Mycelial inhibition of Trichoderma spp. isolated from the cultivation of Pleurotus ostreatus with an extract of Pycnoporus sp.

Anaid Talavera-Ortiz, Priscila Chaverri, Gerardo Diaz-Godinez, Ma de Lourdes Acosta-Urdapilleta, Elba Villegas, Maura Tellez-Tellez

Resumen


Background and Aims: The production of edible fungi is affected by bacterial, fungal and viral diseases, which very often produces large losses. In the production of mushrooms of the genus Pleurotus, the fungi of the genus Trichoderma represent a serious problem of contamination and although there are some chemical compounds that control the infection, they are not entirely safe for human consumption, so they are looking for alternatives through biotechnology, such as the one presented in this paper. Methods: Strains of fungi of the genus Trichoderma were isolated from the substrate where Pleurotus ostreatus was being cultivated (characteristic contamination of green mold), they were identified morphologically and molecularly, later tests were carried out to inhibit the growth of Trichoderma strains in both agar and wheat straw using a cetonic extract of the fruiting body dehydrated of Pycnoporus sp. Key results: Two strains of Trichoderma (Trichoderma pleuroti and Trichoderma atrobrunneum, belonging to the clade of Trichoderma harzianum) were isolated from infected substrate obtained in production modules of Pleurotus ostreatus located in Tlaquitenango and Cuernavaca from the Morelos state, Mexico. On the other hand, the effect of a cetonic extract of the fruiting body of Pycnoporus sp. on the mycelial growth of the isolated strains of Trichoderma was evaluated, observing decrease in mycelial growth rate in Petri dish up to 72% and on lignocellulosic substrate both mycelial growth and sporulation were delayed up to 10 days. Conclusions: It is suggested that the extract of Pycnoporus sp. is an alternative to control the growth and sporulation of strains of Trichoderma in the cultivation of mushrooms of the genus Pleurotus.


Palabras clave


Disease control; edible mushrooms, lignocellulosic substrate

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Referencias


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DOI: https://doi.org/10.21829/abm127.2020.1537

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