Utilización de un exudado de una cepa de Bacillus licheniformis para el control de la pudrición de frutos de tomate por Alternaria alternata
DOI:
https://doi.org/10.59741/agri.v2i1.15Palabras clave:
Bacillus licheniformis, quitinasa, Alternaria alternataResumen
La pudrición fúngica es el factor mas importante causante de pérdidas de frutas durante la postcosecha. El objetivo fue evaluar el efecto de un exudado bacteriano en el crecimiento de Alternaria alternata infectando fruto de tomate. Las pruebas bioquímicas de catalasa, oxidasa, motilidad-indol-ornitina, hierro y triple azúcar, prueba de nitrificación, crecimiento a 45 oC y 60 oC, tinción de Gram y secuenciación del gene ribosomal 16S fueron llevadas a cabo en la bacteria. Frutos de tomate en el estado de verde maduro fueron no tratados, infectados con esporas de A. alternata (IN), infectados y tratados con el exudado de la bacteria multiplicada ya sea en caldo Luria-Bertani (LB+BE+IN) o en caldo papa dextrosa (PDB+BE+IN). El índice de daño (DI) fue evaluado durante 23 días a 25 oC en los tomates. La bacteria fue identificada como una cepa de Bacillus licheniformis que excreta una isoforma activa de quitinasa. Se encontró una inhibición muy potente del crecimiento del hongo in vitro y un valor de DI más bajo en el tratamiento PDB+BE+IN comparado con el tratamiento IN. Se concluyó que el exudado puede controlar el crecimiento de A. alternata infectando frutos de tomate sin afectar negativamente la calidad del fruto.
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