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Etcheverry M

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International Journal of Agricultural Policy and Research Vol.1 (7), pp. 188-196, September 2013
© 2013 Journal Issues
ISSN 2350-1561
Article ID JPR68, 09 pages

Original Research Paper

Biological control of fumonisins production in maize at field level

Accepted 26 August, 2013

Melina Sartori1, Andrea Nesci1, Carlos Castillo2  and Miriam Etcheverry1*

1Laboratorio de Ecología Microbiana, Departamento de Microbiología e Inmunología, Facultad de Ciencias Exactas, Físico-Químicas y Naturales, Universidad Nacional de Río Cuarto. Río Cuarto, Córdoba, Argentina.
2Departamento de Producción Vegetal, Facultad de Agronomía y Veterinaria, Universidad Nacional de Río Cuarto. Río Cuarto, Córdoba, Argentina.

*Corresponding Author:
Tel: / Fax: 54 0358 4676231.


The control of Fusarium verticillioides (Sacc.) Niremberg colonization in maize has become an area of interest in crop safety production. In the present study, biological control of F. verticillioides with a formulation of Bacillus amyloliquefaciens and Microbacterium oleovorans was evaluated. Maize seeds were inoculated with a freeze-dried formulation of biocontrol agents and grown in the field. The pathogen incidence and fumonisin accumulation in harvested grain was determined. The number of viable propagules of F. verticillioides obtained from the analysis of kernels of treatments with both biocontrol agents did not differ from values obtained from kernels of naturally infected plants and from plants obtained from seeds inoculated with the pathogen. Fumonisin B1 concentrations in maize were significantly reduced by biocontrol agents. Treatments with M. oleovorans produced a reduction of more than 70% and B. amyloliquefaciens a reduction of more than 50%. Therefore, the addition of these formulations could significantly improve the quality of maize and also offers the advantage of working with a biological product that does not harm the environment.

Key words. Biological control, maize, Fusarium verticillioides, fumonisin, Bacillus amyloliquefaciens, Microbacterium oleovorans.

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