Obtención de un biofungicida a base de Bacillus subtilis mediante fermentación liquida sumergida utilizando residuos agroindustriales.

Abstract

The following investigation's objective was to produce a biofungicide based on Bacillus subtilis using agribusiness residues such as buttermilk and marmalade residues by means of submerged liquid fermentation, to be subsequently applied and evaluated in radish (Raphanus sativus) plants infested with Fusarium oxysporum, through the incidence and severity of the disease. The fermentation was carried out at 220rpm, at 37 ° C for 24 hours. The medium three (S3) composed of 300 g.Lˉ¹ and 150 g.Lˉ¹ and of cheese whey and marmalade residues respectively were identified as the best biofungicide based on the spore count.ml ˉ¹, an optimum pH for the growth of Bacillus subtilis, as well as density and viscosity of the solution. The biofungicide was applied to forty plants distributed as Control, Treatment 1, Treatment 2 and Treatment 3, with 10 plants each one, where Treatment 2 had the lowest percentage of incidence of the disease caused by Fusarium oxysporum, as well as the lowest number of diseased leaves and a good size of the root. With the cost analysis, it was determined that the production of the biofungicide was viable and economically profitable, because there was a difference in favor of $ 7,07 with respect to a commercial biofungicide. It is recommended the production of this type of biofungicide on a larger scale; obtain a commercial registration and therefore its distribution in the agricultural market.