Inhibitory Effects of Pepper Mild Mottle Virus Infection by Supernatants of Five Bacterial Cultures in Capsicum annuum L.

Abstract

<i>Pepper mild mottle virus</i> (PMMoV), one of the most prevalent viruses in chili pepper (<i>Capsicum annuum</i> L.) is a non-enveloped, rod-shaped, single-stranded positive-sense RNA virus classified in the genus <i>Tobamovirus</i>. The supernatants of five bacterial cultures (<i>Pseudomonas putida</i> [PP], <i>Bacillus licheniformis</i> [BLI], <i>P. fluorescens</i> [PF], <i>Serratia marcescens</i> [SER], and <i>B. amyloliquifaciens</i> [BA]) were analyzed to find novel antiviral agents to PMMoV in chili pepper. Foliar spraying with supernatants (1:1, v/v) obtained from Luria-Bertani broth cultures of PP, BLI, PF, SER, and BA inhibited PMMoV infection of chili pepper if applied before the PMMoV inoculation. Double-antibody sandwich enzyme-linked immunosorbent assay showed that treatments of five supernatants resulted in 51-66% reductions in PMMoV accumulation in the treated chili pepper. To identify key compounds in supernatants of PP, BLI, PF, SER, and BA, the supernatants were subjected to gas chromatography-mass spectrometry. The 24 different types of compounds were identified from the supernatants of PP, BLI, PF, SER, and BA. The compounds vary from supernatants of one bacterial culture to another which includes simple compounds—alkanes, ketones, alcohols, and an aromatic ring containing compounds. The compounds triggered the inhibitory effect on PMMoV propagation in chili pepper plants. In conclusion, the cultures could be used to further conduct tissue culture and field trial experiments as potential bio-control agents.