The antagonistic activity of 46 bacterial strains isolated from Bordeaux vineyards were evaluated against Phaeomoniella chlamydospora, a major grapevine pathogen involved in Esca. The reduction of the necrosis length of stem cuttings ranged between 31.4% and 38.7% for the 8 most efficient strains. Two in planta trials allowed the selection of the two best strains, Bacillus pumilus (S32) and Paenibacillus sp. (S19). Their efficacy was not dependent on application method; co-inoculation, prevention in the wood and soil inoculation were tested. The involvement of antibiosis by the secretion of diffusible and/or volatile compounds in the antagonistic capacity of these two strains was assessed in vitro. Volatile compounds secreted by B. pumilus (S32) and Paenibacillus sp. (S19) were identified by gas chromatography/mass spectroscopy (GC/MS). The volatile compounds 1-octen-3-ol and 2,5-dimethyl pyrazine were obtained commercially and tested, and they showed strong antifungal activity against P. chlamydospora, which suggested that these compounds may play an important role in the bacterial antagonistic activity in planta. Furthermore, the expression of 10 major grapevine defense genes was quantified by real-time polymerase chain reaction, which demonstrated that the two strains significantly affected the grapevine transcripts four days after their application on the plants. High expression levels of different genes associated with P. chlamydospora infection in B. pumilus pre-treated plants suggests that this strain induces systemic resistance in grapevine. For the first time, we demonstrated the ability of two bacterial strains, B. pumilus and Paenibacillus sp., isolated from grapevine wood, to control P. chlamydospora via direct and/or indirect mechanisms.
Registro de acceso restringido Este recurso no está disponible en acceso abierto por política de la editorial. No obstante, se puede acceder al texto completo desde la Universitat Jaume I o si el usuario cuenta con suscripción. Registre d'accés restringit Aquest recurs no està disponible en accés obert per política de l'editorial. No obstant això, es pot accedir al text complet des de la Universitat Jaume I o si l'usuari compta amb subscripció. Restricted access item This item isn't open access because of publisher's policy. The full--text version is only available from Jaume I University or if the user has a running suscription to the publisher's contents.
This work investigated the structural and biochemical changes during grape berry development which account potentially for the onset and increase in susceptibility to Botrytis cinerea. Using the cv. Sauvignon blanc, we quantified at seven developmental growth stages from herbaceous to over-mature berries: (1) fruit ontogenic resistance using three strains (II-transposa), (2) the morphological and maturity fruit characteristics and (3) preformed biochemical compounds located in the berry skin. From the mid-colour change stage onwards, susceptibility of unwounded fruit increased sigmoidally in both rot and sporulation severities at the berry surface. A principal component analysis identified a very close connection between fruit susceptibility and the level of fruit maturity. Berry susceptibility was significantly and positively correlated with the phenolic compounds in the skin cell walls and negatively correlated with the total tannin content in the skin and with water activity (Aw) at the fruit surface. On the berry, Aw decreased from 0.94 at bunch closure to 0.89 at berry maturity, with a relatively low value (0.90) at the stage of mid-colour change. Using artificial media, different Aw levels led to significant differences in mycelial growth (Aw ≤0.95 resulted in the lowest growth rate ≤0.34 mm day −1 ). Thus, besides the level of fruit maturity, both water activity on the fruit and the total tannin content in the skin may affect fungal growth and berry colonisation. The potential of these variables for use as indicators of grape berry susceptibility as well as associated mechanisms for the development of disease are discussed.
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