Biocontrol Activity of Bacillus altitudinis CH05 and Bacillus tropicus CH13 Isolated from Capsicum annuum L. Seeds against Fungal Strains
Merle Ariadna Espinosa Bernal, Mayra Paola Mena Navarro, Jackeline Lizzeta Arvizu Gómez, Carlos Saldaña, Miguel Ángel Ramos López, Aldo Amaro Reyes, Monserrat Escamilla García, Juan Ramiro Pacheco Aguilar, Victor Pérez Moreno, José Alberto Rodríguez Morales, Erika Álvarez Hidalgo, Jorge Nuñez Ramírez, José Luis Hernández Flores and Juan Campos Guillén
Te invitamos a leer el artículo "Biocontrol Activity of Bacillus altitudinis CH05 and Bacillus tropicus CH13 Isolated from Capsicum annuum L. Seeds against Fungal Strains" en el que colaboró lJosé Luis Hernández Flores de Cinvestav Irapuato.
Autores:
Merle Ariadna Espinosa Bernal, Mayra Paola Mena Navarro, Jackeline Lizzeta Arvizu Gómez, Carlos Saldaña, Miguel Ángel Ramos López, Aldo Amaro Reyes, Monserrat Escamilla García, Juan Ramiro Pacheco Aguilar, Victor Pérez Moreno, José Alberto Rodríguez Morales, Erika Álvarez Hidalgo, Jorge Nuñez Ramírez, José Luis Hernández Flores and Juan Campos Guillén
Resumen:
In this study, seed-surface-associated bacteria from fresh fruits of Capsicum spp. were analyzed to explore potential isolates for biocontrol of phytopathogenic fungal strains. A total of 76 bacterial isolates were obtained from three different species of chili pepper (C. annuum L., C. pubescens R. & P., and C. chinense Jacq.), and two isolates were selected via mycelial growth inhibition assays based on their production of volatile organic compounds (VOCs) against six fungal strains. Genomic analysis identified these isolates as Bacillus altitudinis CH05, with a chromosome size of 3,687,823 bp and with 41.25% G+C, and Bacillus tropicus CH13, with a chromosome size of 5,283,706 bp and with 35.24% G+C. Both bacterial strains showed high mycelial growth inhibition capacities against Sclerotium rolfsii, Sclerotinia sp., Rhizoctonia solani, and Alternaria alternata but lower inhibition capacities against Colletotrichum gloesporoides and Fusarium oxysporum. VOC identification was carried out after 24 h of fermentation with 64 VOCs for B. altitudinis CH05 and 53 VOCs for B. tropicus CH13. 2,5-Dimethyl pyrazine and acetoin had the highest relative abundance values in both bacterial strains. Our findings revealed that seed-surface-associated bacteria on Capsicum spp. have the metabolic ability to produce VOCs for biocontrol of fungal strains and have the potential to be used in sustainable agriculture.