The use of Bacillus subtilis for screening fusaric acid production by Fusarium spp

Antónia Šrobárová, Štefan Eged, Jaime TEIXEIRA DA Silva, Alberto Ritieni and Antonello Santini
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Antónia Šrobárová: Institute of Botany of the Slovak Academy of Science, Bratislava, Slovak Republic
Štefan Eged: Institute of Botany of the Slovak Academy of Science, Bratislava, Slovak Republic
Jaime TEIXEIRA DA Silva: Department of Horticulture, Faculty of Agriculture, Mikicho, Ikenobe, Kagawa, Japan
Alberto Ritieni: Department of Food Science, University of Naples "Federico II", Portici (Naples), Italy
Antonello Santini: Department of Food Science, University of Naples "Federico II", Portici (Naples), Italy

Czech Journal of Food Sciences, 2009, vol. 27, issue 3, 203-209

Abstract: Fusaric acid (FA) is one of the most important secondary metabolites produced by Fusarium oxysporum (Schlecht) (FO), F. solani (Mart.) Appel & Wollenweber, and F. moniliforme Sheldon. It is toxic to humans, many plants, and microorganisms and it enhances the toxicity of fumonisin and trichothecene. A simple and rapid method for fusaric acid (FA) screening in Fusarium isolates was developed. In this study, several strains of Fusarium oxysporum were tested for their ability to produce FA by using a suitable race of Bacillus subtilis as the bioassay. A modified method using small agar blocks with the fungus producing FA was applied in the screening test. FA standard and F. culmorum were used as controls. The experimental F. oxysporum isolates and FA standard produced transparent zones on the plates with Bacillus subtilis. The differences in size of the transparent zones corresponded to the quantity of FA when thin-layer chromatography was used.

Keywords: different strains; weed toxin; TLC chromatography; malt agar (search for similar items in EconPapers)
Date: 2009
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Persistent link: https://EconPapers.repec.org/RePEc:caa:jnlcjf:v:27:y:2009:i:3:id:64-2008-cjfs

DOI: 10.17221/64/2008-CJFS

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Czech Journal of Food Sciences is currently edited by Ing. Zdeňka Náglová, Ph.D.

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