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Research Article

volume 52 issue 6 (december 2018) : 655-660,   Doi: 10.18805/IJARe.A-347

Immobilized Bacillus subtilis by ionic gelation as biocontrol alternative of Fusarium oxysporum f.sp. lycopersici 

C
Castañeda Alvarez Estefania
S
Sánchez Leal Ligia
1Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común Km 7; Autopista Norte, Chía- Cundinamarca, Colombia.
Cite article:- Estefania Alvarez Castañeda, Ligia Leal Sánchez (2018). Immobilized Bacillus subtilis by ionic gelation as biocontrol alternative of Fusarium oxysporum f.sp. lycopersici. Indian Journal of Agricultural Research. 52(6): 655-660. doi: 10.18805/IJARe.A-347.

ABSTRACT

For farmers the use of agrochemicals is the preferred method to control pests and diseases. Considering the market demand for biological control products, the encapsulation could be a competent alternative to current commercial formulations for cellular viability and controlled release. The purpose of this study was to use ionic gelation with sodium alginate, starch and maltodextrin to immobilize Bacillus subtilis and to evaluate the biocontrol effect against Fusarium oxysporum f. sp. lycopersici in vitro. The matrix with a concentration of 2% sodium alginate, 1% starch, and 1% maltodextrin is a suitable method for cellular viability and biological control activity against Fusarium oxysporum f. sp. lycopersici, with a reduction of mycelial growth of 49.6% and a survival rate for Bacillus subtilis of 98.05% (p< 0.0001).The use of immobilized bacteria as biological control agents are sustainable and effective bio-inputs that could be used at industrial scale and benefit the tomato crops against attack by Fusarium oxysporum f. sp. lycopersici.

REFERENCES

  1. Baker KF, and Cook RJ. (1982). Biological control of plant pathogens. American Phytopathological Society.
  2. Burgain J., GaianiC.,Linder M., and ScherJ.(2011). Encapsulation of probiotic living cells: From laboratory scale to industrial apllications. J Food Eng.104: 467 483. 
  3. Cai, S., Zhao, M., Fang, Y., Nishinari, K., Phillips, G. O., and Jiang, F. (2014). Microencapsultaion of Lactobacillus acidophilus CGMCC1.286 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources. Food Hydrocoll, 30: 295-300. 
  4. Cao, Y., Xu, Z., Ling, N., Yuan, Y., Yang, X., Chen, L., et al. (2012). Isolation and identification of lipopetides produced by B. subtilis SQR 9 for suppressing Fusarium wilt of cucumber. Sci Hortic, 135: 32-39. 
  5. Ding, W.K. and Shah, N.P. (2009). An improved method of microencapsulation of probiotic bacteria for their stability in acidic and bile conditions during storage. J Food Sci, 74: M53–M61.
  6. Ezziyyani, M., Pérez, S. C., Requena, M. E., Rubio, L., and Candela, M. E. (2004). Biocontrol por Streptomyces rochei-Ziyani-, de la podredumbre del pimiento (Capsicum annuum L.) causada por Phytophthora capsici. An Biol, 26: 69 - 78. 
  7. Goh, C. H., Sia Heng, P. W., and Chan, L. W. (2012). Alginates as a useful natural polymner for microencapsulation and therapeutic applications. Carbohydr Polym, 88: 1-12. 
  8. Homayouni A., Azizi A., Ehsani M.R., Yarmand M.S., and Razavi S.H.. (2008). Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chem, 111: 50–55. 
  9. Jayasekhar, M., Manonmani, K., and Justin, C. G. L. (2008). Development of integrated biocontrol strategy for the management of stem rot disease (Fusarium oxysporum f.sp. vanillae) of vanilla. Agricutlural Sciences Digest, 28 (2): 109–111.
  10. John, R., Tyagi, R., Brar, S., Surampalli, R., and Prèvost, D. (2011). Bioencapsulation of microbial cells for targeted agricultural delivery. Crit Rev Biotechnol, 31(3): 211-226. 
  11. Kala, C., Gangopadhyay, S., and Godara, S. L. (2016). Eco-friendly management of wilt caused by Fusarium oxysporum f.Sp. Ciceri in chickpea. Legume Research, 39 (1): 129–134.
  12. Kamal, R., Gusain, Y. S., Kumar, V., and Sharma, A. K. (2015). Disease management through biological control agents: An eco-    friendly and cost effective approach for sustainable agriculture-A Review. Agricultural Reviews, 36(1): 37. 
  13. Krasaekoopt, W., Bhandari, B., and Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. Int Dairy J, 13: 3-13. 
  14. Kuo, C. K., and Ma Peter. X. (2001). Ionically crosslinked alginate hydrogels as scaffolds for tissue engineering:Part 1. Structure, gelation rate and mechanical properties. Biomaterials, 22: 511-521. 
  15. Lopera C, Seneida M, Guzmán O, Cielo, Cataño R, Carlos, and Gallardo C.(2009). Development and characterization of folic acid microparticles formed by spray-drying with gum arabic and maltodextrin. Vitae, 16(1): 55-65.
  16. Ma, X., Wang, X., Cheng, J., Nie, X., Yu, X., Zhao, Y., et al. (2015). Microencapsulation of Bacillus subtilis B99-2 and its biocontrol efficiency against Rhizoctonia solani in tomato. Biol Control, 90: 34-41. 
  17. Martín, M. J., Lara-Villoslada, F., Ruiz, M. A., and Morales, M. E. (2013). Effect of unmodified starch on viability of alginate-    encapsulated Lactobacillus fermentum CECT5716. Lebenson Wiss Technol, 53, 480-486. 
  18. Mirzaei H. , Pourjafar H. , and Homayouni A. (2012). Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese. Food Chem. 132: 1966-1970. 
  19. Ongena, M., and Jacques, P. (2008). Bacillus lipopeptides: versatile weapons for plant disease biocontrol. Trends Microbiol, 16: 115-125. Paques, J. P., Sagis, L. M., Van Rijn, C. J., and Der Linden, E. (2014). Nanospheres of alginate prepared through w/o emulsification and internal gelation with nanoparticles of CaCO3. Food Hydrocoll, 40: 182-188. 
  20. Poncelet, D., Babak, V., Dulieu, C., and Picot, A. (1999). A physico-chemical approach to production of alginate beads by emulsification-    internal ionotropic gelation. Colloids Surf A Physicochem Eng Asp, 155: 171-176. 
  21. Rathore, S., Desai, P., Liew, C. V., Sia Heng, P. W., and Wah Chan, L. (2013). Microencapsulation of microbial cells. J Food Eng, 16(1): 369-381. 
  22. Rokka, S., and Rantamäki, P. (2010). Protecting probiotic bacteria by microencpsulation: challenges for industrial apllications. Eur Food Res Technol, 231(1): 1-12. 
  23. Sandoval, C.O., Lobato, C. C., García G.,H., Alvarez, R.J., Vernon, C.E.(2010).Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yogurt.Food Res Int. 43: 111-117. 
  24. Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P., and Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int J Microbiol, 62: 47-55. 
  25. Thakore, Y. (2006). The biopesticide market for global agricultural use. Abridged version of a full report, The New Biopesticide Market. Ind Biotechnol, 2: 194-208. 
  26. Vemmer, M., and Patel, A. V. (2013). Review of encapsulation methods suitable for microbial biological control agents. Biol Control, 67: 380 389. 
  27. Yufeng Wang, Xiaoyu Zhu, Xiaomei Bie, Fengxia Lu, Chong Zhang, Shulin Yao and Zhaoxin Lu. (2014) Preparation of microcapsules containing antimicrobial lipopeptide from Bacillus amyloliquefaciens ES-2 by spray drying. Lebenson Wiss Technol. 56: 502-507. 
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Indian Journal of Agricultural Research
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    Research Article

    volume 52 issue 6 (december 2018) : 655-660,   Doi: 10.18805/IJARe.A-347

    Immobilized Bacillus subtilis by ionic gelation as biocontrol alternative of Fusarium oxysporum f.sp. lycopersici 

    C
    Castañeda Alvarez Estefania
    S
    Sánchez Leal Ligia
    1Facultad de Ingeniería, Universidad de La Sabana, Campus Puente del Común Km 7; Autopista Norte, Chía- Cundinamarca, Colombia.
    Cite article:- Estefania Alvarez Castañeda, Ligia Leal Sánchez (2018). Immobilized Bacillus subtilis by ionic gelation as biocontrol alternative of Fusarium oxysporum f.sp. lycopersici. Indian Journal of Agricultural Research. 52(6): 655-660. doi: 10.18805/IJARe.A-347.

    ABSTRACT

    For farmers the use of agrochemicals is the preferred method to control pests and diseases. Considering the market demand for biological control products, the encapsulation could be a competent alternative to current commercial formulations for cellular viability and controlled release. The purpose of this study was to use ionic gelation with sodium alginate, starch and maltodextrin to immobilize Bacillus subtilis and to evaluate the biocontrol effect against Fusarium oxysporum f. sp. lycopersici in vitro. The matrix with a concentration of 2% sodium alginate, 1% starch, and 1% maltodextrin is a suitable method for cellular viability and biological control activity against Fusarium oxysporum f. sp. lycopersici, with a reduction of mycelial growth of 49.6% and a survival rate for Bacillus subtilis of 98.05% (p< 0.0001).The use of immobilized bacteria as biological control agents are sustainable and effective bio-inputs that could be used at industrial scale and benefit the tomato crops against attack by Fusarium oxysporum f. sp. lycopersici.

    REFERENCES

    1. Baker KF, and Cook RJ. (1982). Biological control of plant pathogens. American Phytopathological Society.
    2. Burgain J., GaianiC.,Linder M., and ScherJ.(2011). Encapsulation of probiotic living cells: From laboratory scale to industrial apllications. J Food Eng.104: 467 483. 
    3. Cai, S., Zhao, M., Fang, Y., Nishinari, K., Phillips, G. O., and Jiang, F. (2014). Microencapsultaion of Lactobacillus acidophilus CGMCC1.286 via emulsification/internal gelation of alginate using Ca-EDTA and CaCO3 as calcium sources. Food Hydrocoll, 30: 295-300. 
    4. Cao, Y., Xu, Z., Ling, N., Yuan, Y., Yang, X., Chen, L., et al. (2012). Isolation and identification of lipopetides produced by B. subtilis SQR 9 for suppressing Fusarium wilt of cucumber. Sci Hortic, 135: 32-39. 
    5. Ding, W.K. and Shah, N.P. (2009). An improved method of microencapsulation of probiotic bacteria for their stability in acidic and bile conditions during storage. J Food Sci, 74: M53–M61.
    6. Ezziyyani, M., Pérez, S. C., Requena, M. E., Rubio, L., and Candela, M. E. (2004). Biocontrol por Streptomyces rochei-Ziyani-, de la podredumbre del pimiento (Capsicum annuum L.) causada por Phytophthora capsici. An Biol, 26: 69 - 78. 
    7. Goh, C. H., Sia Heng, P. W., and Chan, L. W. (2012). Alginates as a useful natural polymner for microencapsulation and therapeutic applications. Carbohydr Polym, 88: 1-12. 
    8. Homayouni A., Azizi A., Ehsani M.R., Yarmand M.S., and Razavi S.H.. (2008). Effect of microencapsulation and resistant starch on the probiotic survival and sensory properties of synbiotic ice cream. Food Chem, 111: 50–55. 
    9. Jayasekhar, M., Manonmani, K., and Justin, C. G. L. (2008). Development of integrated biocontrol strategy for the management of stem rot disease (Fusarium oxysporum f.sp. vanillae) of vanilla. Agricutlural Sciences Digest, 28 (2): 109–111.
    10. John, R., Tyagi, R., Brar, S., Surampalli, R., and Prèvost, D. (2011). Bioencapsulation of microbial cells for targeted agricultural delivery. Crit Rev Biotechnol, 31(3): 211-226. 
    11. Kala, C., Gangopadhyay, S., and Godara, S. L. (2016). Eco-friendly management of wilt caused by Fusarium oxysporum f.Sp. Ciceri in chickpea. Legume Research, 39 (1): 129–134.
    12. Kamal, R., Gusain, Y. S., Kumar, V., and Sharma, A. K. (2015). Disease management through biological control agents: An eco-    friendly and cost effective approach for sustainable agriculture-A Review. Agricultural Reviews, 36(1): 37. 
    13. Krasaekoopt, W., Bhandari, B., and Deeth, H. (2003). Evaluation of encapsulation techniques of probiotics for yoghurt. Int Dairy J, 13: 3-13. 
    14. Kuo, C. K., and Ma Peter. X. (2001). Ionically crosslinked alginate hydrogels as scaffolds for tissue engineering:Part 1. Structure, gelation rate and mechanical properties. Biomaterials, 22: 511-521. 
    15. Lopera C, Seneida M, Guzmán O, Cielo, Cataño R, Carlos, and Gallardo C.(2009). Development and characterization of folic acid microparticles formed by spray-drying with gum arabic and maltodextrin. Vitae, 16(1): 55-65.
    16. Ma, X., Wang, X., Cheng, J., Nie, X., Yu, X., Zhao, Y., et al. (2015). Microencapsulation of Bacillus subtilis B99-2 and its biocontrol efficiency against Rhizoctonia solani in tomato. Biol Control, 90: 34-41. 
    17. Martín, M. J., Lara-Villoslada, F., Ruiz, M. A., and Morales, M. E. (2013). Effect of unmodified starch on viability of alginate-    encapsulated Lactobacillus fermentum CECT5716. Lebenson Wiss Technol, 53, 480-486. 
    18. Mirzaei H. , Pourjafar H. , and Homayouni A. (2012). Effect of calcium alginate and resistant starch microencapsulation on the survival rate of Lactobacillus acidophilus La5 and sensory properties in Iranian white brined cheese. Food Chem. 132: 1966-1970. 
    19. Ongena, M., and Jacques, P. (2008). Bacillus lipopeptides: versatile weapons for plant disease biocontrol. Trends Microbiol, 16: 115-125. Paques, J. P., Sagis, L. M., Van Rijn, C. J., and Der Linden, E. (2014). Nanospheres of alginate prepared through w/o emulsification and internal gelation with nanoparticles of CaCO3. Food Hydrocoll, 40: 182-188. 
    20. Poncelet, D., Babak, V., Dulieu, C., and Picot, A. (1999). A physico-chemical approach to production of alginate beads by emulsification-    internal ionotropic gelation. Colloids Surf A Physicochem Eng Asp, 155: 171-176. 
    21. Rathore, S., Desai, P., Liew, C. V., Sia Heng, P. W., and Wah Chan, L. (2013). Microencapsulation of microbial cells. J Food Eng, 16(1): 369-381. 
    22. Rokka, S., and Rantamäki, P. (2010). Protecting probiotic bacteria by microencpsulation: challenges for industrial apllications. Eur Food Res Technol, 231(1): 1-12. 
    23. Sandoval, C.O., Lobato, C. C., García G.,H., Alvarez, R.J., Vernon, C.E.(2010).Textural properties of alginate–pectin beads and survivability of entrapped Lb. casei in simulated gastrointestinal conditions and in yogurt.Food Res Int. 43: 111-117. 
    24. Sultana, K., Godward, G., Reynolds, N., Arumugaswamy, R., Peiris, P., and Kailasapathy, K. (2000). Encapsulation of probiotic bacteria with alginate starch and evaluation of survival in simulated gastrointestinal conditions and in yoghurt. Int J Microbiol, 62: 47-55. 
    25. Thakore, Y. (2006). The biopesticide market for global agricultural use. Abridged version of a full report, The New Biopesticide Market. Ind Biotechnol, 2: 194-208. 
    26. Vemmer, M., and Patel, A. V. (2013). Review of encapsulation methods suitable for microbial biological control agents. Biol Control, 67: 380 389. 
    27. Yufeng Wang, Xiaoyu Zhu, Xiaomei Bie, Fengxia Lu, Chong Zhang, Shulin Yao and Zhaoxin Lu. (2014) Preparation of microcapsules containing antimicrobial lipopeptide from Bacillus amyloliquefaciens ES-2 by spray drying. Lebenson Wiss Technol. 56: 502-507. 
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