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Inhibition of Erwinia amylovora by Bacillus nakamurai

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Abstract

A variety of potential inhibitors were tested for the first time for the suppression of Erwinia amylovora, the causal agent of fire blight in apples and pears. Strain variability was evident in susceptibility to inhibitors among five independently isolated virulent strains of E. amylovora. However, most strains were susceptible to culture supernatants from strains of Bacillus spp., and particularly to the recently described species B. nakamurai. Minimal inhibitory concentrations (MICs) were 5–20% (vol/vol) of culture supernatant from B. nakamurai against all five strains of E. amylovora. Although Bacillus species have been previously reported to produce lipopeptide inhibitors of E. amylovora, matrix-assisted laser desorption time of flight mass spectrometry (MALDI-TOF MS) and column chromatography indicated that the inhibitor from B. nakamurai was not a lipopeptide, but rather a novel inhibitor.

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Acknowledgements

The authors thank Victoria H. Nguyen and Amber M. Anderson for expert technical contributions.

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Mention of any trade names or commercial products in this publication is solely for the purpose of providing specific information and does not imply recommendation or endorsement by the US Department of Agriculture. USDA is an equal opportunity provider and employer.

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Correspondence to Timothy D. Leathers.

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Leathers, T.D., Saunders, L.P., Bowman, M.J. et al. Inhibition of Erwinia amylovora by Bacillus nakamurai. Curr Microbiol (2020). https://doi.org/10.1007/s00284-019-01845-y

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