The Use of Bread Yeast as a Biocontrol Agent for Controlling Seed-Borne Fungi of Faba Bean

Elwakil, M. A.; Awadallah, O. A.; El-Refai, I. M.; El-Metwally, M. A.; Mohammed, Mustapha

doi:10.3923/ppj.2009.133.143

Cited by 9 publications

(5 citation statements)

References 22 publications

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“…For example, finding microorganisms to protect postharvest fruit is likely to require screening for microorganisms that colonize the surface of the fruit, because a biocontrol agent must occupy an ecological niche similar to that of the plant pathogen (Janisiewics, ; Paulitz & Bélanger, ; Janisiewicz & Korsten, ; Fravel, ). In the same way, the screening of yeast and yeast‐like fungi present on N. nervosa fruits to be used in nurseries for seedling propagation would be a good strategy for finding microorganisms with an antagonistic effect against different phytopathogens, including those causing damping‐off (Mao et al ., ; El‐Mehalawy et al ., ; Elwakil et al ., ). Some of the yeast and yeast‐like fungi isolated in this work belong to genera ( Cryptococcus , Rhodotorula , Trichosporon ) or even species ( A. pullulans , R. colostri ) that have been successfully used as biocontrol or growth promoting agents.…”

Section: Discussionmentioning

confidence: 97%

“…and Sporobolomyces roseus Kluyver & C.B. Niel have already been used as biocontrol agents to manage postharvest losses and control diseases on pear, citrus fruit, grape, peach, apple, sweet cherry, geranium, beans and tomato (McLaughlin et al ., ; Droby et al ., ; Elad et al ., ; Janisiewicz et al ., ; Chand‐Goyal & Spotts, , b; Buck, ; Jacobsen, ; Elwakil et al ., ). Some yeasts have also been used for the biological control of different diseases associated with leaves and flowers (Dik & Fokkema, ; Urquhart & Punja, ; Tatagiba et al ., ; Paulitz & Bélanger, ; El‐Mehalawy, ; Pusey et al ., ).…”

Section: Introductionmentioning

confidence: 97%

“…The use of fungicides is the conventional method for protecting plants against this disease, but this has resulted in resistance development in pathogens and most of them are environmentally harmful. Biocontrol methods provide an alternative to chemical fungicides (Berger et al ., ) and different microorganisms that are antagonistic against the fungi that cause damping‐off have been found (Berger et al ., ; Mao et al ., ), including some yeast and yeast‐like fungi (El‐Tarabily, ; El‐Mehalawy et al ., ; Elwakil et al ., ).…”

Section: Introductionmentioning

confidence: 97%

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Yeast and yeast-like fungi associated with dry indehiscent fruits ofNothofagus nervosain Patagonia, Argentina

Fernández¹,

Mestre²,

Marchelli³

et al. 2012

FEMS Microbiol Ecol

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Nothofagus nervosa (Raulí) is a native tree species that yields valuable timber. It was overexploited in the past and is currently included in domestication and conservation programs. Several research programs have focused on the characterization of epiphytic microorganisms because it has been demonstrated that they can affect plant-pathogen interactions and/or promote plant growth. Although the microbial ecology of leaves has been well studied, less is known about microorganisms occurring on seeds and noncommercial fruits. In this work, we analyzed the yeast and yeast-like fungi present on N. nervosa fruits destined for the propagation of this species, as well as the effects of fruit preservation and seed dormancy-breaking processes on fungal diversity. Morphological and molecular methods were used, and differences between fungal communities were analyzed using a similarity index. A total of 171 isolates corresponding to 17 species were recovered, most of which belong to the phylum Ascomycota. The majority of the species develop mycelia, produce pigments and mycosporines, and these adaptation strategies are discussed. It was observed that the preservation process considerably reduced yeast and yeast-like fungal diversity. This is the first study concerning microbial communities associated with this ecologically and economically important species, and the information presented is relevant to domestication programs.

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Section: Discussionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

Section: Introductionmentioning

confidence: 97%

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Yeast and yeast-like fungi associated with dry indehiscent fruits ofNothofagus nervosain Patagonia, Argentina

Fernández¹,

Mestre²,

Marchelli³

et al. 2012

FEMS Microbiol Ecol

View full text Add to dashboard Cite

show abstract

“…Until now, traditional methods for controlling the disease by crop rotation, resistant varieties and fungicides are economically limited. Many researchers oriented their efforts for applying recent methods such biological control as alternative approach instead chemical treatments (Elwakil et al, 2009b).…”

Section: Discussionmentioning

confidence: 99%

Impact of Co-Inoculation with Rhizobium leguminosarum and some Plant Growth Promoting Rihzobacteria against Rhizoctonia solani and Fusarium oxysporum Infected Faba Bean

Zian

Aly

2020

Journal of Plant Protection and Pathology

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Plant Growth Promoting Rhizobacteria (PGPR) were evaluated individually or in combination and compared to the fungicide Topsin M-70 ® for their antagonistic activities and suppressive actions against Fusarium oxysporum and Rhizoctonia solani severally, which were deemed the causal agents of root rot and wilt diseases of faba bean plants. In vitro, most of the examined strains showed eminent abilities to inhibit mycelial growth of Rhizoctonia solani or Fusarium oxysporum. Strains of Rhizobium leguminosarum (No.9), Azotobacter chroococcum (No.12) and Pseudomonas fluorescens (No. 6) recorded the highest inhibition zone against two tested pathogenic fungi and were used in the present study. Generally, under greenhouse and field conditions, all the tested PGPR strains significantly reduced root-rot and wilt incidence and increased the percentage of survived plants compared to control (infested soil). Combination among R. leguminosarum+ A. chroococcum + P. fluorescens was more effective in controlling root-rot and wilt diseases, increasing growth parameters, yield components, photosynthetic pigments, activities of nitrogenase, dehydrogenase and total phenols. Obtained results clarified the importance of PGPR in controlling pathogenic fungi, enhancing growth parameters of faba been plants compared to chemical fungicide and lowering chemical fertilizers application.

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“…Existen reportes sobre levaduras que afectan positivamente el crecimiento vegetativo de diferentes plantas. Algunos investigadores mencionaron que levaduras promovieron el crecimiento vegetativo de la remolacha azucarera (B. vulgaris L.) El-Tarabily 2004, pimiento (C. annuum L.) (El-Fawy y Ahmed, 2015), haba (V. faba L.) (El-Wakil et al, 2009), además de biocontrolar hongos f itopatógenos (doble función). Algunos investigadores como Holley et al (1984) reportaron que levaduras pertenecientes al género Nematospora afectaron negativamente la calidad de semillas de mostaza (Brassica juncea L.), inhibiendo la germinación.…”

Section: Introductionunclassified

Evaluación del efecto de las levaduras vitivinícolas biofungicidas sobre la germinación de semillas y crecimiento de plántulas de lechugas (Lactuca sativa L.) in vitro. Análisis de fitotoxicidad

Lencinas

Pesce

Flores

et al. 2020

Terra

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Botrytis cinerea puede afectar a la lechuga tanto en condiciones de invernadero como en condiciones de campo. Levaduras vitivinícolas presentaron actividad antifúngica frente a B. cinerea de lechuga in vitro. Sin embargo se desconoce si estas levaduras afectan la germinación de semillas o crecimiento de las plántulas de lechuga. Objetivo: Evaluar el efecto de las levaduras vitivinícolas sobre la germinación de semillas y crecimiento de plántulas emergentes de lechuga (L. sativa), in vitro. Las levaduras se inocularon puntalmente sobre semillas de lechugas en bandejas plásticas. A los 4 y 7 días, se evaluó % de semillas germinadas, longitud de radícula, hipocótilo y cotiledones. También se evaluó el índice de vigor (IV) (7 días). Resultados: A los 4 días, cuatro levaduras BSchp67, BSc92, BSc121, BSc203 promovieron signif icativamente la germinación de semillas de lechuga en comparación con el control. De estas levaduras, dos incrementaron la longitud de los cotiledones. A los 7 días, seis levaduras BSc16, BSc61, BSchp67, BSc92, BSc121, BSc203 incrementaron el % de semillas germinadas y la longitud del hipocótilo. A los 4 y 7 días ninguna de las levaduras ensayadas incrementó signif icativamente la longitud de la radícula. Las plantas pre-inoculadas con las levaduras vitivinícolas presentaron un IV similar al control, excepto las plántulas inoculadas con BSc81, donde fue menor. Conclusiones: El efecto de las levaduras sobre la germinación y crecimiento de la lechuga fue variable. Al f inalizar el ensayo BSc5, BSc47, BSc68, BSc49, BSc56 y BSc92 no afectaron negativamente la tasa de germinación, el crecimiento vegetativo (radícula, hipocótilo, cotiledones), ni el vigor de las plántulas de lechuga, por lo tanto podrían utilizarse como biofungicidas. Las últimas tres cepas mencionadas anteriormente promovieron el crecimiento del hipocótilo (día 7). Estos datos sugieren la posibilidad de empleo de estas levaduras como biofungicidas y como posibles promotores del crecimiento vegetal (doble función).

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The Use of Bread Yeast as a Biocontrol Agent for Controlling Seed-Borne Fungi of Faba Bean

Cited by 9 publications

References 22 publications

Yeast and yeast-like fungi associated with dry indehiscent fruits ofNothofagus nervosain Patagonia, Argentina

Yeast and yeast-like fungi associated with dry indehiscent fruits ofNothofagus nervosain Patagonia, Argentina

Impact of Co-Inoculation with Rhizobium leguminosarum and some Plant Growth Promoting Rihzobacteria against Rhizoctonia solani and Fusarium oxysporum Infected Faba Bean

Evaluación del efecto de las levaduras vitivinícolas biofungicidas sobre la germinación de semillas y crecimiento de plántulas de lechugas (Lactuca sativa L.) in vitro. Análisis de fitotoxicidad

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