Characterization of Bacillus thuringiensis (Bacillaceae) strains pathogenic to Myzus persicae (Hemiptera: Aphididae)
Keywords:
in vitro, virulence, total protein, microbial controlAbstract
Forty strains of Bacillus thuringiensis Berliner (Baciliales: Bacillaceae) that were isolated from corpses of Hemiptera were assessed against Myzus persicae (Sulzer) (Hemiptera: Aphididae), an aphid that is considered one of the most destructive pests affecting the agricultural economy. Seventeen strains were significantly different from the control according to the LSD test (α = 0.05). They caused mortality rates ranging from 64.4 to 88.9% at 10 ng/μL total protein concentration, and from 71.1 to 91.1% at 100 ng/μL total protein concentration. The virulence (LC50) of these 17 strains was calculated, and 5 strains showed the highest virulence (GP777 = 10.63 ng/μL, HD1 = 9.10 ng/μL, GP528 = 7.86 ng/μL, GP402 = 7.12 ng/μL, and GP300 = 6.88 ng/μL). These strains have the potential to be used as an alternative to control M. persicae under field and covered conditions.
Resumen
Cuarenta cepas de Bacillus thuringiensis Berliner (Baciliales: Bacillaceae), las cuales fueron aisladas de cadáveres de hemípteros fueron evaluadas contra Myzus persicae (Sulzer) (Hemiptera: Aphididae), una especie de áfido que es considerada como una de las plagas más destructivas que afecta la economía de la agricultura. Todas las cepas fueron patógenas, sin embargo, 17 cepas mostraron diferencia significativa de acuerdo a la prueba de LSD (α = 0.05), las cuales mostraron un rango de mortalidad entre un 64.40 a 88.87 % con 10 ng/μL y entre un 71.10 a 91.10% con 100 ng/μL de concentración de proteína total. La virulencia Concentración Letal 50 de éstas 17 cepas fue determinada y sólo cuatro cepas produjeron la mayor virulencia (GP777= 10.63 ng/μL, HD1 = 9.10 ng/μL, GP528= 7.86 ng/μL, GP402= 7.12 ng/μL, GP300= 6.88 ng/μL). Estas cepas tienen el potencial para ser empleadas como una alternativa para el control de esta plaga bajo condiciones de campo y de cubierta.
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