Wine Lactic Acid Bacteria with Antimicrobial Activity as Potential Biocontrol Agents against Fusarium oxysporum f. sp. lycopersici

Lactic acid bacteria isolated from wine fermentations, particularly from the malolactic fermentation, and belonging to <i>Lactobacillus plantarum, Lactobacillus hilgardii, Lactobacillus paracasei</i> and <i>Lactococcus lactis</i> species were tested for their effectiveness in inhibiting the development of different microorganisms. The different strains showed, to varying degrees, an antagonistic effect against bacteria of the genera <i>Bacillus</i> and <i>Staphylococcus</i>. The specificity of the species <i>L. hilgardii</i> that inhibits only strains of the genus <i>Bacillus</i> is remarkable, on the other hand, <i>L. plantarum</i> was more effective against the strains of the genus <i>Staphylococcus</i>. The greatest effectiveness, considering both the degree of inhibition and the number of inhibited species, was presented by strains of <i>L. lactis</i> and <i>L. paracasei.</i> Seven strains belonging to the species that showed a more broad-spectrum activity, <i>L. paracasei</i> and <i>L. plantarum</i>, were also tested for their ability to inhibit the growth of fungi. All of them showed, in different degree (55&#8722;76%), activity against <i>Fusarium oxysporum</i>. Finally, the ability of the <i>L.</i> <i>paracasei</i> LPAUV12 and <i>L. plantarum</i> LPLUV10 strains was evaluated to protect <i>Lycopersicon esculentum</i> plants against the fungus <i>F. oxysporum</i> and promote its growth. Strain LPLUV10, showed capacity to significantly inhibit the harmful effect of <i>F. oxysporum</i> in tomato plants as well as to significantly stimulate their growth.

Abstract licence: CC BY

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