Suppression of Monilinia Brown Rot by Bacillus spp. Strains

Abstract

Brown rot caused by Monilinia spp. is one of the main causes of pre- and postharvest losses in stone and pome fruit production. The use of beneficial microorganisms is considered one of the most promising, safe and effective alternative methods for controlling these pathogens. This study aimed to investigate the antagonistic potential of 33 Bacillus spp. strains, in order to identify the best candidate for brown rot biocontrol. Strains identified as Bacillus amyloliquefaciens B-241 and Bacillus subtilis B-313 and B-358 were chosen for further ex situ studies on detached apple fruit. The efficacy of B-241 (87.1–93.7%) did not differ significantly from a commercially available synthetic fungicide (p > 0.05). The putative mode of action of B. amyloliquefaciens B-241 against Monilinia species is competition for nutrients and antibiosis. The ethyl acetate extract of the strain, applied at 5 and 12.5 mg/mL, was bioactive in vitro and ex situ. A HPLC analysis confirmed the presence of surfactin and bacillomycin D in the extract. However, before developing a shelf-stable product and commercial production, the spectrum and efficacy on a larger scale of the B-241 strain should be determined, and its efficacy in combination with commercial biofungicides and fungicides tested in vivo.