Abstract
Abstract When we investigated seed infestation by fungal pathogens from 51 varieties in 9 crops, thecontamination rate of rice and sesame seeds was high. Therefore, to control seed-borne diseases, we obtainedextracts from commercial products of Kimchi, Gochujang, Doenjang, Ganjang, Makgeolli and Tohajut and theirsuppressive effects against seed-borne diseases were studied. In addition, bacterial strains were screened tocontrol rice seed-borne diseases in vitro and in vivo. Among forty food extracts, eleven food-extracts suppressedincidence of seedling rots in vitro and five food extracts increased 8-33% of healthy seedling in the greenhouse.Among 218 isolates from 40 fermented foods, 43 isolates showed high antifungal activity against seven fungalpathogens. When we tested 43 isolates for the reduction of rice seed borne disease, 32 isolates were able toreduce the rice seed borne disease. Among 32 isolates, 17 isolates reduced significantly seedling rot andincreased healthy seedlings, the other isolates except for Kc4-2 and Mkl 2-2 increased shoot emergence and thepercentage of healthy plants. Thirty isolates with high antifungal activity and suppressive effect against riceseedling rots were identified by 16S rRNA sequencing. Twenty one of thirty isolates were identified as Bacillusspp. Three isolates from Makgeolli were identified as Saccharomyces cerevisiae. B. amyloliquifaciens wereisolated from six Korean traditional fermented foods except for Ganjang. B. amyloliquifaciens were majority inthe effective bacterial population of Gochujang and Jutgal. Relatively diverse Bacillus species including B.subtilis, B. pumilus, and B. amyloliquificiens were isolated from Kimchi. The selected effective microorganismsfrom Korean fermented foods founded to be effective for controlling seed-borne diseases of rice in vitro and inthe greenhouse. We think that Korean fermented foods and their useful microorganisms can be used as bio-control agents for suppressing rice seed-borne diseases based on above described results.Key words Korean traditional fermented food microorganisms, B. amyloliquifaciens, B. pumilus, B. subtilis,Rice seed disinfection, Saccharomyces cerevisiae
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