Biocontrol of mycotoxigenic fungi using bacteria isolated from ecological vineyard soils
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Date
2022-10-27
Authors
De la Huerta‐Bengoechea, Paula
Gil-Serna, Jessica
Melguizo, Clara
Ramos Girona, Antonio J.
Prim, M.
Vázquez, Covadonga
Patiño, Belén
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Abstract
The presence of mycotoxin-producing Aspergillus species in vineyards is a problem for food safety and the economy. In addition, rising temperatures due to climate change are modifying microbial communities, causing the replacement of some fungal species and the rise of mycotoxins such as aflatoxins. The use of microorganisms as biological control agents (BCAs) is one of the most promising strategies to prevent fungal growth and toxin production. In this study, 513 microor-ganisms were isolated from organic vineyard soils in different regions of Spain. The 480 bacteria and 33 yeasts isolated were sequentially screened to select those with the most suitable charac-teristics to be used as BCAs. After identifying 16 isolates meeting all requirements, six bacterial isolates were selected to test their potential to control three relevant toxigenic grape fungi in vitro: A. carbonarius, A. niger and A. flavus. Isolates of Arthrobacter sp., Rhodococcus sp. and Bacillus my-coides showed an excellent ability to reduce the growth and mycotoxin concentration of the above-mentioned fungi and represent potential candidates for further study regarding their possible industrial application as a BCA.
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Journal Of Fungi, 2022, vol 8 (11) : 1136