Biological Control of Phytopathogenic Fungi by Aerobic Endospore-Formers. In: Logan NA, Vos P, editors. Endospore-forming Soil Bacteria. Berlin: Springer Berlin Heidelberg; 2011. pp. 157-80. [DOI: 10.1007/978-3-642-19577-8_8]

Iturin levels on wheat spikes linked to biological control of Fusarium head blight by Bacillus amyloliquefaciens

The TrigoCor strain of Bacillus amyloliquefaciens provides consistent control against Fusarium head blight of wheat in controlled settings but there is a lack of disease and deoxynivalenol suppression in field settings. Since production of antifungal compounds is thought to be the main mode of action of TrigoCor control, we quantified levels of a key family of antifungal metabolites, iturins, as well as monitored Bacillus populations on wheat spikes over 14 days post-application in both the greenhouse and the field. We found that initial iturin levels on spikes in the greenhouse were three times greater than on spikes in the field, but that by 3 days post-application, iturin levels were equivalent and very low in both settings. We also determined that iturins declined rapidly over a 3-day post-application period on wheat spikes in both environments, despite the presence of significant Bacillus populations. Greenhouse trials and antibiosis tests indicated that the lower iturin levels on wheat spikes in the field could be a major factor limiting disease control in field settings. Future efforts to improve Bacillus disease control on wheat spikes and in the phyllosphere of various plants should focus on maintaining higher levels of iturins over critical infection periods.

Bacillus and relatives in foodborne illness

Species of Bacillus and related genera have long been troublesome to food producers on account of their resistant endospores. These organisms have undergone huge taxonomic changes in the last 30 years, with numbers of genera and species now standing at 56 and over 545, respectively. Despite this expansion, relatively few new species have been isolated from infections, few are associated with food and no important new agents of foodborne illness have been reported. What has changed is our knowledge of the established agents. Bacillus cereus is well known as a cause of food poisoning, and much more is now understood about its toxins and their involvement in infections and intoxications. Also, although B. licheniformis, B. subtilis and B. pumilus have occasionally been isolated from cases of food-associated illness, their roles were usually uncertain. Much more is now known about the toxins that strains of these species may produce, so that their significances in such episodes are clearer; however, it is still unclear why such cases are so rarely reported. Another important development is the use of aerobic endosporeformers as probiotics, as the potentials of such organisms to cause illness or to be sources of antibiotic resistance need to be borne in mind.