Antagonismo y actividad antifúngica de Humphreya coffeata (Berk.) Steyaert contra Rhizopus stolonifer (Ehrenb.) Vuill.

Maura Téllez-Téllez; Benjamín Amaro-Guadarrama; Alma Rosa Agapito-Ocampo; Ma. de Lourdes Acosta-Urdapilleta

doi:10.19136/era.a11n1.3740

Autores/as

Maura Téllez-Téllez Centro de Investigaciones Biológicas, Universidad Autónoma del Estado de Morelos
Benjamín Amaro-Guadarrama Maestría en Manejo de Recursos Naturales del Centro de Investigaciones Biológicas, Universidad Autónoma del Estado de Morelos
Alma Rosa Agapito-Ocampo Laboratorio de Micología, Centro de Investigaciones Biológicas
Ma. de Lourdes Acosta-Urdapilleta Laboratorio de Micología, Centro de Investigaciones Biológicas

DOI:

https://doi.org/10.19136/era.a11n1.3740

Palabras clave:

Ascomycetes, Basidiomycetes, Control biológico, Fitopatógeno, Cocultivo, Pudrición blanca

Resumen

El hongo Rhizopus stolonifer causa pudrición de frutas y verduras, por lo que es importante la búsqueda de alternativas de control biológico. El objetivo fue realizar antagonismo y evaluar la actividad antifúngica de H. coffeata contra R. stolonifer. Se evaluó el porcentaje de reducción del crecimiento micelial (PRCM) y el tipo de antagonismo de R. stolonifer al crecerlo junto con las cepas antagonistas y se evaluó la actividad antifúngica del caldo de cultivo de H. coffeata. El PRCM fue mayor para H. coffeata y Daldinia sp., presentaron antagonismo de clase 1, inhibición por contacto, ya que el micelio de H. coffeata enrolló las hifas de R. stolonifer. Los tres caldos de cultivo de H. coffeata presentaron efecto sobre el crecimiento de R. stolonifer, pero, fue más evidente en el cocultivo, por lo que mediante este sistema se puede obtener moléculas para utilizarse en el bio-control de R. stolonifer.

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Antagonismo y actividad antifúngica de Humphreya coffeata (Berk.) Steyaert contra Rhizopus stolonifer (Ehrenb.) Vuill.

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