Pepper |
| title_full | Developing Fermentation Liquid of <i>Bacillus amyloliquefaciens</i> PMB04 to Control Bacterial Leaf Spot of Sweet Pepper |
| title_fullStr | Developing Fermentation Liquid of <i>Bacillus amyloliquefaciens</i> PMB04 to Control Bacterial Leaf Spot of Sweet Pepper |
| title_full_unstemmed | Developing Fermentation Liquid of <i>Bacillus amyloliquefaciens</i> PMB04 to Control Bacterial Leaf Spot of Sweet Pepper |
| title_short | Developing Fermentation Liquid of <i>Bacillus amyloliquefaciens</i> PMB04 to Control Bacterial Leaf Spot of Sweet Pepper |
| title_sort | developing fermentation liquid of i bacillus amyloliquefaciens i pmb04 to control bacterial leaf spot of sweet pepper |
| topic | agricultural management antagonistic activity fermentation formulation fungicides |
| url | https://www.mdpi.com/2077-0472/13/7/1456 |
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