MICROBIAL CONSORTIUM OF YEASTS AND LACTIC ACID BACTERIA AS BIOLOGICAL CONTROL AGENTS FOR POWDERY MILDEW AND DOWNY MILDEW UNDER FIELD CONDITIONS

Abstract

Background. Agriculture needs strategies to control pests and diseases that affect it biological control agents are a sustainable alternative for their adoption and diffusion in this important sector. Objectives. This research was carried out with the objective of determining the activity of the microbial consortium formed by yeasts and lactic acid bacteria as biological control agents to minimize the damage caused by the phytopathogens Erysiphe necator and Plasmopara viticola in grapevines grown under field conditions in the Ica Valley. Methodology. The microbial consortium consisted of two strains of Saccharomyces cerevisiae and Hanseniaspora opuntiae yeasts and two strains of lactic acid bacteria, Lactobacillus brevis and Lactococcus lactis, whose consortium growth capacity was measured in the laboratory. The incidence and severity of the microbial consortium for the control of the two phytopathogens was evaluated in two vine varieties cultivated under field conditions, in the phenological stage of cluster closure and in formation plants. Results. Biological control agents as a preventive treatment in Torontel grapes, in the phenological state of fruit set, controlled the appearance of E. necator. In bunches of Autumn Crips grapes, the 10 L dose of the microbial consortium was equal to the L. lecanii treatment for the curative control of E. necator and in forming plants of the Autumn Crips variety, the 1 L dose of the microbial consortium was better than the treatment chemical for the control of P. viticola. Implications. Agriculture is an important sector in the Peruvian economy; however, it is dependent on chemical phytosanitary inputs that have economic, environmental and social effects for its sustainability.

Keywords

• saccharomyces cerevisiae
• hanseniaspora opuntiae
• lactobacillus brevis
• lactococcus lactis
• bioplaguicidas
• control biológico.