Combined Application of Rhizosphere Bacteria with Endophytic Bacteria Suppresses Root Diseases and Increases Productivity of Black Pepper ( Piper nigrum L.)

Sy Dinh Nguyen, Thi Huyen Trang Trinh, Trung Dzung Tran, Tinh Van Nguyen, Hoang Van Chuyen, Ngo Van Anh and Anh Dzung Nguyen
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Sy Dinh Nguyen: Faculty of Natural Science and Technology, Tay Nguyen University, 567 Le Duan Street., Buon Ma Thuot, Dak Lak 630000, Vietnam
Thi Huyen Trang Trinh: Faculty of Natural Science and Technology, Tay Nguyen University, 567 Le Duan Street., Buon Ma Thuot, Dak Lak 630000, Vietnam
Trung Dzung Tran: Faculty of Natural Science and Technology, Tay Nguyen University, 567 Le Duan Street., Buon Ma Thuot, Dak Lak 630000, Vietnam
Tinh Van Nguyen: Faculty of Natural Science and Technology, Tay Nguyen University, 567 Le Duan Street., Buon Ma Thuot, Dak Lak 630000, Vietnam
Hoang Van Chuyen: Faculty of Agriculture & Forestry, Tay Nguyen University, 567 Le Duan Street., Buon Ma Thuot, Dak Lak 630000, Vietnam
Ngo Van Anh: Institute of Biotechnology and Environment, Tay Nguyen University, 567 Le Duan Street., Buon Ma Thuot, Dak Lak 630000, Vietnam
Anh Dzung Nguyen: Institute of Biotechnology and Environment, Tay Nguyen University, 567 Le Duan Street., Buon Ma Thuot, Dak Lak 630000, Vietnam

Agriculture, 2020, vol. 11, issue 1, 1-15

Abstract: Black pepper ( Piper nigrum L.) is one of the most important crops and global demand continues to increase, giving it a high export value. However, black pepper cultivation has been seriously affected by a number of pathogenic diseases. Among them, “quick wilt” caused by Phytophthora sp., “slow decline” caused by Fusarium sp., and root-knot nematode Meloidogyne sp. have a serious negative effect on black pepper growth and productivity. There have been different chemical and biological methods applied to control these diseases, but their effectiveness has been limited. The aim of this research was to evaluate different combinations of rhizosphere bacteria and endophytic bacteria isolated from black pepper farms in the Central Highland of Vietnam for their ability to suppress pathogens and promote black pepper growth and yield. Formula 6, containing the strains Bacillus velezensis KN12, Bacillus amyloliquefaciens DL1, Bacillus velezensis DS29, Bacillus subtilis BH15, Bacillus subtilis V1.21 and Bacillus cereus CS30 exhibited the largest effect against Phytophthora and Fusarium in the soil and in the roots of black pepper. These bio-products also increased chlorophyll a and b contents, which led to a 1.5-fold increase of the photosynthetic intensity than the control formula and a 4.5% increase in the peppercorn yield (3.45 vs. 3.30 tons per hectare for the control). Our results suggest that the application of rhizosphere and endophytic bacteria is a promising method for disease control and growth-promotion of black pepper.

Keywords: bio-products; black pepper; rhizosphere bacteria; endophytic bacteria; Phytophthora; Fusarium (search for similar items in EconPapers)
JEL-codes: Q1 Q10 Q11 Q12 Q13 Q14 Q15 Q16 Q17 Q18 (search for similar items in EconPapers)
Date: 2020
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