Preprint Article Version 1 Preserved in Portico This version is not peer-reviewed

Developing fermentation liquid of Bacillus amyloliquefaciens PMB04 to control bacterial leaf spot of sweet pepper

Version 1 : Received: 5 June 2023 / Approved: 5 June 2023 / Online: 5 June 2023 (14:31:43 CEST)

A peer-reviewed article of this Preprint also exists.

Wang, F.; Chao, S.-H.; Tsai, C.-H.; Blanco, S.D.; Yang, Y.-Y.; Lin, Y.-H. Developing Fermentation Liquid of Bacillus amyloliquefaciens PMB04 to Control Bacterial Leaf Spot of Sweet Pepper. Agriculture 2023, 13, 1456. Wang, F.; Chao, S.-H.; Tsai, C.-H.; Blanco, S.D.; Yang, Y.-Y.; Lin, Y.-H. Developing Fermentation Liquid of Bacillus amyloliquefaciens PMB04 to Control Bacterial Leaf Spot of Sweet Pepper. Agriculture 2023, 13, 1456.

Abstract

Sweet pepper is an important vegetable in the world. Bacterial leaf spot caused by the pathogen Xanthomonas perforans, is a limiting factor that significantly reduces the quality and yield of sweet pepper To control this disease, the use of chemical fungicides is currently the main disease control method. Thus, we want to develop an alternative method by using antagonistic microorganisms. Under this demand, Bacillus amyloliquefaciens PMB04 has strong antagonistic effects against pathogens and can inhibit the occurrence of diseases. B. amyloliquefaciens PMB04 has the potential for the development of a disease control product. Primarily, PMB04 revealed to contain a strong inhibitory effect against all isolated X. perforans strains. In the inoculation assay, the severity of bacterial spot disease on sweet peppers was reduced by PMB04 bacterial suspensions. To increase the convenience of field application for future prospects, the development of PMB04 fermentation liquid was carried out with different ratios of brown sugar and yeast extract in a 30-liter fermentation tank subsequently. Results exhibited that the fermentation liquid of 3-1 formula obtained the highest bacterial population in a 30-liter fermentation tank. The fermentation liquid of 0.5-0.5 formula was the most stable formula under two different conditions in terms of consistent bacterial population and sporulation. In addition, the 200-fold dilution of 3-1 and 0.5-0.5 fermentation liquids revealed best control efficacy on bacterial leaf spot of sweet pepper. Additionally, the results of the 0.5-0.5 fermentation liquid (PMB4FL) with different dilution concentrations also showed 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 X. perforans strains and B. amyloliquefaciens 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 X. perforans strain. In the follow-up control experiment, the treatment of copper hydroxide had no synergistic effect with PMB4FL to control bacterial leaf spot. We concluded that the use of PMB4FL fermentation liquid alone on the leaves can effectively control the occurrence of bacterial leaf spot in sweet pepper crops.

Keywords

agricultural management; antagonistic activity; fermentation formulation; copper-containing fungicides

Subject

Biology and Life Sciences, Agricultural Science and Agronomy

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