Lactic acid bacteria and Bacillus spp. as fungal biological control agents.

Autor:	Hirozawa MT; Department of Biochemistry and Biotechnology, State University of Londrina, P.O. Box 10.011, 86057-970 Londrina, Paraná, Brazil., Ono MA; Department of Pathological Sciences, State University of Londrina, P.O. Box 10.011, 86057-970 Londrina, Paraná, Brazil., Suguiura IMS; Department of Pathological Sciences, State University of Londrina, P.O. Box 10.011, 86057-970 Londrina, Paraná, Brazil., Bordini JG; Department of Biochemistry and Biotechnology, State University of Londrina, P.O. Box 10.011, 86057-970 Londrina, Paraná, Brazil., Ono EYS; Department of Biochemistry and Biotechnology, State University of Londrina, P.O. Box 10.011, 86057-970 Londrina, Paraná, Brazil.
Jazyk:	angličtina
Zdroj:	Journal of applied microbiology [J Appl Microbiol] 2023 Feb 16; Vol. 134 (2).
DOI:	10.1093/jambio/lxac083
Abstrakt:	Fungal pathogens are one of the most important agents affecting crop production and food safety, and agrochemical application is one of the main approaches to reduce phytopathogenic fungi contamination in agricultural products. However, excessive and inadequate use can cause environmental damage, human and animal hazard, and increased phytopathogen resistance to fungicides. Biological control using lactic acid bacteria (LAB) and Bacillus spp. is an environmentally friendly strategy for phytopathogenic fungi management. Several molecules produced by these bacteria indeed affect fungal growth and viability in different plant crops. In this article, the activity spectra are reviewed along with the antifungal effect and antifungal compounds produced by LAB (e.g. organic acids, peptides, cyclic dipeptides, fatty acids, and volatile compounds) and Bacillus spp. (e.g. peptides, enzymes, and volatile compounds). (© The Author(s) 2022. Published by Oxford University Press on behalf of Applied Microbiology International.)
Databáze:	MEDLINE
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