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Identification of antagonistic activity against Fusarium, and liquid fermentation of biocontrol Bacillus isolated from wolfberry (Lycium barbarum) rhizosphere soil

Summary

Researchers isolated a beneficial bacterium called Bacillus subtilis from wolfberry soil that fights a fungal disease called Fusarium root rot. Through careful optimization of growing conditions, they increased the bacteria’s effectiveness at killing the harmful fungus by about 15%. When added to wolfberry seedlings, this bacterium not only prevented fungal disease but also boosted plant growth significantly.

Background

Fusarium is a plant pathogenic fungus causing root rot and wilt diseases in wolfberry (Lycium barbarum), a traditional Chinese medicine with high economic value. Biological control using Bacillus species offers an environmentally friendly alternative to chemical pesticides for managing soil-borne diseases.

Objective

To isolate and characterize a biocontrol Bacillus strain from wolfberry rhizosphere soil, evaluate its antagonistic activity against Fusarium species, and optimize fermentation conditions to enhance its biocontrol efficacy.

Results

Strain LK-1 was identified as Bacillus subtilis with optimal antagonistic effects at 48 hours of fermentation. The fermentation broth showed 54.44% mycelial inhibition rate and induced abnormal morphology in Fusarium mycelium and spores. Optimized fermentation conditions (0.5% glucose, 2% beef extract, 2% NaCl, 0.5% yeast powder, 46 h fermentation, 1% inoculum, pH 6.6, 170 rpm) achieved 62.5% bacterial inhibition rate. LK-1 treatment significantly promoted wolfberry seedling growth across multiple parameters.

Conclusion

Bacillus subtilis LK-1 demonstrates strong antagonistic activity against multiple Fusarium species and promotes plant growth in wolfberry seedlings. Response surface methodology successfully optimized fermentation conditions, increasing biocontrol efficacy. This strain represents a promising biological control agent for managing wolfberry root rot disease.
  • Published in:Frontiers in Microbiology,
  • Study Type:Experimental Study,
  • Source: 40735624
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