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| Identification of Bacillus velezensis ZF438 and Its Antibacterial Effect of Fermentation Supernatant on Pepper Anthracnose |
| ZHAO Zi-Xuan*, ZENG Xian-Feng*, QIN Shi-Yang, XIE Xue-Wen, SHI Yan-Xia, CHAI A-Li, LI Bao-Ju**, LI Lei** |
| Institute of Vegetables and Flowers/State Key Laboratory of Vegetable Biobreeding, Chinese Academy of Agricultural Sciences, Beijing 100081, China |
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Abstract Pepper anthracnose is one of the 3 major diseases in pepper (Capsicum annuum) production, which can cause rotting fruit and seriously affect the yield and quality of pepper. At present, the use of biological control of pepper anthracnose has green environmental protection and does not produce drug resistance, which is the inevitable trend of agricultural development. In this study, a biocontrol strain ZF438 (CGMCC No. 22291) was isolated from the pepper rhizosphere soil samples. The strain was identified as Bacillus velezensis based on biological characteristics, physiological and biochemical characteristics, and multilocus sequence analysis. At the same time, the inhibitory effect of the strain on 8 pathogenic fungi and 9 pathogenic bacteria were determined by dual culture method, and the results showed that ZF438 had broad-spectrum inhibitory activity. The stability of the antibacterial active substance of strain ZF438 in different temperatures, pH, UV irradiation, ultrasonic treatment and proteases was determined by fermentation supernatant test. The fermentation supernatant showed high stability at 4~40 ℃, pH 2.0~10.0, UV treatment and ultrasonic treatment. The control efficacy of pepper fruits in vitro and potted plants in greenhouse was 68.26% and 47.93%, respectively. The incidence rate and disease index of pepper inoculated with ZF438 strain were significantly reduced. This study verifies the biological characteristics of Bacillus velezensis ZF438, and proves that the strain ZF438 has good biocontrol potential and application prospects, and is of new resources for the biological control of pepper anthracnose.
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Received: 24 October 2022
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Corresponding Authors:
**lilei01@caas.cn; libaojuivf@163.com
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| About author:: * These authors contributed equally to this work |
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