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Volatile organic compounds produced by cacao endophytic bacteria and their inhibitory activity on moniliophthora roreri

De la Cruz López, Norma [autora] | Cruz López, Leopoldo Caridad [autor] | Holguín Meléndez, Francisco [autor] | Guillén Navarro, Griselda Karina [autora] | Huerta Palacios, Graciela [autora].
Tipo de material: Artículo en línea Artículo en línea Tipo de contenido: Texto Tipo de medio: Computadora Tipo de portador: Recurso en líneaTema(s): Moniliophthora roreri | Hongos fitopatógenos | Theobroma cacao | Compuestos orgánicos volátiles | Hongos endófitos | Manejo de enfermedades y plagasTema(s) en inglés: Moniliophthora roreri | Phytopathogenic fungi | Cocoa | Volatile organic compounds | Endophytic fungi | Disease and pest managementNota de acceso: Disponible para usuarios de ECOSUR con su clave de acceso En: Current Microbiology. Volumen 79, número 2, artículo número 35 (January 2022), páginas -11. --ISSN: 1432-0991Número de sistema: 62042Resumen:
Inglés

Several studies have reported that bacteria produce anti-fungal volatiles. We identifed the organic volatile compounds produced by six cacao endophytic bacteria (CEB) strains (Bacillus amyloliquefaciens CFFSUR-B35, Bacillus megaterium CFFSUR-B32, Bacillus muralis CFFSUR-B39, Bacillus pumilus CFFSUR-B34, Bacillus subtilis CFFSUR-B31, and Novo sphingobium lindaniclasticum CFFSUR-B36). We evaluated their inhibitory efect on mycelium growth and spore germi nation of the phytopathogenic fungus Moniliophtora roreri. The volatiles produced by these six CEB, were collected and identifed by SPME and GC–MS. Moreover, the inhibitory efect of fve synthetic volatile organic compounds, individually and in mixtures (dimethyl disulfde, 2–5 dimethyl pyrazine, α-pinene, 2-heptanone and 2-ethyl hexanol) on M. roreri myce lium growth and spore germination was evaluated. All strains examined produced volatiles in diferent amounts; 13 to 10 compounds were identifed, including sulfde, alcohol benzene derivate, pyrazine, ketone, nitrogen and terpene compounds. The B. subtilis CFFSUR-B31 strain produced the largest number of volatiles, while B. pumilus CFFSUR-B34 produced the fewest and the lowest amounts. The volatile organic compounds produced by B. pumilus CFFSUR-B34, B. muralis CFFSUR B39 and N. lindaniclasticum CFFSUR-B36 inhibited M. roreri mycelium growth by more than 35%, sporulation by more than 81% and spore germination by more than 74%. However, when synthetic compounds were evaluated individually and in mixtures, 2-ethyl hexanol at 100,000 ppm (20 mg/flter paper disc) inhibited M. roreri mycelium growth by 100%, followed by organic volatile compound mixtures C (dimethyl disulfde, 2,5-dimethyl pyrazine, α-pinene, 2-ethyl-hexanol, 2-Heptanone) and D (only the top four) at 100,000 ppm (4 and 5 mg/flter paper disc) which inhibited spore germination by 97 and 89%, respectively.

Recurso en línea: https://doi.org/10.1007/s00284-021-02696-2
Lista(s) en las que aparece este ítem: Patrimonio Biocultural_ Cacao VHS | Graciela Huerta Palacios
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Disponible para usuarios de ECOSUR con su clave de acceso

Several studies have reported that bacteria produce anti-fungal volatiles. We identifed the organic volatile compounds produced by six cacao endophytic bacteria (CEB) strains (Bacillus amyloliquefaciens CFFSUR-B35, Bacillus megaterium CFFSUR-B32, Bacillus muralis CFFSUR-B39, Bacillus pumilus CFFSUR-B34, Bacillus subtilis CFFSUR-B31, and Novo sphingobium lindaniclasticum CFFSUR-B36). We evaluated their inhibitory efect on mycelium growth and spore germi nation of the phytopathogenic fungus Moniliophtora roreri. The volatiles produced by these six CEB, were collected and identifed by SPME and GC–MS. Moreover, the inhibitory efect of fve synthetic volatile organic compounds, individually and in mixtures (dimethyl disulfde, 2–5 dimethyl pyrazine, α-pinene, 2-heptanone and 2-ethyl hexanol) on M. roreri myce lium growth and spore germination was evaluated. All strains examined produced volatiles in diferent amounts; 13 to 10 compounds were identifed, including sulfde, alcohol benzene derivate, pyrazine, ketone, nitrogen and terpene compounds. The B. subtilis CFFSUR-B31 strain produced the largest number of volatiles, while B. pumilus CFFSUR-B34 produced the fewest and the lowest amounts. The volatile organic compounds produced by B. pumilus CFFSUR-B34, B. muralis CFFSUR B39 and N. lindaniclasticum CFFSUR-B36 inhibited M. roreri mycelium growth by more than 35%, sporulation by more than 81% and spore germination by more than 74%. However, when synthetic compounds were evaluated individually and in mixtures, 2-ethyl hexanol at 100,000 ppm (20 mg/flter paper disc) inhibited M. roreri mycelium growth by 100%, followed by organic volatile compound mixtures C (dimethyl disulfde, 2,5-dimethyl pyrazine, α-pinene, 2-ethyl-hexanol, 2-Heptanone) and D (only the top four) at 100,000 ppm (4 and 5 mg/flter paper disc) which inhibited spore germination by 97 and 89%, respectively. eng

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