Antifungal and plant growth promoting activity with Bacillus amyloliquefaciens in Aeonium subs.

Domenico Prisa *

CREA Research Centre for Vegetable and Ornamental Crops, Council for Agricultural Research and Economics, Via dei Fiori 8, 51012 Pescia, PT, Italy. Research Article

Magna Scientia Advanced Biology and Pharmacy, 2021, 01(02), 042-050Article DOI: 10.30574/msabp.2021.1.2.0008DOI url:https://doi.org/10.30574/msabp.2021.1.2.0008

Publication history: Received on 10 January 2021; revised on 15 February 2021; accepted on 17 February 2021 

Abstract: In this work, the biostimulant and biocontrol capacity of Bacillus amyloliquefaciens in succulent plants such as Aeonium was evaluated. The specific objectives were in particular: (i) Evaluate whether the use of this bacterium can increase the growth rate of Aeonium plants that typically have a slow growth cycle; (ii) evaluate if the use of B. amyloliquefaciens can lead to increased plant resistance to Fusarium oxysporum; (iii) considered if utilization of B. amyloliquefaciens allows for increased plant resistance to water and nutrient stress. The experimentation showed a significant improvement of the agronomic parameters analyzed on all Aeonium plants treated with Bacillus amyloliquefaciens. In general there was a significant increase in plant height, number of leaves, vegetative and root weight, number of new shoots. In addition, Aeonium goochiae and sunburst show a better protection against the fungus Fusarium oxysporum. The trial also highlighted the ability of B. amyloliquefaciens to guarantee a productive and qualitative production of the plants even under conditions of reduced water and nutritional resources. Plants, thanks to the interaction with soil microorganisms, can reach higher nutrient and water resources, resulting in greater resistance to abiotic stresses and better quality in the cultivation cycle.

 Keywords: Crassulaceae; Microorganisms; Sustainable agriculture; Plant quality; Rhizosphere 

Full text article in PDF: Click here

Copyright information: Copyright © 2021 Author(s) retain the copyright of this article. This article is published under the terms of the Creative Commons Attribution Liscense 4.0

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