Antifungal activity of isolated Bacillus species against chickpea Fusarium wilt

Biocontrol of Fusarium oxysporum f. sp. ciceris by six Bacillus species was evaluated. Also plant growth promoting potential of the bacteria was assessed. Results showed that four bacterial strains produced the chitinase and cellulase enzymes and all isolates produced indole acetic acid. Bacillus licheniformis proved to be the most productive of hydrogen cyanide and particularly, Bacillus firmus solubilized phosphorus on Pikovskaya solid and liquid media. The majority of strains were able to produce siderophore and three produced NH۳. Results showed that the Flip۰۵-۱۵۶C chickpea variety was less susceptible to Foc isolates compared to Flip۹۳-۹۳C and there was a clear difference in pathogenicity of the Foc isolates. Thus, Foc۱ and Foc۲ isolates caused ۳۱.۲۵% and ۴۱.۶۶%, plant mortality, respectively. As regards PGPR effect, results showed that B. licheniformis gave the best branching number, stem length and root weight of both chickpea varieties. However, Bacillus lentus distinctly improved the root length while Bacillus amyloliquefaciens improved weight of the vegetative parts.

Keywords:

biocontrol , pathogenicity , Fusarium oxysporum f. sp. ciceris , plant growth promoting rhizobacteria