Improvement of Sporulation Conditions of a New Strain of Bacillus amyloliquefaciens in Liquid Fermentation
The desirable active ingredients for the development of bioproducts based in Bacillus sp. for the control of soil pathogens are the spores because these structures exhibit more resistance and stability to conditions present during the fermentation, formulation, and storage processes. To improve the...
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| Formato: | article |
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Scientific Research Publishing
2025
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| Acceso en línea: | https://www.scirp.org/journal/PaperInformation?PaperID=55847&#abstract http://hdl.handle.net/20.500.12324/40679 |
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RepoAGROSAVIA40679 |
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dspace |
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Corporación Colombiana de Investigación Agropecuaria |
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Repositorio AGROSAVIA |
| language |
Inglés |
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Producción y tratamiento de semillas - F03 Uchuva Crecimiento de planta Fermentación Esporulación Frutales http://aims.fao.org/aos/agrovoc/c_3b22c756 http://aims.fao.org/aos/agrovoc/c_08842b17 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_26828 |
| spellingShingle |
Producción y tratamiento de semillas - F03 Uchuva Crecimiento de planta Fermentación Esporulación Frutales http://aims.fao.org/aos/agrovoc/c_3b22c756 http://aims.fao.org/aos/agrovoc/c_08842b17 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_26828 Díaz García, Andrés García Riaño, Jennifer Zapata Narvaez, Jimmy Improvement of Sporulation Conditions of a New Strain of Bacillus amyloliquefaciens in Liquid Fermentation |
| description |
The desirable active ingredients for the development of bioproducts based in Bacillus sp. for the control of soil pathogens are the spores because these structures exhibit more resistance and stability to conditions present during the fermentation, formulation, and storage processes. To improve the sporulation of a native strain of Bacillus amyloliquefaciens (Bs006) using liquid fermentation, some modifications in the concentrations of the components in a previously standardized culture media were made. Subsequently, five sporulation inducers (iron nitrate, mixture of salts, peroxide hydrogen, temperature, and initial cell concentration) were evaluated. The treatment with a mixture of salts in combination with an initial cell concentration of 1 × 108 cells/ml was selected because a final spore concentration of 1.05 × 1010 spores/ml after 66 hours with a fully substrate consumption and sporulation efficiency of 88.7% was obtained. To demonstrate the biological activity of B. amyloliquefaciens Bs006 in Cape gooseberry seedlings, a greenhouse bioassay was conducted, and statistical differences in plant growth-promoting parameters compared with previous media were not found. Additionally, the proposed modified media (coded as JM) presented a benefit-cost ratio 2.65 times higher compared with the baseline media. |
| format |
article |
| author |
Díaz García, Andrés García Riaño, Jennifer Zapata Narvaez, Jimmy |
| author_facet |
Díaz García, Andrés García Riaño, Jennifer Zapata Narvaez, Jimmy |
| author_sort |
Díaz García, Andrés |
| title |
Improvement of Sporulation Conditions of a New Strain of Bacillus amyloliquefaciens in Liquid Fermentation |
| title_short |
Improvement of Sporulation Conditions of a New Strain of Bacillus amyloliquefaciens in Liquid Fermentation |
| title_full |
Improvement of Sporulation Conditions of a New Strain of Bacillus amyloliquefaciens in Liquid Fermentation |
| title_fullStr |
Improvement of Sporulation Conditions of a New Strain of Bacillus amyloliquefaciens in Liquid Fermentation |
| title_full_unstemmed |
Improvement of Sporulation Conditions of a New Strain of Bacillus amyloliquefaciens in Liquid Fermentation |
| title_sort |
improvement of sporulation conditions of a new strain of bacillus amyloliquefaciens in liquid fermentation |
| publisher |
Scientific Research Publishing |
| publishDate |
2025 |
| url |
https://www.scirp.org/journal/PaperInformation?PaperID=55847&#abstract http://hdl.handle.net/20.500.12324/40679 |
| work_keys_str_mv |
AT diazgarciaandres improvementofsporulationconditionsofanewstrainofbacillusamyloliquefaciensinliquidfermentation AT garciarianojennifer improvementofsporulationconditionsofanewstrainofbacillusamyloliquefaciensinliquidfermentation AT zapatanarvaezjimmy improvementofsporulationconditionsofanewstrainofbacillusamyloliquefaciensinliquidfermentation |
| _version_ |
1842255632137191424 |
| spelling |
RepoAGROSAVIA406792025-02-13T03:00:38Z Improvement of Sporulation Conditions of a New Strain of Bacillus amyloliquefaciens in Liquid Fermentation Improvement of Sporulation Conditions of a New Strain of Bacillus amyloliquefaciens in Liquid Fermentation Díaz García, Andrés García Riaño, Jennifer Zapata Narvaez, Jimmy Producción y tratamiento de semillas - F03 Uchuva Crecimiento de planta Fermentación Esporulación Frutales http://aims.fao.org/aos/agrovoc/c_3b22c756 http://aims.fao.org/aos/agrovoc/c_08842b17 http://aims.fao.org/aos/agrovoc/c_2855 http://aims.fao.org/aos/agrovoc/c_26828 The desirable active ingredients for the development of bioproducts based in Bacillus sp. for the control of soil pathogens are the spores because these structures exhibit more resistance and stability to conditions present during the fermentation, formulation, and storage processes. To improve the sporulation of a native strain of Bacillus amyloliquefaciens (Bs006) using liquid fermentation, some modifications in the concentrations of the components in a previously standardized culture media were made. Subsequently, five sporulation inducers (iron nitrate, mixture of salts, peroxide hydrogen, temperature, and initial cell concentration) were evaluated. The treatment with a mixture of salts in combination with an initial cell concentration of 1 × 108 cells/ml was selected because a final spore concentration of 1.05 × 1010 spores/ml after 66 hours with a fully substrate consumption and sporulation efficiency of 88.7% was obtained. To demonstrate the biological activity of B. amyloliquefaciens Bs006 in Cape gooseberry seedlings, a greenhouse bioassay was conducted, and statistical differences in plant growth-promoting parameters compared with previous media were not found. Additionally, the proposed modified media (coded as JM) presented a benefit-cost ratio 2.65 times higher compared with the baseline media. Ministerio de Agricultura y Desarrollo Rural - MADR Uchuva-Physalis peruviana L. 2025-02-12T21:19:30Z 2025-02-12T21:19:30Z 2015-04 2015 article Artículo científico http://purl.org/coar/resource_type/c_2df8fbb1 info:eu-repo/semantics/article https://purl.org/redcol/resource_type/ART http://purl.org/coar/version/c_970fb48d4fbd8a85 https://www.scirp.org/journal/PaperInformation?PaperID=55847&#abstract http://hdl.handle.net/20.500.12324/40679 10.4236/abb.2015.64029 reponame:Biblioteca Digital Agropecuaria de Colombia instname:Corporación colombiana de investigación agropecuaria AGROSAVIA eng Advances in Bioscience and Biotechnology 6 4 302 310 Yanéz-Mendizábal, V., Viñas, I., Usall, J., Torres, R., Solsona, C. and Teixidó, N. 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International Journal of Food Microbiology, 142, 190-197. http://dx.doi.org/10.1016/j.ijfoodmicro.2010.06.023 Attribution-NonCommercial-ShareAlike 4.0 International http://creativecommons.org/licenses/by-nc-sa/4.0/ application/pdf application/pdf Scientific Research Publishing Advances in Bioscience and Biotechnology; Vol. 6, Núm. 4 (2015): Advances in Bioscience and Biotechnology (Abril);p. 302 - 310. |