Developing Fermentation Liquid of Bacillus amyloliquefaciens PMB04 to Control Bacterial Leaf Spot of Sweet Pepper

Fei Wang, Szu-Han Chao, Chen-Hsuan Tsai, Sabrina Diana Blanco, Yung-Yu Yang and Yi-Hsien Lin ()
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Fei Wang: Department of Plant Medicine, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan
Szu-Han Chao: Department of Plant Medicine, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan
Chen-Hsuan Tsai: Department of Plant Medicine, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan
Sabrina Diana Blanco: Department of Tropical Agriculture and International Cooperation, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan
Yung-Yu Yang: Department of Plant Medicine, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan
Yi-Hsien Lin: Department of Plant Medicine, National Pingtung University of Science and Technology, Pingtung 912301, Taiwan

Agriculture, 2023, vol. 13, issue 7, 1-14

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 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. 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 contained a strong inhibitory effect against all isolated X. perforans 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 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 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.

Keywords: agricultural management; antagonistic activity; fermentation formulation; fungicides (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: 2023
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