Influência da qualidade de diferentes tipos de arroz e inibidores de proteinases no rendimento e na virulência de conídios do fungo entomopatogênico Metarhizium anisopliae (Mestch.) Sorokin (Ascomycota: Hypocreales) / Influence of quality of different types of rice and proteinase inhibitors on yield and virulence of conidia of the entomopathogenic fungus Metarhizium anisopliae (Mestch.) Sorokin (Ascomycota: Hypocreales)

AUTOR(ES)
DATA DE PUBLICAÇÃO

2010

RESUMO

In order to optimize the production process of Metarhizium anisopliae, the present study aimed to determine the effects of soybean proteinase inhibitors on growth, sporulation and virulence of the fungus and to compare yield, viability and virulence of M. anisopliae conidia produced in different types of rice and additives. The addition of 5 g.L-1 of semi-purified soybean proteinase inhibitor or 0.5 g.L-1 of Kunitz-type inhibitor purified on the culture medium ME resulted in large increases in sporulation (two to 75 times) without affecting the viability of conidia of four M. anisopliae isolates (ESALQ-1037, IBCB348, E9, F20). The presence of proteinase inhibitors altered morphology of conidia produced in ME. Mechanisms responsible for these physiological changes in the fungus have not been determined, but it is probably associated to an anti-nutritional action, reducing the absorption of protein and stimulating sporulation. Spores produced in the medium with the addition of 0.5 g.L-1 Kunitz-type inhibitor purified or 2.5 g.L-1 of bovine serum albumin (BSA) and PDA medium showed higher virulence of conidia produced in ME without inhibitors. When the Kunitz-type inhibitor was added to conidial suspension of the fungus before spraying larvae of Diatraea saccharalis, control efficiency was 35.1% lower than that presented in other inhibitor-free treatments. In the studies aiming to determine the best types of rice for production of M. anisopliae, we tried to correlate production of conidia with characteristics of these substrates such as nutritional content, pesticide residues and density of microorganisms. The parboiled rice was responsible for greater production of conidia (4.38 x 109 conidia.g-1). This type of rice showed crude protein content lower than most rice and the highest moisture content (41.3% after autoclaving). Besides that, grains became less gelatinous and loose after autoclaving, and these feature favored fungus production. While types of polished white, brown rice and course (broken) rice grain were sticky and formed clumps, providing a smaller area for fungus development. The second best rice, course rice grain, with production of 3.42 x 109 conidia.g-1, had the highest amount of fungal contaminants in raw grains. Intermediate amounts of conidia were produced by white irrigated polished rice, upland rice and organic rice. The brown rice was the kind that resulted in fewer conidia (1.53 x 109 conidia.g-1), being the richest in minerals, protein and lipids. None of the additives (soybean meal, soybean parties, soy extract, soy peptone, semi-purified soybean proteinase inhibitor, Kunitz-type inhibitor purified, citrus pulp and yeast) resulted in increased production of conidia compared to parboiled rice without additives. Conidia produced in all types of rice and additives presented viability greater than 99%. The advantages of the use of parboiled rice taking into consideration the cost, easy handling and productivity are discussed.

ASSUNTO(S)

fungos - produção fungos entomopatogênicos kunitz mass-production microbial control sporulation arroz proteinase inhibitors controle biológico rice virulence. metarhizium anisopliae entomopathogen meio de cultura proteinases - inibidores.

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