Streptomyces sp. AN090126 as a Biocontrol Agent against Bacterial and Fungal Plant Diseases.

Bacteria and fungi are major phytopathogens which substantially affect global agricultural productivity. In the present study, Streptomyces sp. AN090126, isolated from agricultural suppressive soil in Korea, showed broad-spectrum antagonistic activity against various phytopathogenic bacteria and fungi. In the 96-well plate assay, the fermentation filtrate of Streptomyces sp. AN090126 exhibited antimicrobial activity, with a minimum inhibitory concentration (MIC) of 0.63-10% for bacteria and 0.63-3.3% for fungi. The MIC of the partially purified fraction was 20.82-250 µg/mL for bacteria and 15.6-83.33 µg/mL for fungi. Gas chromatography-mass spectrometry (GC-MS) analysis revealed that AN090126 produced various volatile organic compounds (VOCs), including dimethyl sulfide and trimethyl sulfide, which inhibited the growth of pathogenic bacteria and fungi in in vitro VOC assays. In pot experiments, the fermentation broth of Streptomyces sp. AN090126 reduced tomato bacterial wilt caused by Ralstonia solanacearum, red pepper leaf spot caused by Xanthomonas euvesicatoria, and creeping bentgrass dollar spot caused by Sclerotinia homoeocarpa in a dose-dependent manner. Moreover, the secondary metabolites derived from this strain showed a synergistic effect with streptomycin sulfate against streptomycin-resistant Pectobacterium carotovorum subsp. carotovorum, the causative agent of Kimchi cabbage soft rot, in both in vitro and in vivo experiments. Therefore, Streptomyces sp. AN090126 is a potential biocontrol agent in controlling plant diseases caused by pathogenic bacteria and fungi, specifically by the streptomycin-resistant strains.

Streptomyces sp. JCK-6131 Protects Plants Against Bacterial and Fungal Diseases via Two Mechanisms.

Plant bacterial and fungal diseases cause significant agricultural losses and need to be controlled. Beneficial bacteria are promising candidates for controlling these diseases. In this study, Streptomyces sp. JCK-6131 exhibited broad-spectrum antagonistic activity against various phytopathogenic bacteria and fungi. In vitro assays showed that the fermentation filtrate of JCK-6131 inhibited the growth of bacteria and fungi with minimum concentration inhibitory (MIC) values of 0.31-10% and 0.31-1.25%, respectively. In the in vivo experiments, treatment with JCK-6131 effectively suppressed the development of apple fire blight, tomato bacterial wilt, and cucumber Fusarium wilt in a dose-dependent manner. RP-HPLC and ESI-MS/MS analyses indicated that JCK-6131 can produce several antimicrobial compounds, three of which were identified as streptothricin E acid, streptothricin D, and 12-carbamoyl streptothricin D. In addition, the disease control efficacy of the foliar application of JCK-6131 against tomato bacterial wilt was similar to that of the soil drench application, indicating that JCK-6131 could enhance defense resistance in plants. Molecular studies on tomato plants showed that JCK-6131 treatment induced the expression of the pathogenesis-related (PR) genes PR1, PR3, PR5, and PR12, suggesting the simultaneous activation of the salicylate (SA) and jasmonate (JA) signaling pathways. The transcription levels of PR genes increased earlier and were higher in treated plants than in untreated plants following Ralstonia solanacearum infection. These results indicate that Streptomyces sp. JCK-6131 can effectively control various plant bacterial and fungal diseases via two distinct mechanisms of antibiosis and induced resistance.

Biological Control of Tomato Bacterial Wilt, Kimchi Cabbage Soft Rot, and Red Pepper Bacterial Leaf Spot Using Paenibacillus elgii JCK-5075.

The over and repeated use of chemical bactericides to control plant bacterial diseases has resulted in unwanted effects, such as environmental pollution, residual toxicity, and resistance buildup in bacterial pathogens. Many previous studies have aimed to develop biological control agents to replace chemical bactericides. In this study, the antibacterial efficacy of the fermentation broth of Paenibacillus elgii JCK-5075 and its antibacterial compounds were evaluated against plant pathogenic bacteria, using both in vitro and in vivo bioassays. Pelgipeptins (PGPs) A, B, C, and D that were isolated from P. elgii JCK-5075 displayed broad-spectrum antibacterial activity against various plant pathogenic bacteria. The fermentation broth of P. elgii JCK-5075, at 5-fold dilution, effectively suppressed the development of tomato bacterial wilt, Kimchi cabbage soft rot, and red pepper bacterial leaf spot in pot experiments with control values of 81, 84, and 67%, respectively. PGP-A and C, at 200 µg/ml, were also found to markedly reduce the development of Kimchi cabbage bacterial soft rot by 75% and tomato bacterial wilt by 83%, respectively, and their disease control efficacy was comparable to that of oxolinic acid with control values of 81 and 85%, respectively. Additionally, the antibacterial activity of PGP-C was found to be directly correlated with membrane damage mechanisms. These results indicates that P. elgii JCK-5075 producing PGPs could be used as a biocontrol agent for the control of plant bacterial diseases. This is the first report on the in vitro and in vivo antibacterial activity of PGPs against bacterial plant pathogens.

Structure and antifungal activity of pelgipeptins from Paenibacillus elgii against phytopathogenic fungi.

Paenibacillus elgii JCK1400 shows strong antifungal activity against various plant pathogenic fungi in vitro, but little is known about its mode of action. Four antifungal lipopeptides were isolated from P. elgii JCK1400 using bioassay-directed fractionation. Their chemical structures were determined to be pelgipeptins (PGPs) using electrospray ionization tandem mass spectrometry (ESI-MS/MS) and nuclear magnetic resonance (NMR) spectroscopy. Among the four lipopeptides, PGP-C showed the strongest mycelial growth inhibitory activity against several plant pathogenic fungi-with minimum inhibitory concentration (MIC) values ranging from 4 to 32 µg mL-1-followed by PGP-D, -A, and -B. In pot experiments, PGP-C also effectively suppressed the development of important fungal diseases in crops. In particular, PGP-C was effective in controlling tomato grey mold and wheat leaf rust, with control values of 91% and 73%, respectively, at a concentration of 125 µg mL-1. The fermentation broth of the antagonistic bacterium reduced the development of creeping bentgrass dollar spot and Kentucky bluegrass brown patch in a dose-dependent manner. However, our study on the effect of PGP-C on the fungal cell membrane-using microscopic observation with propidium iodide (PI) fluorescence-indicated that PGP-C does not target the fungal cell walls, but instead targets the cell membranes. This is the first study to report the in vitro and in vivo antifungal activity of PGP-C against various plant pathogenic fungi. Our results suggest that P. elgii JCK1400, which produces PGPs, could serve as a potential biocontrol agent for plant diseases caused by various fungi.