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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 effectively fights a destructive fungal disease called root rot. By optimizing how this bacterium is grown in the laboratory, they increased its ability to inhibit the disease-causing fungus by over 8%. This natural biocontrol approach could help farmers protect their wolfberry crops without relying solely on chemical pesticides.

Background

Fusarium is a plant pathogenic fungus causing serious diseases like wilt and root rot in crops, particularly affecting wolfberry (Lycium barbarum) cultivation. Biological control using Bacillus species offers an environmentally friendly alternative to chemical fungicides. This study focused on isolating and optimizing biocontrol Bacillus strains from wolfberry rhizosphere soil.

Objective

To isolate and identify antagonistic Bacillus strains from wolfberry rhizosphere soil and evaluate their biocontrol effectiveness against Fusarium species. Additionally, to optimize fermentation conditions for enhanced production of antimicrobial compounds.

Results

Strain LK-1 was identified as Bacillus subtilis with the highest inhibition rate (58.48%) against F. oxysporum. Optimal fermentation parameters were determined as 0.5% glucose, 2% beef extract, 2% NaCl, 0.5% yeast powder at 46 h fermentation, 1% inoculum, pH 6.6, and 170 rpm agitation, achieving 62.5% bacterial inhibition rate. LK-1 treatment significantly enhanced wolfberry seedling growth parameters.

Conclusion

Bacillus subtilis LK-1 demonstrates strong antagonistic activity against multiple Fusarium species and promotes plant growth in wolfberry. The optimized fermentation conditions enhance antimicrobial compound production, providing a viable biological control strategy for wolfberry root rot disease.
  • Published in:Frontiers in Microbiology,
  • Study Type:Experimental Study,
  • Source: 10.3389/fmicb.2025.1601945
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